Easy Instant Pot Tuscan Chicken Pasta
Enjoy a flavorful Easy Instant Pot Tuscan Chicken Pasta ready in just 30 minutes! Perfect for busy nights—try this easy recipe today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves four
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups chicken broth
- 1 cup evaporated canned milk
- 3 cups shell pasta
- 8 ounces cream cheese (room temperature)
- 1.5 cups grated parmesan cheese
- 4–5 cups fresh spinach
- 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
Instructions
- Season the chicken with salt, pepper, rosemary, thyme, oregano, garlic powder, and paprika.
- Set your Instant Pot to Sauté mode. Heat olive oil and brown the seasoned chicken for 2-3 minutes on each side. Remove from pot.
- Add onion and garlic to the pot; sauté until fragrant.
- Stir in sun-dried tomatoes and broth; scrape the bottom of the pot.
- Add pasta and evaporated milk; place chicken on top.
- Seal the lid and cook on High Pressure for 4 minutes.
- Quick release the pressure and remove the chicken; stir in cream cheese until smooth.
- Add parmesan cheese and spinach; stir until wilted.
- Cut chicken into cubes and mix back into the pasta before serving.
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 540
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg