Instant Pot Creamy Tuscan Chicken Pasta

06.18.2018

A must try pasta recipe! If you haven’t broken open that Instant Pot then now is the time! This Instant Pot Creamy Tuscan Chicken Pasta is one of the tastiest things to make in your instant pot, and it’s so EASY!

It’s deliciously creamy, amazingly hearty and just perfectly satisfying. This is my kind of comfort food!

Instant Pot Creamy Tuscan Chicken Pasta

One Pot Pasta Recipe

I love that with this recipe you are throwing all of the ingredients into one pot. Everything goes into the Instant Pot and there’s no sautéing beforehand. About 2/3 of the ingredients are added at the beginning then you’ll add the remaining 1/3 at the end.

Want to see how easy this Instant Pot recipe is? Watch the video!

Ingredients for Tuscan Chicken Pasta

  • Low-sodium chicken broth
  • Sun dried tomatoes in oil
  • Italian seasoning
  • Garlic
  • Chicken breasts
  • Campanelle pasta
  • Baby spinach
  • Light cream cheese (regular works too)
  • Parmesan
  • Fresh basil
  • Salt and pepper

Instant Pot Tuscan Chicken Pasta ingredients parmesan cream cheese spinach italian seasoning pasta chicken chicken broth basil garlic sun dried tomatoes

How to Make this Pasta Recipe

First you’ll start by stirring together the chicken broth, sun dried tomatoes, Italian seasoning, garlic, salt and pepper in an instant pot insert.

Instant Pot Tuscan Chicken Pasta mixing broth and sun dried tomatoes

Then mix in diced raw chicken and dry uncooked noodles. Cover and seal, make sure valve is set to “sealing” position. Set to “manual” and select 5 minutes.

Instant Pot Chicken Broth adding in pasta and chicken to instant pot

Once time is up select “cancel” then use the quick release method to release pressure. Wait for steaming to stop from valve then open Instant Pot.

Instant Pot Tuscan Chicken Pasta finished cooking

Stir in spinach, cream cheese and parmesan. Then let mixture rest for about 5 – 10 minutes.

Instant Pot Tuscan Chicken Pasta adding cream cheese parmesan and spinach

The sauce will be very runny at first but the longer you let it rest the more it will thicken and become creamy.

Finished Instant Pot Tuscan Chicken Pasta

Substitutes for this Tuscan Chicken Pasta Recipe

  • Frozen thawed and drained spinach can replace fresh.
  • Regular cream cheese will work in place of light.
  • If you can’t find campanelle pasta you could substitute another kind of bite size pasta such as cavatappi, bowtie or penne.
  • Garlic powder could replace fresh, I’d go with about 3/4 tsp.
  • If you don’t want to buy fresh basil then use 1 tsp dried, add it along with Italian seasoning.

Instant Pot Tuscan Chicken Pasta finished cooking

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Instant Pot Creamy Tuscan Chicken Pasta

4.87 from 36 votes

This is one of the tastiest things to make in your instant pot, and it's so EASY! It's deliciously creamy, amazingly hearty and just perfectly satisfying. A recipe you'll want on repeat.

Servings: 6
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 (32 oz) carton low-sodium chicken broth
  • 1/2 cup oil packed sun dried tomatoes with herbs, drained and dab excess oil off with paper towels, chopped
  • 2 tsp Italian seasoning
  • 1 Tbsp minced garlic
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 12 oz uncooked campanelle pasta
  • 5 oz fresh baby spinach
  • 1 (8 oz) pkg. light cream cheese, cut into cubes and softened
  • 1 cup finely shredded parmesan cheese (use fresh shredded)
  • 1/4 cup chopped fresh basil

Instructions

  1. In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).

  2. Stir in chicken and pasta (and try to submerge down into broth).

  3. Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.

  4. After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.

  5. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.

  6. Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).

  7. Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

  8. Recipe source: adapted from Betty Crocker with some changes

Nutrition Facts
Instant Pot Creamy Tuscan Chicken Pasta
Amount Per Serving
Calories 568 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 80mg 27%
Sodium 693mg 29%
Potassium 2079mg 59%
Total Carbohydrates 70g 23%
Dietary Fiber 7g 28%
Sugars 18g
Protein 20g 40%
Vitamin A 59.4%
Vitamin C 27.8%
Calcium 35.4%
Iron 32.6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Italian
Keyword: Pasta Recipe, Tuscan Chicken Pasta
Calories: 568 kcal
Author: Jaclyn

137 comments

  • Susan: This recipe was delicious. My hubby is not a pasta lover and he gave it two thumbs up! I added mushrooms and sautéed onions. Delicious. March 20, 2019 at 7:49am Reply

  • Hollie: I’ve checked multiple grocery stores for the pasta used in the recipe and cannot find it. What pasta would you recommend subbing?! March 10, 2019 at 8:20am Reply

    • Jaclyn: Bowtie pasta should work well too. March 10, 2019 at 10:55am Reply

  • Sherry M: I thought you’re never supposed to natural release meat. Dries it out. March 9, 2019 at 2:50pm Reply

    • Jaclyn: I use the quick release method here. March 10, 2019 at 10:59am Reply

  • Debbie: Thank you. March 2, 2019 at 8:11am Reply

  • Debbie: Can you substitute shrimp for the chicken? March 2, 2019 at 3:09am Reply

    • Jaclyn: That should be fine but I would add cooked shrimp at the end, otherwise it would end up over cooked. March 2, 2019 at 7:31am Reply

      • Debbie: I used less spinach, added some artichoke hearts and finally shrimp at the end. It was amazing! Thank you. March 9, 2019 at 1:05pm Reply

        • Jaclyn: Love the addition of artichoke hearts! March 9, 2019 at 2:19pm Reply

  • Kristin Norton: My husband and I have been experimenting with many recipes for the instant pot and this one was a winner. It was extremely flavorful and we both really enjoyed it. I highly recommend this recipe. February 28, 2019 at 7:33pm Reply

  • Jan: I have an 8-qt Instant pot, and I want to double the recipe. Would there be any changes to the ingredients or cooking time? February 27, 2019 at 9:48pm Reply

    • Jaclyn: Sorry without testing I can’t say for sure. February 28, 2019 at 9:29pm Reply

    • Jillian: Did doubling it in the 8qt work for you? I’d like to double it. I made a single batch a couple weeks ago and it was delicious! March 9, 2019 at 11:18am Reply

    • Morgan: I tried doubling and it did not work. You might try doubling and pressure cooking separately March 19, 2019 at 8:30am Reply

  • Patti: Can this be frozen in batches to serve at large group party? February 24, 2019 at 9:38pm Reply

    • Jaclyn: For best results I don’t recommend freezing – the cream cheese won’t freeze well and the pasta will get soggy. February 25, 2019 at 9:56pm Reply

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