tuscan chicken pasta

This is one of the tastiest things to make in your instant pot, and it's so EASY! It's deliciously creamy, amazingly hearty and just perfectly satisfying. A recipe you'll want on repeat.

Instant Pot Creamy Tuscan Chicken Pasta

(32 oz) carton low-sodium chicken broth

oil tomatoes

Italian seasoning

Tbsp minced garlic

Salt and black pepper

chicken

oz uncooked campanelle pasta

oz fresh baby spinach

cheese ((use fresh shredded))

basil

In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).

Stir in chicken and pasta (and try to submerge down into broth).

Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.

After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.

Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.

Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).

Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

Recipe source: adapted from Betty Crocker with some changes

https://content.jwplatform.com/videos/Ss6fDH0a.mp4

Instant Pot Tuscan Chicken Pasta is very easy to make, creamy and delicious with perfect juicy chicken, sun dried tomatoes and spinach.

Easy Instant Pot Tuscan Chicken Pasta

salt

black pepper

rosemary

thyme

oregano

garlic powder

onion powder

paprika

olive oil

regular boneless (skinless chicken breasts (or 4 smaller ones))

onion

garlic

tomatoes

chicken broth (water

milk

shell pasta

cream cheese (room temperature)

parmesan (grated)

spinach

Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder and onion powder to a large shallow bowl and stir to combine.

Set Instant Pot to Sauté. Once the IP is hot, add the oil.

Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.

Cook on both sides for 2-3 minutes until golden brown. Remove from pot and set aside on a plate, cover with aluminum foil to keep it warm.

If needed add 1 tablespoon of oil to the pot still in Sauté mode.

Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.

Add Italian seasoning and chopped sun dried tomatoes, stir to combine.

Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying to remove any bits that stuck to it.

Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.

Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.

Once Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove cover.

Remove chicken from pot, and set aside on a cutting board. Cover with foil.

Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.

Add the parmesan cheese and gently stir to combine for 1 minute.

Add the spinach and stir to combine.

Turn off the pressure cooker.

Cut the chicken into cubes and add to the pot, gently give everything a final stir.

Serve immediately garnished with parmesan cheese.

This Creamy Tuscan Chicken Pasta is garlicky, cheesy, and delicious. And the best part is that it only takes 30 minutes to make!

Creamy Tuscan Chicken Pasta

unsalted butter

chicken breast

Salt

tsp black pepper

baby spinach

oz sun-dried tomatoes

heavy cream

Parmesan cheese

penne pasta

Season the chicken tenders with salt and pepper on both sides.

Fill a large cast-iron skillet with the olive oil and cook both sides of the seasoned tenders over medium-high heat.

Seasong and cook the chicken

Now set them aside to cool, then dice them up into cubes.

Chop the chicken adn set aside

Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.

Once the spinach has wilted, add the cream and let it come to a simmer.

Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.

Make the creamy Tuscan sauce

Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.

Add chicken and pasta in the sauce

https://www.youtube.com/watch?v=C9y95OjNsqE

This Creamy Tuscan Chicken Pasta is garlicky, cheesy, and delicious. And the best part is that it only takes 30 minutes to make!
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

* 2 Tbsp olive oil
* 2 tbsp unsalted butter
* 2 lb boneless skinless chicken breast
* 1/2 tsp Salt
* 1/8 tsp black pepper
* 1 tsp Italian seasoning
* 2 garlic cloves ￼
* 3 cups baby spinach
* 8 oz sun-dried tomatoes in oil drained
* 3 cups heavy cream
* 1/2 cup Parmesan cheese
* 1/2 lb penne pasta


📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄

1. Season the chicken tenders with salt and pepper on both sides.
2. Fill a large cast-iron skillet with 2 the olive oil and cook both sides of the seasoned tenders over medium-high heat.
3. Now set them aside to cool, then dice them up into cubes.
4. Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.
5. Once the spinach has wilted, add the cream and let it come to a simmer.
6. Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.
7. Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.

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Creamy Tuscan Chicken Pasta (30-minute meal)

This 30-minute Tuscan chicken pasta is easy to make and full of flavor! You&#039;ll love the amazing creamy sauce with a classic trio of sun-dried tomatoes, basil, and spinach in this restaurant-quality meal.

Tuscan Chicken Pasta

pasta

chicken breasts

smoked paprika

Salt & pepper (to taste)

chicken broth

garlic (minced)

Dijon mustard

flour

lemon juice

sun-dried tomatoes

heavy/whipping cream

baby spinach (loosely packed)

basil (chopped finely)

parmesan cheese (to taste)

Boil a salted pot of water and cook pasta al dente according to package directions.

Meanwhile, add the chicken pieces to a skillet, along with the olive oil. Sprinkle the chicken with the garlic powder, Italian seasoning, smoked paprika, and salt &amp; pepper. Give it a good stir and cook over medium-high heat for 4 minutes, until the outside of the chicken is no longer pink. Transfer the chicken to a plate.

Add the chicken broth, garlic, Dijon mustard, flour, and lemon juice to the pan. Stir/whisk until well combined and let it bubble for a minute or so.

Add the sun-dried tomatoes and cream to the pan. Let it simmer for 2 minutes. 

Add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through and the sauce has thickned some more (be careful not to overcook).

Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt &amp; pepper if needed. 

Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan. 

