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Instant Pot Creamy Garlic Tuscan Chicken Pasta

December 1, 2017 by Sandy 37 Comments

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If you are looking for something a little more special to make for dinner, try this Instant Pot Creamy Garlic Tuscan Chicken Pasta. It has a lot going on! Tender chicken in a rich, creamy sauce flavored with sun dried tomatoes, garlic, and finished with fresh baby spinach. A wondrous one-pot meal made in your electric pressure cooker!

Creamy Garlic Tuscan Chicken Pasta in beige bowl with wooden spoon

Instant Pot Creamy Garlic Tuscan Chicken Pasta

This is a meal you could proudly serve to your special guests, or make to treat your family special! Instant Pot Creamy Garlic Tuscan Chicken Pasta is a long name, but not short on flavor! Super delicious, and wonderfully creamy, without being too heavy.

We love a good pasta dish around here. Even better if it is loaded with flavorful ingredients! As much as I enjoy a tasty basic Instant Pot Mac and Cheese, there are times I want something really different. That is what this recipe is. I just adore the flavors. It is truly a one-pot meal with the chicken and spinach in there!

I’ve been asked how to be successful making Instant Pot recipes. Well, with any recipe, I practice what is called “Mise en place” (French pronunciation: ​[mi zɑ̃ ˈplas]), a French culinary phrase which means “putting in place” or “everything in its place.” My number one tip is to get everything ready. Chop the onions, peel the garlic, measure out all of the liquids, pasta, and spices.

It is a much more enjoyable process when everything is there at your fingertips! Since you will be using the Sauté feature throughout most of this recipe, you won’t want to leave it unattended for long.

Close up of Creamy Garlic Tuscan Chicken Pasta on a wooden serving spoon

Having said that, it’s a pretty easy recipe, considering the outcome is so outstanding! Instant Pot Creamy Garlic Tuscan Chicken Pasta takes about an hour to make, with the prep. Not too bad! I hope you enjoy it as much as we do!

Here is a new version of this recipe, with slightly different ingredients. It is a “Dump and Start” recipe. Instant Pot Tuscan Chicken Pasta

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4.89 from 17 votes
Creamy Garlic Tuscan Chicken Pasta in beige bowl with wooden spoon
Print
Instant Pot Creamy Garlic Tuscan Chicken Pasta
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Instant Pot Creamy Garlic Tuscan Chicken Pasta has tender chicken in a rich, creamy sauce flavored with sun dried tomatoes, garlic, and finished with fresh baby spinach.

Course: Dinner, Main Course, pasta
Cuisine: Italian
Keyword: pressure cooker Creamy Garlic Tuscan Chicken Pasta
Servings: 8 - 10 servings
Calories: 465 kcal
Author: Sandy Clifton
Ingredients
For the Chicken
  • 2 or 3 Chicken Breasts, pounded to an even thickness (not too thin, just even)
  • 2 Tbsps Olive Oil, divided in half
  • 1 Tbsp Paprika, smoked or sweet
  • 2 tsp Coarse Salt
  • 1 tsp Pepper
For the Sauce
  • 4 Tbsps Butter, divided in half
  • 1 small Sweet Onion, diced
  • 1 Red Bell Pepper, sliced in 2" strips
  • 6 cloves Garlic, pressed or finely minced
  • 1/3 cup White Wine (or chicken broth)
  • 1 7oz jar Sun Dried Tomatoes, drained (reserve 2 Tbsps of the oil)
  • 2 Tbsps Oil from Sun Dried Tomatoes
  • 2 tsps Italian Seasoning
  • 1/2 tsp Oregano, dried
  • 1/4 tsp Thyme, dried
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 4 cups Chicken Broth, low sodium
  • 1 cup Milk
  • 12 oz Small Elbow Macaroni Pasta (3 1/2 cups dry)
To Finish
  • 1/4 cup All Purpose Flour
  • 1 cup Parmesan Cheese, grated
  • 1 cup Mozzarella Cheese, grated or sliced, if fresh
  • 5oz Fresh Baby Spinach
  • 1 1/2 cups Half and Half
  • Fresh Basil Leaves, for garnish
Instructions
Prepare the Chicken
  1. Rub the chicken with 1 Tbsp of the divided oil, paprika, salt, and pepper. Set aside.

Cook
  1. Turn on the Sauté function of the pot. When the display reads Hot, add 1 Tbsp of the olive oil that you divided.

  2. Add the chicken breasts and cook them for about 4 minutes per side, until you get good color on both sides. Remove to a plate and cover.

  3. Add 2 Tbsps of the butter and the onion. Sauté for a few minutes and then add the bell pepper and the garlic. Cook for 1 minute, stirring frequently.

  4. Add the wine (or 1/3 cup broth) and stir, scraping the bottom of the pot to deglaze it (scraping up all of the brown bits from bottom of pan).

  5. Add the sun dried tomatoes, sun dried tomato oil, Italian seasoning, oregano, thyme, salt, and pepper.

  6. Stir in the chicken broth and the milk. Let come to a simmer, then add the pasta. Stir.

  7. Add the chicken breasts and put the lid on the pot, locking it in place and turning the steam release knob to the Sealing position.

  8. Cancel the Sauté function.

  9. Select Pressure Cook (or Manual) and use the + or - (or dial) to choose 4 minutes.

  10. When the cooking time is done, and the pot beeps, do a controlled Quick Release of the pressure. Start slow so you minimize the risk of sauce spewing out with the steam. Then let it go fully. When the pin in the lid drops down, open the lid and stir the contents (there may be a little stuck on the bottom, just scrape the bottom of the pot to loosen it.

  11. Remove the chicken to a plate and cover with foil or a lid that will keep the heat in. Do not leave it uncovered as it is still finishing cooking that last bit.

Finish
  1. Mix together the flour and remaining 2 Tbsps of softened butter until combined. Stir into the sauce.

  2. Add the cheeses, stirring after each one.

  3. Stir in the spinach.

  4. Stir in the Half and half.

  5. Taste and adjust salt, if needed.

  6. Take the temperature of the chicken. It should read 165 degrees (F). Cut it into bite sized chunks and add it to the pasta. Stir it in.

  7. Serve garnished with torn basil leaves.

Recipe Notes

This is a saucy dish, it won't be thick like mac and cheese.

Updated 12/5/17

 

Adapted from CafeDelites, Tuscan Mac and Cheese

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Instant Pot Creamy Garlic Tuscan Chicken Pasta is a one pot wonder! A rich and fabulous blend of flavors in a creamy sauce. Tender chicken makes this a complete meal made in your electric pressure cooker! simplyhappyfoodie.com #instantpotrecipes #instantpottuscanchicken

Filed Under: Dinner, Instant Pot, Pasta, Recipes

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Comments

  1. Kristen

    December 1, 2020 at 12:31 pm

    Absolutely loved this! I’ve had the recipe pinned for a year and finally tried it out. I added a little more fresh garlic (we love garlic!!) and I sliced my chicken breasts very thin so they were almost cooked through after browning which allowed me to cut them up at the end without having to cover. Doubled the spinach, and used moistened sun dried tomatoes because that’s all I had. This is such a flexible, yummy recipe!

    Reply
  2. Jean

    August 11, 2020 at 11:35 am

    Wow! This recipe was absolutely amazing! Even my super picky grandson wouldn’t stop raving about it and dubbed it his new favorite meal! That is saying something! Also, just so you know the name of your recipe is now “The Yummy Meal” and they all want it again soon! I only changed two things: I didn’t use wine and I only used one clove of garlic instead of the six suggested.

    Reply
  3. Donna

    June 14, 2020 at 3:44 pm

    Just Yummy! I was looking for a recipe involving sun dries tomatoes, chicken and a creamy sauce — we had a dish at a local restaurant and were looking for a way to make it at home. I’m not sure if it was the same, but it certainly was delicious and left everyone full!

    I followed the recipe almost exactly. I used whole grain penne instead of macaroni, so I bumped the time up to 5 minutes. The past came out perfect. I also used slightly less spinach.

    This one is a keeper.

    Reply
  4. Sibylle

    May 15, 2019 at 6:59 am

    omg this recipe looks delicious!! Maybe try it tonight for dinner! Thank you for sharing such an amazing dish 🙂

    Reply
  5. Amie

    March 23, 2019 at 5:22 pm

    Made this for dinner tonight because I wanted to impress my husband for our second wedding anniversary. It worked!! I feel like we are ourselves into a food coma. This recipe is truly amazing!! Thank you!

    Reply
    • Sandy

      March 24, 2019 at 10:05 am

      Happy Anniversary! Thank you for your review!

      Reply
  6. Yasmin

    March 5, 2019 at 12:32 pm

    Is it possible to make this without the chicken?

    Reply
    • Sandy

      March 5, 2019 at 6:24 pm

      Yes. I think I answered you in the IP group, but in case someone else has the same question, just start from sautéing the onion and go from there.

      Reply
  7. Courtney

    January 4, 2019 at 4:30 pm

    This is, hands down, the most delicious Instantpot meal I have ever fixed. I used penne,and it turned out perfect. Even the picky eaters in my family loved it. I’m on a lower sodium diet, so I skipped the extra salt and it still turned out fantastic.

    Reply
    • Sandy

      January 4, 2019 at 5:27 pm

      Thank you, Courtney! That’s awesome!

      Reply
  8. Charlotte

    January 2, 2019 at 10:45 am

    Absolutely fantastic! We used a Dutch oven to make this, so obviously a little more time added. We are thinking about trying this in the crockpot! Would not change a single thing about this!

    Reply
    • Sandy

      January 2, 2019 at 1:01 pm

      That’s great, Charlotte! Thank you. Happy New Year!

