Best Instant Pot Recipe: Creamy Tuscan Chicken Pasta That’s Ready in Minutes!

Tired of slaving over a hot stove for hours? Craving a restaurant-quality meal without the restaurant price tag? Look no further! This Instant Pot Creamy Tuscan Chicken Pasta is a weeknight game-changer. It’s rich, flavorful, and incredibly easy to make, all thanks to the magic of the Instant Pot. Imagine tender chicken, perfectly cooked pasta, sun-dried tomatoes, spinach, and a luscious creamy sauce, all cooked together in one pot and ready in under 30 minutes. This recipe is so good, it’s guaranteed to become a family favorite. Get ready to say goodbye to boring weeknight dinners and hello to Instant Pot deliciousness!

Why This Recipe Works

This Instant Pot Creamy Tuscan Chicken Pasta recipe is a winner for several reasons:

• One-Pot Wonder: Minimal cleanup! Everything cooks together in the Instant Pot, saving you time and effort.
• Speedy Cooking: The Instant Pot drastically reduces cooking time compared to traditional methods. Chicken and pasta cook perfectly in a fraction of the time.
• Flavor Explosion: The combination of sun-dried tomatoes, garlic, spinach, and Parmesan cheese creates a rich and savory flavor profile that’s simply irresistible.
• Tender Chicken: Pressure cooking ensures that the chicken remains incredibly moist and tender, not dry or overcooked.
• Adaptable: Easily customizable to your preferences. You can swap out the pasta, add different vegetables, or adjust the spice level to your liking.
• Creamy Perfection: The addition of heavy cream and Parmesan cheese at the end creates a luxuriously creamy sauce that coats every strand of pasta and piece of chicken.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (4 oz) jar sun-dried tomatoes in oil, drained (reserve 2 tbsp of the oil) and chopped
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth
• 1 lb pasta (penne, rotini, or farfalle work well)
• 5 oz baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Optional: Red pepper flakes, for a little heat

Instructions

1. Sauté the Aromatics: Turn your Instant Pot to the “Sauté” function. Add the olive oil and reserved sun-dried tomato oil to the pot. Once the oil is hot, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Chicken: Add the cubed chicken to the Instant Pot and cook until lightly browned on all sides. This step adds flavor and helps to seal in the juices.
3. Add Remaining Ingredients (Except Cream, Parmesan, and Spinach): Pour in the diced tomatoes (undrained), chopped sun-dried tomatoes, Italian seasoning, salt, pepper, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Add Pasta: Add the pasta to the Instant Pot, making sure it’s submerged in the liquid. Gently push the pasta down if needed.
5. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” for half the time recommended on the pasta box, minus 2 minutes. For example, if the box says to cook for 10 minutes, set the Instant Pot for 3 minutes.
6. Release Pressure: Once the cooking time is up, do a Quick Release by carefully turning the valve to the “Venting” position. Be careful of the steam!
7. Stir in Spinach, Cream, and Parmesan: Once the pressure is fully released, carefully open the Instant Pot. Stir in the baby spinach until wilted. Then, stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
8. Serve and Enjoy: Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (optional).

Tips for Success

• Don’t Overcook the Pasta: The cooking time is crucial for perfectly cooked pasta. Follow the instructions carefully and adjust based on your specific pasta type. Undercooking is better than overcooking, as the pasta will continue to cook slightly as it sits in the hot sauce.
• Deglaze the Pot: Scraping up the browned bits from the bottom of the pot after browning the chicken is essential for adding depth of flavor to the sauce.
• Don’t Skip the Sun-Dried Tomato Oil: Using the oil from the sun-dried tomatoes adds a concentrated burst of flavor to the dish.
• Adjust Seasoning: Taste the sauce after cooking and adjust the seasoning to your liking. You may need to add more salt, pepper, or Italian seasoning.
• Use Fresh Parmesan: Freshly grated Parmesan cheese melts beautifully and adds a richer flavor than pre-shredded cheese.
• Customize Your Veggies: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to this recipe. Just add them along with the onion and garlic.
• Thicken the Sauce (If Needed): If the sauce is too thin, you can thicken it by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while the Instant Pot is on the “Sauté” function.

Storage Instructions

Refrigerating: Store leftover Instant Pot Creamy Tuscan Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the sauce as it sits, so you may need to add a splash of chicken broth or milk when reheating.

Reheating: Reheat the pasta in the microwave or on the stovetop over medium heat. If reheating on the stovetop, add a splash of chicken broth or milk to prevent the pasta from drying out.

Freezing: While you can technically freeze this dish, the texture of the pasta and sauce may change upon thawing. The cream sauce can sometimes separate and become grainy. If you do freeze it, let it cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use frozen chicken?

While it’s best to use fresh chicken for optimal results, you can use frozen chicken breasts. Add about 5 minutes to the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Can I use a different type of pasta?

Yes, you can use other short pasta shapes like rotini, farfalle, or elbow macaroni. Just adjust the cooking time accordingly, following the instructions on the pasta box and subtracting 2 minutes.

Can I make this recipe dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a dairy-free heavy cream alternative. You can also use nutritional yeast in place of Parmesan cheese, although the flavor will be slightly different.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and add more vegetables like mushrooms, bell peppers, or zucchini. You can also add a can of chickpeas or white beans for extra protein.

My sauce is too thin. How can I thicken it?

If the sauce is too thin, you can thicken it by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while the Instant Pot is on the “Sauté” function. Cook for a minute or two until the sauce thickens.

Conclusion

This Instant Pot Creamy Tuscan Chicken Pasta is more than just a recipe; it’s a gateway to effortless and delicious weeknight meals. The combination of simple ingredients, quick cooking time, and incredible flavor makes it a winner every time. So, dust off your Instant Pot and get ready to impress your family and friends with this restaurant-quality dish that you can whip up in minutes. Enjoy!