This Tuscan Chicken Pasta is a deliciously simple and filling meal! The perfect combination of Italian flavors all made in one pot!

½ pounds boneless skinless chicken breasts

salted butter

pesto

unsalted chicken stock

parmesan cheese (plus more for garnish)

rigatoni or other short pasta (cooked al dente)

Cut the chicken into bite-sized pieces and place it in a medium bowl. Toss the chicken with the salt, pepper, garlic powder, and onion powder.

In a dutch oven over medium heat, add the olive oil and the butter. Add the chicken in 3 batches to lightly brown it and ensure it is cooked. About 5 minutes per batch. Once cooked, place the chicken on a plate and set it aside.

Add the sun-dried tomatoes, garlic, and pesto to the pan, stir to combine, and cook until fragrant, about 1 minute.

Add the chicken stock and scrape any bits off the bottom of the pan. Add the cream.

Bring to a simmer. Add the baby spinach, salt, and pepper, stir it in and let the spinach wilt in the sauce.

Add the cooked chicken, parmesan cheese, and cooked rigatoni. Stir to combine and coat everything in the sauce.

Bring back to a simmer, occasionally stirring until everything is heated through. Serve immediately with more parmesan cheese for garnish.

Tuscan Chicken Pasta is rigatoni pasta tossed in cream sauce with spinach, cheese, and tomatoes and topped with baked seasoned chicken.

boneless skinless chicken breasts, (approximately 1 pound)

olive oil, (divided)

rigatoni pasta noodles, (cooked al dente according to package instructions)

(½ stick, 57 grams) unsalted butter

(40 grams) shallot, (finely diced)

tomato paste

(357 grams) heavy cream

(245 grams) milk

(30 grams) fresh spinach

(100 grams) parmesan cheese, (grated (plus more for garnish))

(149 grams) cherry tomatoes, (halved)

fresh parsley, (for garish)

salt and pepper, (to taste)

Preheat oven.

Rub olive oil onto chicken.

Drizzle 2 tablespoons of olive oil over chicken on all sides and rub it in.

Combine paprika, garlic powder, salt, and pepper.

In a small bowl combine paprika, garlic powder, salt, and pepper.

Season chicken.

Sprinkle seasoning mixture over chicken on all sides.

Sear chicken.

In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add chicken. Sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.

Bake chicken.

Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.

Tent chicken to keep warm.

Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.

Chicken

Cook pasta.

Add rigatoni to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes for rigatoni).

Cook shallots and sun-dried tomatoes.

In the same large skillet as you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.

Add tomato paste, oregano, paprika, garlic powder, salt, and pepper.

Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.

Add heavy cream and milk.

Add heavy cream and milk. Stir to combine.

Add spinach, parmesan, and tomatoes. Simmer.

Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.

Add pasta.

Add cubed chicken to dish.

Slice or cube the chicken and add to the pasta and sauce.

Serve topped with parmesan and fresh parsley.

Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.

Pasta

Learn how to make our beginner-friendly recipe for creamy and delicious Instant Pot Tuscan chicken pasta. Larger shaped pasta and diced chicken are cooked together with sun-dried tomato, garlic and chicken stock, then finished with spinach, Parmesan and cream. This American-Italian classic is a popular dinner meal for the whole family.

Instant Pot Tuscan Chicken Pasta

chicken stock (32 fl. oz., 1 litre)

½ cup sliced sun-dried tomatoes

garlic,

Dijon yellow mustard

tomato sauce tomatoes (or 1 tablespoon tomato paste)

(340 g) dry penne, fusilli or rigatoni pasta

basil leaves

Parmesan cheese and black pepper

1. Prep

Prepare all ingredients for the cooking stage.

2. Add ingredients

Add the chicken, sun-dried tomatoes, seasoning, garlic, mustard, tomato sauce and dry pasta to the pot. Pour in the chicken stock and stir through. Check that the pasta and chicken are covered with the stock. It’s always better to have a little more liquid as it can be strained once cooked.

4. Set &amp; cook

Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 5 minutes on HIGH pressure. After a few seconds, the ON sign will come on indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 12 minutes and then the 5-minute timer will begin.

Once the timer is done, release the pressure manually right away. Press the steam knob down gradually (or point to Venting on older models. Hold a towel over the steam valve to catch any foam, which can spurt out when you cook starchy foods like pasta or potatoes in lots of broth.

5. Finish the pasta

While the pasta is cooking, prepare the finishing ingredients and garnishes.

Open the lid. Most of the liquid should be absorbed into the pasta but there will be a little left, which will combine with cheese and cream to form the delicious sauce.

Add baby spinach, cream, Parmesan cheese, and stir through until all melted in and the spinach is wilted. You can cover the pot with a regular lid and let sit for a minute if needed. Taste for salt and pepper. Stir in the basil last.

6. Serve

Top with extra basil, sliced sun-dried tomatoes and extra Parmesan cheese on top.

I am always craving this pasta if I haven't had it in awhile and this has been on my meal rotation for the past few weeks because it's easy, it's super family-friendly even for picky eaters, and it's really easy to get together the minimal ingredients. Thanks for this one!! Instant classic!

Very good. Used 16oz of pasta so added a smidge more broth.  Also probably had 1.3 lb of chicken.

This easy Tuscan Chicken Pasta recipe includes seasoned, crusted chicken in a creamy tuscan sauce, served over your favorite kind of pasta. 

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