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Instant Pot Tuscan Chicken Pasta

Easy Instant Pot Tuscan Chicken Pasta

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

Course Main Course
Cuisine American, Italian
Keyword Tuscan Chicken Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 513 kcal
Author Catalina Castravet

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
US Customary - Metric

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.

Recipe Video

Nutrition Facts
Easy Instant Pot Tuscan Chicken Pasta
Amount Per Serving (0 g)
Calories 513 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 48mg16%
Sodium 1047mg46%
Potassium 1143mg33%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 12g13%
Protein 26g52%
Vitamin A 2618IU52%
Vitamin C 20mg24%
Calcium 436mg44%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.