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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 🙂
Flavour is decent. It waaaaay too runny which messes with the texture in a very undesirable way. Because sauce was tho as water it didn’t hold to the noodles. Maybe if I used a boxed park which has corn starch it would have been ok…. but with fresh, this just turned out gross. We didn’t even eat it. I am an avid cook and re-read recipe. The ratio of liquids to pasta is way off. I won’t make this again.
One of our family’s fave recipes! Tasty, filling and satisfying!
I have made this several times, I follow the recipe exactly as it states and have never had a problem. My family loves it, friends that have had it too. This is hands down my favorite dish.
Would have been perfect if my Instapot didn’t spray 1/4 of our newly remodeled kitchen with milky, peppery and greasy residue instead of the usual steam. Took me a good hour to clean it all up . It mentioned in the recipe, that it might do that, but even after first attempt of releasing the pressure failed in the big mess, all other attempts ended up the same, so I just held an extra pot lid over steam releaser, which wasn’t the best idea either, but at least this time messy liquid dripped down the lid instead of spraying everything around even more.
It tastes super yummy, but maybe should be done on the kitchen stove top instead 🤔.
Thanks for sharing it anyways
My first recipe in my first pressure cooker. An absolute success. It was very simple to put together and looks great on the plate. Most importantly, though, is the mouthful of flavor with every bite. Thank you for the recipe. It makes me feel good about my decision to buy the pressure cooker. I am looking forward to the next dish.
This dish my husband was leary about. He doesn’t like anything too fancy. His idea of a perfect meal is chicken, baked potato and broccoli. I told him I was making it anyway and he gave me a hard time. Well, he ate it. He loved it and I’ve made it several more times by his request. So it’s a hit in our house.
Way too much broth made this a soup instead of a past dish. Should’ve known better than to trust this recipe when the ingredients were poorly organized and some duplicated. Do not recommend wasting your time or food.
Super easy and delicious!!😋
Is the 495 calorie count for each serving or the whole meal?
Each serving.
My husband had no words to describe how delicious this meal was! I used the whole 8oz block of cream cheese and only 1 1/4 c of the grated parmesan cheese. I also had to use canned fire roasted tomatoes so I let them sit in a paper towel to dry off. The meal was amazing with the substitutes, I can only imagine if I had the real sun roastes tomatos.
I made this recipe right the first time and it was amazing. I spaced and cooked the pasta before adding it this time. I assume that’s what the others did that mentioned the liquid ratio being off. Even with soggy noodles and too much liquid the flavor is still delicious! I recommend specifying uncooked pasta in the ingredient list for those of us that don’t use the instant pot that much. Thank you for the recipe!
Delicious! Another instant pot recipe that will be repeated. Thanks.