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Instant Pot Tuscan Chicken Pasta

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 40m


  • 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


  1. Season chicken with salt, pepper, and paprika. Let rest. Turn Instant Pot on to sauté.
  2. 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.
  3. Add butter to Instant Pot and cook onion for 3-4 minutes. Add minced garlic and cook for 1 more minute.
  4. Deglaze with chicken broth, re-add the chicken, and add milk, cream, pasta, Italian seasoning, basil, and garlic powder.
  5. Seal the Instant Pot and close the release valve. Cook on manual, high pressure, for 5 minutes.
  6. When done, quick release the pressure. Remove and tent the chicken with foil (the chicken will continue to cook).
  7. Gently stir in the cream cheese until melted and the sauce is smooth.
  8. Stir in the parmesan cheese, sun dried tomatoes, and spinach. Season with salt and pepper to taste. Stir in corn starch.
  9. Chop the chicken and return to the Instant Pot. Stir to combine.
  10. As the sauce cools, it will thicken. Serve warm, garnished with extra parmesan cheese.