Instant Pot Tuscan Chicken Pasta
I can take you to Italy in 30 minutes with this Instant Pot Tuscan Chicken Pasta, made with juicy chicken, sun-dried tomatoes, and spinach in a creamy parmesan sauce. This easy, one-pot recipe will quickly become one of your favorites, and the whole family will love it.
I enjoy making easy and delicious Instant Pot pasta recipes; they are such a time saver during busy work nights. My favorites include this popular orange chicken it never fails me, and my kids love the cheesy cheeseburger macaroni. Dinner has never been easier and tastier!
Table of contents
My secret ingredients in this recipe are cream cheese and evaporated milk instead of heavy cream. The concentrated proteins in the evaporated milk, without all the extra water from the cream, give you a thicker sauce that does not clump or curdle. This allows you to use it while cooking instead of waiting to stir it at the end. Also, you get a much richer taste and texture.
Why you will love this recipe
- There are no dishes to clean: It is a one-pot meal, so you do not have a sink full of dishes to wash.
- It cooks in minutes: You set the instant pot timer for four minutes!
- Anyone can make it: This is an easy recipe—no need for a cooking class.
- No fancy tools: All you need is an instant pot. You could even cook it on the stove.
What you will need
I like to use lean chicken breasts for this recipe since I chop them at the end and mix the meat into the pasta. I rub the chicken in olive oil, paprika, onion powder, garlic powder, oregano, thyme, rosemary, salt, and pepper for extra flavor.
For the pasta:
- Sun-dried tomatoes give your sauce that intense tart and sweet flavor with a chewy texture, so they are so much better than regular tomatoes.
- Pasta – I prefer shells, so you get sauce, meat, and veggies in every bite.
- The broth: I use chicken broth instead of water for extra flavor. I also use evaporated milk since it’s a safe choice when pressure cooking. It does not clot, like cream or milk, that need to be added at the end.
- Cheese – I use cream and parmesan cheese to make this meal extra creamy and rich.
- Fresh ingredients – I use garlic and onion, and I stir in fresh spinach at the end.
- Italian seasoning – You can use your own, store-bought, or try my homemade Italian seasoning.
How to make it
Please see the recipe card below for the exact steps and ingredient measures. Also, watch the short video tutorial attached for easy step-by-step guidelines. But the general steps are the following:
Season the chicken: I start by whisking the herbs and rubbing them onto the chicken.
Saute the meat: I used the IP’s saute function to saute the chicken breasts until nicely browned, then set them aside.
Add the pasta: I add some olive oil to the pot, along with chopped onion, sun-dried tomatoes, seasoning, broth, evaporated milk, and pasta. I mix well and scratch the bottom of the pot.
Pressure cook: Then, I place the chicken on top, close the lid, and cook under HIGH pressure.
Cut the poultry: After the pressure cooking time elapses, I do a Quick release, open the lid, and remove the chicken breasts. I chop them into smaller pieces. Add the cream cheese and shredded parmesan cheese to the pot and gently stir together. Then, add fresh spinach and mix. I add back the chicken and stir.
Serve: I serve the dish immediately.
Expert tip
Browning the meat
Although you do not have to, browning (or searing) the chicken is one important step I would not recommend skipping. It seals in the juices to make the meat more flavorful and tender. Also, rendering the chicken in fat (oil or butter) gives it a nice golden-brown crust. This is an essential step to fill the meat with more flavor!
More tips to consider:
- Refrain from pre-cooking the pasta, or you will end up with soggy noodles.
- You can use any pasta you like for this dish. I like shells, but fusilli are my second favorite.
- The secret ingredient, evaporated milk, is essential to making this dish so creamy. Please do not skip it or replace it with cream.
- Do not use fresh pasta in the instant pot. It cooks too fast and will stick together.
Recipe Variations:
- Greens: You can use frozen, thawed, and drained spinach instead of fresh spinach. As an alternative, use kale and garnish the dish with basil leaves.
- Creamier: If preferred, light cream cheese will work in place of regular. Another option is to use creme frache.
- Aromatics: Garlic powder could be replaced with fresh; I’d go with about three minced garlic cloves.
- Veggies: You can also try adding more veggies, such as chopped red peppers, mushrooms, fresh tomatoes, or zucchini.
- Other meats: I have used ground turkey, chopped turkey, and sliced pork instead of chicken; all three were hits with my family.
