This creamy Olive Garden style Instant Pot Tuscan Chicken Pasta is a one-pot pasta recipe that can be easily replicated at home. Make it in under 30 minutes in an Instant Pot for a quick meal.
About This Recipe
Instant Pot Tuscan Chicken Pasta is a delicious, super creamy, and satisfying Pasta recipe which is made in Instant Pot, which means less time, less effort, and lip-smacking results. I can just say travel to Tuscany with this Yummy Pasta!
This easy and tasty Tuscan style Chicken Pasta is a delicious combination of Pasta, Chicken, Sun-Dried Tomatoes, Spinach, Bell Peppers, Herbs, and a Creamy Sauce. It is an easy peasy Italian inspired recipe that will surely make your weeknight dinners look so good and will definitely satisfy your taste buds to the T.
This is an Instant Pot dish, which means just add in the ingredients in the pot one by one, and bam, your super quick Pasta is ready under 30 minutes. What else you need on a busy weekday, right?
This Tuscan Style Chicken Pasta is,
- Easy to Make
- One-Pot Recipe
- Less time consuming
- A great weekday meal
Pasta – I have used Penne Pasta here, but you can use any Pasta of your choice to make this Tuscan Chicken Pasta.
Chicken – The high protein ingredient of this one-pot dish. In this recipe, chicken is cooked firstly in the instant pot itself and then added again after cutting them into strips.
I have used chicken thighs as they are moist and juicy but you can use chicken breast as well.
You can also add rotisserie chicken in the pasta to save some time. You can even add Bacon to this pasta.
Vegetables – Here, I have added Spinach and Bell Peppers, but you can add vegetables of your choice to make it even more filling.
Sun-Dried Tomatoes – Some people use fresh tomatoes, but I like to use sun-dried tomatoes in my Tuscan Pasta. I like the taste it adds to this creamy dish.
Fresh Cream and Parmesan Cheese – These two ingredients make this Pasta creamy and even more delicious.
Other Ingredients – We will also need a few other ingredients to add more taste and flavor to this Pasta. They are – Olive Oil, Garlic, Oregano, Rosemary, Chicken Broth, Salt, Pepper, and Red Chilli Flakes.
Step By Step Recipe
Press SAUTE mode of Instant pot. Add 2 tbsp olive oil.
Once the oil is hot, add chicken thighs and cook them for 5 minutes on each side.
Remove the chicken from the pot.
Cut them into thin slices.
Add another 2 tbsp olive oil in the pot. Add onion and garlic and sauce for 3-4 minutes.
Now add red bell pepper, sundries tomatoes, oregano, rosemary and shredded chicken.
Add pasta, chicken broth and mix well.
Cover the lid of the pot. Press CANCEL and again press pressure cook. Set the timer to 5 minutes. Instant Pot will take sometime to build the pressure. Once the timer goes off, let the pressure relate for 15 minutes.
Release the remaining pressure manually and open the lid of the pot.
Add fresh cream, parmesan cheese, spinach, salt, pepper and chilli flakes and mix well.
Press SAUTE and cook for another 5 minutes. Serve hot.
Frequently Asked Questions
In this recipe, I have used Penne Pasta, but you can use any Pasta of your choice such as Spaghetti, Fusilli, Farfalle, Fettuccine, Linguine, Macaroni, Orzo, Ziti etc.
Firstly, preheat oven to 350°F.
Next, we will boil the Pasta. Bring a large pot of salted water to the boil. Once it comes to boil, add in the pasta and cook as per package instructions. Drain and set aside.
Heat olive oil in a pan and add the chicken. Brown the chicken from both sides for about 4 to 5 minutes. Remove, cut into strips, and set aside.
Heat a little more olive oil to the pan. Add onion and garlic and saute for 3-4 minutes.
Add red bell pepper and let it cook for about a minute. Now, add in sundried tomatoes, oregano, chicken broth, rosemary, fresh cream, salt, pepper, and chilli flakes and mix well. Let it cook for about 2 minutes.
Add the parmesan cheese and stir. Reduce the heat and cook for another 2 minutes.
Add the spinach, cooked pasta and chopped cooked chicken to the sauce. Give it a mix and cook for 2 minutes. Turn off the heat.
Next, in a greased casserole dish, add the chicken pasta mixture. Top it with the remaining 2 tablespoons of parmesan cheese, a little mozzarella cheese and bake for about 30 minutes uncovered. Once done, serve hot.
To make the Stove Top Tuscan Chicken Pasta, follow the same recipe as Baked Tuscan Chicken Pasta, just avoid baking the pasta in the oven at the end.
To make the Pasta lighter, you can reduce the amount of fresh cream in the same.
You can add in Broccoli, Asparagus, Spinach, Red Bell Pepper, Kale, Yellow Bell Pepper etc.
Once you Pasta is ready, let it cool down fully. Then, transfer it to an airtight container and store in the refrigerator for about 3 to 4 days. Reheat before serving.
This Pasta will also freeze well. Just cool the cooked pasta fully and freeze in an airtight container or ziplock freezer bag for about 3 months.
To reheat it, thaw it in the refrigerator overnight and then reheat in a pan or in the microwave.
This Tuscan Chicken Pasta is a meal in itself. You can also serve it along with a Garlic Bread and or a simple Cheesy Bruschetta on the side.
Serve a simple and light refreshing Salad or maybe a light Soup on the side to go along with the Pasta.
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Instant Pot Tuscan Chicken Pasta Recipe
- Instant Pot
- 2 tbsp Olive Oil (+ 2 tbsp)
- 2-3 Boneless Chicken Thighs
- 1/2 cup Onion
- 2 tsp Garlic (chopped)
- 1 Red Bell Pepper (diced)
- 250 g Sun Dried Tomatoes (chopped)
- 1 tsp Dried Oregano
- 1 tsp Dried Rosemary
- 2 cups Chicken Broth
- 250 g Penne Pasta
- 1 cup Fresh Cream
- 1/2 cup Parmesan Cheese (shredded)
- 150 g Spinach (chopped)
- Salt (to taste)
- Pepper (to taste)
- 1 tsp Red Chilli Flakes
- Press SAUTE mode of Instant pot.
- Add 2 tbsp olive oil.
- Once the oil is hot, add chicken thighs and cook them for 5 minutes on each side.
- Remove the chicken from the pot and cut them into thin slices.
- Add another 2 tbsp olive oil in the pot.
- Add onion and garlic and sauce for 3-4 minutes.
- Add red bell pepper, sundries tomatoes, oregano, rosemary and shredded chicken.
- Add pasta and chicken broth and mix well.
- Cover the lid of the pot.
- Press CANCEL and again press pressure cook.
- Set the timer to 5 minutes.
- Instant Pot will take sometime to build the pressure.
- Once the timer goes off, let the pressure relate for 15 minutes.
- Release the remaining pressure manually and open the lid of the pot.
- Add fresh cream, parmesan cheese, spinach, salt, pepper and chilli flakes and mix well.
- Press SAUTE and cook for another 5 minutes.
- Serve hot.