Instant Pot Tuscan Chicken Pasta
A vibrant and creamy pasta dish with tender chicken, sun-dried tomatoes, and fresh spinach, all cooked in one pot for easy preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts)
- 1 Tbsp olive oil
- 2 tsp paprika (smoked or regular)
- Salt and freshly ground black pepper
- 2 Tbsp butter
- 1 cup (130 g) yellow onion, chopped
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 4 ¼ cups (1 L) low-sodium chicken broth
- 1 cup (240 ml) milk
- 12 oz (340 g) penne pasta (or farfalle)
- 6 oz (170 g) cream cheese, softened and cut into cubes
- 1 ½ cups (150 g) freshly grated Parmesan cheese
- 8 oz (225 g) sun-dried tomatoes, drained and chopped
- 4 oz (115 g) baby spinach leaves
- Additional salt and black pepper, to taste
Instructions
- Sauté the chicken: Set the Instant Pot to Sauté mode. Season the chicken breasts on both sides with paprika, salt, and pepper. Add the olive oil to the pot, then sear the chicken for 2 minutes on each side until golden (not fully cooked). Remove and set aside.
- Sauté the aromatics: Add butter to the pot along with the chopped onion. Sauté for 2 minutes, scraping up any browned bits for flavor.
- Add liquids and pasta: Pour in the chicken broth and deglaze the pot. Add the basil, garlic powder, Italian seasoning, milk, pasta, and the seared chicken breasts. Stir well to combine.
- Pressure cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. Once done, perform a controlled quick release — open the valve slightly, pausing if liquid sprays out.
- Finish the sauce: Remove the chicken and tent it with foil. Add the cream cheese to the pot and stir until melted and smooth. Mix in the Parmesan cheese, sun-dried tomatoes, and spinach until wilted. Adjust seasoning with salt and pepper.
- Combine and serve: Slice or cube the chicken, return it to the pot, and stir to coat with sauce. The sauce will thicken slightly as it cools. Serve warm with extra Parmesan on top, if desired.
Notes
Pair with a green salad and garlic bread; great for weeknight dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg