Instant Pot Tuscan Chicken Pasta
This Instant Pot Tuscan Chicken Pasta is made a creamy garlic parmesan sauce, spinach and sundried tomatoes – it’s ready in just 30 minutes!
Servings: 6 servings
Calories: 500kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
Make sure the noodles are completely covered by the liquid so they cook through.
Use rotini or rigatoni instead of penne.
Serve with some garlic bread, Caprese salad or Aperol Spritz.
To make this dish lighter, use milk and Greek yogurt instead of heavy creamy.
Store the leftovers in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop until warmed through.
Nutrition
Calories: 500kcal | Carbohydrates: 66g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 918mg | Potassium: 842mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1035IU | Vitamin C: 41.7mg | Calcium: 247mg | Iron: 2.5mg