Instant Pot Tuscan Chicken Pasta [VIDEO]

Catalina Castravet
By Catalina Castravet

Instant Pot Tuscan Chicken Pasta is very easy to make, creamy and delicious with perfect juicy chicken, sun-dried tomatoes and spinach.

We love making easy and delicious pasta in the Instant Pot, like our popular Chicken Pot Pie Pasta, IP Pizza Pasta, and the cheesy Pressure Cooker Cheeseburger Macaroni.

Best Instant Pot Tuscan Chicken Pasta

Ultimate Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta is one of my favorites takes on the Italian classic dish. This recipe is very easy to make. I love that you only have to dirty your pressure cooker and the end result is a very creamy and cheesy pasta with sun-dried tomatoes, chicken and spinach.

After you cook the pasta it may look a little runny, don’t worry, you need all that liquid to create the amazingly creamy sauce. I like to use a mix of cream cheese and Parmesan cheese because it combines the most amazing texture and flavor. The secret ingredient that I am also sharing with you, is adding evaporated milk to the pot. As a result, the pasta turns out perfectly cheesy, rich and very creamy.

The sun-dried tomatoes add a bit of chewiness and tartness, while the spinach adds some freshness and a pop of color. Such a hearty and delicious dinner!

Instant Pot Tuscan Chicken Pasta

Instant Pot Tuscan Chicken Pasta Recipe Tips:

  • Preferably use organic chicken for this meal.
  • Also, you can use chicken breast meat or boneless/skinless chicken thighs meat.
  • You don’t have to pre-cook the pasta for this recipe, you add the uncooked pasta to the pot and cook for 4 minutes.
  • In addition, you can make this dish with turkey as well, the cooking time will still be the same if you use the same amount of the other ingredients listed in the recipe.
  • For a spicier kick, add red pepper flakes.
  • If desired, use add some basil. Use about 1 tsp dried or fresh basil.
  • You can also add 1 cup of shredded mozzarella or provolone cheese at the end.
  • For a vegetarian version, skip the chicken.
  • Similarly, this meal can be made with other types of pasta, I like to use large shells or fusilli pasta.
  • Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.

How long do you cook pasta in the Instant Pot?

Pasta is cooked in an Instant Pot or other electric pressure cookers, usually between 4-6 minutes, depending on the recipe and type of pasta. Most of the time followed by a Quick Pressure Release.

Substitutes for this Tuscan Chicken Pasta Recipe

  • You can use frozen-thawed and drained spinach instead of fresh.
  • Also, light cream cheese will work in place of regular if preferred.
  • Garlic powder could replace fresh, I’d go with about 3/4 tsp.

Pressure Cooker Tuscan Chicken Pasta

How to make Tuscan Chicken Pasta in the Slow Cooker?

Making this delicious pasta in the slow cooker is a great alternative. We have the Crockpot version of this recipe in this link.

How do you reheat this dish on the stove?

Usually, when refrigerated the sauce will thicken because the pasta will also absorb the liquid. To reheat, add pasta to a medium-large saucepan over medium heat and add 1/2 to 1 cup of milk. Start with 1/2 cup, stir to combine and if needed add more, until you achieve the desired sauce consistency. You can also add cream instead of milk, or chicken broth.

What seasoning can you use for the chicken?

Chicken doesn’t have to be bland if you take a few minutes to mix these dried herbs and sauté the chicken you will end up with a very flavorful Instant Pot Tuscan Chicken Pasta dish! Here are the herbs that I used:

Easy Instant Pot Tuscan Chicken Pasta

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4.97 from 32 reviews
Easy Instant Pot Tuscan Chicken Pasta
Author: Catalina Castravet Serves: 4 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

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

  1. 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. Set Instant Pot to Sauté. Once the IP is hot, add the oil.
  3. Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
  4. 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. If needed add 1 tablespoon of oil to the pot still in Sauté mode.
  6. Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
  7. Add Italian seasoning and chopped sun dried tomatoes, stir to combine.
  8. Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying to remove any bits that stuck to it.
  9. Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
  10. Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.
  11. 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 cover.
  12. Remove chicken from pot, and set aside on a cutting board. Cover with foil.
  13. Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
  14. Add the parmesan cheese and gently stir to combine for 1 minute.
  15. Add the spinach and stir to combine.
  16. Turn off the pressure cooker.

  17. Cut the chicken into cubes and add to the pot, gently give everything a final stir.
  18. Serve immediately garnished with parmesan cheese.
0 Calories: 855 Carbohydrates: 83 Protein: 38 Fat: 42 Saturated Fat: 19 Cholesterol: 103 Sodium: 1487 Potassium: 1668 Fiber: 8 Sugar: 15 Vitamin A: 4450 Vitamin C: 31.2 Calcium: 658 Iron: 7.6
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Instant Pot Tuscan Chicken Pasta

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Comments

Leave a reply

Debbie

How much spinach if using frozen?

