Instant Pot Tuscan Chicken Pasta
-
Prep Time:
15m
-
Cook Time:
20m
-
Total Time:
40m
Ingredients
- 1 tbsp. Olive oil
- 1 lb Chicken breasts, boneless, skinless (1 large or 2 small)
- Salt
- Pepper
- 2 tsp. Paprika
- 2 tbsp. Butter
- 1/2 Yellow onion, chopped
- 1 Clove garlic, minced
- 4 c Chicken broth, low sodium
- 1/2 c Milk
- 1/4 c Heavy cream
- 1 tsp. Basil, dried
- 1 tsp. Italian seasoning
- 1/2 tsp. Garlic powder
- 12 oz Penne pasta
- 5 oz Cream cheese
- 1 c Parmesan cheese, grated
- 6 oz Sun-dried tomatoes
- 3 oz Baby spinach
Instructions
- Season chicken with salt, pepper, and paprika. Let rest. Turn Instant Pot on to sauté.
- When the Instant Pot is hot, heat olive oil. Cook chicken breasts for 2 minutes on each side to sear, brown but don't cook through. Remove and set aside on a plate.
- Add butter to Instant Pot and cook onion for 3-4 minutes. Add minced garlic and cook for 1 more minute.
- Deglaze with chicken broth, re-add the chicken, and add milk, cream, pasta, Italian seasoning, basil, and garlic powder.
- Seal the Instant Pot and close the release valve. Cook on manual, high pressure, for 5 minutes.
- When done, quick release the pressure. Remove and tent the chicken with foil (the chicken will continue to cook).
- Gently stir in the cream cheese until melted and the sauce is smooth.
- Stir in the parmesan cheese, sun dried tomatoes, and spinach. Season with salt and pepper to taste. Stir in corn starch.
- Chop the chicken and return to the Instant Pot. Stir to combine.
- As the sauce cools, it will thicken. Serve warm, garnished with extra parmesan cheese.