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Instant Pot Tuscan Chicken Pasta

An Easy and Delicious Creamy Pasta That’s Ready in No Time

This Instant Pot Tuscan Chicken Pasta recipe is creamy, delicious, and very easy to make. Perfectly cooked pasta, combined with chicken, sun-dried tomatoes, and spinach, covered in a creamy and flavorful sauce. This recipe is quick and easy and will be an instant hit with your family.

overhead shot of tuscan chicken pasta served on a plate
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This Instant Pot Tuscan Chicken Pasta recipe is so creamy and delicious, it is guaranteed to be a favorite in your home. By now, you should know I’m a sucker for creamy pasta. I love creating pasta recipes for my pressure cooker and my family loves me for it! This recipe is now my favorite pasta creation and I can’t wait for you to try it.

So, if you’re looking for an easy one-pot pasta dinner that uses simple ingredients, is ready in minutes, and will be a family favorite then this Instant Pot Tuscan Chicken Pasta is the one for you.

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instant pot tuscan chicken pasta
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What Ingredients Do I Need for Tuscan Chicken Pasta?

This pasta recipe is quick, simple and so deliciously creamy. All the ingredients in this recipe are simple and you probably already have them in your kitchen. Below you will find the full list of ingredients.

Chicken Breast: For this Tuscan Chicken Pasta recipe, you’ll need about 1.5 pounds of chicken breast, cubed into bite-sized pieces.

chicken breasts cut into bite-sized pieces
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Rotini Pasta: You will need one pound of dry pasta, preferably Rotini. I used Barilla brand pasta for this recipe.

rotini pasta for tuscan chicken pasta
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Sun-Dried Tomatoes: You’ll need an 8.5 ounce jar of sun-dried tomatoes. You will be reserving the oil from the jar for cooking the chicken.

a small bowl of sun-dried tomatoes for making tuscan chicken pasta
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Raw Spinach: You will need 4 cups of rough cut raw spinach.

a bowl of raw spinach for making tuscan chicken pasta
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Cream Cheese: A full 8-ounce block of cream cheese will be needed. The cream cheese makes this pasta dish super creamy. I used Philadelphia brand cream cheese for this recipe.

a block of cream cheese for creamy tuscan chicken pasta
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Unsalted Chicken Stock: 4-cups of unsalted chicken stock are needed for this recipe. I like to use Kitchen Basics brand for my pasta recipes.

a box of chicken basics unsalted chicken stock for tuscan chicken pasta
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Grated Parmesan Cheese: You’ll need 1 cup of grated parmesan cheese.

a bowl of parmesan cheese being added to tuscan chicken pasta
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Spices: Finally, you’ll need to gather some spices. You will need salt, pepper, Italian seasoning, red pepper flakes, onion powder, and garlic powder.

italian seasoning and other spices in mini prep bowls
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That’s it! All pretty basic ingredients most of us have on hand.

Substitutions for This Tuscan Chicken Pasta Recipe

I always get lots of questions about substituting items in recipes. Below are the questions that you’re probably going to ask me so I’ve gone ahead and answered them for you. If you have any other questions, feel free to leave them in the comments.

Can I Use a Different Kind of Pasta?

I use Rotini for this recipe. You can use penne instead and there’s no need to adjust the time. If you use another kind of pasta, you may need to adjust your cooking time a bit.

rotini pasta for tuscan chicken pasta
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Can I Use an Onion and Garlic Cloves Instead of Onion and Garlic Powder?

I love saving time and that’s why this recipe uses garlic and onion powder. I always have them on hand and I use them to save chopping time! If you want to use fresh onion and garlic, you certainly can.

adding spices to the instant pot for tuscan chicken pasta
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You can use one medium-sized chopped onion and 2-4 garlic cloves. You would add the onion to the oil before the chicken. Sauté it until translucent, and then add the minced garlic and cook for another minute. After that, you’d add the chicken.

Can I Use Low-Fat Cream Cheese?

