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!
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.