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Easy Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta is a one-pot, 30-minute meal made with juicy chicken, sun-dried tomatoes, and spinach in a creamy sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 513 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Chicken:
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 regular boneless skinless chicken breasts (or 4 smaller ones)
Pasta:
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 tablespoon minced garlic 
  • 1 tablespoon Italian seasoning
  • 1 cup sun-dried tomatoes drained and roughly chopped
  • 2 cups chicken broth water or veggie broth
  • 1 cup evaporated canned milk
  • 3 cups shell pasta
  • 8 ounces cream cheese room temperature
  • 1 1/2 cups parmesan grated
  • 4-5 cups fresh spinach

Instructions

    Cup of Yum
  1. Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder, and onion powder to a large shallow bowl and stir to combine.
  2. Set Instant Pot to Sauté. Once the IP is hot, add the oil.
  3. Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
  4. 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.
  5. Add one tablespoon of oil to the pot still in Sauté mode if needed.
  6. Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
  7. Add Italian seasoning and chopped sun-dried tomatoes and stir to combine.
  8. Add chicken broth, and using a wooden spoon, scrape the bottom of the pot well to remove any bits that stuck to it.
  9. Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
  10. 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.
  11. 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.
  12. Remove chicken from pot, and set aside on a cutting board. Cover with foil.
  13. Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
  14. Add the parmesan cheese and gently stir to combine for 1 minute.
  15. Add the spinach and stir to combine. Turn off the pressure cooker.
  16. Cut the chicken into cubes and add to the pot; gently give everything a final stir.
  17. Serve immediately, garnished with parmesan cheese.

Notes

  • Although you do not have to, browning (or searing) the chicken is one important step I would not recommend skipping. It seals in the juices to make the meat more flavorful and tender. Also, rendering the chicken in fat (oil or butter) gives it a nice golden-brown crust. This is an essential step to fill the meat with more flavor!
  • Refrain from pre-cooking the pasta, or you will end up with soggy noodles.
  • You can use any pasta you like for this dish. I like shells, but fusilli are my second favorite.
  • The secret ingredient, evaporated milk, is essential to making this dish so creamy. Please do not skip it or replace it with cream.
  • Do not use fresh pasta in the instant pot. It cooks too fast and will stick together.

Nutrition Information

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 (33%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 2618IU (52%) Vitamin C 20mg (22%) Calcium 436mg (44%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 513

% 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.