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. Learn how to get the most out of your instant pot!
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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Recipe
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
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We doubled the recipe, used 6 cups of broth instead of 8.5, and added frozen peas. The one thing that wasn’t doubled were the chicken breasts, because when I clicked the 2x recipe button, it didn’t change the words “(about 2 breasts)”. So we only got half as much chicken this time. The peas honestly weren’t very good with it, so I don’t recommend them. And we wish we would’ve chopped the spinach instead of leaving it whole.
I cooked alone, and with prep & time building pressure till cooked & adding last ingredients, it took just over 3 hours total. Definitely not going to be done in 20 minutes, especially if you include the time it takes to build pressure. But I’m used to this now I guess.
I rated it 3/5, my wife rated 3/5, and my 8yo rated 4/5. With peas and un-chopped spinach, it’s lower.
Flavors are good but liquid ratio is definitely off. Typically should be double the liquid to pasta….this is a lot more than that. Ended up being liquidy and flavor did not stick to the pasta.
I can’t see how this can possibly be completed in 20 minutes; otherwise no complaints, I thought it was pretty tasty.
I wanted to love this but it definitely needs adjusting like others have said. I followed the instructions to the letter and ended up with incredibly watery sauce and slightly over done pasta. Next time I’d decrease the stock by at least a cup and dice the chicken to sautee instead of this cook whole and remove to chop add back situation. It’s already in, just simplify and leave it there. Overall flavors were good, I did add some fresh chopped parsley and basil at the end to serve after scooping with a slotted spoon that is.
The taste was good but I would absolutely decrease the stock. 4+1/4 cups is far too much and never really thickens, very watery. I’d prob try 3.5 cups next time and tweak from there.
Also be careful about how long you tent your chicken because mine dried out fast
Although mine turned out a little soupy the taste was amazing!
We’ve made his several times and love it! We reduce the chicken stock to 3 cups and used bow tie pasta (12 oz) this time, perfect. I love garlic so also added 3 cloves of garlic to the onion. Amazing!!
Skipped the milk, added another 1/2 cup broth, whole wheat penne then mushrooms for fun…so good! Perfect consistency.
Made for first time , no issues whatsoever . I have no idea what others are saying about it being “soupy”. I’m not even sure if I would add anything , seems perfect the way it is. A DEFINITE KEEPER!!!