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4.7 from 825 votes

Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta with a creamy garlic sauce, sun-dried tomatoes, spinach, and chicken. My family quickly fell in love with this yummy, easy pressure cooker meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5
Calories: 495 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 1 Tablespoon olive oil
  • 2 teaspoons paprika , smoked or regular
  • Salt and freshly ground black pepper
  • 2 Tablespoons butter
  • 1 cup yellow onion , chopped
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 1/4 cups low-sodium chicken broth
  • 1 cup milk
  • 12 ounces penne pasta (or farfalle)
  • 6 ounces cream cheese , softened and cut into small pieces
  • 1 1/2 cups freshly grated Parmesan cheese
  • 8 ounces sun-dried tomatoes , drained and chopped
  • 4 ounces baby spinach leaves
  • Salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Turn Instant pot to saute.
  2. Season chicken breasts on both sides with paprika, salt and pepper.
  3. Add 1 tablespoon olive oil to the hot instant pot.
  4. Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
  5. Add butter and onion to the pot and sauté for 2 minutes.
  6. Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
  7. Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
  8. When the timer beeps, do a controlled quick release, to release the pressure. (Turn the valve but if any liquid sprays close it again and try again in a few seconds.)
  9. Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
  10. Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
  11. Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
  12. Chop chicken and return to pot.
  13. Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired. 

Notes

  • Try my other popular INSTANT POT recipes.

Nutrition Information

Calories 495kcal (25%) Carbohydrates 54g (18%) Protein 26g (52%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 68mg (23%) Sodium 519mg (22%) Potassium 1424mg (41%) Fiber 5g (20%) Sugar 15g (30%) Vitamin A 2775IU (56%) Vitamin C 16.9mg (19%) Calcium 328mg (33%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 495

% Daily Value*

Calories 495kcal 25%
Carbohydrates 54g 18%
Protein 26g 52%
Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 68mg 23%
Sodium 519mg 22%
Potassium 1424mg 30%
Fiber 5g 20%
Sugar 15g 30%
Vitamin A 2775IU 56%
Vitamin C 16.9mg 19%
Calcium 328mg 33%
Iron 4.3mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.