      Reply
  9. Diane

    November 8, 2018 at 5:55 pm

    Hi Sandy
    Just made this today and was really great I did find that 31/2 cups of pasta was a bit to much I didn’t even have to thicken the sauce
    I will for sure make it again but will cut back on the pasta
    Thanks for a great recipe

    Reply
  10. C

    November 6, 2018 at 3:36 pm

    🙂

    Reply
    • Sandy

      November 6, 2018 at 4:20 pm

      🙂

      Reply
  11. Valda

    September 6, 2018 at 7:21 pm

    Yummy! I used heavy cream instead of 1/2 & 1/2 cause it’s what the hubby likes. I also added mushrooms, frozen peas and spinach with the chicken. This will be a keeper! Thanks!

    Reply
    • Sandy

      September 7, 2018 at 5:01 pm

      Yum! I’m glad you and your hubby liked it! Thanks for your review!

      Reply
  12. Mario

    July 5, 2018 at 6:04 pm

    Made this tonight. Added a few strips of bacon with the chicken, and a few shakes of red pepper flakes. Turned out great! The only problem was that my pasta was a little over done. Not sure what I did wrong.
    By the way, this made a LOT of food. We’ll have leftovers for days.

    Reply
  13. Christopher M Hurtle

    May 12, 2018 at 11:03 am

    Can this be made without pressure cooker?

    Reply
    • Sandy

      May 12, 2018 at 10:17 pm

      Yes it can. You would cook the chicken and onion, etc in a skillet, cook the pasta in a traditional pot of boiling water, then add the cream and cheese at the end after mixing it all together.

      Reply
  14. Jill Murphy

    March 2, 2018 at 4:25 pm

    This was delicious, but the sauce was a little too thick and cheesy. I would cut all the cheeses in half. Also, there was some leftover paprika and salt and pepper. Was that supposed to be added back in at some point? Otherwise, it’s a definite winner and will make it again!

    Reply
    • Sandy

      March 3, 2018 at 12:23 pm

      Hi Jill, thank you so much for your review. I had altered the recipe a little to make it thicker, as many reviewers were telling me it was delicious, but a little too soupy. I may need to have an in between. The spices are just to season the chicken, so if you have leftover, toss it. I would say add it to the pot, but I would taste for salt first. I appreciate you taking the time to give me your feedback, and so glad you like the recipe!

      Reply
  15. Jenny

    February 20, 2018 at 4:58 pm

    Delicious!

    Reply
  16. Susan

    February 5, 2018 at 1:33 am

    Delish! Made with bowties, still used 4 minutes. So flavourful and creamy. A new dish for the rotation, Thanks!

    Reply
  17. Ashley

    January 30, 2018 at 4:49 pm

    How would I adjust time if all I have is frozen chicken breast?

    Reply
    • Sandy

      January 30, 2018 at 5:31 pm

      Hi Ashley! It’s a pretty short cook time, so I would try to soak the chicken in some cold water to start thawing it. Then, if you can, cut it in half or even in thirds to reduce the size. Then just toss it in. If you aren’t opposed to defrosting it in the microwave, even partially, that’s another option. Ideally, the smaller pieces of chicken will cook faster.

      Reply
  18. Lorraine Mazza

    January 25, 2018 at 8:54 pm

    Wondered if different pasta can be used…rotini or penne?

    Reply
    • Sandy

      January 26, 2018 at 10:17 am

      Hi Lorraine! Thank you for your review. I have used penne with great success. Haven’t tried it with rotini, but I’m sure it would be good. Just keep in mind that heartier pastas need a minute or two more cook time. For penne I cook 5 minutes. A good rule of thumb is half the recommended cook time in the pasta package directions. If you make it and the pasta is a little too al dente, just put a lid on the pot and let it sit a few minutes to soften it.

      Reply
      • mary

        April 16, 2018 at 5:45 pm

        Wonderful recipe! We used bow-tie pasta and followed the 4-minute directions, however I left the meal in the warm pot (not on the “keep warm”) setting so it had a little more time. This was delicious!

        Reply
        • Sandy

          April 16, 2018 at 6:01 pm

          I’m so glad you liked it, Mary! It’s a good one! Thank you for your review!

          Reply
  19. Leigh S

    January 21, 2018 at 7:14 pm

    Made this tonight and really enjoyed it. I was a little nervous after the pressure cooking cycle- seemed like a lot of liquid- but I figured it would thicken up and it sure did! It was great with some garlic bread. Definitely will make it again!

    Reply
  20. steve

    January 20, 2018 at 3:34 am

    what is half and half

    Reply
    • Sandy

      January 20, 2018 at 10:25 am

      Hi Steve. Half and Half is a milk product. A mixture of half heavy cream and half milk.

      Reply
  21. Summer Davies

    January 16, 2018 at 12:52 am

    Yum! How would you go about swapping the breasts for thighs in this recipe??

    Reply
    • Sandy

      January 16, 2018 at 11:33 am

      Hi Summer, I would use about 2-3lbs of thighs. Since the breasts I use normally weigh about 6-8oz.

      Reply
  22. Kerstin Milazzo

    January 15, 2018 at 4:01 pm

    Very good!! Thank you! Loved the flavor!!

    Reply
    • Sandy

      January 15, 2018 at 6:44 pm

      Hi Kerstin! I’m happy that you liked it! Thank you for the nice review and feedback!

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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