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
- 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
- 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.
Did You Make This Recipe?
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How can I make this recipe if I don’t have an Instapot? Thanks
You could use this recipe instead: https://tastesbetterfromscratch.com/tuscan-garlic-chicken/
This is a staple in my household now. Everyone loves it, even my kids. Thank you so much for this recipe. Been making it for months and never disappoints!
I thought this would be cheesier but it was, as other reviewers said, kind of watery. And I didn’t add the complete amount of broth and milk. BUT, we did eat. The flavors were good, I just would have liked it to have been cheesy.
This came out soooo good! After pressure cooking, I used the saute function to boil/thicken the sauce a bit (stuck a little bit to the bottom, so I’ll be sure to stir/scrape the bottom more next time. I also swapped out the sundried tomatoes for a can of regular diced tomatoes. I drained & mashed the diced tomatoes – sundried would have been better but this worked in a pinch!
Made this last night, it was great!. Added some mushrooms (sautéed them with the onions. Added some pre-cooked and diced bacon.
This is an excellent recipe. I made a half batch in my mini and it turned out smooth, creamy and very delicious. Will definitely go on the repeat list.
As for the “watery” outcomes, hard to say. Maybe follow directions carefully, and use your IP correctly. Mine turned out perfect first time around.
I used the whole box of Penne, 16oz instead of 12oz as listed in the recipe. It worked out great even though I was worried after I dumped it in and then saw I only needed 12 Oz. I think this is my favorite pasta in the instant pot.
I did a lactose free version (oat milk, lactose free cream cheese and lactose free mozzarella). It was delicious!
My husband found this recipe hunting for new instant pot recipes and this is now one of our favorite instant pot meals. Love it! Super, super simple and oh so good!
Delicious and easy!! thanks Lauren for another fantastic recipe with relatively few dishes to clean up afterwards. The flavor is great – you won’t be disappointed if you make this dish!
This is one of our family staples! Everyone loves it!!
So so so good! Recipe is easy to follow. Again it is delicious 🙂
So good, lots of flavor! great instructions, easy to follow. Chicken was very moist.
Heed the comments! I make a lot of things in my IP, so figured all of the negative comments were new to the process. Nope. This turned out like absolute soup. The ingredients are promising, but even after cooling down it’s simply swimming in watery liquid. I recommend reducing, but I can’t vouch for how much because I have not tried that yet. A disappointment
So frustrating! I read the comments about it being too much liquid, but choose to follow the directions to a tee and just as several comments said, I ended up with soup.
Good and easy! I sautéed the chicken and onion (and garlic!) together to cut down on cooking time. I reduced the broth to about 2 c, and added the sun dried tomatoes. I did not add the milk yet. No issues with QR🤷🏻♀️ Then after QR, I added cream cheese, and maybe 1/2 c of half and half (plus park and spinach). The chicken was cooked
Perfectly and it had good flavor! Easy and everyone liked it.
Great recipe. I agree the noodles come out a little overdone, but it wasn’t awful. The sauce came out perfect for me with 16oz of pasta. For seasoning the chicken I added onion powder and garlic powder as well.
I added a 1/2 tsp salt + 1/2 tsp pepper to the spice mix. Used heavy whipping cream instead of milk, added mushrooms, and cooked some pancetta in with the onions (added about 6 cloves garlic with the onion).
Only cooked for 3 mins in IP.
I realize I changed the recipe quite a bit, but the basis was the same and it’s a very solid, delicious pasta dish!
Has anyone done this in a crockpot by chance? I don’t have an instant pot! 🙈 But it sounds delish
This is one of my FAVORITE recipes. My husband, who insists on hating anything that comes out of a pressure cooker, LOVED it! As far as being too much liquid…absolutely NOT! I did use a full (16 oz) box of pasta which might have helped, but it was absolutely PERFECT! As the sauce cools, it thickens…just as the recipe states. Thank you for sharing this. Absolutely awesome! Reminds me of my favorite dish as Macaroni Grill!
My husband and teenage son loved this! They said it was like eating in a restaurant and asked me to put it into our meal rotation! Great recipe.
I kept the milk the same, reduced the chicken broth to 3 cups, and added the sun-dried tomatoes at the beginning of the cook, and used a full box (16oz) of pasta instead of 12 oz. I julienned 1 bell pepper and layered it between the pasta and chicken pre-cook. Chop up some crispy bacon and throw it on top at the end as well. Great flavor, and a perfect creamy consistency once the cheese was all added.
This meal was pretty easy to put together and my 3 year old ate it up without hesitation. So for that alone I’ll give it 3 stars. This is a quick weekday dinner. With all that being said, I found it a bit lacking in flavor and 5 min cook time made the penne too soft. Which may or may not be a bad thing depending on how one enjoys the consistency of their pasta. I’ve made this twice, the first time following the recipe to a T. There was way too much liquid! The second time, I reduced the chicken broth to 3 cups, much better! Again, my toddler ate it all up so for that I’ll be making this a repeat dinner.
I have made this twice and it has come out perfectly. I have shared this with others and it came out great for them too! For those who say it is a lot of liquid, if you let it sit for a bit it does thicken up quite a bit. As for it spraying liquid, if you do a controlled release, that should not happen. I find the rude comments posted very unnecessary- but that is just my two cents. Have a great day!
Flavor was good. Based on other reviews I cut the liquid way down. About a cup of broth, a cup of milk, and used frozen chicken breast, and it was still a little too thin even after adding a tbsp of corn starch. I cooked the pasta separate since I was using frozen chicken and needed to cook it longer. Still though- good flavored sauce, just doesn’t need nearly the amount of liquid, especially if you end up cooking pasta separate like I did.
I need to cook the pasta separately because I can’t have pasta. What time did you use on the frozen chicken. Thanks
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?
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.
Easy to make s and tastes awesome!
The flavour was good but mine was did not thicken, the liquid was like soup
Yummy yummy recipe. My hubby is allergic to tomatoes so I substituted freshly roasted red pepper. Not quite the same but still very delicious!
Can I substitute 12 oz of spaghetti for the pasta or will I need to make some adjustments? Thanks!
I really liked this recipe. Very delicious. I made some adjustments based on the size of family and what I had on hand. I added another chicken breast, upped the pasta to 16 oz, increased the chicken broth by 1 cup, and the milk by 1/4 cup. I also only had 4 ounces of cream cheese, so I added 1/2 cup of heavy cream and used 1/2 a box of frozen chopped spinach, that had been thawed. This made the sauce a little runny, so I sprinkled in some Wondra flour, stirring until desired thickness was achieved . Finally, I increased the cooking time to 8 minutes.
This pasta dish has so much flavor! It’s my new favorite pasta dish. The only con I have is that it definitely takes much more than 10 minutes to prep. It’s definitely worth the extra time and work.
What size instant pot did you use? My 6 qt lid broke so I have to use my 8 qt do I need to change anything because of that?
This was terrific! I now have it saved in my phone for future use (which only contains one other tried and loved recipe, at this point). I’ve recommended it to my friends. I willlll be making this again, I may try and add some mushrooms into it as well I think it would go very well but the original recipe is restaurant worthy!!
Love this dish! Has become the meal my wife asks for. Easy, quick, and full of flavor. You’ve made me look like a 5 star chef! Thank!!
This was my first insta pot recipe EVER! It turned out great and tasted amazing! The directions were easy to follow and I had no issues. Will definitely make this more often!
Perfect weeknight meal! We loved it
This was delicious! I too used more chicken and increased the measurements of liquid and spices. I also added fresh sliced mushrooms and halved cherry tomatoes. I will make this again and used fresh garlic instead. Thank you for the recipe.
This is the BOMB.
Loved it! I did decrease the broth to 3 cups as per other comments and didn’t add spinach (didn’t have any) Still turned out very good!
Make it all the time. Family loves it. I add some crushed red pepper flakes and minced garlic when you are supposed to sauteed the onion and shop the garlic powder. I also put in the sun dried tomatoes before pressure cooking. I have decreased the chicken broth to 3.5 cups due to people saying it was liquidy. It is an amazing dish. Feels like it should be served in a restaurant.
Hi! This looks great! Could this be made a day in advance or is it best to only serve it fresh? Thanks!
This was great and my kids loved it. It did take more than 20 minutes to prepare and cook. Don’t you have to account for the time it take for the instantpot to pressurize?
I will definitely make this again. thank you very much for the recipe.
I’m kind of new to the whole IP thing but I LOVE it so far! How could I modify this recipe to work with chicken breasts that are still frozen? Thanks!
Add a few extra minutes for frozen chicken (depending on how thick the breasts are).
We’ve made this twice so far and loved it both times! My favorite thing about this recipe is that you don’t need anything fancy (1/2 & 1/2, heavy cream) for the sauce!
Question for you, do you think this would turn out well if I used Cajun seasoning in place of the Italian seasoning and paprika??
Sure, I love the idea of a cajun flavored twist!
Very good! Used more chicken, so I increased the seasoning & the cooking time (7 minutes) and it came out great. This is a keeper. There’s just the two of us, so I have a quick dinner for tomorrow too!
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!
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!!
This was EXACTLY what I was looking for, it checks all the boxes!
Thankyou for the recipe!
Wow, this is a “Company is coming “ meal. Absolutely delicious. Made is exactly as written. Might try a full 16 oz box of pasta next time. Seemed like it was enough liquid.
I was looking for ways to use up the huge chunk of blue cheese I impulse bought at Costco when I came across the recipe. Now I’m mad I didn’t see this before. This dish had fantastic flavors and great textures. The blue cheese, when combined with the cream cheese, added just the right amount of tanginess without overpowering the dish. I didn’t tell the rest of the family it had blue cheese in it, and they never knew.
Delish! Made vegetarian without the chicken/chicken stock.
My sauce came out a little too watery, so I made a cornstarch/water slurry equal parts then added to pot, made it thicker and then added 2 tbl sour cream, was really good.
Insanely good! Seriously good flavors. The instant pot intimidates me a bit, but this was totally doable.
I added some kale with the spinach, and used fettuccine noodles (because that’s what I had on hand), and added some shredded cheese to make up for the Parmesan cheese I didn’t have enough of. Still turned out creamy and delicious!
