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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 12 oz penne pasta - 1 cup sun-dried tomatoes, chopped - 1 cup heavy cream or full-fat coconut milk - 2 cups fresh baby spinach - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ teaspoon crushed red pepper flakes (optional) - 4 cups low-sodium chicken broth - ½ cup grated Parmesan cheese (plus more for serving) - Fresh basil leaves for garnish - Salt and freshly cracked black pepper to taste When I whip up this creamy Tuscan chicken pasta, these ingredients shine. Each one plays a role in making the dish rich and tasty. The boneless chicken adds protein and texture. The penne pasta absorbs all the creamy sauce, making each bite delightful. Sun-dried tomatoes burst with flavor, while heavy cream gives that velvety finish. Fresh spinach adds a pop of color and nutrients. In the pantry, olive oil gives a nice base for sautéing. Garlic brings warmth and aroma, making the kitchen smell amazing. Italian seasoning blends herbs that complement the dish. Red pepper flakes add a hint of heat, which you can adjust based on your taste. Chicken broth keeps everything moist and flavorful. For toppings, Parmesan cheese adds a salty kick and creaminess. Fresh basil leaves bring a fragrant touch, making the dish look and feel fresh. Salt and pepper help balance all the flavors, ensuring a perfect bite every time. Gather these ingredients, and you’re ready to create a comforting meal that’s both easy and impressive. Set your Instant Pot to sauté mode. Let it heat up for a minute. Pour in 2 tablespoons of olive oil. Add 1 pound of bite-sized chicken pieces. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. If you like spice, add ½ teaspoon of crushed red pepper flakes. Sauté the chicken for 5-7 minutes. Stir often until the chicken is golden brown. After the chicken is browned, stir in 3 minced garlic cloves. Cook for 1-2 minutes. Watch closely to avoid burnt garlic. Burnt garlic can ruin the dish’s flavor. Next, pour in 4 cups of low-sodium chicken broth. Make sure to scrape the bottom of the pot. This adds extra flavor. Toss in 12 ounces of penne pasta. Ensure the pasta is mostly submerged in the broth. Secure the Instant Pot lid and seal the vent. Set it to manual high pressure for 5 minutes. When the cooking time is up, carefully perform a quick release of the pressure. Once the lid is off, stir in 1 cup of heavy cream, 1 cup of chopped sun-dried tomatoes, and 2 cups of fresh baby spinach. Add ½ cup of grated Parmesan cheese. Stir until the spinach wilts and the sauce is creamy. Taste the dish. Adjust the flavor with salt and pepper if needed. Serve the pasta hot in bowls. Garnish with fresh basil leaves and extra Parmesan cheese. Enjoy your delicious meal! To get the best creaminess in your dish, you can choose between heavy cream and coconut milk. Heavy cream gives a rich, silky texture. Coconut milk adds a light, nutty flavor. Both options work well, depending on your taste. For cheese, I recommend using Parmesan for its sharpness. You could also try mozzarella for a stretchier texture or ricotta for a creamier finish. Each choice adds its own twist. When sautéing chicken, start with small, even pieces. This helps them cook through properly. Heat the Instant Pot on sauté mode and add olive oil before the chicken. Make sure to season well with salt, pepper, and Italian herbs. Stir often to get a nice brown color on each piece. This adds flavor and looks great in your dish. For safety, always ensure your Instant Pot lid seals properly. This prevents steam from escaping. When cooking is done, use a quick release method to avoid pressure buildup. To prevent burning, scrape the bottom of the pot after sautéing. This removes any brown bits, adding flavor while avoiding stuck food. Following these steps ensures a tasty and safe cooking experience. {{image_4}} You can easily turn this dish vegetarian. Just swap the chicken for tofu or mushrooms. Tofu works great. Press it first to remove excess water, then cut it into cubes. Sauté the tofu until it's golden brown. For mushrooms, use about 8 ounces of sliced mushrooms. Cook them until they're tender. Adjusting cooking times is simple. If using tofu, follow the same sauté time as chicken. If using mushrooms, cook them for about 5 minutes. They will need a bit less time than chicken. If you need a gluten-free dish, choose gluten-free pasta. Brands like brown rice or quinoa pasta work well. They cook similarly to regular pasta. Just make sure to check the package for cooking times. You'll need to adjust the cooking time slightly. Gluten-free pasta often cooks faster. Start with 3-4 minutes of high pressure. Always check the texture after cooking. It should be firm but not hard. Want more heat? Increase the red pepper flakes. Start with a half teaspoon and taste. Add more if you like it spicy! You can also play with other spices. Try adding Italian herbs like oregano or thyme. A pinch of smoked paprika can add depth. These spices enhance the dish's flavor, making it unique. Store any leftovers in an airtight container. This keeps the dish fresh. You can enjoy it for up to 3 days in the fridge. Make sure it cools down before sealing. To freeze, let the pasta cool completely. Then, place it in a freezer-safe container. Seal tightly to avoid freezer burn. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. This helps maintain the texture. For reheating, use the microwave or stovetop. If using the microwave, heat in 30-second intervals. Stir between each interval for even heating. On the stovetop, warm it over low heat. Add a splash of chicken broth or cream. This keeps the dish creamy and delicious. Enjoy your meal! Yes, you can make this dish ahead. Cook it fully, then let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready, just reheat it on the stove. Add a splash of cream to keep it creamy. To serve more people, simply double the recipe. Use 2 pounds of chicken and 24 ounces of pasta. Increase the broth and cream accordingly. Make sure your Instant Pot has enough space for everything to cook evenly. This dish pairs well with many sides. Try a crisp green salad or garlic bread. You can also serve it with steamed vegetables for extra nutrition. These sides balance the creamy pasta nicely. Cooking this dish takes about 30 minutes. Prep time is around 10 minutes. The actual cooking in the Instant Pot is just 5 minutes under high pressure. Quick and easy for a weeknight meal! This dish combines key ingredients like chicken, pasta, and cream for a rich flavor. You can tweak it based on your diet, whether vegetarian or gluten-free. Remember to follow cooking tips to ensure the chicken is done and the cream is perfect. Storing leftovers is simple; just follow the guidelines for refrigeration or freezing. I hope this recipe inspires your next meal and makes cooking enjoyable. With a few steps and the right ingredients, you can create a delicious dinner for everyone.

