Instant Pot Creamy Tuscan Chicken Pasta That Breaks the Internet

You want a dinner that tastes like a reservation but cooks like a cheat code. This Instant Pot Creamy Tuscan Chicken Pasta is it. Juicy chicken, sun-dried tomatoes, garlic, and a velvety sauce cling to pasta like they were meant to be together—because they are.

The Instant Pot does the heavy lifting while you look like a kitchen wizard. Bonus: it’s a one-pot recipe, which means fewer dishes and more time to brag about your life choices.

If you love how the Instant Pot does the work for you, you’ll want to check out our full guide to 10 Easy Instant Pot Dinners for Busy Weeknights for more cozy, hands-off meals.

Why You’ll Love This Recipe

• One-pot wonder: Pasta, sauce, and chicken all cook in the same pot. No juggling pans like a short-order cook.
• Ridiculously creamy: Cream cheese and Parmesan create a silky, rich sauce that coats every noodle.
• Restaurant-level flavor: Garlic, Italian herbs, and sun-dried tomatoes bring bold, Tuscan vibes without a plane ticket.
• Weeknight-friendly: About 30 minutes start to finish.Most of that time is hands-off.
• Flexible: Swap pasta shapes, add veggies, or make it spicy. It’s your universe—customize it.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 12 ounces short pasta (penne, rotini, or rigatoni)
• 2 cups low-sodium chicken broth
• 1 cup water
• 1 cup heavy cream
• 4 ounces cream cheese, softened and cubed
• 1 cup grated Parmesan cheese, plus more for serving
• 2 cups baby spinach, roughly chopped
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh basil, chopped, for garnish

Instructions

1. Sauté the chicken: Set the Instant Pot to Sauté (High). Add olive oil.When hot, add chicken, salt, and pepper. Cook 3–4 minutes, stirring once or twice, until lightly browned. It won’t be fully cooked yet—chill.
2. Add flavor: Stir in garlic, Italian seasoning, and red pepper flakes.Cook 30 seconds until fragrant. Add sun-dried tomatoes and mix.
3. Layer the pasta: Turn off Sauté. Add pasta in an even layer.Pour in chicken broth and water. Press pasta down with a spatula so it’s mostly submerged. Don’t stir.
4. Pressure cook: Seal the lid. Cook on High Pressure for 5 minutes (for most short pastas).The pot will take 7–10 minutes to come to pressure.
5. Quick release: Carefully vent immediately after the timer ends. Stir. The pasta will look lightly brothy—this is good.
6. Creamy finish: Switch back to Sauté (Low).Stir in heavy cream and cream cheese until melted and smooth, 2–3 minutes.
7. Cheese and greens: Add Parmesan and spinach. Stir until the spinach wilts and the sauce thickens, 1–2 minutes. If it’s too thick, splash in a bit more broth or water; too thin, simmer another minute.
8. Brighten it up: Add lemon juice if you like a pop of acidity.Taste and adjust salt and pepper.
9. Serve: Top with fresh basil and extra Parmesan. Try not to eat it straight from the pot—but no judgment if you do.

How to Store

• Fridge: Store in an airtight container up to 4 days. The sauce will thicken—totally normal.
• Reheat: Warm gently on the stovetop or microwave with a splash of broth, milk, or water to loosen the sauce.
• Freezer: Cream-based sauces can split when frozen.If you must freeze, do it for up to 2 months, then reheat slowly and whisk in a bit of cream to revive.

Why This is Good for You

• Protein-packed: Chicken brings lean protein to keep you full and support muscle recovery. Gym bros approve (IMO).
• Spinach power: Iron, folate, and vitamin K sneak in without overpowering flavor.
• Tomato antioxidants: Sun-dried tomatoes deliver lycopene and concentrated tomato goodness.
• Satisfying fats: Dairy adds satiety and helps your body absorb fat-soluble vitamins. Balance is the goal, not salad-only living.

Pitfalls to Watch Out For

• Stirring before pressure: Mixing after adding pasta can trigger a burn notice.Layer, press down, and walk away.
• Overcooking pasta: If your pasta brand cooks quickly, reduce pressure time to 4 minutes. You can always simmer more; you can’t uncook mush.
• Adding dairy too early: Cream and cheese under pressure = curdling chaos. Always stir in after cooking.
• Burn notice drama: If you sautéed aggressively, deglaze with a splash of broth, scraping brown bits before adding pasta.
• Too salty? Use low-sodium broth and salt gradually.Parmesan adds saltiness, so taste before you dump more.

Mix It Up

• Spicy Tuscan: Add 1–2 teaspoons Calabrian chili paste with the garlic for serious heat.
• Mushroom moment: Sauté 8 ounces sliced cremini with the chicken for earthy depth.
• Bacon upgrade: Crisp 4 slices chopped bacon first, remove, then cook chicken in bacon fat. Stir bacon back in at the end. You’re welcome.
• Lighter cream: Swap half-and-half for heavy cream, and use Neufchâtel (1/3-less-fat cream cheese).Sauce will be slightly thinner.
• Herb swap: Fresh basil and parsley at the end add brightness. A touch of rosemary adds cozy vibes—use sparingly.
• Gluten-free: Use GF short pasta and reduce pressure time to 3–4 minutes. Let it sit 2 minutes after release to finish hydrating.
• Dairy-free: Use coconut cream plus dairy-free cream cheese and Parmesan-style shreds.Different, but still lush.
• Protein switch: Swap chicken for Italian sausage (casings removed) and brown thoroughly before adding pasta.

Can I use frozen chicken?

Yes, but cut it into chunks first or increase sauté time to thaw slightly. Pressure time can stay the same; the pot will take longer to come to pressure. Ensure chicken reaches 165°F internally.

What pasta shape works best?

Short, sturdy shapes like penne, rotini, rigatoni, or cavatappi.

They hold sauce like champs and don’t turn to mush under pressure.

How do I avoid a burn notice?

Scrape up any browned bits after sautéing, don’t stir after adding pasta and liquids, and ensure there’s enough liquid to cover most of the pasta. If your model is sensitive, add an extra 1/4 cup water.

Can I make this ahead?

Yes. It reheats well within 2–3 days.

Add a splash of liquid when reheating and stir to re-emulsify the sauce. Fresh basil on top wakes everything up.

How can I make it more vegetable-forward?

Add sautéed mushrooms, zucchini, or roasted red peppers. You can also double the spinach or toss in kale (chopped small) during the final simmer.

Is there a way to cut calories?

Use half-and-half, reduce cream cheese to 2 ounces, and increase spinach.

You’ll keep the creamy vibe with a lighter footprint, FYI.

Wrapping Up

Instant Pot Creamy Tuscan Chicken Pasta is the shortcut to dinner glory: bold flavor, minimal mess, and wildly comforting results. It tastes like you simmered all day, but your timer says otherwise. Keep it classic or tweak it to your style—either way, the sauce-to-pasta ratio is elite.

Save this for your weeknight rotation and prepare for repeat requests, compliments, and maybe a standing ovation from your fork.