Masters of kitchen
If you’re craving a rich, flavorful pasta dish that feels fancy but comes together with ease, Instant Pot Tuscan Chicken Pasta is about to become your new go-to. This creamy, garlicky pasta is packed with sun-dried tomatoes, tender chicken, fresh spinach, and loads of Parmesan — all the classic flavors you’d find in a Tuscan kitchen.
What sets this dish apart is the bold Italian flavor infused in every bite — sun-dried tomatoes bring a tangy richness, garlic adds depth, and the combination of Parmesan and cream cheese delivers a silky, decadent sauce. But here’s the best part — the Instant Pot does most of the work for you!
Whether you’re feeding a hungry family on a weeknight or meal-prepping for the week ahead, this one-pot wonder is fast, fuss-free, and ultra-satisfying. You’ll be surprised just how gourmet this dish tastes with such little effort.
Why You’ll Love This Instant Pot Tuscan Chicken Pasta
This is more than just pasta — it’s comfort food with flair, and your pressure cooker makes it even better.
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One-pot wonder: No pile of dishes to clean afterward — everything cooks right in the Instant Pot.
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Flavor-packed yet fast: The sauté and pressure cook functions build deep, savory flavor in a fraction of the time.
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Meal-prep friendly: This dish stores and reheats beautifully, making it ideal for busy weeks.
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Customizable for dietary needs: Use gluten-free pasta, dairy-free cream alternatives, or even skip the pasta entirely for a low-carb Tuscan chicken bowl.
Whether you’re cooking for picky eaters or experimenting with new flavors, this creamy Tuscan chicken pasta is endlessly flexible — and always delicious. Once you try it, you’ll be tempted to make it a weekly tradition.
Key Ingredients in Instant Pot Tuscan Chicken Pasta
Tuscan-style recipes are known for their simple, rustic ingredients that pack big flavor. Here’s a closer look at the key players in this dish:
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Chicken: Use boneless, skinless chicken breasts for a leaner option, or thighs for a richer bite. Slice them into strips or chunks to cook evenly.
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Sun-dried tomatoes: These are the soul of the dish! Oil-packed tomatoes are ideal for sautéing, while dry-packed ones work if you rehydrate them first.
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Garlic & Italian seasoning: A must for that herby, savory base. Don’t skimp on the garlic!
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Spinach: Adds color and nutrients. Fresh is best, but frozen works if squeezed dry.
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Cream cheese, heavy cream & Parmesan: These ingredients create a creamy, dreamy sauce that clings beautifully to the pasta.
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Pasta: Choose short shapes like penne, rotini, or rigatoni — they cook well under pressure and hold the sauce perfectly.
Pro Tip: Use the oil from the sun-dried tomato jar to sauté your chicken and garlic — it infuses the whole dish with incredible flavor from the start.
Instant Pot Tips for Perfect Tuscan Chicken Pasta
If you’re new to cooking pasta in the Instant Pot, don’t worry — it’s easier than you think with a few helpful tips:
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Sauté Function: Use this to brown your chicken and sauté garlic or onions before pressure cooking. It builds flavor right in the pot.
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Pressure Cooking & Quick Release: For pasta dishes, use quick release immediately after cooking. This stops the pasta from overcooking and turning mushy.
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Avoid the “Burn” Warning: This happens if food sticks to the bottom. Always deglaze the pot after sautéing — pour in a splash of broth and scrape up any browned bits.
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Layering Matters: Place pasta on top of the meat and broth without stirring. This prevents sticking and helps everything cook evenly.
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Pasta-to-Liquid Ratio: A good rule is 2 cups of liquid for every 8 oz of pasta. Add slightly more if you’re using thicker sauces or creamy finishes.
Understanding these basics makes pressure cooking a breeze — and helps your Tuscan chicken pasta turn out perfect every time.
