Instant Pot® Tuscan Chicken

Instant Pot® Tuscan Chicken
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    69

Embark on a culinary journey to Tuscany with this effortless Instant Pot creation. Imagine tender chicken enveloped in a luscious Parmesan and cream cheese sauce, brightened by bursts of spinach, fragrant basil, and sun-drenched tomatoes. This is Italian comfort food, reimagined for the modern, busy cook – a complete meal ready in minutes!

Ingridients

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Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    154 mg
  • Fiber
    4 g
  • Protein
    52 g
  • Saturated Fat
    19 g
  • Sodium
    1100 mg
  • Sugar
    4 g
  • Fat
    38 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a small bowl, combine paprika, salt, and pepper. Season chicken tenders generously on both sides. (2 minutes)

Image Step 02
02 Step

Recipe View Turn on your Instant Pot® and select the Sauté function. Add olive oil. Once hot, brown the chicken tenders for approximately 2 minutes per side. Remove the chicken and set aside on a plate. Add butter to the Instant Pot®. Stir in minced onion and garlic; sauté until softened and fragrant, about 1-2 minutes. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. (5 minutes)

Image Step 03
03 Step

Recipe View Stir in penne pasta, half-and-half, Italian seasoning, salt, and pepper. Return the browned chicken tenders to the pot. Ensure the lid is properly closed and locked. Select High pressure and set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build inside the pot. (15 minutes)

Image Step 04
04 Step

Recipe View Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer's instructions (this should take about 5 minutes). (5 minutes)

Image Step 05
05 Step

Recipe View Remove the chicken to a plate and cover loosely with foil to keep warm. Immediately stir the penne pasta to prevent sticking. Add the cubed cream cheese, stirring until the sauce is smooth and creamy. Incorporate the grated Parmesan cheese, fresh spinach, and chopped sun-dried tomatoes, stirring until the spinach wilts. Chop the chicken into bite-sized pieces, return it to the pot, and stir to combine with the creamy sauce. Gently toss in the fresh basil just before serving. (10 minutes)

For an extra layer of flavor, consider adding a splash of dry white wine to the pot after sautéing the onions and garlic, allowing it to reduce slightly before adding the chicken broth.
If you prefer a thicker sauce, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce after releasing the pressure. Let it simmer for a minute or two until thickened.
Feel free to substitute other types of pasta, such as rotini or farfalle. Just adjust the cooking time accordingly.
To add a touch of heat, incorporate a pinch of red pepper flakes along with the Italian seasoning.

Enoch Trantow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 23 Ratings)
Total Reviews: (4)
  • Hannah Doyle

    I used full-fat cream cheese, and it made the sauce even richer and more decadent.

  • Beaulah Hickle

    I was skeptical about cooking pasta in the Instant Pot, but this recipe proved me wrong. The pasta was perfectly cooked, and the sauce was incredibly creamy.

  • Arthur Buckridge

    This recipe is a lifesaver on busy weeknights! My family loves it, and I love how easy it is to clean up.

  • Alexandrine Homenick

    I added some grilled zucchini and bell peppers to the dish, and it was a delicious addition!

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