Thise Instant Pot Tuscan Chicken Pasta is A delicious pasta dish with creamy garlic sauce, sun-dried tomatoes, spinach, and chicken. My family quickly fell in love with this yummy, EASY pressure cooker meal.
Source: tastesbetterfromscratch.com
You’ll Need:
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 Tablespoon olive oil
- 2 teaspoons paprika , smoked or regular
- salt and freshly ground black pepper
- 2 Tablespoons butter
- 1 cup yellow onion , chopped
- 1 teaspoon dried basil
- 4 1/4 cups low-sodium chicken broth
- 1 cup milk
- 12 ounces penne pasta (or farfalle)
- 6 ounces cream cheese , softened and cut into small pieces
- 1 1/2 cups freshly grated parmesan cheese
- 8 ounces sun-dried tomatoes , drained and chopped
- 4 ounces baby spinach leaves
- salt and freshly ground black pepper
Instructions:
- Turn Instant pot to saute.
- Season chicken breasts on both sides with paprika, salt and pepper.
- Add 1 tablespoon olive oil to the hot instant pot.
- Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
- Add butter and onion to the pot and sauté for 2 minutes.
- Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
- Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
- When the timer beeps, turn valve to quick release, to release the pressure.
- Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
- Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
- Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
- Chop chicken and return to pot.
- Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.
Source: tastesbetterfromscratch.com