Instant Pot Creamy Tuscan Chicken Pasta

Discover the deliciousness of Creamy Tuscan Chicken Pasta with this easy recipe! Perfect for busy nights, this one-pot meal combines tender chicken, sun-dried tomatoes, and fresh spinach in a rich cream sauce that will tantalize your taste buds. Ready in just 30 minutes, it's a fantastic way to elevate your weeknight dinners. Click through to explore the full recipe and enjoy a comforting dish everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning blend

½ teaspoon crushed red pepper flakes (optional for spice)

4 cups low-sodium chicken broth

12 oz (340g) penne pasta

1 cup heavy cream or full-fat coconut milk

1 cup sun-dried tomatoes, chopped (preferably in oil)

2 cups fresh baby spinach

½ cup grated Parmesan cheese (plus extra for serving)

Salt and freshly cracked black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Chicken: Begin by setting your Instant Pot to sauté mode. Once it’s warmed, pour in the olive oil. Add the bite-sized chicken pieces, season them with salt, pepper, Italian seasoning, and red pepper flakes, if using. Sauté for about 5-7 minutes, stirring frequently, until the chicken pieces are golden brown all over.

    Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes, allowing the garlic to become fragrant but not burnt.

      Cook the Pasta: Next, pour in the chicken broth, making sure to scrape any browned bits from the bottom of the pot for extra flavor. Toss in the penne pasta, ensuring it is mostly submerged in the liquid. Secure the Instant Pot lid, seal the vent, and set it to manual high pressure for 5 minutes.

        Release Pressure and Add Cream: Once the cooking time is up, carefully perform a quick release of the pressure. Once the lid is removed, stir in the heavy cream, chopped sun-dried tomatoes, baby spinach, and grated Parmesan cheese. Stir until the spinach wilts and the mixture transforms into a creamy sauce that envelops the pasta.

          Season and Serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed.

            Garnish and Enjoy: Serve hot in bowls, garnished generously with fresh basil leaves and extra Parmesan cheese on top.

              - Preparation Notes: Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Serving Suggestions: Pair with a crisp green salad or garlic bread for a complete meal.