- Spice it up: Add hot chili peppers to your sauce for spicy food lovers, or sprinkle on some cayenne pepper.
- Slow Cooker: If you have a slow cooker, try making this slow cooker Tuscan pasta.
Serving suggestions:
I like to serve this Italian dish with cheesy garlic bread or homemade breadsticks and a glass of dry white wine, such as Pinot Gris, Pinot Blanc, or Pinot Grigio. It also goes well with a simple salad like this strawberry arugula salad. It is sweet and tangy and goes perfectly with the Tuscan sauce flavors.
During summertime, I enjoy serving it with grilled zucchini, artichokes, asparagus, or grilled eggplant on the side. For dessert, I like something refreshing, like this Limoncello tiramisu.
How to store leftovers:
- Refrigerate: First, let the chicken pasta fully cool, then transfer it to an airtight container. Next, refrigerate the leftovers for up to 3 days.
- Freeze: Cool the leftovers and transfer them to a freezer-safe container. Freeze for up to 3 months.
- Thaw: When ready, thaw the frozen leftovers in the fridge overnight.
Frequently asked questions
There are several reasons why this could have happened. First, use evaporated milk and not creamy condensed milk or heavy cream. Also, be sure to get the kind made from whole milk. It has to have enough fat so it does not separate. But wait to add the cream cheese until you are done pressure cooking, and you turn the cooker to saute. Chop it into small cubes so it melts well, and then stir until it is creamy before adding the parmesan, spinach, and chicken.
Chewy chicken from the Instant Pot is usually caused by overcooking. For chicken breasts about one and a half inches thick, you should only cook it for four minutes. If you use thinner chicken pieces, you may have to cook them for a shorter time. I recommend three minutes. You can always cook it longer, but you can never take back the cooking you already did.
You want to choose a pasta shape that will hang onto the sauce and keep some of the pieces of chicken, tomatoes, and spinach inside it so you can get a good amount of taste in every bite. Shells are perfect. Sinking your teeth into a shell full of creamy cheese, Italian herbs, and sauce is lovely. Other shapes that work include ziti, penne, rotini, and cavatappi. Campanelle noodles are nice if you want something fancier. They look like frilly trumpets.
More Instant Pot recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Easy Instant Pot Tuscan Chicken Pasta
Ingredients
Chicken:
- 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)
Pasta:
- 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 water or veggie broth
- 1 cup evaporated canned milk
- 3 cups shell pasta
- 8 ounces cream cheese room temperature
- 1 1/2 cups parmesan grated
- 4-5 cups fresh spinach
Instructions
- Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder, and onion powder to a large shallow bowl and stir to combine.
- Set Instant Pot to Sauté. Once the IP is hot, add the oil.
- Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
- 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.
- Add one tablespoon of oil to the pot still in Sauté mode if needed.
- Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
- Add Italian seasoning and chopped sun-dried tomatoes and stir to combine.
- Add chicken broth, and using a wooden spoon, scrape the bottom of the pot well to remove any bits that stuck to it.
- Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
- 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.
- 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.
- Remove chicken from pot, and set aside on a cutting board. Cover with foil.
- Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
- Add the parmesan cheese and gently stir to combine for 1 minute.
- Add the spinach and stir to combine. Turn off the pressure cooker.
- Cut the chicken into cubes and add to the pot; gently give everything a final stir.
- Serve immediately, garnished with parmesan cheese.
Video
Notes
Browning the meat
Although you do not have to, browning (or searing) the chicken is one important step I would not recommend skipping. It seals in the juices to make the meat more flavorful and tender. Also, rendering the chicken in fat (oil or butter) gives it a nice golden-brown crust. This is an essential step to fill the meat with more flavor!More tips to consider:
- Refrain from pre-cooking the pasta, or you will end up with soggy noodles.
- You can use any pasta you like for this dish. I like shells, but fusilli are my second favorite.
- The secret ingredient, evaporated milk, is essential to making this dish so creamy. Please do not skip it or replace it with cream.
- Do not use fresh pasta in the instant pot. It cooks too fast and will stick together.
How much spinach if using frozen?
Thaw it first and drain of excess water. You can use as much as you like, but I would do at least 3 cups.
Absolutely delicious! And incredibly easy recipe to follow for my first time using my instant pot! Definitely a new favourite recipe:)
so happy that you liked it
This was a hit at our home. Compared to Olive Garden. Next time will use half the amount of cream cheese. It was pretty rich for me.
