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For this tasty dish, you need a few key items: - 1 lb (450g) boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 medium onion, diced - 1 cup cherry tomatoes, halved - 1 teaspoon Italian seasoning - 1 cup chicken broth - 8 oz (225g) penne pasta - 1 cup heavy cream - 1 cup spinach, roughly chopped - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients bring together rich flavors and textures. The chicken adds protein, while the spinach and tomatoes provide freshness. The heavy cream makes the sauce creamy and smooth. You can mix things up with some optional ingredients: - Use grape tomatoes instead of cherry tomatoes. - Swap penne pasta for other shapes like fusilli or bowtie. - Add sun-dried tomatoes for a tangy twist. - Include mushrooms for extra earthiness. - Replace heavy cream with half-and-half for a lighter sauce. These changes can make the dish your own. Feel free to experiment based on what you have at home. This dish can fit various dietary needs: - For gluten-free options, use gluten-free pasta. - To make it dairy-free, swap the heavy cream with coconut milk or a nut cream. - For a lower-carb version, try zucchini noodles or cauliflower pasta. These options make it easy to enjoy this creamy dish while meeting your dietary goals. Always check labels to ensure ingredients match your needs. First, I turn on the Instant Pot and set it to 'Sauté' mode. I add two tablespoons of olive oil to the pot. When the oil is hot, I add one pound of diced chicken breasts. I season the chicken with salt and pepper. I cook it for about five to seven minutes until it gets a nice brown color. Once done, I remove the chicken and set it aside. Next, I use the same pot for the aromatics. I add one medium diced onion. I let it cook for two to three minutes until it turns translucent. Then, I stir in three minced garlic cloves and one teaspoon of Italian seasoning. I cook this mix for one more minute to bring out all the great flavors. After the aromatics are ready, I add one cup of halved cherry tomatoes to the pot. I stir everything well to combine. Then, I pour in one cup of chicken broth. I make sure to scrape the bottom of the pot with a wooden spoon. This step is key to getting all the tasty bits that stick to the pot. Now, I place eight ounces of penne pasta into the pot. I ensure the pasta is fully submerged in the broth. I then add the browned chicken back into the pot. I close the lid, set the valve to 'Sealing', and select 'Manual' or 'Pressure Cook' on high for four minutes. Once the cooking time is up, I carefully release the pressure by turning the valve to 'Venting'. After the pressure drops, I open the lid. Now comes the fun part! I stir in one cup of heavy cream and one cup of roughly chopped spinach. I mix everything until the spinach wilts. Finally, I taste the dish and adjust the seasoning with salt and pepper as needed. I spoon the creamy chicken pasta into bowls. I top each serving with grated Parmesan cheese and fresh basil leaves for a fresh touch. - Not browning the chicken: Skipping this step robs your dish of flavor. Always brown the chicken first. - Overcooking the pasta: The pasta will cook more in the Instant Pot. Use the right cooking time to prevent mushiness. - Ignoring the sauté step: This step enhances flavors. Don’t rush; it’s worth the wait. - Use heavy cream: This is key to a rich and creamy texture. Avoid low-fat alternatives for best results. - Add cream at the end: Stir in the cream after cooking. This keeps it creamy and prevents curdling. - Mix well: Ensure that the cream blends with the pasta and chicken. This creates a smooth and luscious sauce. - Follow the order of ingredients: Add ingredients as listed in the recipe. This ensures even cooking and flavor. - Seal properly: Always check the sealing ring. A good seal keeps the pressure in for proper cooking. - Quick release caution: Be careful when releasing pressure. Use a cloth to avoid steam burns. These tips will help you create a delightful Creamy Tuscan Chicken Pasta. Enjoy! {{image_2}} To make a vegetarian version, swap the chicken for hearty vegetables. Zucchini, bell peppers, and mushrooms work great. You can also use canned chickpeas for protein. Sauté the vegetables until tender. Follow the rest of the recipe as usual, but leave out the chicken broth. Use vegetable broth instead. You can customize this dish by using different proteins. Try shrimp or diced turkey instead of chicken. If using shrimp, add them in the last minute of cooking. For turkey, cook it until browned, just like the chicken. Adjust the seasoning to match the protein you choose. For gluten-free options, use your favorite gluten-free pasta. Many brands offer penne or fusilli made from rice, corn, or lentils. Cook times may vary, so check the package instructions. Ensure your chicken broth is gluten-free as well to keep the dish safe for everyone. Store any leftover creamy Tuscan chicken pasta in an airtight container. Let it cool down to room temperature first. This helps keep it fresh. Place the container in the fridge. It should stay good for 3 to 4 days. To reheat, you can use the microwave or the stove. If using the microwave, place a portion in a bowl. Heat it for 1 to 2 minutes, stirring halfway through. On the stove, add the pasta to a pan over low heat. Stir often until it’s hot. If the pasta seems dry, add a splash of chicken broth or cream. If you want to freeze the pasta, do it before adding the cream. Freeze it in an airtight container or a freezer bag. It can last up to 3 months in the freezer. When you're ready, thaw it overnight in the fridge. Cook it in a pot, adding the cream and spinach as you heat it. This keeps the dish fresh and creamy. Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. Make sure to cut the chicken into smaller pieces for even cooking. If you do this, let the Instant Pot come to pressure for about 6-8 minutes instead of 4. After cooking, follow the same steps for the rest of the dish. To add some heat, try these simple tricks: - Add red pepper flakes when you sauté the garlic and onion. Start with 1 teaspoon and adjust to your taste. - Mix in some diced jalapeños or fresh chili peppers right before you add the chicken broth. - Use spicy Italian sausage instead of chicken for a bolder flavor. If you want a lighter option, try these substitutes: - Use half-and-half for a creamier texture without the full fat of heavy cream. - Coconut milk gives a nice flavor and is dairy-free. - Silken tofu blended until smooth can also work well for a creamy texture. - For a tangy twist, use Greek yogurt, but add it after cooking to avoid curdling. This post covered how to make Instant Pot Creamy Tuscan Chicken Pasta. We discussed key ingredients, cooking steps, and tips for the best results. You can even swap in different proteins or make it vegetarian. Storing leftovers is easy, too. Remember, practice makes perfect. With these tips, you will create a dish your family loves. Enjoy cooking and experimenting with this recipe!

