Instant Pot Tuscan Chicken Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5
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Calories
495 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Tuscan Chicken Pasta
Description
Instant Pot Tuscan Chicken Pasta is defined by its creamy sauce blending softened cream cheese and grated Parmesan, enveloping tender pieces of chicken breast, sun-dried tomatoes, and fresh baby spinach. The chicken is first browned with olive oil and a mix of paprika, salt, and pepper, then cooked pressure-style with onions, chicken broth, milk, and pasta. This method infuses the pasta and chicken with flavor while producing a sauce that thickens as the cheese melts in.
The seasoning includes basil, garlic powder, and Italian seasoning, enhancing the richness of the sun-dried tomatoes and the mild sweetness from sautéed onions. The spinach is stirred in at the end to wilt gently into the creamy mixture. The finished dish has a smooth texture with tender chicken bites and bright tomato notes.
This pasta works well as a hearty dinner and is served hot directly from the pot. It pairs nicely with a side salad or steamed vegetables for a balanced meal. The step to tent the chicken after cooking allows it to finish cooking through while the sauce melds.
Ingredients
- 1 pound chicken breast about 2 breasts, boneless skinless
- 1 Tablespoon olive oil
- 2 teaspoons paprika , smoked or regular
- salt freshly ground
- black pepper freshly ground
- 2 Tablespoons butter
- 1 cup yellow onion , chopped
- 1 teaspoon basil dried
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 1/4 cups chicken broth low-sodium
- 1 cup milk
- 12 ounces penne pasta (or farfalle)
- 6 ounces cream cheese , softened and cut into small pieces
- 1 1/2 cups Parmesan Cheese freshly grated
- 8 ounces sun-dried tomatoes , drained and chopped
- 4 ounces baby spinach leaves
- salt freshly ground
- black pepper freshly ground
Instructions
- Turn Instant pot to saute.
- Season chicken breasts on both sides with paprika, salt and pepper.
- Add 1 tablespoon olive oil to the hot instant pot.
- Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
- Add butter and onion to the pot and sauté for 2 minutes.
- Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
- Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
- 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.)
- 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).
- Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
- Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
- Chop chicken and return to pot.
- Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.
Notes
- Try other popular Instant Pot recipes for similar one-pot meal ideas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 495 kcal
% 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.
User Reviews
Overall Rating
4.7
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