Instant Pot Creamy Tuscan Chicken Pasta
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
Instant Pot Creamy Tuscan Chicken Pasta
Description
The Instant Pot Creamy Tuscan Chicken Pasta integrates bite-sized chicken breast and campanelle pasta cooked together in a flavorful broth with sun-dried tomatoes, garlic, and Italian seasoning. Using low-sodium chicken broth as the cooking liquid ensures tenderness while avoiding excess salt.
Once pressure cooked for 5 minutes, the noodles and chicken come out tender, and immediately stirring in fresh spinach, softened cream cheese cubes, and Parmesan cheese creates a creamy, cheesy sauce that coats the pasta and chicken pieces. Letting the dish rest 5 to 10 minutes thickens the sauce from a soupy initial texture to a luscious consistency. Fresh chopped basil added just before serving adds fragrant, fresh notes enhancing the rich flavors.
This recipe serves as a single pot, time-efficient meal featuring classic Tuscan flavors and creamy textures, suitable for a comforting lunch or dinner. The sun-dried tomatoes provide a mildly tangy bite complementing the creamy sauce and tender chicken.
Ingredients
- 1 (32 oz) chicken broth low-sodium, carton
- 1/2 cup sun-dried tomatoes drained and dab excess oil off with paper towels, chopped, oil packed with herbs
- 2 tsp Italian seasoning
- 1 Tbsp garlic minced
- salt freshly ground
- black pepper freshly ground
- 1 lb chicken breast cut into 1-inch cubes, boneless, skinless
- 12 oz campanelle pasta uncooked
- 5 oz spinach fresh baby
- 1 (8 oz) pkg. cream cheese cut into cubes and softened, light
- 1 cup Parmesan Cheese use fresh shredded, finely shredded
- 1/4 cup basil chopped, fresh
Instructions
- In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
- Stir in chicken and pasta (and try to submerge down into broth).
- Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
- After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
- Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
- Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
- Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).
- Recipe source: adapted from Betty Crocker with some changes
User Reviews
Overall Rating
4.9
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