If I use whole grain pasta instead of white, do I need to change the time?
No, whole grain pasta should work the same for this recipe 🙂
My husband, me, my 3 and 1 year olds devoured this, mostly me. Thank you so much for this recipe! I’m new to the Instant Pot and found it easy to follow.
I’m really happy to hear that! I hope you get to try more of my instant pot recipes soon!
If I wanted to double this recipe, should I simply double each ingredient or is there a trick to the proportions?
Double all of the ingredients and the cook time stays the same 🙂
Can I sub heavy cream for milk? Would I be able to dilute it somehow or would the cream curdle up?
I think that would work fine!
I made this the other night for my family & we loved it! I will make it again & thank you!
You recipe is missing the where to put in the garlic. I added with the paprika.
Great recipe but needs seasoning!!
Easy, fast, and delicious! Only thing I would change is adding the sun dried tomatoes to pressure cook with the other ingredients.
How many cups is 12 ounces?
roughly 3 cups of pasta!
I added some extra rosemary and at the end stirred in sone crushed bacon
Excellent, restaurant quality. I made the chicken separately to make veg heads happy, but it was a big hit. Thank you for the recipe!
This recipe was super easy and turned out perfect! Tastes like a dish made by a professional chef. One of my family’s favorite recipes. Thank you!
My sun dried tomatoes were hard so I put them in the pot for the pressure cooking. What pops of flavor!
I will make again with fresh spinach instead of frozen.
For vegetarian dish I replaced chicken with sautéd zucchini and peppers. Like the chicken I stirred the veggies in after pressure cooking.
Hi I’m excited to try this. I’d like to double the recipe. Will I need to double all ingredients including the liquid? 8 plus cups seems like a lot? Thanks! Kristi
Yes, you’ll need to double all ingredients (if you double the pasta, you’ll need double the liquid to cook it).
Can I use frozen baby spinach leaves instead of fresh?
That should be fine. If it were me I would thaw it and squeeze out the extra liquid before adding.
I followed the recipe with the exception of not having Penne noodles so I used elbow macaroni. It was way to watery. The taste was amazing though! I will be making it again but adding more noodles.
Wow! This was so good! So much flavor! My husband went for seconds, and that does not happen often. It’s a keeper.
So good!! Made this for dinner last night, even the young picky eaters ate it! Only used 4 cups of broth because that is what I had, turned out perfect!! Thanks so much, I am obsessed with your website!
So so delicious! Absolutely loved this recipe. I didn’t use parmesan at all (didn’t have it in my fridge) so I used a little less chicken broth (4 cups instead of 4 1/4) so that the pasta wouldn’t be too liquidy. I also added chopped bacon Wonderful!
Added some corn starch to thicken the final product, but otherwise VERY good.
Wow! You made me feel like a rock star. My wife said, “This could come from a restaurant, it’s so good!” And yes the kids ate it too.
Holy moly this is delicious. Great recipe, loved by little dudes and adults alike. Thanks!
This recipe turned out perfect as is, the chicken is extremely flavorful with the paprika seasoning, everyone loved it, especially my picky teenage daughter. She’s been asking me to make it again for, will definitely be added to my rotation. I used sun dried tomatoes marinated in oil with herbs, that I drained. Will try using whole grain pasta next time as I’m trying to get more whole grains into our diet.
What can you use as a milk substitute? I can handle some cheese but both milk and cheese hurt my stomach! Thank you!
Replace the milk with chicken broth 🙂
This tasted AMAZING! Everybody loved it and asked for the recipe. The only changes I made were 16oz. penne pasta instead of 12, 4 cups of chicken broth instead of 4 1/2, and a full block of cream cheese (8oz.) instead of 6. It turned out perfect! Thank you for an awesome recipe 🙂
Delicious! I used seaweed pasta (with durum wheat) and it turned out great. Didn’t have dry basil so I used 1/2 tsp oregano and 1/2 tsp of fennel pollen. Yummy!
Does this freeze well? I have too much just for me. Thanks!
This is a great recipe and a fan favorite! The sauce thickened up just right for me, both times I’ve made it.
Hi – am wondering if anyone has tried this with gluten free pasta? If so does it change the cooking time?
I have not made this specific recipe with gf pasta but when cooking pasta in the instant pot I find you have to do half the recommended cooking time or you end up with mushy noodles
Hi – just ate the pasta – sooooo good. I did use GF penne (Ronzoni) and kept the cooking time the same. I might drop off a minute but it was really good! Thanks!
I really love your recipes!! I am going to make this for a ladies lunch tomorrow. I have an 8 Quart Pot. I was hoping to double the recipe. If I double the recipe, do I need to double the cook time.
Thank you so much!!
Thanks Morgan! I hope everyone loves it. No cook time would be the same, it will just take longer to come to pressure.
Turned out great using advice from reviewers. Gave 4 stars only because I’m reviewing with suggested modifications to the original recipe that made it look exactly like the video & pictures.
I did 16oz of a hidden veggie penne, 4c of chicken broth, & coarsely chopped the spinach (my preference). I’m glad I measured the spinach since 4oz is a lot more than one would think. I also used 4 chicken breasts because they were thawed & needed to be used. Next time, I’ll put the sundried tomatoes in for the cook time because I thought they were a tad too chewy (suggested by several reviewers too). The pasta & sauce were an excellent consistency & there was plenty even after doubling the chicken – the doubling didn’t seem to impact the outcome at all. The 5 min cook time worked perfect & after the tent resting, the breasts remained super moist for cutting up.
Family loved this, 100% kid approved, and from a very picky eater. I made changes based on what we had on hand, writing them here for posterity. Boneless, skinless chicken thighs, pimentos instead of sun dried tomatoes, and 1/3 box of frozen spinach. Sautéed the pimentos and spinach with the onions and butter. Used a 16oz box of elbow noodles, 4c of broth and 1c of 2% milk. Used 4oz of cream cheese and 2oz of shallot Boursin. A winner and so easy!
Wasted all of my ingredients maybe save for the chicken 🙁 SO MUCH LIQUID. Followed recipe exactly.
I am broke. Can’t afford to really just go buy all of that again. It’s edible. But it’s pasta soup.
I was so excited to try this but. I’ll try a different recipe.
I’m sorry Caitlin–did you add the correct amount of cheese at the end, and let it cool for at least 15 minutes before serving. It should have thickened after both of those things.
This was freaking amazing. I tried to lighten it up with low fat cream cheese and skim milk. I also used a full box of penne pasta (16 oz.) Because of that I increased the time to 6 minutes and the pasta was perfectly cooked. This was the most delicious Instant Pot recipe yet!
Tried it tonight. All 3 of my boys loved it! I think k that artichoke hearts might be good I it also.
Super runny sauce!!! We had to cook 2 more ups of penne noodles to soak all the sauce up, next time I’d use less chicken broth for sure. It did end up tasting great in the end though.
Would this recipe work without an instant pot? How could I adapt it for just over the stove?
I’d suggest this similar recipe: https://tastesbetterfromscratch.com/tuscan-garlic-chicken/
Wow! Made again tonight for the second time. Used a whole box of whole wheat pasta and whole brick of light cream cheese. Threw I’m sliced mushrooms. Next time I’ll use a whole bag of spinach. Absolutely delicious! Thank you!
How would you make this with frozen chicken?
I haven’t tried it with frozen chicken because I worry it wouldn’t cook in time. You don’t want to add any more time or the noodles will be overcooked. If you cut the frozen chicken into small pieces it may work.
Yummy, but confused!! Other than substituting bow-tie pasta I made the recipe exactly as mentioned and when I opened the pot after it was done it was a pot of soup! I drained 3 cups worth of liquid before it came somewhat close to being a pasta consistency. I was disappointed at first but it still tasted okay. Not sure how it turned out perfect for some. I think I should double the amount of pasta and chicken next time.
Reduce stock!! I used 4 cups and I had a lovely soup. Very tasty! But introduced the dish as a soup because there is no way I could pass it off as pasta. Good soup, just not what I wanted.
While I did really love the outcome of this recipe, I had a hard time with the chicken because it didn’t cook all the way through, even with the foil. Still, tasted amazing
I am using chicken tenderloins. Anything I should change?
No, that should be fine! Enjoy!
After you sauté the chicken and then add the chicken broth and pasta etc -and then close the lid, what setting do you cook it on? Instructions say “manual” but I don’t have a manual button. Do you just click “pressure cooker?”… or chicken? You don’t leave it in sauté do you?
Sorry, I have the older version with the manual button. You want to cook it on High Pressure.
Love this recipe did I mention LOVE it . Quick and a easy go to some would think it would take hrs . Ha not so, great taste and very filling the only thing I changed was the pasta I use bowtie instead
Hi, this was yummy and my older kids loved it. Question about the calorie count. Before I try to estimate, how accurate do you think the stated 495kcal is? Thanks!
Hi Erin, I think it’s fairly accurate but you can always use a free online calculator to try to calculate and compare for yourself 🙂
Is there anything I could use in place of cream I? Forgot to buy it at the store today!
Hi Emily, this recipe doesn’t call for cream. Did you mean cream cheese?
Fantastic recipe! I just added more seasonings as we love very seasoned foods….although it was very wet it dried up as it cooled down just as she noted in her post. My whole family enjoyed it to the fullest!
What size IP works with this recipe? Will it fit in a 3 qt Duo Mini?
I tested the recipe in my 6qt instant pot Duo. Here’s a good resource that should help you: https://mycrazygoodlife.com/instant-pot-cooking-differences/
My kids do not like tomatoes.. I used dried mushrooms instead.. Perfect:)
I love sundried tomatoes, but haven’t cooked with them much. Is there a certain type or kind that works better for this recipe? Oil packed?
Any kind will work 🙂
With the suggestion of reducing the liquid because of previous comments, so I reduced the chicken broth to 3 1/2 cups and it turned out perfect. Even got 5 stars from my daughter to is a picky eater. Definitely will be making this for Christmas.
I would like to make this, but I won’t be able to eat it all at once. Do you think it would freeze well? And how would you suggest packaging that to give it a try?
I haven’t tried freezing this so I honestly couldn’t say. I’d love to hear if you try it 🙂
Hi . Did you freeze, and ow was it thawing please?
We so enjoy this dish. I use cut up broasted chicken from Costco or the grocery store and add it at the end with the parm cheese and cream cheese and after the pasta has been pressure cooked. I also added the tomatoes while cooking the pasta. The flavor is great and everyone, so far, has enjoyed the extra special dish.
Thanks for the recipe
Hi, I really enjoyed this when I followed the recipe. Now, I’d like to make it in smaller portions – how should I half the recipe? Just half all the ingredients??
Thank you for a great meal!
I think you should be able to half the recipe and keep the cooking time the same. Good luck, i’d love to know how it turns out!
I halved the pasta and sauce but kept the pound of chicken—delish and very hearty!!
I made this recipe this week. I found the flavor to be great. I also found the recipe to result is TONS of excess liquid. It was like soup.
When I reheat leftovers, the sauce does thicken, but it still doesn’t look like the picture.
If I make this again, I will use less chicken broth, half the cream cheese, and no parmesan as it doesn’t noticeably affect the flavor and is extra fat.
Thank you for sharing this.
I want to try this but need to double it for more servings. How would I adjust the cooking times?
Cooking time would stay the same 🙂 Enjoy!
For doubling the recipe, would you double all ingredients including the broth/liquid? I’ve read that the liquid is the tricky part when doubling recipes. I’ll be using an 8 qt. Pot.
Hi Susan! I have the 8qt as well. I just made this recipe, and I doubled everything but the broth, which I just increased to 6 cups because the other reviewers mentioned it was already a pretty wet recipe. It turned out perfect! Sauce was cheesy and thickened nicely. Hope this helps!
I’ve actually tripled it cooking time is the same
This is so delicious. My incredibly picky children even love it. The first time I made it, I had forgotten to buy the Italian seasoning, and used a packet of dry ranch dressing mix instead, and it still tasted amazing.
I have struggled to find Instant Pot recipes that make life easier AND satisfy our whole family. I’ve already made this one a few times, by request. Simple instructions and ingredients we always have on hand.
This sauce was really watery I think I would either reduce the stock or add more pasta or maybe even heavy cream. It lacked oomph in my opinion and was a bit bland.
I have to agree with you. Wish I had read the reviews first. I would have made adjustments, but a good concept
Sauce was runny, did not thicken up as shown in your video. Taste was good but not sure why it was so liquid instead of thickened.
We really enjoyed this! I added the sundried tomatoes when I added the pasta, and they were perfect upon serving. We will definitely make this again.
Thanks Susan! I am so glad you enjoyed the recipe.
This was really good! My family all enjoyed it. The sun dried tomatoes were still a little chewy by stirring them in towards the end. Maybe softening them in hot water first, or putting them in with the pasta and chicken might help.
Delicious! Thank you!
Awesome flavors!! Definitely a keeper.
This was my first attempt at an Instant Pot pasta dish, and it was really good! We
Don’t use dairy, so I added a tsp of flour to almond milk. I also used just 4 C of broth. It thickens when cooling as described. Thank you!
It tastes great, even though it was a little thin. The biggest hurdle for me is finding the right ingredients here in Europe that match up and of course ounces & cups when used to grams & litres ;@)
It would have been nice to know that this wouldn’t fit in a 6 quart instapot. I am new to the whole thing. I did transfer to my cast iron pot to finish it out and it was good. Glad my pressure cooker didn’t explode tho. It did make a mess.
Hi Tina, I’m confused. This recipe was developed and tested in my personal 6 quart insta-pot.
Did you double it? It’s made for a 6 quart.
Can this recipe be used as a pasta salad and served cold?
I don’t see why not, if you want to let it cool and refrigerate it. Although it will probably be thicker than a regular “creamy” pasta salad.
This dish was delicious! I made it just as the recipe called and it was “soupy” but after letting it sit, it thickened up! Everyone in my family really enjoyed this dish including my two picky eaters! It tasted just like something you would order from Olive Garden! We will definitely be making this again. Tonight we are having your jambalaya IP dish. I’m sure it will turn out just as fantastic. Your recipes have made me fall in love with my IP, thank you!
A friend recommended this recipe to me. I made it exactly as written and the whole family loved it, even my five year old boys who don’t usually eat spinach. There are four of us and there was plenty left over.
Wow! This was a spectacular recipe, and I’m so grateful for you posting it — plus all the wonderful suggestions in the comments — kudos to everyone. I’m not a skilled cook by any means, and my buddies were worried I was trying to cook, but your recipe nailed it. I watched the great video several times so I got the hang of preparation in advance, and that really helped me. Here are a few insights from my cooking experience. First off, this dish was a MAJOR crowd pleaser — it was AMAZING. I served 5 hungry buddies, to a person thought is was really good, and I had leftovers enough to easily serve another 5 meals. I added 1 T of ranch salad dressing powder mix packet, 3 t of crushed red pepper. I upped the recipe a bit too without changing any of the timing/preparation steps (worked perfectly with no changes). I used 2 lbs of chicken total which was 4 breasts total, 16.5 oz of penne pasta (up from 12 oz since my box was 16.5), 8oz of softened cream cheese (up from 6oz since the packet was an 8oz packet), 1 C of half and half instead of milk (I didn’t have milk, and I figured the creamier half/half would be good, and it was), and I reserved about 1/4 C of the chicken broth (didn’t want it to be soupy, and I didn’t need to use it after all since it was perfect without it).
