Instant Pot Tuscan Chicken Pasta
Instant Pot Tuscan Chicken Pasta
With perfectly juicy chicken, sun-dried tomatoes, and spinach in a creamy parmesan sauce, Instant Pot Tuscan Chicken Pasta is incredibly simple to prepare and delicious. The entire family will enjoy this simple instant pot meal, which will quickly become one of your favorites.
Instant pot pasta recipe
One of the best things you can prepare in your electric pressure cooker is this simple recipe. The adaptation of the well-known Italian meal is incredibly simple to make and incredibly filling. I like that all it takes to make a delicious chicken and cheese pasta dish with sun-dried tomatoes and spinach is to dirty your pressure cooker.
Don’t worry if the pasta appears a touch runny after cooking; you’ll need all that liquid to make the creamy sauce. Additionally, I prefer to add a blend of cream cheese and parmesan cheese to this delectable supper because it gives it richness and flavor.
Evaporated milk is the key ingredient, which I will also share with you. Because of this, the pasta comes out deliciously creamy, rich, and cheesy. While the spinach offers some freshness and a splash of color, the sun-dried tomatoes add a little chew and bitterness.
This quick recipe creates a delicious and convenient weeknight meal! You’ll appreciate your instant pot pressure cooker even more after eating this delicious chicken supper.
Try One of our other Pasta Dishes Like Crack Chicken Baked Ziti
- 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 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
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.
If needed add 1 tablespoon of oil to the pot still in Sauté mode.
Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
Add Italian seasoning and chopped sun-dried tomatoes, stir to combine.
Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying 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.