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Easy Instant Pot Tuscan Chicken Pasta

Easy Instant Pot Tuscan Chicken Pasta

  • Author: AlmaHerzog
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: General

Description

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.

Ingredients

Scale
  • 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)
  • 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
  • 1 cup evaporated canned milk
  • 3 cups shell pasta
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups parmesan cheese (microbial-rennet), grated
  • 4–5 cups fresh spinach

Instructions

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

Notes

Browning the meat seals in juices and adds flavor. Use evaporated milk as it provides a thicker sauce that doesn’t curdle under pressure. Avoid pre-cooking the pasta or using fresh pasta, as they can become soggy or stick together.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: American, Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 513 kcal
  • Sugar: 12 g
  • Sodium: 1047 mg
  • Fat: 21 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 5 g
  • Protein: 26 g
  • Cholesterol: 48 mg

Keywords: Tuscan Chicken Pasta, Instant Pot, one-pot meal, creamy pasta

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Find it online: https://easydashrecipes.com/easy-instant-pot-tuscan-chicken-pasta-70437488474104/