This Instant Pot Tuscan Chicken Pasta has the BEST creamy garlic sauce along with spinach and sundried tomatoes – and it comes together in just 30 minutes!
Making Instant Pot Tuscan chicken pasta (step-by-step)
You’ll be impressed at how quickly this meal comes together. With an Instant Pot, everything is done in the same dish.
If you made Tuscan chicken on the stove top you would need several pans and constantly be stirring and measuring.
- Dice the chicken.
- Add the first six ingredients to the pot. Make sure the pasta is submerged in the broth.
- Cook for three minutes, then do a quick or intermittent release of pressure.
- Add the cream, parmesan, tomatoes, peppers and spinach and stir.
- Let it sit for a few minutes (just enough time to set the table!) for all the flavors to combine and the spinach to wilt.
Ingredients in Tuscan chicken pasta
You can make this creamy Tuscan chicken pasta with ingredients you probably already have in your house.
- Red onion
- Heavy cream
- Red pepper
- Sun dried tomatoes
- Chicken broth
If you don’t want to go to the store or have strict dietary needs, you can make recipe substitutions. Plus, this gives you lots of variety to put this recipe in your regular rotation.
Try any kind of meat or leave it out all together for a vegetarian dish
For the heavy cream you can substitute milk and melted butter or milk and Greek yogurt
Substitute any other leafy green for the spinach. Or, you can also use frozen thawed spinach instead of fresh.
Use canned or fresh tomatoes instead of sun dried tomatoes. If you do this, be aware that it may cause the sauce to be thinner.
Need to save some time? Gluten free and rice based pasta can also be cooked in an Instant Pot!
Of course, you can always add to the finished product, too. More parmesan, cracked pepper, basil, or red pepper flakes are all great additions.
If you run out of broth, you can use water instead. You may want to add some seasoning if you do.
Feel free to add other veggies. Mushrooms are excellent in this dish!
Tips for making perfect Instant Pot pasta
Pasta is not the first thing that comes to mind when cooking with an Instant Pot. If you do it correctly, it will never be undercooked and crunchy or overcooked and mushy. Follow these simple steps:
- Submerge! Make sure the noodles are completely covered by the liquid. To know how long to cook pasta, take the amount of time listed on the box, divide it in half and subtract one more minute. If you tried it once and want it a little more or less done next time, only change the cooking time by one minute.
- Use an intermittent release. If you do a quick release of the pressure, you will notice some foam come through the valve. This is a by product of cooking pasta under pressure. For an intermittent release, turn the valve to venting just until it starts to release foam. Switch it back to sealed for about 20 seconds and try again. Continue to flip back and forth until there is no more foam. The fat from the meat in this dish will also help reduce foaming.
- Use shorter noodles. In this dish, penne works perfectly. Long noodles like spaghetti are much more likely to clump together in an Instant Pot
Do you need to saute the chicken ahead of time?
No! The chicken can go right into the Instant Pot raw. Make sure to dice it in small enough pieces to cook in the three minutes in the Instant Pot.
Instant Pot Tuscan chicken pasta is truly a one-dish meal. A few ingredients are added after the cooking, but no other pan will be needed for this dinner.
Storing and reheating the leftovers
If you have leftovers, store it in an airtight container in the refrigerator for three to four days.
You can reheat Tuscan chicken pasta in the microwave or oven.
Freezing creamy Tuscan chicken
I would not recommend freezing this meal. Pasta noodles are never the same after being frozen. Even the spinach and tomatoes will not taste the same.
To avoid disappointment, eat it all within a few days of making it.
More Instant Pot pasta recipes
Now that you are confident about making pasta in your Instant Pot (I told you it was life changing!), try a few of these recipes:
Instant Pot resources
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this pasta into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowlsup to 3 months
Instant Pot Tuscan Chicken Pasta
- 1 tbsp olive oil
- 2 chicken breasts, diced (about 1/2lb)
- 6 cloves garlic, minced
- 1 red onion, diced
- 4 cups chicken broth
- 1 lb penne pasta
- 1/2 tsp each salt & pepper
- 1/3 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 red pepper, diced
- 1/2 cup sundried tomatoes
- 2 cups spinach, chopped
- Add olive oil, chicken, garlic, red onion, chicken broth and pasta to Instant Pot in that order, making sure most of pasta is submerged just below the surface of the water. Do not stir, just press down on pasta slightly.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 3 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in heavy cream and parmesan cheese, mixing well. Stir in red pepper, sundried tomatoes and spinach. Place lid back on and let sit 2-3 minutes. Stir well, then serve and enjoy!