Reply

Thaw it first and drain of excess water. You can use as much as you like, but I would do at least 3 cups.

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Lillian

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. 

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Jacque Hastert

I love pasta out of the Instant Pot! This one looks amazing!

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Gabriella

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!

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It will be ok, it just may end up a little more shredded.

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Annette

How much paprika do you use?  I saw it listened in the instructions, but not listed with the ingredients.

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1 teaspoon

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Amanda

Oh my this looks so good and perfect comfort meal!!

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Delaney | Melanie Makes

This is a great weeknight dinner!

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Erin | Dinners,Dishes and Dessert

This looks incredibly delicious! Looks like a perfect weeknight dinner! Yum!

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Samantha

Have you ever tried this with gluten free pasta? Not sure if cooking times would change?

Reply

No, sorry I haven't tried it.

Reply

I used gluten-free chickpea penne for the recipe, and it turned out perfect!!

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We use gluten free pasta and this is a hit at our house :)

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Jamielyn

Love it! So easy and looks creamy and delicious!

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Amy

This pasta dish is calling my name! I love that it is made in and instant pot!

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Sharon

How many servings is this.

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Patricia @ Grab a Plate

What a wonderful dish! And I love the flavor the sun dried tomatoes add!

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amy

My IP doesn't have a manual setting. I am currently cooking it now. what setting do i use??

Reply

choose Pressure Cook and input time.

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Sam

Could I use heavy cream instead of evaporated milk? 

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no, it may burn

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Erin

How many servings is this?

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Miekel

Looks great...am I able to do this in a crockpot? Thanks :)

Reply

Hi, sorry I haven't tried.

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Eileen Barone

can you also use a crock pot?

Reply

it would be a different recipe, I will try to post one soon.

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Mary Jane Mitchell

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.

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Happy that it worked and thank you for coming back to tell others!

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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.

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Lauren L

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!

Reply

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!

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Natasha

Super easy to make and super tasty, if you like pasta this is a must!

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Sharan

OMG this recipe is delicious. Love how easy it is to make, kids loved it a lot! Great pictures and easy steps to follow!

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Kristin

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 :)

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Inna

This dish came out amaZing super easy to make and family loved!

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Sandy

Rich and delicious easy dish to make love ip!

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Andrea

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. 

Reply

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.

Reply

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. 

Reply

Doron

Delicious and flavor loaded pasta. Just like in Tuscany!!! 

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Iuli

Wow what a rish pasta dish, superb!

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Jennifer

Never thought I would be writing a comment on a recipe blog, but here we go ) All our family loved the pasta!

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Oleg

Rich and loaded, excellent!

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Kathy

Does the chicken get sauteed 2-3 minutes total or 2-3 minutes per side? Still learning IP cooking and this sounds delish!

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saute on each side until golden, about 1-2 minutes per side.

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amanda

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 :) ? 

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Gabi

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!!!

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Jacquie

Do you think I could use shrimp instead of the chicken? Thanks!

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The shrimp will be overcooked.

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You could try adding it first during the sautéing step? Shrimp cooks fairly quickly

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Angie McCormick

Could you do this with frozen chicken?

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No, it will take longer and pasta will be over cooked.

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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! 

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Gissele

This was very delicious. We used half the cream cheese 

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Cat

Great dish but will use low sodium broth next time. Way too salty.

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Gail

I made this tonight. It was great. I do have a question do you use dried or Jared sun dried tomatoes? 

Reply

Hi Gail, happy that you liked it. I used jarred.

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Laura

Can I use whole milk instead of evaporated canned milk?

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I haven't tried it with whole milk, sorry.

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Penny

Will the Instant Pot version hold up on Keep Warm for a couple of hours before serving?

Reply

No, not for this recipe, it will be super mushy and pasta may stick to the bottom.

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Shauna

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

Reply

sorry I haven't tried the recipe with more pasta, therefore can't tell you exactly how to adjust for perfect cooking.

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Rachel

This was DELICIOUS! Thanks for posting and sharing. #yum 

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Jennifer

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 ?

Reply

lol I wish the calories were per pot.... :) sorry

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Amy

So easy, and so yummy! A new go to meal!

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Cinde

This was amazing! My kid also loved it!

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This one always gets rave reviews :)

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Cheryl Huntzinger

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!!

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Yes, this is one of our favorite dishes as well. It is easy to make, yet super delicious. Really glad you liked it!

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Irene

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. 

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Alana

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!

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Joey

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 ! 

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Amie

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

Reply

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

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Krista B

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.

Reply

Diana

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

Reply

I would add one minute

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Kathy

Awesome!!! My family loved it!!!

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Tiya

Have you thought of using Boursin cheese instead of cream cheese?

Reply

that is a great idea!!! Should work well!

Reply

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