Brace your taste buds for a food adventure with this delicious Instant Pot chicken tuscan pasta. This savory delight, brimming with the robust flavors of sun-dried tomatoes, fresh basil, and a creamy parmesan sauce, transforms everyday ingredients into an Italian feast.
Simple to make in the Instant Pot, this hearty dish is perfect for busy weeknights or when you need a comforting meal.
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Easy One Pot Pasta
This recipe will quickly become a favorite in your household for its combination of ease and flavor. The Instant Pot delivers a deliciously creamy and flavorful pasta dish in less time than traditional stovetop methods and with far less cleanup.
The richly seasoned chicken, combined with the tangy sun-dried tomatoes and aromatic basil, create a restaurant-quality meal right in your own kitchen. Plus, the one-pot nature of this recipe simplifies preparation and clean up, making this dish a perfect choice for those busy nights when you want a comforting and delicious meal without the fuss.
Can You Make This in a Slow Cooker or Crockpot?
Using a slow cooker to prepare this chicken tuscan pasta recipe is simple. The slow cooking process allows the flavors from the sun-dried tomatoes, garlic, and Italian seasoning to thoroughly infuse into the chicken and pasta over several hours.
While this method requires a longer cooking time compared to the Instant Pot, it’s a great option for days when you can afford to wait. Simply set up your slow cooker in the morning, and by dinner time, you’ll be greeted with a pot full of creamy, flavorful chicken tuscan pasta. Remember to stir in the parmesan and fresh basil just before serving to ensure their flavors remain vibrant and fresh.
Ingredients
- 1 lb chicken breasts cut into bite-size pieces
- 3-4 garlic cloves minced
- 1 teaspoon Dijon mustard
- 2 teaspoons mixed Italian seasoning
- ½ cup sliced sun-dried tomatoes
- 2 tablespoons fresh tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 2 cups dry penne
- 4 cups chicken stock
- 5 oz (150 gm) baby spinach
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/3 cup roughly chopped fresh basil leaves
Instructions
Add the chicken, garlic, Dijon mustard, Italian seasoning, sun-dried tomatoes, tomato paste, salt, black pepper powder, and dry penne to the pot.
Pour the chicken stock and stir. Make sure that the pasta and chicken are covered with the stock.
Cover the lid and select the PRESSURE COOK button on HIGH PRESSURE for 5 minutes. (Make sure the valve is in SEALING position).
Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
Select the CANCEL button and take the lid off carefully.
Add spinach, heavy cream, and parmesan cheese stir and cover the lid and let it sit for a couple of minutes until the cheese is melted and the spinach is wilted.
Once done give a final stir and add chopped basil.
Serve hot with bread and enjoy.
Recipe Tips
- You can store the TUSCAN CHICKEN PASTA in an air-tight container for 3 days in the refrigerator or around 2 months in the freezer.
- Cut chicken into bite-sized pieces for quicker cooking and easier eating.
- Use dried herbs for a more robust flavor, but feel free to add fresh herbs in the end for garnish if you like.
- If you prefer a thicker sauce, let it simmer in the Instant Pot for a few minutes after pressure cooking.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Experiment with different types of pasta for variety, but be mindful of cook times as some types may require longer or shorter pressure-cooking times.
- For added veggies, try adding diced carrots, bell peppers, or zucchini to the mix.
- Serve hot with extra parmesan cheese, a dash of red chili flakes and fresh basil leaves on top if desired.
Instant Pot Chicken Tuscan Pasta
Equipment
- Instant Pot
Ingredients
- 1 lb chicken breasts cut into bite-size pieces
- 3-4 garlic cloves minced
- 1 teaspoon Dijon mustard
- 2 teaspoons mixed Italian seasoning
- ½ cup sliced sun-dried tomatoes
- 2 tablespoons fresh tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 2 cups dry penne
- 4 cups chicken stock
- 5 oz 150 gm baby spinach
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/3 cup roughly chopped fresh basil leaves
Instructions
- Add the chicken, garlic, Dijon mustard, Italian seasoning, sun-dried tomatoes, tomato paste, salt, black pepper powder, and dry penne to the pot.
- Pour the chicken stock and stir. Make sure that the pasta and chicken are covered with the stock.
- Cover the lid and select the PRESSURE COOK button on HIGH PRESSURE for 5 minutes. (Make sure the valve is in SEALING position).
- Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
- Select the CANCEL button and take the lid off carefully.
- Add spinach, heavy cream, and parmesan cheese stir and cover the lid and let it sit for a couple of minutes until the cheese is melted and the spinach is wilted.
- Once done give a final stir and add chopped basil.
- Serve hot with bread and enjoy.
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