Creamy Tuscan Chicken Pasta

Tuscan Chicken Pasta is a creamy pasta dish filled with a homemade sauce filled with sun dried tomatoes, spinach, and parmesan cheese.

It’s an absolutely incredible dish that tastes great when served around sunset with a good glass of wine you may feel like you’re taking a mini-vacation without leaving your home.

But you don’t have to go to Italy or to a fancy Italian restaurant to enjoy this delicious dish! You can make it right at home and in no time at all thanks to Your Pressure cooker!

Creamy Tuscan Chicken within minutes, yes please!

While taking a drive to the nearest Olive Garden may seem like a great way to get your Italian Tuscan

Chicken fix, you can save yourself the drive, the wait time, and a lot of the cost by simply making it at home. You’re going to love this gourmet feeling Tuscan Chicken recipe.

This Tuscan Chicken Pasta would taste absolutely incredible if paired with a simple green romaine lettuce salad and some Homemade Honey Mustard Dressing!

The sweet and savory flavors would compliment the dish very well while helping you to get a little more greens in your diet.

What’s In Tuscan Chicken Pasta?

• 1 Lb Boneless Skinless Chicken Breasts
• 8oz Penne Pasta
• 1 ½ Cups Unsalted Chicken Broth
• One Cup Heavy Cream
• 1 teaspoon Garlic
• ⅓ Cup Sun Dried Tomatoes
• 1 Cup Fresh Spinach
• ½ Cup Onion
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 2 Tbs Dry Italian Dressing Seasoning
• 1 Cup Fresh Grated Parmesan Cheese
• 4oz Cream Cheese
• 2 Tbs Olive Oil

How to Make Tuscan Chicken

1. Set your Instant Pot / Pressure Cooker to Saute mode and wait until it reads "Hot."
2. Cube the chicken and then season it with Salt, Pepper, and Italian Seasonings
3. Add in the Olive Oil and the Seasoned Cubed Chicken
4. Saute the chicken until it’s until no longer pink
5. Turn off the Instant Pot / Pressure cooker
6. Add in the broth and then deglaze the bottom of the pot by scraping and lifting any stuck bits
7. Add in the Pasta
8. Pour the Heavy Cream on top. Do Not Stir
9. Set the Instant Pot to Manual / Pressure Cook on high for 5 minutes with a 4 minute Natural Pressure Release
10. Open the Lid and Stir in the pasta
11. Add in the Cream Cheese and Sun-Dried Tomatoes on top of the pasta and then Stir
12. Sprinkle the freshly grated Parmesan Cheese and stir
13. Stir in the Spinach and allow it to sit for 1 minute
14. Serve and Enjoy!

What to Serve With Tuscan Chicken Pasta

With a rich and creamy chicken pasta dish like this Tuscan Chicken, finding a side dish to help make the meal feel complete without taking away from the star of the show is somewhat of a challenge.

I think this dish pairs really well with roasted green beans or broccoli and a simple side salad, although Italian flavored pastas often need garlic bread or soft breadsticks to help make them feel restaurant quality. 

Can You Use Cream in The Pressure Cooker?

Adding dairy products to the begining of an Instant Pot recipe can cause it to curdle, but adding heavy cream towards the end is usually a safe bet.

Thanks to the high fat content the cream is much less likely to separate. So yes, you can use it.

How Long Do You Cook Pasta in The Instant Pot?

Depending on the type of noodle and your desired level of doneness, most pastas can be completely cooked in the Instant Pot within a matter of minutes.

With the average time being around 5 minutes, it really doesn’t take long at all to get a delicious pasta meal prepped and ready for eating!

Does a Pressure Cooker Make Meat Tender?

Yes! One of the greatest things about using a pressure cooker to cook your meat is that due to the fast heating process and small moisture filled environment, your meat is forced to absorb and cook quickly which can make your meat much more tender (and quickly!)

Can I use Frozen Chicken Tenders? 

Yes you certainly can use frozen chicken tenders. Just account for the frozenness by adding a little time to the process and you’ll be fine. You should be good by simply increasing the cooking time to 6 minutes.

Take a look at these One Pot Instant Pot Meals

• Chicken Carbonara
• Tuna Noodle Casserole
• Chicken Fajitas
• Fiesta Chicken Casserole
• Chicken Parmesan Pasta
• Crack Chicken Pasta
• Mongolian Beef
• Chicken Cordon Bleu Casserole

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Tuscan Chicken Pasta

This delicious Tuscan Chicken Pasta is made with a creamy sauce filled with sundried tomatoes, fresh spinach, Italian herbs, and flavorful parmesan cheese. It’s an absolutely incredible dish that's perfect with a good glass of wine in the garden!

Prep Time5 minutes mins

Cook Time5 minutes mins

Natural Pressure Release4 minutes mins

Total Time14 minutes mins

Cook ModePrevent your screen from going dark

Course: Main Dish

Cuisine: Italian

Servings: 4 Servings

Ingredients

• 1 lb Chicken Breast
• 1 ½ cup Chicken Broth
• 8 oz Penne Pasta
• 1 cup Heavy Cream
• 1 cup Parmesan Cheese
• 4 oz Cream Cheese
• ½ cup Onion Diced
• 1 teaspoon Garlic
• ⅓ cup Sun Dried Tomatoes
• 1 cup Fresh Spinach
• 2 tbs Olive Oil
• ½ teaspoon Salt
• ¼ teaspoon Pepper

Instructions

• Set your Instant Pot Pressure Cooker to Sauté mode and wait until it reads "Hot."
• Add the Olive Oil and diced Onions, and sauté until tender.
• Cube the chicken and then season it with Salt, Pepper, and Italian Seasonings.
• Add the seasoned, cubed Chicken.
• Sauté the meat until it’s no longer pink.
• Turn off the Instant Pot Pressure cooker.
• Add in the Broth, and then deglaze the bottom of the pot by scraping it with a wooden spoon or spatula and lifting any bits that are stuck there.
• Add the Pasta on top.
• Pour the Heavy Cream on top. Do Not Stir.
• Set the Instant Pot to Manual / Pressure Cook on high for 5 minutes with a 4 minute Natural Pressure Release.
• Open the Lid and Stir in the pasta.
• Add in the Cream Cheese and Sun-Dried Tomatoes on top of the pasta and then stir.
• Sprinkle the freshly grated Parmesan Cheese and stir.
• Stir in the Spinach and allow it to sit for 1 minute.
• Serve and Enjoy!

Notes

Storage

• Storage: This creamy one-pot pasta dish can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave to enjoy again—or eat it cold!
• Freezing: You can freeze this dish after it's cooked for up to 3 months, so it's a great meal to prep ahead of time. Let the dish cool completely, then store it in a freezer-safe container or freezer bag and put it in the freezer. Let it defrost thoroughly, then reheat on the stovetop or microwave. It's best to use full-fat cream if you're planning on freezing it, you can add some cream or a bit of water to the dish when reheating it to get it to the right consistency.

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Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Calories: 629kcal | Carbohydrates: 11g | Protein: 38g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 202mg | Sodium: 1283mg | Potassium: 940mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1565IU | Vitamin C: 13mg | Calcium: 388mg | Iron: 2mg