Instant Pot Tuscan Chicken Pasta on a white plate with a blue dish towel in the background.
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4.66 from 129 votes

Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta with a creamy garlic sauce, sun-dried tomatoes, spinach, and chicken. My family quickly fell in love with this yummy, easy pressure cooker meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: instant pot, Italian
Servings: 5
Calories: 495kcal
Author: Lauren Allen


  • 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. 



Try my other popular INSTANT POT recipes.


Calories: 495kcal | Carbohydrates: 54g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 519mg | Potassium: 1424mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2775IU | Vitamin C: 16.9mg | Calcium: 328mg | Iron: 4.3mg