I stole this recipe for Instant Pot Creamy Tuscan Chicken Pasta from yummly.com who stole it from cookingclassy.com who stole it from Betty Crocker.
This easy to make recipe is a great way to try the new pressure cooker you got for a gift this holiday season. Chicken broth, sundried tomatoes, Italian seasoning, garlic, salt and pepper are added to the pot. Chopped chicken and dry pasta are stirred in next. Then the pressure cooker is sealed and set to cook for 5 minutes. After the steam is released, spinach, cream cheese and parmesan cheese are stirred in. The mixture sets for 5-10 minutes to thicken before serving. This is a quick and easy way to try cooking with the newest version of pressure cookers.
Did you know? Cooking food thoroughly using steam under pressure seems modern, but the French scientist Denis Pepin invented a pressure cooker in 1679. It was called a “digester” and was used to soften bones and otherwise wasted meat parts. An American version of a “digester” was first mentioned in the 1854 edition of American Home Cook Book.⁵ (see more trivia in the Trivia tab)
In an Instant Pot stir together 32 oz carton chicken broth, ½ cup oil packed sundried tomatoes with herbs (drained and dabbed of excess oil then chopped), 2 tsp Italian seasoning, 1 tbsp garlic, ¼ tsp salt and ¼ tsp pepper. (You can use another brand of pressure cooker besides Instant Pot.)
Then add in 1 lb boneless, skinless chicken breasts cut into 1 inch cubes and 12 oz uncooked campanelle pasta.
Lock lid, set pressure value to seal. Select manual or high pressure and set to 5 minutes. After time, select cancel then quick release method to release pressure. Carefully turn the valve to venting position. Once steam stops sputtering, open lid and stir the noodles to separate. Then stir in 5 oz fresh baby spinach, 8 oz softened and cubed cream cheese and 1 cup Parmesan cheese.
Next, toss well. Let rest 5-10 minutes to thicken.
Then stir in ¼ cup chopped fresh basil and serve.
If you liked the recipe for Instant Pot Creamy Tuscan Chicken Pasta you can also use your pressure cooker as a slow cooker and make Hearty Homemade Chicken Noodle Soup, Meatball Tortellini Soup or Mexican Shredded Chicken.
Instant Pot Creamy Tuscan Chicken Pasta
Ingredients
- 32 oz carton chicken broth
- ½ cup oil packed sundried tomatoes with herbs drained and dabbed excess oil, chopped
- 2 tsp Italian seasoning
- 1 tbsp minced garlic
- Salt / pepper
- 1 lb boneless, skinless chicken breasts cut into 1 inch cubes
- 12 oz uncooked campanelle pasta
- 5 oz fresh baby spinach
- 8 oz light cream cheese cut into cubes and softened
- 1 cup finely shredded parmesan cheese
- ¼ cup chopped fresh basil
Instructions
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In an instant pot stir together the broth, tomatoes, Italian seasoning, garlic, ¼ tsp salt and ¼ tsp pepper.
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Stir in chicken and pasta. Try to submerge into the broth.
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Lock lid, set pressure value to seal. Select manual or high pressure and set to 5 minutes.
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After time, select cancel then quick release method to release pressure. Carefully turn the valve to venting position.
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Once steam stops sputtering, open lid and stir the noodles to separate. Then stir in spinach, cream cheese and parmesan cheese.
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Toss well. Let rest 5-10 minutes to thicken. Will look like soup at first.
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Toss in basil.
Recipe Notes
If using a full box of pasta (16 oz), increase the chicken broth by 2 cups to submerge the chicken and noodles.