I love pasta out of the Instant Pot! This one looks amazing!
Have you ever tried cubing the chicken before you brown it? I have a large family, and I cook to have leftovers. When I’m cooking with a large amount of chicken breasts it takes forever since I can only sauté a couple at a time. I think I’ll try cubing it beforehand and hope for the best! Thanks for the great recipe!
It will be ok, it just may end up a little more shredded.
How much paprika do you use? I saw it listened in the instructions, but not listed with the ingredients.
1 teaspoon
Oh my this looks so good and perfect comfort meal!!
This is a great weeknight dinner!
This looks incredibly delicious! Looks like a perfect weeknight dinner! Yum!
Have you ever tried this with gluten free pasta? Not sure if cooking times would change?
No, sorry I haven’t tried it.
Catalina,
Did you try the GF pasta? How did it come out?
Hi, no sorry, I haven’t tried it with GF pasta.
I used gluten-free chickpea penne for the recipe, and it turned out perfect!!
Thank you – my celiac son appreciates the update 🙂 I can now try it as well!
We use gluten free pasta and this is a hit at our house 🙂
Love it! So easy and looks creamy and delicious!
This pasta dish is calling my name! I love that it is made in and instant pot!
How many servings is this.
What a wonderful dish! And I love the flavor the sun dried tomatoes add!
My IP doesn’t have a manual setting. I am currently cooking it now. what setting do i use??
choose Pressure Cook and input time.
Could I use heavy cream instead of evaporated milk?
no, it may burn
How many servings is this?
Looks great…am I able to do this in a crockpot?
Thanks 🙂
Hi, sorry I haven’t tried.
can you also use a crock pot?
it would be a different recipe, I will try to post one soon.
This was very tasty. I doubled it and I wondered how that would be since no one else here posted about that – it worked beautifully. 6 cups of pasta is about 1 lb of dried.
Happy that it worked and thank you for coming back to tell others!
Hi there! What size Instant Pot did you use with doubling it? I am planning to make this tonight and would love to use all 6 cups of the pasta I bought. I have a 6qt size.
I just made this in my 8qt- but there were def no leftovers- I was scared to double and mess up cook times etc- but with how little it ended up being at the bottom of the pot- I’m sure you can double in the 6 and be fine. In the video with the 6- it looks like there’s plenty of room for more
Omg a thorough recipe with extra notes, great pictures, AND a video of outstanding quality?? Wow as a reader I very much appreciate how comprehensive this recipe post is. You just got yourself a new follower! Can’t wait to try this recipe out!
Hi Laurel, thank you very much for the kind words! A lot of hard work goes into creating a recipe from start to finish aka photos, video, blog post etc so having some appreciation makes my day!
Super easy to make and super tasty, if you like pasta this is a must!
OMG this recipe is delicious. Love how easy it is to make, kids loved it a lot! Great pictures and easy steps to follow!
Nice dinner dish. Full of flavor and kids liked it as well. I think IP is the best thing of this century 🙂 Makes things too easy 🙂
This dish came out amaZing super easy to make and family loved!
Rich and delicious easy dish to make love ip!
I received a “burn” error while making this tonight. The pasta was burning to the bottom and I had to toss it all. I followed your recipe verbatim. Have others had this issue? I know there’s a lot of chatter about using starches, tomato products, etc. Thanks for your help! It smelled AMAZING and killed me to toss it.
OMG I am so sorry, no, I haven’t had this issue, and I haven’t heard it from others, the recipe has great feedback with so many people sharing their photos on facebook. What I am thinking is maybe you used too much pasta. If its too much pasta it will absorb the liquid and burn.
I was wondering the same thing. I often get the burn notice with pasta recipes. I follow and measure everything. Don’t know how others don’t have the same problem. Wonder if I could use a extra cup or 1 1/2 cups extra liquid from the beginning.
Hi, The order that you put things in the pot matter. Make sure that pasta is always at the top before sealing and just under the liquid and don’t stir. It should prevent the burn warning. Hope that helps someone.
Delicious and flavor loaded pasta. Just like in Tuscany!!!
Wow what a rish pasta dish, superb!
Never thought I would be writing a comment on a recipe blog, but here we go ) All our family loved the pasta!
Rich and loaded, excellent!
Does the chicken get sauteed 2-3 minutes total or 2-3 minutes per side? Still learning IP cooking and this sounds delish!
saute on each side until golden, about 1-2 minutes per side.
these dish is out if this world, tasty and delicious, easy to make. I really like how creamy and rich it is. family was happy 🙂 ?
