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Instant Pot Creamy Tuscan Chicken Pasta
4.9 from 357 votes

Instant Pot Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta is made in an Instant Pot combining chicken breast, campanelle pasta, spinach, sun-dried tomatoes, and a rich cream sauce with cream cheese and Parmesan. The pressure cooking creates tender chicken and perfectly cooked pasta ready in minutes. Fresh basil finishes the dish with herbal brightness.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Course: Main Course
Cuisine: Italian, American

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

    Cup of Yum
  1. 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).
  2. Stir in chicken and pasta (and try to submerge down into broth).
  3. 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.
  4. 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.
  5. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
  6. 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).
  7. Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).
  8. Recipe source: adapted from Betty Crocker with some changes