How to Make Instant Pot Tuscan Chicken Pasta – Step by Step
Here’s a step-by-step breakdown of how to make this dish, start to finish:
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Sauté the Chicken
Turn on the Sauté function. Add a bit of olive oil (or the oil from your sun-dried tomatoes) and sauté diced chicken until lightly browned. You don’t need to cook it through — just a quick sear. -
Add Garlic & Seasonings
Toss in minced garlic and Italian seasoning. Cook for 1 minute until fragrant. -
Deglaze the Pot
Pour in about ½ cup of chicken broth and scrape the bottom of the pot well to avoid a burn notice. -
Add Remaining Broth and Pasta
Add the rest of the broth and your uncooked pasta. Spread the pasta into the liquid but do not stir. This prevents sticking. -
Pressure Cook
Close the lid, set to High Pressure for 5 minutes. Once done, perform a Quick Release to prevent overcooking. -
Stir in Dairy & Tomatoes
Add cream cheese, Parmesan, and heavy cream. Stir until melted and smooth. Then fold in the sun-dried tomatoes. -
Add Spinach Last
Gently mix in fresh spinach. The residual heat will wilt it perfectly in a minute or two. -
Adjust & Serve
If the sauce is too thin, use the Sauté function for a couple of minutes to thicken. Serve hot, topped with more Parmesan and a crack of black pepper.
Bold Tip: Always deglaze after sautéing — it’s the #1 trick to avoiding the Instant Pot burn notice!
Topping Ideas for Instant Pot Tuscan Chicken Pasta
Once your Tuscan chicken pasta is cooked to perfection, the right garnishes can take it to the next level. Try:
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Fresh basil for a burst of herby brightness
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Cracked black pepper for subtle heat
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Extra Parmesan for more cheesy goodness
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Chili flakes if you love a kick of spice
These simple additions balance out the creamy richness of the dish and make every bite pop. A sprinkle of lemon zest can also add a fresh twist. Don’t be afraid to customize your bowl — that’s the beauty of a one-pot pasta!
Tuscan Chicken Pasta Instant Pot Variations & Customizations
One of the best things about this recipe is how easy it is to adjust to your tastes or dietary needs.
Want it spicy? Add red pepper flakes, Cajun seasoning, or a splash of hot sauce to give it a bold, fiery twist.
Need to save time? Use shredded rotisserie chicken instead of cooking from scratch. Just add it after pressure cooking to avoid overcooking.
Trying something new? Swap cream cheese with Greek yogurt for a tangy edge or mascarpone for a luxuriously smooth sauce.
Add more veggies like sautéed mushrooms, roasted red peppers, or steamed broccoli. These blend beautifully with the Tuscan flavors.
Cooking gluten-free? No problem — just make sure to use a pasta brand labeled pressure-cooker safe, and reduce cook time by about 1–2 minutes to avoid mushiness.
Tip: Always taste before serving and adjust seasonings if needed — little tweaks can make it truly yours!
Storage, Reheating, and Freezing Tips
Leftovers? You’re in luck — this pasta stores and reheats well!
Storage: Place leftovers in an airtight container in the fridge for up to 3–4 days. The flavors actually deepen overnight.
Reheating: Add a splash of broth or milk to loosen the sauce, then reheat gently on the stovetop or microwave in 30-second bursts, stirring in between.
Freezing? It’s not ideal if you’ve added cream cheese, as the texture can split after thawing. But if you leave out the cream cheese and stick to heavy cream or use a dairy-free alternative, it will freeze better. Store in a freezer-safe container for up to 2 months.
Helpful Hint: Portion leftovers into individual containers for easy grab-and-go lunches!
What to Serve with Instant Pot Tuscan Chicken Pasta
This rich and creamy pasta pairs beautifully with simple, fresh sides. Try:
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Garlic bread or a crusty Italian loaf to soak up the sauce
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A light green salad with lemon vinaigrette for balance
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Roasted vegetables like broccoli, zucchini, or asparagus for a veggie boost
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A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, to cut the richness
These sides round out the meal without overpowering the star — your Tuscan chicken pasta. Whether you’re feeding family or guests, it’s a restaurant-worthy meal made right at home.
