Tuscan Chicken Pasta in the Instant Pot
I love a good pasta dish, especially if I can make it all in one pot. This Tuscan Chicken Pasta was light and creamy and oh so yummy, and it was a breeze to make. In fact, it was so easy, I let Alexis do most of it. Not only did she have fun making it, she also enjoyed eating it (although she picked around the spinach). To be fair, this would be good even without the spinach.
What You Need
- 2 large Chicken Breasts, cubed
- 4 cups Chicken Broth
- 8.5 oz. jar Sun-Dried Tomatoes (julienne cut with juice)
- 1 tbsp. Italian Seasoning
- 1 tbsp. Onion Powder
- 1.5 tsp. Salt (or to taste)
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Black Pepper (or to taste)
- 1 lb. Rotini Pasta
- 8 oz. Cream Cheese
- 1 cup Grated Parmesan
- 4 cups Spinach (We used baby spinach, instead of rough cut.)
What You'll Do
1. Activate the sauté function on your Instant Pot. Once the display reads HOT, pour in the juice from the sun-dried tomatoes.
2. Once the tomato juice has heated for a couple of minutes, add your chicken. This is where I added my salt and pepper (I did not measure). Cook chicken until it is white on all sides.
3. Cancel the sauté function. Pour in chicken broth and stir, scraping the bottom to remove any stuck on bits.
4. Add tomatoes and other spices. Stir everything together until it's well mixed.
5. Add pasta, pushing gently into the sauce mixture until noodles are covered.
6. Cook for 4 minutes. Make sure the valve is set to sealed.
7. Natural release pressure for 2 minutes. Then add in the cream cheese and parmesan, mixing until well blended.
8. Add spinach, stirring until it's wilted. I added mine a handful at a time.
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