Easy Instant Pot Tuscan Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
513 kcal
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Course
Main Course
Easy Instant Pot Tuscan Chicken Pasta
Description
In this recipe, boneless skinless chicken breasts are coated with a blend of dried rosemary, thyme, oregano, paprika, garlic powder, onion powder, salt, and pepper, then browned in olive oil using the sauté function of an Instant Pot. Browning seals in juices and adds flavor and texture.
After removing the chicken, onions and garlic are sautéed with Italian seasoning and chopped sun-dried tomatoes, then combined with chicken broth and evaporated milk in the pot. Uncooked shell pasta is added and the mixture stirred gently. The chicken breasts are then placed on top.
The Instant Pot is sealed and pressure cooked for a short time, cooking the pasta in the flavorful broth while tenderizing the chicken. Cream cheese and grated parmesan are stirred in, melting into a creamy sauce alongside fresh spinach that wilts in residual heat. The result is a luscious, rich pasta dish with tender protein and herbal, cheesy notes.
Do not pre-cook the pasta to prevent sogginess, and avoid fresh pasta which cooks too quickly. Using evaporated milk rather than cream ensures the sauce's characteristic creaminess and slight tang.
Serving immediately is recommended to enjoy the creamy texture before it thickens too much.
Ingredients
Chicken:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 boneless meat skinless chicken breasts (or 4 smaller ones, regular
Pasta:
- 1 tablespoon olive oil
- 1 onion chopped, small
- 1 tablespoon garlic minced
- 1 tablespoon Italian seasoning
- 1 cup sun-dried tomatoes drained and roughly chopped
- 2 cups chicken broth water or veggie broth
- 1 cup evaporated milk canned
- 3 cups shell pasta
- 8 ounces cream cheese room temperature
- 1 1/2 cups parmesan grated
- 4-5 cups spinach fresh
Instructions
- Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder, and onion powder to a large shallow bowl and stir to combine.
- Set Instant Pot to Sauté. Once the IP is hot, add the oil.
- Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
- Cook on both sides for 2-3 minutes until golden brown. Remove from pot and set aside on a plate; cover with aluminum foil to keep it warm.
- Add one tablespoon of oil to the pot still in Sauté mode if needed.
- Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
- Add Italian seasoning and chopped sun-dried tomatoes and stir to combine.
- Add chicken broth, and using a wooden spoon, scrape the bottom of the pot well to remove any bits that stuck to it.
- Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
- Once Instant Pot beeps to show that it's done, do a quick release by changing the position of the valve to Vent. Carefully remove the cover.
- Remove chicken from pot, and set aside on a cutting board. Cover with foil.
- Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
- Add the parmesan cheese and gently stir to combine for 1 minute.
- Add the spinach and stir to combine. Turn off the pressure cooker.
- Cut the chicken into cubes and add to the pot; gently give everything a final stir.
- Serve immediately, garnished with parmesan cheese.
Notes
- Browning chicken prior to pressure cooking enhances flavor and helps retain juiciness with a golden crust.
- Avoid pre-cooking the pasta; uncooked pasta cooking in the Instant Pot yields better texture.
- Any type of pasta can be used; shells or fusilli work well.
- Evaporated milk is essential for the creamy sauce; do not substitute with cream.
- Do not use fresh pasta as it cooks too quickly and sticks together in the Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 513kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 1047mg | 44% |
| Potassium | 1143mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2618IU | 52% |
| Vitamin C | 20mg | 22% |
| Calcium | 436mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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