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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 🙂
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!