I wanted to try this dish in the Instant Pot since my husband is a big fan and I gave it a try. And we really loved it. Amazing and rich dish!!!
Do you think I could use shrimp instead of the chicken? Thanks!
The shrimp will be overcooked.
You could try adding it first during the sautéing step? Shrimp cooks fairly quickly
Could you do this with frozen chicken?
No, it will take longer and pasta will be over cooked.
Mine was half frozen (I did a quick defrost in the microwave before sautéing and that’s it! And, I didn’t change a thing with cook times and the chicken came out perfect! So moist and amazing!
This was very delicious. We used half the cream cheese
Great dish but will use low sodium broth next time. Way too salty.
I made this tonight. It was great. I do have a question do you use dried or Jared sun dried tomatoes?
Hi Gail, happy that you liked it. I used jarred.
Can I use whole milk instead of evaporated canned milk?
I haven’t tried it with whole milk, sorry.
Will the Instant Pot version hold up on Keep Warm for a couple of hours before serving?
No, not for this recipe, it will be super mushy and pasta may stick to the bottom.
Hoping to make this tomorrow night. I usually do 4c of uncooked pasta for my family- how much extra broth? And would I change the cook time? I’m sure I’ll keep the rest of the quantities the same
sorry I haven’t tried the recipe with more pasta, therefore can’t tell you exactly how to adjust for perfect cooking.
This was DELICIOUS! Thanks for posting and sharing. #yum
This was delicious! I used heavy cream instead of evaporated milk, because that’s what I had and it didn’t burn/scald. For your nutrition count, is that for the entire pot, or per serving… please tell me per pot! Lol ?
lol I wish the calories were per pot…. 🙂 sorry
So easy, and so yummy! A new go to meal!
This was amazing! My kid also loved it!
This one always gets rave reviews 🙂
One of my favorite IP recipes! I don’t like sun-dried tomatoes so I used a jar of roasted red peppers instead….SO good!!
Yes, this is one of our favorite dishes as well. It is easy to make, yet super delicious. Really glad you liked it!
This is the best dinner ever! I have made this twice and we love it. Our chicken breast our bigger so I add 2 minutes to the time. I love this recipe.
Seriously amazing dish! The chicken seasoning alone is a winner, then you add all the crazy (and fast!) pasta parts and it is just on the next level! We’ve made this twice now, even my 14 month old thinks this is her favorite meal. Great job and thanks for the new addition to our rotation!
Delicious! Just bought my insta pot and the instructions were clear and easy. To keep the sodium content down, I used low sodium broth, half the cream cheese, and half the Parmesan. I did cube the chicken first to save a step. Thank you !
I want to try this but my guest is vegetarian. Besides the first step of browning the chicken, would I need to alter this recipe at all? Fairly new to the instant pot
Hello, please check out the recipe card where it describes the steps taken to make this recipe. Also, feel free to watch the video attached which will guide you through the cooking process. thanks
I made this today for the first time. I used brown rice pasta, almond milk and half a cup of Parmesan & a cup of mozzarella cheese. I used a pkg of chicken breast, which had 5 in total. It turned out really good. I may use half the cream cheese next time as it’s really rich; but it’s really good.
I’m trying this tomorrow for dinner however I need to double the recipe. Do I double all ingredients? Does the cook time stay the same. Thanks
I would add one minute
Awesome!!! My family loved it!!!
Have you thought of using Boursin cheese instead of cream cheese?
that is a great idea!!! Should work well!
Could drained canned diced tomatoes be used in place of the sundried tomatoes. My husband is allergic to them.
Yes, you can, but the end result will be saucier.
I am doubling it. However, I am only doing half at a time.
So easy. I used half the called for chicken and added Hot Italian sausage to replace. Amazing!!
Delicious! The whole family loved it! I did Italian sausage instead of chicken and 1/2 the cream cheese. Excellent recipe!
This came out delicious! I came out with thicker sauce, but I think I snuck too much pasta in there. I’ll be more careful next time, or add liquid to compensate. The chicken is my favorite part; it’s so juicy and delicious! Thank you so much, I’m an IP newbie, and it’s my second time using it, both with your recipes!
Thank you Kim for your feedback, glad you enjoyed this recipe!
