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I've had so much fun recipe testing instant pot recipes, and I'm sooooooo excited to share this Instant Pot Tuscan Chicken Pasta with you all today. A delicious pasta dish with creamy garlic sauce, sun-dried tomatoes, spinach, and chicken. My family quickly fell in love with this yummy, EASY pressure cooker meal.
I've found myself using my Instant Pot more than ever in the past few weeks.
I especially love it for meals where you can throw all of the raw ingredients together, push one button, and BAM, it's ready in 15 minutes–Like these chicken taco bowls, or instant pot spaghetti.
The key is to cook everything well, without ending up with undercooked or overcooked noodles, or chicken.
One thing I really love about this tuscan chicken pasta dinner is how flavorful it is. The chicken is seasoned, and browned before you add everything else, and the onions are sauteed also, to give everything more depth of flavor.
Instead of water, we're cooking the pasta with chicken broth, and I've added milk and spices to make it creamier and extra flavorful. I hope you all love the end result as much as I do!
How to make Instant Pot Tuscan Chicken Pasta:
Start by seasoning your chicken with salt and pepper and paprika.
Turn your Instant Pot to saute, and brown the chicken on both sides. Remove it to a plate.
Add butter and chopped onion to the pot to saute.
Add the chicken broth, seasonings, milk, pasta and chicken to the pan. Cook on high pressure for 5 minutes.
When the timer beeps, quick release the pressure and open the lid.
Remove the chicken to a plate, tent it with foil and allow it to rest.
Add the cream cheese to the instant pot and gently stir it in until melted and smooth.
Stir in the fresh parmesan cheese, spinach and sun-dried tomatoes. Chop the chicken and add it as well.
Give everything a little stir. Can you already smell the goodness? YUM! Perfect creaminess, and tons of flavor. And now you're ready to enjoy! Add a little extra garnish of parmesan cheese, cracked pepper and a some crushed red pepper flakes, if you're into that kinda thing 🙂 .
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Instant Pot Tuscan Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken breasts, (about 2 breasts)
- 1 Tablespoon olive oil
- 2 teaspoons paprika, , smoked or regular
- salt and freshly ground black pepper
- 2 Tablespoons butter
- 1 cup yellow onion, , chopped
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 1/4 cups low-sodium chicken broth
- 1 cup milk
- 12 ounces penne pasta, (or farfalle)
- 6 ounces cream cheese, , softened and cut into small pieces
- 1 1/2 cups freshly grated parmesan cheese
- 8 ounces sun-dried tomatoes, , drained and chopped
- 4 ounces baby spinach leaves
- salt and freshly ground black pepper
Instructions
- Turn Instant pot to saute.
- Season chicken breasts on both sides with paprika, salt and pepper.
- Add 1 tablespoon olive oil to the hot instant pot.
- Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
- Add butter and onion to the pot and sauté for 2 minutes.
- Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
- Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
- When the timer beeps, do a controlled quick release, to release the pressure. (Turn the valve but if any liquid sprays close it again and try again in a few seconds.)
- Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
- Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
- Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
- Chop chicken and return to pot.
- Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was easily 10/10. We had no leftovers and it fed two hungry men, me, and both of our children. I didn’t change anything about this recipe except we had to leave for a bit after it was done so I put it all back in the instant pot (it was a little watery) and just left on keep warm for about an hour while I was out. It was super easy and it’s been bookmarked for our favorites list now 🙂
Would I pre boil the pasta or just put it in hard ?
No precooking the pasta–add it dry. Enjoy!
This recipe has become a weekly item on our dinner menu. Everyone in our family of 8 LOVES this dish, and that is not an easy feat! Thank you for sharing. I include extra chicken, serve w garlic bread and salad to stretch this restaurant quality recipe. FABULOUS
Recipe is delicious, very flavorful. For a few tips:
Only use 4 cups of chicken broth as there was a lot of liquid left even after adding a lot of corn starch
Maybe try a cup of heavy cream instead of milk. Should also help thicken the sauce, it will make it heavier also.
I like things a little spicy so I added 1/8 tsp cayenne and 1/2tsp red pepper as well to give the sauce a nice little kick.
Love this! Cut the broth down to 4 cups and it is perfect. The CLAN loved it too. Will add to the supper rotation!
Delish recipe. My family loved it. The only thing I will change next time is that I will add less broth, maybe 4 cups will be enough.
Delicious! Couldn’t find sun-dried tomatoes in my small town, so I subbed petite diced tomatoes and adjusted the amount of broth. Otherwise followed the recipe as written. Husband and son both loved. I will add an additional chicken breast the next time I cook this recipe. The guys ate up most of the chicken. (Sorry for the repost – it would not let me rate the recipe the first time around.)
Next time I’m going to cut the chicken stock; I’ve made this twice and it comes off very soupy, even after I spent time reducing it further; otherwise a great recipe
This is a true crowd pleaser. I live with picky eaters and grew up in a house with diverse tastes. All 10 people I’ve made this for on separate occasions, kids, teens and adults, have all enjoyed this. I know for sure because most went up for seconds! I’m still looking for a way to make this healthier, but I can say for sure that spinach pasta and Japanese vegetable “no carb” pasta did not do this one justice. This is something you should really plan to splurge on or just use less pasta (will end up with more of a saucier/creamy soup feel).
Thanks so much for the positive comments!
Thanks so much for sharing this recipe, it was so delicious. My 2 year old twin boys and 16 year old son couldn’t get enough. Will definitely be making this aga in soon.
YUMMMMMO! My hubs, teenage son and I devoured this for Sunday lunch and have plenty of left overs for tomorrow! I had to make a few subs bc of what I had on hand: 3/4heavy cream & 1/4 milk instead of all milk, I threw in all of the 8oz. of cream cheese and used 8-10 oz of spinach bc I didn’t have the sun dried tomatoes. Also I only had frozen chicken breasts on hand so I sautéed them frozen (crazy, I know) and as the skin defrosted/browned I put on the salt/pepper/paprika, then IPed them frozen. Fan-freaking-tastic!!