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Instant Pot® Creamy Tuscan Chicken Pasta

Betty Crocker Kitchens
Updated Nov 3, 2020
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Winner, winner chicken dinner! This meal really shows off the talents of our favorite electric pressure cooker. Yes, our Instant Pot Tuscan chicken pasta is made with the multi-talented multi-cooker. What you get is a deliciously creamy and hearty Tuscan chicken pasta that is perfect for any weekday or weekend. Stir in spinach and cheese before serving, and this delicious dinner is done.

Instant Pot® Creamy Tuscan Chicken Pasta

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
  • 12 oz uncooked campanelle pasta (4 cups)
  • 1 package (5 oz) fresh baby spinach leaves
  • 1 package (8 oz) cream cheese, cut into cubes, softened
  • 1 cup shredded Parmesan cheese (4 oz)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
  • Step 
    2
    Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Step 
    3
    Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.

Nutrition

610 Calories
25g Total Fat
40g Protein
56g Total Carbohydrate
5g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Can’t take the heat? No problem. Leave out the red pepper flakes.
  • tip 2
    Campanelle pasta is a ruffled bell-shaped pasta. It is excellent with thick, creamy sauces.
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