Creamy Instant Pot Tuscan Chicken Pasta with tender chicken, sun-dried tomatoes, spinach, and Parmesan cheese in a rich garlic sauce. Quick and easy one-pot recipe made in under 30 minutes — perfect for family dinners, meal prep, or weeknight comfort food.
Creamy, flavorful, and ready in under 30 minutes, this Instant Pot Tuscan Chicken Pasta combines tender chicken, sun-dried tomatoes, spinach, and Parmesan cheese in a rich, velvety sauce. A simple one-pot dinner that’s comforting and full of Italian-inspired flavor.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts)
- 1 Tbsp olive oil
- 2 tsp paprika (smoked or regular)
- Salt and freshly ground black pepper
- 2 Tbsp butter
- 1 cup (130 g) yellow onion, chopped
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 4 ¼ cups (1 L) low-sodium chicken broth
- 1 cup (240 ml) milk
- 12 oz (340 g) penne pasta (or farfalle)
- 6 oz (170 g) cream cheese, softened and cut into cubes
- 1 ½ cups (150 g) freshly grated Parmesan cheese
- 8 oz (225 g) sun-dried tomatoes, drained and chopped
- 4 oz (115 g) baby spinach leaves
- Additional salt and black pepper, to taste
Instructions
1. Sauté the chicken:
Set the Instant Pot to Sauté mode. Season the chicken breasts on both sides with paprika, salt, and pepper. Add the olive oil to the pot, then sear the chicken for 2 minutes on each side until golden (not fully cooked). Remove and set aside.
2. Sauté the aromatics:
Add butter to the pot along with the chopped onion. Sauté for 2 minutes, scraping up any browned bits for flavor.
3. Add liquids and pasta:
Pour in the chicken broth and deglaze the pot. Add the basil, garlic powder, Italian seasoning, milk, pasta, and the seared chicken breasts. Stir well to combine.
4. Pressure cook:
Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. Once done, perform a controlled quick release — open the valve slightly, pausing if liquid sprays out.
5. Finish the sauce:
Remove the chicken and tent it with foil. Add the cream cheese to the pot and stir until melted and smooth. Mix in the Parmesan cheese, sun-dried tomatoes, and spinach until wilted. Adjust seasoning with salt and pepper.
6. Combine and serve:
Slice or cube the chicken, return it to the pot, and stir to coat with sauce. The sauce will thicken slightly as it cools. Serve warm with extra Parmesan on top, if desired.
Tips
- For extra creaminess, use full-fat cream cheese and milk.
- Stir the pasta immediately after pressure cooking to prevent sticking.
- Tent the chicken with foil so it stays juicy while finishing the sauce.
- Don’t overcook the spinach — add it at the very end to preserve its color and texture.
Variations and Substitutions
- Protein options: Replace chicken with shrimp, turkey, or Italian sausage.
- Dairy-free version: Use plant-based cream cheese, non-dairy milk, and nutritional yeast instead of Parmesan.
- Add vegetables: Mushrooms, bell peppers, or cherry tomatoes work beautifully.
- Pasta swap: Use any short pasta like rigatoni, rotini, or cavatappi.
FAQs
Can I use frozen chicken?
Yes, but you’ll need to increase the pressure cooking time to 10 minutes and ensure the chicken reaches 165°F (74°C).
Can I make this ahead of time?
Absolutely. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
Can I double the recipe?
Yes, just don’t exceed your Instant Pot’s fill line. The cooking time remains the same.
Serving Suggestions
- Serve with garlic bread, roasted vegetables, or a simple green salad.
- Sprinkle extra Parmesan or fresh basil on top for added flavor.
- Pair with a glass of white wine like Chardonnay or Pinot Grigio for a complete meal.
Why You’ll Love This Recipe
- Creamy, rich sauce full of Italian-inspired flavors.
- Quick, easy one-pot meal — perfect for busy weeknights.
- Family-friendly and freezer-friendly.
- Tastes like restaurant-quality pasta with minimal effort.
Instant Pot Tuscan Chicken Pasta
5
servings10
minutes10
minutesIngredients
1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts)
1 Tbsp olive oil
2 tsp paprika (smoked or regular)
Salt and freshly ground black pepper
2 Tbsp butter
1 cup (130 g) yellow onion, chopped
1 tsp dried basil
1 tsp garlic powder
1 tsp Italian seasoning
4 ¼ cups (1 L) low-sodium chicken broth
1 cup (240 ml) milk
12 oz (340 g) penne pasta (or farfalle)
6 oz (170 g) cream cheese, softened and cut into cubes
1 ½ cups (150 g) freshly grated Parmesan cheese
8 oz (225 g) sun-dried tomatoes, drained and chopped
4 oz (115 g) baby spinach leaves
Additional salt and black pepper, to taste
Directions
- Sauté the chicken:
- Set the Instant Pot to Sauté mode. Season the chicken breasts on both sides with paprika, salt, and pepper. Add the olive oil to the pot, then sear the chicken for 2 minutes on each side until golden (not fully cooked). Remove and set aside.
- Sauté the aromatics:
- Add butter to the pot along with the chopped onion. Sauté for 2 minutes, scraping up any browned bits for flavor.
- Add liquids and pasta:
- Pour in the chicken broth and deglaze the pot. Add the basil, garlic powder, Italian seasoning, milk, pasta, and the seared chicken breasts. Stir well to combine.
- Pressure cook:
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. Once done, perform a controlled quick release — open the valve slightly, pausing if liquid sprays out.
- Finish the sauce:
- Remove the chicken and tent it with foil. Add the cream cheese to the pot and stir until melted and smooth. Mix in the Parmesan cheese, sun-dried tomatoes, and spinach until wilted. Adjust seasoning with salt and pepper.
- Combine and serve:
- Slice or cube the chicken, return it to the pot, and stir to coat with sauce. The sauce will thicken slightly as it cools. Serve warm with extra Parmesan on top, if desired.
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