Instant Pot Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is the ULTIMATE comfort food made easily in any pressure cooker. Pick up a rotisserie chicken at your local deli for timesaving added flavor or make it Vegetarian by omitting the chicken. It's deliciously hearty and filling all in one dish. The whole family will love this pasta!
Servings: 6
Equipment
- Pressure Cooker
Ingredients
- 4 cups (32 oz) chicken stock
- 1 cup sun-dried tomatoes, oil packed, julienned, drained
- 2 tsp Italian Seasoning Blend or a mix of dried rosemary, dried basil, and dried thyme
- 1 Tbsp garlic, minced
- 12 oz uncooked pasta shapes, such as, Casarecce, Cellentani, Gemilli, Cavatappi, or Campanelle
- 1 rotisserie chicken or 2 cooked chicken breasts, cut into cubes
- 5 oz baby spinach
- 1 (8 oz) cream cheese, softened and cut into cubes
- 1 cup parmesan cheese, freshly grated
- ½ cup fresh basil, julienned or chopped
- Salt and ground black pepper
Instructions
- Add to the Instant Pot (pressure cooker), chicken stock, sun-dried tomatoes, Italian Seasoning Blend, garlic, 1 tsp salt, and ¼ tsp black pepper. Stir in the uncooked pasta, making sure all ingredients are submerged in the chicken stock.
- Secure and lock the lid. Set the pressure valve to SEALING position. Select MANUAL at HIGH PRESSURE and set time for 5 minutes. When the cook time is completed, select CANCEL and use QUICK RELEASE valve to release the pressure. (CAUTION: Be careful when moving the valve to venting. The steam can burn your hand or face).
- Unlock and open the lid carefully. Stir in the cream cheese, parmesan, and baby spinach until well blended. Add the cubed chicken and ¼ cup fresh basil. Let the pasta sit for 5 minutes to thicken. Serve with the remaining basil for garnish.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Recipe adapted with changes from Betty Crocker and Cooking Classy.