How many does this recipe serve? Can I double it and still have room in my 6 qt instant pot?
it serves 3-4 people, doubling in 6qt may be a bit too much.
Recipe calls for grated Parmesan but video seems to show shredded. I used grated and it seemed way too cheesy!
This was absolutely delicious! I added scallops to the chicken next time I think I might add shrimp too! I didn’t add the cream cheese because I didn’t want the extra fat and it was still outstanding! Thank you thank you you’re so creative❣️
Thank you Debra for your review. Glad you loved it.
It says serves 6 for 513 calories. Can you tell me how much a serving is?
about 3 cups
I’m stuck in the house (as we all are). I don’t have evaporated milk. Any substitutes? Help!
Unflavored soy or almond milk.
First time to make, followed recipe exactly…..delicious!!
There were several Tuscan pasta recipes on Pintrest but I chose yours because you actually browned the meat and sautéed the onions before pressure cooking. I’m so glad I did because it was awesome! The whole family loved it! (and they are very picky!) Thanks for a great recipe!
Browning the meat always adds so much more flavor! I am happy that you liked it!
Easy!!! Once you have all of the ingredients it just goes together so fast! My family LOVED it! We will be adding it to our family go to meals!
Absolutely love this blog..can I use Philadelphia cream cheese in box instead of cubed one??
Thanks
Hi, yes you could. Thank you for stopping by!
Delicious I must say. This is like the 3rd or 4th meal I have made with my new instant pot. I have no problems following along to make sure I was doing everything correctly. They family loved it so we will be having it again in the future. Thank you for sharing this recipe.
As a practice, I always add at least 1/2 cup extra liquid, and I give everything one more stir before I add back any protein that sits on top of the rest – it’s the only trick I’ve found to work, and it really doesn’t do much to change the taste, especially if you leave the lid off and keep the food warm after it’s complete. That extra liquid will either cook off or be helpful when reheating for lunch the next day.
How long did you cook it?
I need to double the recipe to 6 cups of pasta. Do I double all other ingredients and how long would I cook it?
you can double the pasta and the liquid ingredients, cooking time stays the same.
We loved the flavour of this chicken dish. As I am still very new to cooking using my Instant Pot, I am still having to think about what to do. I too got Food Burn once I flicked to Pressure Cooker despite having really made sure after using Sauté the base of the pot had nothing sticking to it, but I have on other things I have tried too and am sure it is my ‘novice’ state and not the recipe our IP.
I would definitely make this again and was enjoyed by the whole family, in fact some are looking forward to lunchtime ‘leftovers’!
Hi! Can you clarify whether 1 T of Italian Seasoning refers to the spices you combine in the beginning or if that is a separate pre-made seasoning?
Yes, you can find it in , any grocery store, its called Italian Herbs.
My family LOVED it!
thank you for your feedback!
Also you could use about 3 cups whole milk and simmer it for about 20-25 minutes down to 1 cup. That’s what I did since I was out of evaporated milk and it worked fine! The meal was delicious!
Great! thank you for your feedback!
Can this recipe be used with a 3 quart IP?
May not fit all in
Hi, my instant pot days burn. What am I doing wrong???
I’m making this tonight but wondered if anyone has used ricotta cheese in place of the cream cheese
You can make it with ricotta too!
Great dish- of course I didn’t have everything in the house when I wanted to make it so substituted ricotta cheese for the cream cheese, decreased the chicken broth by 1/2 C and added 1/2 C of dry white wine, and threw in some sliced fresh mushrooms- YUM
I made this with gluten free pasta (I’m the only one GF in my family) and it was a HUGE hit in our house!!! I get requested to make it at least 1x week – it’s so addicting creamy & filling!
Glad you loved it! Thanks for your feedback!
I had that happen one time, you must scrape the bottom of the instant pot after sautéing!
Just made this. I always alter things to lower the fat. I used 2% milk instead of evaporated, half the cream cheese otherwise it would be to rich for me. I cubed the chicken at the start and it turned out just fine. Huge hit at my house, another easy quick dinner. I have made this the stove top way as well. Instant pot is so easy and so much faster.
My family and I loved the recipe. My teen compared it to Olive Garden. For the folks with the burn issues- deglaze with broth or olive oil in between browning pieces of chicken (save the brown bits!)
If you add more pasta, add more liquid. Yum
Happy that you love it, thanks for the feedback!