Common Mistakes to Avoid (and How to Fix Them)
Making Instant Pot pasta can feel intimidating, but these quick tips will help you avoid the most common pitfalls:
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Pasta undercooked or mushy? Adjust the pressure cook time based on pasta type. Most short pastas need 4–6 minutes.
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Sauce too thin? Turn on Sauté mode after pressure cooking and simmer for 2–3 minutes to reduce.
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Burn notice on the display? Always deglaze the pot after sautéing chicken — it prevents food from sticking.
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Curdled cream or cheese? Never add dairy before pressure cooking. Wait until after releasing the pressure and stir gently.
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Too salty? Use low-sodium broth and taste before adding extra salt.
Fixable flaws: Most mistakes with this dish are easy to correct, so don’t stress — cooking is about learning and enjoying the process!
FAQs
Can I use frozen chicken in this recipe?
Yes, but skip the sauté step and increase pressure cook time by 3–5 minutes. Make sure the chicken is in small, even pieces for thorough cooking.
Can I make it dairy-free?
Absolutely! Use unsweetened coconut milk or cashew cream in place of heavy cream, and opt for vegan Parmesan or nutritional yeast for a cheesy flavor.
What’s the best pasta type for Instant Pot?
Stick with short, sturdy pastas like penne, rotini, or fusilli. Avoid delicate shapes like angel hair — they cook too fast and can become mushy.
Can I double this recipe?
Yes, as long as your Instant Pot has enough capacity. Never go above the MAX fill line, and keep your pasta-to-liquid ratio balanced.
How do I prevent curdling with cream cheese?
Bring the cream cheese to room temperature, cube it for faster melting, and always stir it in after pressure cooking. Add slowly and stir gently for a smooth finish.
Instant Pot Tuscan Chicken Pasta
Equipment
- 6–8 quart Instant Pot
- Cutting board & knife
- Measuring cups/spoons
- Wooden spoon or silicone spatula
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 2 tablespoons oil use sun-dried tomato oil if possible
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 cups chicken broth
- 12 oz penne or rotini pasta
- ½ cup sun-dried tomatoes chopped
- 4 oz cream cheese softened and cubed
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- 2 cups fresh baby spinach
- Salt & pepper to taste
- Optional: red pepper flakes fresh basil, extra Parmesan
Instructions
Sauté the Chicken
- Set Instant Pot to Sauté. Add oil and diced chicken. Cook 3–4 minutes until lightly browned.
Add Garlic & Seasoning
- Stir in garlic and Italian seasoning. Cook for 1 minute.
Deglaze the Pot
- Pour in ½ cup broth and scrape the bottom to remove browned bits.
Add Remaining Broth, Pasta & Tomatoes
- Add remaining broth, pasta, and sun-dried tomatoes. Don’t stir.
Pressure Cook
- Seal lid. Cook on High Pressure for 5 minutes. Quick release pressure when done.
Stir in Dairy
- Add cream cheese, Parmesan, and heavy cream. Stir until smooth.
Add Spinach
- Stir in spinach and let wilt for 1–2 minutes.
Serve & Garnish
- Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
- Use rotisserie chicken to save time — skip sauté step.
- Add red pepper flakes for heat, or swap cream cheese with mascarpone.
- Gluten-free pasta can be used — reduce pressure cook time slightly.
- Stir in cooked mushrooms or roasted red peppers for extra veggies.
Nutrition
Final Thoughts: A Creamy Crowd-Pleaser with Zero Fuss
This Instant Pot Tuscan Chicken Pasta is the ultimate blend of convenience and comfort. With bold Italian flavors and a creamy, dreamy sauce, it feels indulgent — but it’s easy enough for busy weeknights. Whether you’re new to pressure cooking or already a pro, this one-pot meal is a keeper.
Feel free to experiment with your own add-ins or flavor twists. The recipe is forgiving and endlessly customizable.
If you try it, don’t forget to leave a comment below — and share your favorite variations. We’d love to hear how you made it your own!