I have had much success with pasta Instapot recipes by just making sure the pasta is just covered by the liquid, and cooking 6 minutes, high pressure. In no way is this 5 cups of liquid! The pressure creates steam, which cooks the pasta, the pasta absorbs the liquid and lets off starch, creating a creamy, thick sauce.
I used your recipe as a base but instead of measuring 5 cups of liquid, I only added enough liquid to Just Cover the dry pasta.
I added the cheese at the end (parmesan- left out the cream cheese). It was delicious!
I am not a cook. I have never saute’ed anything in my life. I have lived a life off of frozen dinners and take out. I just received my Instant Pot Ultra yesterday. I searched the web for easy recipes, and this looked actually doable for a beginner. This was the very first recipe that I tried. I was trying to learn how to navigate the Instant Pot, learn what things needed to be prepped, and re-reading the instructions over and over. It took me a little over 30 minutes to make this, but that is a beginners learning curve. For me, Everything worked fine. It really tasted good. I was super pumped because this was the first success for me in cooking in many years. This is the best thing I have ever made my self. So, now I dont regret the purchase of the Instant Pot, and I am now excited and want to try other meals. This was a great first start. Thank you so much for sharing.
I’ve made this three times now and my whole family absolute LOVES it. I did take the liquid content down a bit. (2 cups broth and one cup milk), added more spinach and kept everything else the same. My three year old loves this and I simply can’t get enough. Two thumbs up!!
Newbie instant pot cooker here. I am going camping with a group and want to make this. I’m wanting to double the recipe. Will that all fit into an 8 quart instant pot?
Hi Ashlie, I only tested this recipe in my 6qt instant pot, but as long as you don’t go above the instant pot “fill” line, it will work. Maybe you could 1 1/2 the recipe to be safe?
I just started using our IP ultra and have made a few recipes. This was our first hit! I used a pound of chicken tenderloins and hit sauté even with olive oil they stuck to the bottom a bit. Took it out and cut it up while cooking the onions. Threw it back in with pasta and broth (used 16 Oz penne pasta) and followed the rest of the recipe exactly. The pasta was cooked perfectly and my husband loves it. Super easy and so glad it turned out delicious!
This is a wonderful recipe!!!! This was my second time using my IP. I LOVED that you had a video to go with it. I have 2 teen boys and hubby that likes to eat so I adjusted the recipe to fit 3 chicken breast. TRUST THE PROCESS!!! The sauce will thicken up during cool down process. My family raved about it and said this one is a KEEPER. Thank You Lauren for all your wonderful recipes.
Great recipe!! Even the picky kids are it up. Used a 16oz package of penne. Slightly soupy but then again I didn’t really measure the broth as I had some frozen from chicken I boiled a while back. Next time I’m going to try to use Greek yogurt instead of cream cheese to increase the “healthiness factor”.
Made this tonight and had to comment. This was delicious and turned out perfectly. Great flavor and easy to make. Will be making this again!
This was awesome. Thank you for taking the time and effort to put this out there and maintain this site!
This was amazing! I did some small modifications like 4 chicken breast instead of two and they sell chicken stock in 900ml containers so topped up with cream and used 1lb of pasta. It will be saucy, you can reduce the liquid but make sure the dried pasta is covered before starting and you can put the chicken on top, does not need to be submersed.
I’m going to use this as a base recipe for quick weeknight pastas, can augment with some pancetta or bacon for a change but works great as is.
Made it in a 6qt. Was very good but I did run into a problem with it being too watery at the end so to compensate at that point I added some grated parmesan cheese to thicken more. Recipe was fantastic though, in the future I may just cut back on the chicken broth by a cup. Very Good!
This was wonderful! I made it in my 8qt duo plus and it was perfect! My husband even said we should definitely do it again! I did use three chicken breast and an extra 1/3 of a can(14.5oz) of chicken broth. This was only my second recipe with my new pot and it was amazing! Thank you for such a wonderful meal.
OH MY GOODNESS–I used 4 cups broth, asparagus and spinach, no tomatoes, but the rest of the recipe, I cooked accordingly. CONFESSION: I accidentally started the cooking on manual but didn’t have the vent closed, for probably 5 minutes…Immediately turned the vent to seal and cooked accordingly. So yummy. A tiny bit watery consistency, but a nice baguette worked great. Tremendous flavor. Pasta and chicken cooked perfect. Will definitely be cooking this again!
This recipe makes soup NOT pasta sauce!! I followed the directions exactly (using a measuring cup and 6 qt instant pot) and the chicken was tough (from the quick release that this recipe instructs) and there was wayyy too much liquid. I had to dump the entire soup mixture down the sink. It was not edible… what a waste!!
Hi Jessica, I’m so sorry it didn’t work for you. I have had overwhelming positive feedback from this recipe, on instant pot facebook groups and many other places, so I’m not sure what went wrong. Also, the pasta sauce thickens as the mixture cools.
