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Instant Pot® Tuscan Chicken
Instant Pot® Tuscan Chicken
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy chicken penne pasta with spinach, basil, and sun-dried tomatoes - ready in 45 minutes.
Ingredients:
  • 1 teaspoon paprika
  • 0.125 teaspoon salt
  • 0.125 teaspoon pepper
  • 1 pound boneless, skinless chicken tenders
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 0.33333334326744 cup minced onion
  • 1 tablespoon minced garlic
  • 3 cups low-sodium chicken broth
  • 8 ounces penne pasta
  • 0.75 cup half-and-half
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 (8 ounce) package reduced fat cream cheese, room temperature, cut into small cubes
  • 1 cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 0.5 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 tablespoons chopped fresh basil
Instructions:
  • Mix together paprika, salt, and pepper in a bowl, then generously season both sides of the chicken tenders.
  • Preheat Instant Pot® on Saute function. Heat olive oil, then sear chicken tenders for 2 minutes. Transfer to a plate. Add butter, onion, and garlic; saute for 1-2 minutes. Deglaze with chicken broth. Stir in penne, half-and-half, Italian seasoning, salt, and pepper.
  • Add the chicken tenders back into the pot and secure the lid. Follow the manufacturer's instructions to set the pressure to High and timer for 5 minutes. Let the pressure build for 10 to 15 minutes.
  • Carefully quick-release pressure following the manufacturer's instructions for about 5 minutes.
  • Transfer the cooked chicken to a plate and cover it with foil to keep warm. Stir the penne to separate them from the sauce. Combine cream cheese until the sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, and mix well. Chop the chicken into bite-sized pieces, return to the pot, and stir to combine. Sprinkle basil just before serving.

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