Delicious Instant Pot Creamy Tuscan Chicken & Pasta

A must-try recipe! If you haven’t tried it yet, now is the time to do it! 

The Instant Pot Creamy Tuscan Chicken Pasta is one of the tastiest things made in your instant pot, and it’s so easy. It tastes deliciously creamy, while also being amazingly healthy. 

This is my favorite comfort food!

Preparation

So the first thing we’re going to do is work on our chicken breasts. I’m using boneless skinless chicken breasts as usual, and I am placing some plastic wrap over the top to prevent chicken splatter, and I’m going to pound them out to about a half of an inch thick.

Then I’m going to season it with some salt, some pepper, red pepper flakes, and of course my favorite Italian seasoning, and I’m going to do that on both sides. 

Now we’re going to make this in a Cosori pressure cooker. A lot of you guys may have an instant pot, which is essentially the same thing. I personally like this one, a lot better than the instant pot. Now I see why everybody loves pressure cooking. This is amazing. That’s what makes this recipe so quick and easy. 

We’re going to start by browning the chicken on both sides by selecting a brown setting, just to get some color and not cook all the way through. I’m making sure that the temperature is high so that it gets a nice golden color.

Making Creamy Tuscan Chicken Pasta In Instant Pot

Let’s start by adding a little bit of butter and some olive oil to the pan to prevent the butter from burning and then go ahead and add in your chicken breasts. 

You just want to brown these on both sides. So as long as it takes to get a little bit of color on both sides, while that’s happening, you can go ahead and chop up all your veggies.

So I’m adding some onion and a fresh red tomato from my garden. If you have fresh tomatoes from your garden, at that time of year, use them, because there is nothing like a homegrown tomato going in a recipe. 

My chicken breasts are brown on both sides, so I can go ahead and remove them, and into the same pan, we’re going to add the onion and tomato along with a little bit of salt and pepper.

We just want to saute that for about five minutes or until it’s nice and soft. And then you can go ahead and add some freshly minced garlic. Cook the garlic for about two minutes or until you can smell its nice fragrance. 

So while that’s happening, I go ahead and chop up my chicken into just little bite-sized chunks. Now it looks like it’s cooked all the way, but it’s not. It’s almost there in the center. It was a little bit pink. 

I know it seems like a weird way to cook chicken, but just trust me when I tell you this recipe will come out perfect every time. Go ahead and add that into the pot.

Next, we’re going to add some uncooked rotini pasta, a little bit of chicken stock, and some half and half, you can use milk or all heavy cream. It’s totally up to you, both work perfectly fine. Give that a really good stir. 

And, for seasonings, I’m going to be adding salt, pepper, red pepper flakes, and of course, Italian seasoning. I mean, come on it wouldn’t be complete without that. 

Now we’re going to add in some Asiago Cheese and some Parmesan cheese, this makes it extra creamy. Give it a really good stir to make sure everything’s super nice and incorporated and now’s the easy part you just put on the lid and it’s time to cook. 

So you want to make sure the lid is in a locked position and you also want to make sure that the valve is closed on lock so that there’s no steam coming out.

Now I’m going to hit manual and set it to high-pressure cook. And we’re going to set the timer for only 10 minutes. Now, keep in mind, it takes about five to 10 minutes for the thing to heat up, and then it will start counting down from 10 minutes. 

Now you’ll know when it’s pressure cooking. When you see the little red valve pop up, that means it’s unsafe to open it, unless that valve is down, absolutely do not open the pressure. 

So once it’s done the timer’s up, I turn it off, and then I do a slow release by opening the valve. You can do this with a towel if you’re afraid of your hand getting burned, but it never happens to me. 

So I just unlock it, let the steam come out, and once that red valve pops down, you know that you’re free to go ahead and open it and you are going to get blasted in the face with the most delicious smells you’ve ever smelled in your entire life. 

That is some delicious smell and steam, give it a good mix and you can see how creamy it is. I like to add some fresh spinach, you can add fresh Bazell, you can add fresh kale, whatever you want to give this a pop of color and a little bit of added health benefits.

Give that a good stir and it will go ahead and melt all on its own in a matter of seconds, and you are ready to serve. 

You got creamy, delicious Tuscan chicken and pasta that is so impossible to resist. 

So here is the beautiful final product as usual. These smells have me salivating and I am not waiting.

Delicious Instant Pot Creamy Tuscan Chicken & Pasta

Print

The Instant Pot Creamy Tuscan Chicken Pasta is one of the tastiest things made in your instant pot, and it’s so easy. It tastes deliciously creamy, while also being amazingly healthy. 

This is my favorite comfort food!

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 1 Medium Onion, Diced
• 2 Cups Diced Tomato
• 3 Cloves Garlic
• 1 Cup Rotini Pasta
• 1 Cup Half and Half
• 1 Cup Chicken Stock
• ½ Cup Grated Asiago Cheese
• ½ Cup Grated Parmesan Cheese
• 1 Tablespoon Italian Seasoning
• ½ Teaspoon Red Pepper Flakes
• 2 Cups Fresh Spinach

Instructions

1. Prepare chicken breasts by pounding them to a thickness of about ½ inch. Season both sides with salt, pepper, red pepper flakes, and Italian seasoning.
2. Set pressure cooker to brown/saute setting. Add butter and olive oil. Add chicken and cook until brown on both sides to add color.
   Not cooking all the way through. Once browned, remove to a plate and set aside.
3. To the same cooker, add onion and tomato. Sauté until slightly soft. About 5 minutes. Add minced garlic and cook another 1-2 minutes.
4. Dice chicken into cubes and add to the pot. Add uncooked rotini pasta, chicken stock, half and half, both cheeses, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
5. Place the lid on, lock and secure, and assure the pressure cooker steam latch is on lock. Set pressure cooker to cook on high for 10 minutes.
6. Once down, slowly release pressure and remove lid. Add fresh spinach and stir until spinach wilts.