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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 🙂
My favorite recipe of yours!! A flavorful and hearty pasta!! It served my family of four two times! Once I have done all the 10 minute natural release, I open the lid and let the food sit for another ten mins (to let the liquid soak up). Stir and serve!
Worked out perfectly for me! The sauce separated slightly but once the cream cheese and parmesan fully incorporated, it turned out nice and creamy. I used a whole 8 oz. Block of cream cheese and unfortunately was out of basil, but other wise followed the directions. My husband ate two large servings, he rarely gets seconds of anything. Tasted like restaurant pasta! Will definitely make again. Thank you!
Really good, will cook it again.
My noodles are totally mushy 🙁
This recipe is do yummy made it twice and will make it again!
I’ve made this dish multiple times. It’s a family favorite! One of the last posts commented that when releasing the pressure it made a mess. The first time I made mine it did make a mess. The recipe had such great flavor I made it again and again and …. well you get the idea. I do a few things different now. I slice my chicken breasts before browning. Just takes out an extra step. I don’t remove my chicken breast pieces before adding the cheeses. With the spices I also add a little red pepper to kick up the flavor. I use a 16 oz. package of pasta instead of 12 oz. After your 5 min. cook time directions say to do a SLOW RELEASE. If your new to instant pot cooking barely push down on the release valve. This takes a few minutes slowly releasing the pressure. I also use a whole 8 oz package of cream cheese. Don’t want to be wasteful. Lauren thanks for a great recipe for my family. https://tastesbetterfromscratch.com/about/
We didn’t have a good experience with this recipe. Adding the milk when indicated made the sauce separate. There was a fountain of a mess upon release. The pasta was complete mush by the time we were able to release without sauce spraying everywhere. It was ok but pretty bland. If you make it, I’d recommend adding the dairy at the end and perhaps reducing time.
Thank you for this delicious recipe! My whole family could not get enough of it! I added 4 chicken beasts. Plenty of food for 4 adults with leftovers. The chicken was tender and juicy, pasta was perfectly cooked, and the sauce was amazing! I will definitely be making this again.
So good! I had no seasoning or spinach, so used about a table spoon of Montreal steak spice… so really totally different but so so tasty. Great instructions too, for a cooking moron like me…
Sorry this was the worst thing I ever made in the IP. I followed the liquid measurements exactly but changed up the spices a bit but got a soupy mushy mess. Annoyed that now I have to order takeout.
Love this! So simple yet so flavorful! My husbands requests it often!