Instant Pot Tuscan Chicken Pasta Recipe
This Instant Pot Tuscan Chicken Pasta is creamy and delicious! Penne, chicken, sun-dried tomatoes and spinach in creamy Parmesan sauce come together in just 20 minutes.
Servings: 4 servings
Calories: 807kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 teaspoons minced garlic
- 1 ½ lbs boneless skinless chicken breast cut into bite size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried oregano
- 12 oz penne pasta
- 1 cup chicken stock
- 1 ½ cups water
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes chopped
- 1 cup evaporated milk
- ½ cup half and half or whole milk
- 1 ½ tablespoons cornstarch
- ½ cup grated Parmesan cheese
Instructions
- Set the stainless steel insert in your Instant Pot. Press saute setting and wait 2 minutes.
- Add oil to Instant Pot and heat up. Add onion and saute for 2 minutes.1 tablespoon olive oil, 1 small yellow onion
- Add garlic and chicken, sprinkle with salt, pepper, Italian seasoning and oregano. Stir and cook until chicken is almost done.2 teaspoons minced garlic, 1 ½ lbs boneless skinless chicken breast, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning, ¼ teaspoon dried oregano
- Press "cancel/off" button. Add ½ cup of water to Instant Pot and scrape any cooked on bits from the bottom of the pot. This will prevent the burn message.1 ½ cups water
- Add pasta, remaining water and chicken stock. Stir everything together. Try to press the pasta down into liquid as best as possible.1 cup chicken stock, 12 oz penne pasta
- Close the lid, set valve to sealing position (newer models do it on their own) and press manual setting. Set timer to 5 minutes. The IP will beep and then start coming to pressure.
- Once the timer is done, press "cancel/off" button and wait for 2 to 3 minutes; then flip the valve to venting position to quickly release the pressure.
- Carefully open the lid away from your face. Stir the pasta well.
- Add spinach, sun-dried tomatoes and evaporated milk and stir well.2 cups fresh spinach, ½ cup sun-dried tomatoes, 1 cup evaporated milk
- Mix half and half with cornstarch and add to pasta. Stir well.½ cup half and half, 1 ½ tablespoons cornstarch
- Let pasta sit for about 5 minutes, then stir again, add Parmesan cheese and stir it in.½ cup grated Parmesan cheese
- Serve.
Notes
To make this dish vegetarian, skip the chicken and use 2 cans of white beans (drained and rinsed).
You can use any bite-size pasta you like.
Nutrition
Calories: 807kcal | Carbohydrates: 88g | Protein: 61g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 902mg | Potassium: 1725mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1945IU | Vitamin C: 15.7mg | Calcium: 414mg | Iron: 4mg
