Instant Pot Tuscan Chicken Pasta

As I was scrolling through Pinterest the other day, I came across an abundance of recipes for Tuscan Chicken Pasta made in the Instant Pot.  It looked so good that I just had to make it!  I’ve made several pasta dishes in the Instant Pot and I am still so amazed at how quickly it cooks and how awesome it turns out.  We are big fans of creamy pasta sauces so this was a big hit!

I even got Kaleigh to eat some things that she would normally not eat……spinach and basil.  I think she liked the sauce so much that she forgot that she doesn’t like spinach!

With a cooking time of only 4 minutes, this is a perfect weeknight recipe.  It’s super quick and turns out so creamy!  Enjoy!

Tips for this recipe:

1. You can use whatever kind of pasta that you want.  But, the thicker pastas like Farfalle will work better.  The smaller and or thinner the pasta, the more likely it is that it will get overcooked while the chicken is cooking.
2. Be adventurous!  This sauce is so good that you could mix it up and add in all sorts of things and it would be delicious!  Mushrooms would be really good with this sauce.
3. Don’t let all of the pressure naturally release.  If you do, your pasta will be way overcooked.  I prefer to natural release anytime that I cook meat.  I find that it makes the meat more tender and juicy.  5 minutes is just enough time for the natural release on this recipe.  If you plan to let it natural release longer, cut down the cooking time to 3 minutes instead of 4.

How to make Instant Pot Tuscan Chicken Pasta:

1. Add chicken broth, sun dried tomatoes, garlic, salt, pepper and Italian seasoning to Instant Pot and stir.
2. Add in chicken and farfalle pasta.  Stir and make sure that everything is covered with liquid.
3. Close lid, set valve to “seal” and cook on manual high for 4 minutes.
4. When the timer beeps, natural release pressure for 5 minutes and then quick release remaining pressure.
5. Open Instant Pot and add in spinach, cream cheese, parmesan cheese and red pepper flakes.
6. Stir until all ingredients are well combined and spinach is wilted.
7. Add in fresh basil and stir.
8. You’re ready to eat!  Serve with garlic bread!  Yummmmm!

Ingredients for Instant Pot Tuscan Chicken Pasta:

• 4 1/4 cups of chicken broth
• 1- 1.5 Pounds boneless skinless chicken breast- cut into 1 inch cubes- I used 1 very large chicken breast but you could use 2 small ones
• 12 Ounces farfalle pasta
• 5 Ounces fresh spinach- If using frozen spinach, be sure to drain the liquid before adding to the recipe
• 8 Ounces cream cheese- bring to room temperature and cut into small cubes
• 1 Cup shredded parmesan cheese
• 1/2 Cup chopped sun dried tomatoes- packed in oil- Be sure to drain the oil from the tomatoes
• 1/4 Cup fresh basil- chopped
• 1 Tablespoon Italian seasoning
• 1 Tablespoon garlic- minced
• 1 Teaspoon red pepper flakes- add more or less based on your preference
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper

Instant Pot Tuscan Chicken Pasta

5 from 3 votes

Print Pin Rate

Servings: 8 Servings

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Ingredients

• 4 1/4 cups of chicken broth1-
• 1.5 Pounds boneless skinless chicken breast- cut into 1 inch cubes- I used 1 very large chicken breast but you could use 2 small ones
• 12 Ounces farfalle pasta
• 5 Ounces fresh spinach- If using frozen spinach (be sure to drain the liquid before adding to the recipe)
• 8 Ounces cream cheese- bring to room temperature and cut into small cubes
• 1 Cup shredded parmesan cheese
• 1/2 Cup chopped sun dried tomatoes- packed in oil- Be sure to drain the oil from the tomatoes
• 1/4 Cup fresh basil- chopped
• 1 Tablespoon Italian seasoning
• 1 Tablespoon garlic- minced
• 1 Teaspoon red pepper flakes- add more or less based on your preference
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper

Instructions

• Add chicken broth, sun dried tomatoes, garlic, salt, pepper and Italian seasoning to Instant Pot and stir.
• Add in chicken and farfalle pasta.  Stir and make sure that everything is covered with liquid.
• Close lid, set valve to "seal" and cook on manual high for 4 minutes.
• When the timer beeps, natural release pressure for 5 minutes and then quick release remaining pressure.
• Open Instant Pot and add in spinach, cream cheese, parmesan cheese and red pepper flakes.
• Stir until all ingredients are well combined and spinach is wilted.
• Add in fresh basil and stir.
• You're ready to eat!  Serve with garlic bread!  Yummmmm!

Tips for this recipe:

Tips for this recipe:

1. You can use whatever kind of pasta that you want.  But, the thicker pastas like Farfalle will work better.  The smaller and or thinner the pasta, the more likely it is that it will get overcooked while the chicken is cooking.

2. Be adventurous!  This sauce is so good that you could mix it up and add in all sorts of things and it would be delicious!  Mushrooms would be really good with this sauce.

3. Don't let all of the pressure naturally release.  If you do, your pasta will be way overcooked.  I prefer to natural release anytime that I cook meat.  I find that it makes the meat more tender and juicy.  5 minutes is just enough time for the natural release on this recipe.  If you plan to let it natural release longer, cut down the cooking time to 3 minutes instead of 4.

Nutrition

Serving: 1.5g

Have you tried this recipe? Let us know how it turned out in a comment below!