Maybe you didn’t have it on sauté &cook high. You can add some heavy cream to make I thicker. It turned out perfect for me.
This recipe was a hit! I did use about 14-16oz pasta and doubled the chicken breasts, and it came out SO good. Great, clear instructions – recipe came out as expected. Better even! I have the Instant Pot Ultra for reference.
Thanks so much, I’m so happy you liked it! Thanks for your sweet comment 🙂
This was so delicious! I am away without installer….has anyone done in crockpot? Or should I just cook noodles and then add all ingredients..I have rotisserie chicken breast so chicken already cooked…thanks
Loved this recipe..away from home and only have crock pot..have you ever tried with crockpot?
Hi Carol, I haven’t tested this in a crockpot yet. The liquid amount would need to be adapted. I’d love to hear if you try it!
THis was a total homerun. I used shredded rottersie chicken instead of. chicken breast. Otherwise I followed recipe to a T. Is was perfect and delicious. A Keeper. .
So happy you liked it! Thanks for sharing 🙂
I made this tonight. It was delish!
Oh my gosh! AlI can say is that this was delicious!!!!! I was skeptica because all previous comments, but after following her recipe exactly it is now apparent there may have been some human error involved in any negative comments. This dish was easy, ridiculously fast and tasty! Super flavorful. I am definitely going to try all your recipes. Thank you so much for sharing this.
Thanks so much for sharing, and for your nice comment 🙂 . Hope you get to try my other IP recipes soon!
Duh, 7 cups, not quarts!
I sauteed 6 or 7 crushed garlic cloves instead of the garlic powder, used half and half instead of milk, used just a quart of chicken broth, and used a pound of whole wheat penne. Sauce could have been just a little creamier, but it was a total hit for Sunday lunch. Fed two adults and filled a 7-quart container with left-overs.
This meal was ABSOLUTELY delicious!!! Thank you for it. I have two questions…1) I like my macaroni more on the al dente side, this made the macaroni very limp. Should I cook less for more of an al dente? 2nd question is, do you have the nutrition facts for the recipe? I see the calories, but was looking into seeing the fat, carbs, protein breakout. Thank you!
I’m so glad you enjoyed the meal. To answer your questions:
1. For more al dente noodles, I would recommend to cut your chicken up into smaller pieces (so that it cooks faster) and then only cooke the pasta for 3-4 minutes.
2.It’s estimated at about 500 calories per serving with protein 26, fat 20, and carbs 54
I made this last night and it was delicious! I cut the recipe in half as it is just my husband and I, and we do have leftovers to enjoy. Do you think it would freeze well? Also, on step 10, (adding the cream cheese) what do you have the IP set on? Saute, warm or? Thank you.
So happy you liked it! When adding the cream cheese you can have the IP on keep warm or just off (don’t use saute!). Hope you get to try my other IP recipes soon! Thanks for your comment 🙂
I do not cook. It’s a major treat for my family when I do…even though it’s not always that good. This recipe is the third meal I’ve cooked in my Instant Pot. I’m always nervous I’m going to overcook or undercook the meat since I can’t check it. Well, this meal was quite a success! I used 3 chicken breasts sliced in half and upped each ingredient by an equal amount. I thought it was too liquidy when I pulled the chicken out, but after adding everything else and having it sit, it is perfect!!
So happy you liked it! Thanks for sharing Kylie!
If I double the recipe, how long would I increase the cook time?
As long as your instant pot can fit that volume of food (without reaching the MAX line) it will work great! Use the same cooking time.
I just made this recipe in my crock pot pressure cooker. The proportions worked out as expected. But I did modify the recipe to fit my cooking style and families tastes. I am the only one in the family that likes sun-dried tomatoes so I substituted fire roasted red peppers and added artichokes. Along with the cream cheese I also added a little ricotta for more texture an flavor.
I love the roasted red pepper and artichoke idea–YUM! So happy you liked it. Thanks for sharing 🙂
Delicious … made it 4 times already. Creamy & pasta cooked perfectly. It’s even better reheated. ?
I LOVE to hear that! Thanks so much for sharing 🙂 Hope you get to try more of my IP recipes soon!
Do you or can you use frozen chicken breasts for this recipe?
Hi Brittany, frozen chicken breasts take about 10 minutes to cook in the IP, so your pasta would be overcooked. If the frozen chicken was cut up into really small pieces it would work, with probably about a 5 minute cook time, with quick release. Hope that helps!
My family LOVED this dish!
I’m so happy to hear it! Thanks!
This was dish was awesome! I used a 16 oz box of penne pasta.. Didn’t add any extra water. Also used 8 oz cream cheese, didn’t want store extra. Turned out great! Thank you!!
Thank you for your comment. I am so happy you enjoyed it! Thanks for sharing your adaptions 🙂
DELICIOUS! I loved how saucy it was and it thickened up perfectly after cooling for like 10 minutes.
Mad this last week and my family LOVED this!! My sauce was a bit thin at first too, but thickened as it sat in the pot on keep warm. We ate the left overs a few days later and I think it was even better! My husband just raved about it! I’m already making it for a second time tonight.
So happy to hear that Monica! Thanks for sharing 🙂
I’m so happy to find a new instant pot dinner idea. This was really good. My favorite pasta dish I’ve made in my instant pot. Do you have other instant pot dinners like this?
Perfect composition ! Thank you !
I found my new favorite instant pot recipe! This was a winner with my family. Thanks.
I don’t have an IP will it still work out ?
I made this today. I do not have an IP and it turned out fine. I did make some changes after reading the comments. I have an 8 qt power pressure cooker. After reading about it being “soupy” I only added 4 cups chicken stock and 3/4 cups milk. I also used farfale instead of penne. I would like it a little thicker, so I may take out more stock next time I make this. I couldn’t figure out how to manually cook for 5 minutes, so I used rhe chicken/meat setting that cooked for 15 mins. But after 10 mins I hit the keep warm/cancel button and the released the steam. Chicken was done—almost dry, glad I didn’t wait the full 15 minutes. Mine came out great. I’d make this again. This was the maiden voyage for my cooker. Overall pretty happy.
Thanks for sharing the recipe. ?
Thanks for you tips, especially for those have a different type of pressure cooker. Happy you liked it 🙂
My family and I were anxious to try this recipe as we’re always looking for additions to our dinner rotation. I carefully followed each step in preparation and mine didn’t turn out as expected. It was more of a ‘soup’ with too much liquid, even after adding the cheese. The flavor was good but the consistency was not. Still wondering where I went wrong with the directions or maybe I was expecting a creamier sauce?
I’m so sorry to hear that they didn’t turn out. I’m not sure what went wrong but it seems like it may have to do with the chicken broth or milk measurements. I hope you get the chance to try it again sometime because they are one of our families new favorite recipes!
I had the same experience. The taste was ok, but the consistency was a runny mess. It thickened up a little as it cooled, but it still wasn’t appealing. I am looking forward to many of your other recipes, however. Thank you.
Delicious. Comments made: this is a 10. This is a repeater.
Thanks for a great recipe tjat turned out perfect. Also thanks for explicit instructions for us newbies.
Wanted to try this after making your IP taco bowls because everyone loved them. This one is even better! I left out the sun-dried tomatoes because I didn’t have any, and I added fresh basil at the end. SOO good.
Made this last night and it was great. Excited to try your other instant pot recipes. Thanks!
A new family favorite! This was so yummy! Thanks for sharing!
This was a total fail. There’s no way this could serve 8 with 2 chicken breasts and 12 oz of pasta. Adding 5 cups of liquid created a soup not a sauce. Nothing in the world could thicken this up. Chicken was tough based on cooking times and a quick release, flavours were just off. I’m sorry but there is nothing positive I can say about this. I just wasted good ingredients and had to dump this. I can’t even give this a single star. Just a warning to others. Photos looked good but following the receipe it did not come close.
I’m so sorry that you had a bad experience with this recipe. I appreciate the feedback about the serving size- that was certainly a typo and I apologize. Thanks for bringing it to my attention! As for the actually recipe, the sauce will thicken as it cools and next time you could even add a little more cheese. I have also added a note to use a 6 quart size instant pot (not sure what size you used).
Based on a few comments about liquid, I used 3 chicken breasts, 14 oz. of pasta, and 4 cups of liquid (reserved 1/2 cup broth to use if needed). It was perfect I’m my 6-quart IP Ultra. I will actually need that. 1/2 cup to moisten the leftovers. I also used about 1/2-2/3 cup shredded pecorino cheese instead of grated parm. Pecorino has a lot more flavor, so it takes less.
Thanks so much for sharing!
Thanks for your hints. It turned out perfectly!
Recipe still says 2 chicken breasts. Recipe needs updated
No, the recipe is correct. It will serve 4-5 portions using 2 chicken breasts. You’re welcome to double it, if your instant pot will fit more. The cooking time will be the same.
I made this recipe almost exact last night. I used a little more pasta and added a tiny bit of ranch seasoning and crushed pepper. It was absolutely delicious! Sauce thickened nicely after cooling a bit, I think the ranch seasoning helped. My teenage Son loved it. This one is definitely a keeper!!
I actually loved this recipe. No problems with soupiness for me – I ended up using a 16 oz container of penne instead of 12 so I think that helped. Served 4 (generous helpings!) with plenty of leftovers. Also, the chicken was perfect.
Weird – I found this recipe today and followed it to the letter since I’d never made it before – with the exception of using drained frozen spinach. I did find it needed more salt and pepper, but the pasta and sauce was delicious! Three adults ate and we still had three leftover containers. My husband said it could be ‘meatier’ but I thought it was really good flavour. I’d add 2 extra chicken breasts next time.
I made this for the first time this evening. I got home at 8 pm. Sauteed two chicken breasts (I butterfly’d them). I made just like the recipe except I used half and half because I had some that needed to be used. I also used 8 oz of cream cheese …because why not. I did add more spinach than the recipe called for but I typically use what I have on hand rather than measuring exactly.
I had a serving, my husband had two, and I put six in the fridge for lunches this week. That is 9 servings out of this recipe. It was really delicious too!