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Instant Pot Creamy Tuscan Chicken Pasta

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, sun-dried 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.
Course Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

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

  1. In an instant pot stir together the broth, tomatoes, Italian seasoning, garlic, ¼ tsp salt and ¼ tsp pepper.
  2. Stir in chicken and pasta. Try to submerge into the broth.
  3. Lock lid, set pressure value to seal. Select manual or high pressure and set to 5 minutes.
  4. After time, select cancel then quick release method to release pressure. Carefully turn the valve to venting position.
  5. Once steam stops sputtering, open lid and stir the noodles to separate. Then stir in spinach, cream cheese and parmesan cheese.
  6. Toss well. Let rest 5-10 minutes to thicken. Will look like soup at first.
  7. 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.