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- 2 tablespoons olive oil - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional, for heat) - 4 cups chicken broth - 12 ounces fettuccine or penne pasta - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish Gather these ingredients before you start cooking. Olive oil helps cook the chicken and adds flavor. Chicken breasts are the main protein. Garlic gives a nice aroma and taste. Italian seasoning makes the dish special. Red pepper flakes are optional but add a nice kick. Chicken broth keeps everything moist and adds depth. Choose fettuccine or penne for a hearty pasta base. Cherry tomatoes bring sweetness, while spinach adds color and nutrition. Heavy cream creates that creamy texture we love. Parmesan cheese adds richness, and salt and pepper enhance all the flavors. Lastly, fresh basil brightens the dish and makes it pretty. With these ingredients ready, you’re set for a delicious meal. - Select the sauté mode on your Instant Pot. - Heat 2 tablespoons of olive oil until it shimmers. - Add 1 pound of chicken pieces to the pot. - Season with salt, pepper, 1 teaspoon Italian seasoning, and optional red pepper flakes. - Sauté for 5-7 minutes, stirring often, until the chicken turns golden brown. - Add 4 cloves of minced garlic and cook for 1 minute until fragrant. - Pour in 4 cups of chicken broth. Scrape the bottom to lift any bits. - Add 12 ounces of dry pasta and 1 cup of halved cherry tomatoes into the broth. - Secure the Instant Pot lid tightly. - Set it to Manual mode and cook on high pressure for 5 minutes. - Once cooking is done, perform a quick release by turning the steam valve. - Open the lid carefully and stir in 1 cup of baby spinach and 1 cup of heavy cream. - Add 1/2 cup of grated Parmesan cheese and mix until melted. - Taste and adjust seasoning with more salt and pepper if needed. - If the sauce is too thick, add more chicken broth to reach your desired consistency. - Serve the creamy pasta on plates. - Garnish with fresh basil leaves for added flavor and a beautiful look. To make your dish shine, taste testing is key. Start by sampling your sauce before serving. Adjust the salt and pepper as needed. You may want more Italian seasoning for a stronger flavor. Preventing burning at the bottom is simple. When adding the broth, scrape the pot base. This lifts the tasty bits stuck to the bottom. It also prevents sticking and burning during cooking. Choosing the right pasta type matters. I recommend fettuccine or penne for this recipe. Both hold the creamy sauce well and cook nicely in the Instant Pot. To ensure even cooking, break long pasta in half if needed. This helps it fit nicely in the pot. Stir the pasta gently after adding it to the broth. This keeps it from clumping together. Cleaning your Instant Pot is quick. After cooking, let it cool down. Remove the inner pot and wash it with warm soapy water. A soft sponge works best. For pressure release, use the quick release method carefully. Always point the steam vent away from your face. This keeps you safe from hot steam. {{image_4}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just sauté it for a few minutes until it turns pink. Tofu is a great choice for a plant-based meal. Make sure to press it to remove extra water. You can also use different cuts of chicken, like thighs. They stay juicy and add a rich taste. Feel free to add other veggies to your pasta. Bell peppers and zucchini add color and crunch. Chop them up and toss them in when you add the garlic. You can also swap spinach for kale. Kale adds a hearty texture and is very nutritious. Just make sure to chop it well so it cooks down nicely. If you need this dish to be gluten-free, you can use gluten-free pasta. It cooks the same way, so no need to change the steps. For a dairy-free version, try using cashew cream. Blend soaked cashews with water until smooth. This gives a creamy texture without dairy. You can still enjoy all the flavors! To store your Instant Pot creamy Tuscan chicken pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. Use glass or plastic containers with tight lids. These work best to prevent spills and keep flavors locked in. You can freeze this dish for later meals. After it cools, portion the pasta into freezer-safe bags. Squeeze out as much air as possible before sealing. This helps avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave until hot. If the sauce seems thick, add a splash of chicken broth to loosen it. In the fridge, your pasta stays fresh for three days. If you freeze it, it can last up to three months. Watch for signs it’s gone bad. If you see mold or it smells sour, throw it away. Fresh pasta should look and smell great, so trust your senses! Cooking this dish takes about 30 minutes. Here’s how it breaks down: - Prep time: 10 minutes - Cook time: 5 minutes under pressure - Sautéing time: 5-7 minutes for chicken and garlic These times make it perfect for a busy weeknight dinner. Yes, you can use whole wheat pasta. However, it may change the cooking time and texture. Whole wheat pasta cooks a bit faster, so check it after 4 minutes under pressure. It will have a nuttier flavor and firmer bite. Absolutely! You can adjust the spice levels to make it more suitable for kids. If your kids don’t like heat, skip the red pepper flakes. You can also add more cheese, which kids usually love! Yes, you can meal prep this dish. Cook it and let it cool completely. Store it in the fridge for up to three days. When you're ready to eat, reheat it on the stove or in the microwave. If it seems thick, add a splash of chicken broth to loosen it up. In this post, I covered the key ingredients and steps for making Instant Pot Creamy Tuscan Chicken Pasta. You learned essential components like chicken, garlic, and cream. I offered tips to perfect flavor and shared fun variations. Good cooking starts with good practices, so remember to taste as you go. Enjoy experimenting with your dish! Embrace changes that fit your taste. With a few simple steps, you can create a meal that impresses. You now have the tools to make this dish great every time. Happy cooking!

Instant Pot Creamy Tuscan Chicken Pasta

Indulge in the creamy goodness of Instant Pot Creamy Tuscan Chicken Pasta! This delicious recipe brings together tender chicken, fresh spinach, and sun-kissed cherry tomatoes in a rich, flavorful sauce in just 30 minutes. Perfect for a weeknight treat, it's easy to whip up and sure to impress. Click through to discover how to make this comforting dish that will become a family favorite!
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Ingredients
  

2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

4 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional, for heat)

4 cups chicken broth

12 ounces fettuccine or penne pasta

1 cup cherry tomatoes, halved

1 cup baby spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prep the Instant Pot: Start your Instant Pot by selecting the Sauté mode. Once the display indicates it’s hot, pour in the olive oil, allowing it to warm up.

    Cook the Chicken: Add the bite-sized pieces of chicken into the pot. Season the chicken with salt, pepper, Italian seasoning, and the optional red pepper flakes. Sauté for about 5-7 minutes, stirring frequently, until the chicken is golden brown on all sides.

      Add Garlic: Sprinkle the minced garlic into the pot and continue to sauté for an additional minute, stirring until the garlic becomes fragrant.

        Combine Broth and Pasta: Carefully pour in the chicken broth, ensuring to scrape the bottom of the pot to lift any flavorful bits (this helps prevent burning). Add the dry pasta and then the halved cherry tomatoes into the broth.

          Pressure Cook: Secure the Instant Pot lid tightly. Set it to Manual mode and cook at high pressure for 5 minutes.

            Quick Release: Once the timer goes off, perform a quick release by carefully turning the steam release valve, allowing the steam to escape until the pressure indicator drops.

              Stir in Greens and Cream: Open the lid cautiously. Stir in the baby spinach and pour in the heavy cream, mixing until the spinach is wilted and the mixture is creamy.

                Add Parmesan: Sprinkle in the grated Parmesan cheese. Stir well until the cheese is melted, creating a rich sauce. Taste and adjust seasoning with additional salt and pepper if needed.

                  Adjust Consistency: If the sauce appears too thick for your liking, gradually incorporate a bit more chicken broth until you achieve your desired consistency.

                    Serve and Garnish: Serve the creamy pasta hot, garnished with fresh basil leaves to elevate the flavor and presentation.

                      Prep Time: 10 min | Total Time: 30 min | Servings: 4