This was so Yummy!! My picky daughter says it’s delicious. Mine was a little dry, because I used bigger noodles and think I used too many. Still tasted good. Hoping I can find a way to bring back out the creaminess for leftovers.
This was delicious! A little more labor intensive than most IP recipes but worth it.
Thoughts: this is very rich, so I would suggest serving smaller portions with a side salad or steamed vegetables. I inhaled a huge serving, then felt a little sick for the rest of the evening. It probably didn’t help that I made a cream cheese based dessert and sampled it before dinner.
I ended up adding a lot more liquid once it was finished because it thickens up quickly.
Can I use store bought Tuscan seasoning?
I was looking for quick and easy recipes to put on my menu last week, and I had this particular one pinned. It was absolutely amazing! My husband was so sad when we ran out of leftovers! I will be making this again and again. We LOVE it!
thank you!
This is delicious! I tweaked the technique because the first time I made it the pasta soaked up all the sauce. Now, instead of cooking the pasta under pressure, I put it in with the broth on sauté before I add back the chicken, cream cheese, etc. This way I can keep an eye on the liquid and doneness. This is now my husband’s favorite supper!
This is a super tasty recipe. I’ve made Tuscan chicken before that didn’t taste this good. Will definitely be making this again. I think the condensed milk made the difference. Thank you!!
Back in college a friend of mine introduced me to the instant pot and this very recipe. I wish I could give this recipe 10 stars. This pasta dish has been a gamer changer. This is hands down my boyfriend and I’s fav meal. This is also a frequent request or family and friends whenever I make or have them over for meals. So easy and so delicious!!!!!!! Make this!
Thanks 🙂 so happy that you liked it!
How can I substitute gluten free pasta?
yes, sure
Delicious!! Made 3 times in 2 months
I added an extra cup of chicken broth during the mixing of the cream cheese and parmesan cheese… PERFECT!!!
Might as bacon next time as well. Thank you for sharing!
It is so delicious, but it turned out really thick so I added more water and it was great!
Four stars for speed & convenience. I used evaporated milk & it still curdled, tiny curds. I did not want to add cream cheese – too many calories. So the little curds were visible. I am not sure why it curdled. I didn’t add any acid. But the flavor was good. I would use this as a speedy weeknight meal to save on time & washing up, but never serve it to guests. My pasta was just a touch rubbery, too, and I used very good pasta. I cooked for 4 minutes & let it natural release for 4 minutes. I’ll have to experiment with a bit more water.
A crowd pleaser! A great way to wow guests with virtually no dishes to clean and enjoy company while it bubbles away. I like that the pasta was cooked perfectly, not too soft. I added baby bella mushrooms sautéed with the onions, and doubled the chicken (boneless thighs), so used a larger can of evaporated milk and extra broth, perfectly creamy.
I tried doubling the recipe. As always with noodles, the burn message appeared and we had to keep opening and stirring it. Any advice?
You may have to add a bit more liquid.
This was delicious! Added 1 extra cup of broth and used heavy whipping cream instead of evaporated milk b/c it was all I had. Great flavor. Thank you.
How many adults does this recipe serve?
This recipe looks delicious and I can’t wait to try it! Question, Can I substitute the evaporated milk with regular milk?
I use evaporated milk. But yes, you can go with regular.
I had problems with “food burning” error , so I doubled the amount of chicken broth instead of using the evaporated milk. I have read on several other posts about not using milk products during the cooking process. Haven’t had any issues since and it’s just as creamy as the original recipe!
Made this recipe. Didn’t have the spinach or sun dried tomatoes. Didn’t use the evaporated milk. Subbed more chicken broth. Also used spaghetti noodles. Turned out wonderful. Tasted great. I took so many liberties I wasn’t sure my husband would eat it. He had 2 helpings. Must of been good. He’s really picky.
Made this recipe. Didn’t have the spinach or sun dried tomatoes. Didn’t use the evaporated milk. Subbed more chicken broth. Also used spaghetti noodles. Turned out wonderful. Tasted great. I took so many liberties I wasn’t sure my husband would eat it. He had 2 helpings. He’s really picky.
thank you very much for the feedback, I am happy you loved the recipe.
This is the second time I have made this and it turned out great both times. It takes longer to gather all of the ingredients together than it did to Cook in the Insta pot. Lol.
My family absolutely loves this recipe! I also doubled the amount of chicken stock, my noodles were sticking to the bottom the first time I made it. I use the sun dried tomatoes already with italian seasoning and I drain the oil first.