Instant Pot Tuscan Chicken Pasta

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Instant Pot Tuscan Chicken Pasta – Creamy Chicken Pasta made with rotini pasta, boneless chicken breast, Sundried Tomatoes,Spinach,Cream Cheese and Parmesan Cheese.

Who would have though pressure cooking pasta will be so easy and delicious!Have you tried it yet?Oh you are absolutely missing out if you haven’t!!

This pasta is so delicious- with the finger licking creamy garlicky sauce made with cream cheese ,spinach and sun dried tomatoes.Super Easy Instant Pot spin on the classic Italian tuscan Chicken.

What is Insta Pot Tuscan Chicken Pasta?

This almost decadent creamy chicken pasta is so so good! Such an easy weeknight dinner which is ready in a jiffy!

Forget about the whole boiling pasta separately, making sauce in another pan, straining the pasta out, saving some pasta water etc.That’s OLD News girl!(or boy!lol)

All you gotto do now is DUMP everything in to get this amazing dinner ready without hassles!

Well, technically- Dump,Pressure Cook and Dump again.Most of the ingredients are dumped together and pressure cooked, rest are added at the end!

Yes.it’s that simple!

How to make Instant Pot Tuscan Chicken Pasta

Step 1– Add sliced Chicken breast , dried bite sized pasta, chicken broth or water, Garlic, italian seasoning and salt to the Inner pot of instant pot.Gently push the pasta under the broth.Add mushrooms.Do not stir.

All the Pasta should be under the water.If not, it will not cook properly.Leaving the mushrooms on the top will make sure that it just steams instead of cooking.

Step 2-Close the lid.Select PRESSURE COOK/MANUAL at High for 7 minutes with the valve sealed.Quick Release once the time is up.Open the pot.

If you prefer your pasta el dente, cook for 6 minutes instead.

If using any other pasta use the formula = (Time on package)/2 – 1 minute.

Step 3– Add Spinach, cubed cream cheese & drained Sun dried tomatoes.Close the lid and let it go to “KEEP WARM” for ten minutes.

Open the lid, give it a mix and garnish with basil leaves.

Variations of Instant Pot Creamy Chicken Pasta

Gluten Free – Use Gluten Free pasta alternatives like chickpea Rotini Pasta.Change the pressure cooking time to “Cooking time on package”/2 minus 1 minute.

Healthier– Use low calorie cream cheese and lots of vegetables to make this pasta healthier.You can substitute mushrooms with bell peppers and asparagus.You could also leave out the pasta all toghether to make this a high protein low carb recipe.

Different Pasta– if you don’t have rotini pasta on hand, use any bite sized pasta like penne or shells.

Chicken Thighs– Chicken thighs can be easily used instead of chicken breasts.Make sure you slice the chicken thin so it cooks in the same time as chicken breast bites.

Other Alternatives-If you don’t have italian seasoning substitute with dried thyme, basil and oregano instead.

Use Chicken Broth for extra flavour, but if you can’t find it, use a stock cube dissolved in water or just plain water.

Here are more Quick Instant Pot Dinner Recipes

Instant Pot Chicken Parmesan Pasta
Instant Pot Mushroom Rice
Instant Pot Chicken Mushroom Quinoa
Instant Pot Marinara Sauce

Instant Pot Creamy Chicken Pasta

Instant Pot Tuscan Chicken Pasta – Creamy Chicken Pasta with pasta, boneless chicken breast, Sundried Tomatoes,Spinach,Cream Cheese and Parmesan.

3.59 from 17 votes

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Prep Time: 5 minutes

Cook Time: 18 minutes

Course: Main Course

Cuisine: Italian

Keyword: Instant Pot Chicken Parmesan Pasta

Servings: 4

Calories: 399kcal

Ingredients

• 2 Chicken Breasts cut into bite sized pieces
• 8 Ounces Rotini Pasta or Penne Pasta
• 2.5 Cups Chicken Broth /Water
• 1 tbsp Italian Seasoning
• 4-5 cloves Garlic – minced
• 2 Cups Mushrooms Sliced
• 1/4 Cup Sun Dried Tomatoes
• 1/2 Cup Cream Cheese
• 2 Cups Spinach
• Salt to Taste
• Pepper To Taste
• 1/4 Cup Shredded Parmesan
• 1/3 Cup Shredded Basil or parsley

Instructions

• Add Chicken, dried pasta, broth, Garlic, italian seasoning and salt to the Inner pot of instant pot.Gently push the pasta under the broth.
• Add mushrooms.Do not stir.
• Close the lid.Select PRESSURE COOK/MANUAL at High for 7 minutes with the valve sealed.
• Quick Release once the time is up.Open the pot.
• Add Spinach, cubed cream cheese & drained Sun dried tomatoes.
• Close the lid and let it go to "KEEP WARM" for 5-10 minutes till the cheese has melted
• Open the lid, give it a mix and garnish with basil leaves.

Video

Nutrition

Calories: 399kcal | Carbohydrates: 35.8g | Protein: 27.3g | Fat: 16.2g | Saturated Fat: 7.8g | Cholesterol: 113mg | Sodium: 723mg | Potassium: 780mg | Fiber: 1.1g | Sugar: 1.2g | Calcium: 121mg | Iron: 4mg

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3.59 from 17 votes

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