Name: Instant Pot Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breasts (about 2 breasts); 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; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 4¼ cups low-sodium chicken broth; 1 cup milk; 12 ounces penne pasta (or farfalle); 6 ounces cream cheese (softened and cut into small pieces); 1½ cups freshly grated parmesan cheese; 8 ounces sun-dried tomatoes (drained and chopped); 4 ounces baby spinach leaves; salt and freshly ground black pepper

Method

Switch the pot to sauté mode.
Coat chicken breasts with paprika, salt, and pepper on both sides.
Pour the olive oil into the hot pot.
Place chicken in the pot and sear for 2 minutes per side until golden but not fully cooked through. Transfer to a separate plate.
Melt butter in the pot, then cook the onion for 2 minutes.
Return the pot to sauté and scrape the bottom to loosen browned bits. Pour in broth, then add basil, garlic powder, Italian seasoning, milk, and pasta. Nestle the chicken back into the mixture.
Seal the lid and set the valve to sealed. Cook under high pressure for 5 minutes.
When beeping occurs, perform a controlled quick release by slowly opening the valve; if liquid spatters, close it and wait a few seconds before trying again.
Carefully open the lid. Lift the chicken to a separate plate and cover loosely with foil to keep warm while it finishes cooking gently.
Add the cream cheese to the pot and gently stir until fully dissolved and the sauce becomes smooth.
Fold in the parmesan, sun-dried tomatoes, and spinach. Taste and adjust seasoning with salt and pepper as needed.
Dice the chicken and return it to the pot.
The sauce will thicken upon cooling. Ladle into bowls and top with additional parmesan if desired.

Notes

The sauce thickens as it cools, so it may look looser immediately after cooking.

Let chicken rest briefly under foil after cooking to ensure it stays tender and moist.

You can substitute farfalle or another short pasta for the penne if preferred.

Calories: 868 kcal · Carbs: 91 g · Protein: 52 g · Fat: 35 g · Sodium: 925 mg · Fiber: 9 g · Sugar: 24 g

Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Tuscan Chicken Pasta

Ingredients

Method

Notes

Reset this cook?

Potbelly on iPad

Your cookbook, even offline.