Instant Pot Creamy Tuscan Chicken Pasta

Indulge in the deliciousness of Creamy Tuscan Chicken Pasta with this easy Instant Pot recipe! Packed with tender chicken, vibrant cherry tomatoes, flavorful garlic, and creamy spinach, this dish is a true crowd-pleaser. Learn how to create a comforting meal in just 30 minutes that will delight your family. Click through to explore the full recipe and bring the taste of Italy to your dinner table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, diced

1 cup cherry tomatoes, halved

1 teaspoon Italian seasoning

1 cup chicken broth

8 oz (225g) penne pasta

1 cup heavy cream

1 cup spinach, roughly chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

Sauté the Chicken: Turn on the Instant Pot and set it to 'Sauté' mode. Add olive oil. Once hot, add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned on the outside. Remove and set aside.

    Cook the Aromatics: In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.

      Add Tomatoes and Broth: Add the cherry tomatoes to the pot, stirring to combine. Then pour in the chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot—this adds great flavor!

        Incorporate Pasta: Place the penne pasta into the pot, ensuring it's submerged in the broth. Add the browned chicken back to the pot.

          Pressure Cook: Close the lid of the Instant Pot and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 4 minutes.

            Release Pressure: Once cooking is complete, carefully release the pressure by turning the valve to ‘Venting’. Once the pressure has released, open the lid.

              Finish the Dish: Stir in the heavy cream and chopped spinach, mixing until the spinach wilts and everything is well combined. Adjust seasoning with salt and pepper as needed.

                Serve: Spoon the creamy chicken pasta into bowls. Top with grated Parmesan cheese and fresh basil leaves for a beautiful finish.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4