I would not recommend using low-fat cream cheese. The flavor and texture of the pasta dish will change completely and you won’t get the delicious, creamy taste that makes this pasta so special. This is not a low-fat dish so you may as well add the regular cream cheese to it!

adding cream cheese to make a creamy tuscan chicken pasta
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Do I Have to Add Spinach?

Spinach is one of those things that gets a bad rap from a lot of people. I’m guilty of it. I like to go around saying I don’t like spinach, but the reality is I LOVE spinach artichoke dip, and I love any other dish I’ve ever tried with cooked spinach in it.

adding spinach to the instant pot to make tuscan chicken pasta
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So if you really don’t like spinach, then yes, by all means, leave it out. But if you’re like me, then add the spinach! It gives it a nice texture and adds some richness to the flavor.

What if I Don’t Like Sun-Dried Tomatoes?

I’m a big fan of sun-dried tomatoes but I get it that some people just don’t like them. For this particular recipe, the sun-dried tomatoes are so important. They are one of the main flavors of the dish and substituting them would change the flavor entirely.

adding sun-dried tomatoes to the instant pot for tuscan chicken pasta
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Sure, you can add some diced tomatoes instead, but it just won’t be Tuscan Chicken Pasta.

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Here are some of the essential kitchen tools and utensils that I used when making this wonderful pasta dish.

Appliances & Cookware

I’ve made this recipe in both my 8-quart Instant Pot and 6-quart Mealthy MultiPot 2.0  pressure cookers.

Electric Pressure Cooker Accessories

Make sure to check out my post on Must-Have Electric Pressure Cooker Accessories. You’ll find a complete list of all the top accessories that can be used with your electric pressure cooker.

How to Make Tuscan Chicken Pasta in the Instant Pot

To help you make this Tuscan Chicken Pasta, I’m including a visual step-by-step of the process. In addition to laying out the entire process in detail, you will also find some extra tips and tricks to help you be successful. So, let’s get started!

tuscan chicken pasta served on a plate
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Prepare the Ingredients

To prepare, you’ll need to cube your chicken breast into bite-sized pieces. Chop the sun-dried tomatoes and reserve the oil in a separate bowl. You’ll also need to rough cut the spinach.

Sauté the Chicken

Next, set the pot to ‘Sauté’ and, using the ‘Adjust’ button, set the heat level to ‘More’. Once the pot reads ‘Hot’, add the reserved oil from the sun-dried tomatoes to the pot and allow it to heat up.

You will now sauté the cubed chicken until it is white on the outside. Make sure it’s fully coated in the oil.

Cancel the Sauté Function

Turn off the ‘Sauté’ function by pressing the ‘Cancel’ button.

Add the Chicken Stock

Now you will add the chicken stock and deglaze your pot. This means taking a wooden or other spoon or spatula and scraping the bottom to make sure nothing is stuck.

Add the Sun-Dried Tomatoes and Spices

Now you will add the sun-dried tomatoes and all the dry spices. Give everything a good stir.

Add the Pasta

Finally, add the pasta and simply push it down with a spoon to cover most of it with liquid.

Cook the Pasta

Close your lid and set the pot to ‘Sealing’. Cook on ‘High Pressure’, ‘Manual’ or ‘Pressure Cook’ for 4 minutes. When the cooking time is done, you need to allow for a 2-minute Natural Pressure Release. After that, release the rest of the pressure manually and when the pin drops, you can open the lid.

Add the Remaining Ingredients

Once you’ve opened the pot, stir everything together really well so all the pasta that’s stuck together comes apart.

Add the cream cheese and parmesan cheese and mix it well until fully melted into the pasta.

Once all the cheese is melted and integrated, add the spinach. Mix and mix until the spinach wilts.

You are now ready to serve and enjoy this amazing Tuscan Chicken Pasta!

instant pot tuscan chicken pasta

I know you will absolutely love this Instant Pot Tuscan Chicken Pasta recipe as much as we do! Please let me know in the comments when you try it! If you loved this recipe, I bet you’ll love my Instant Pot Chicken Tetrazzini.

Instant Pot Tuscan Chicken Pasta

Rotini Pasta, Bite-Sized Chicken, Sun-Dried Tomatoes, and Spinach in a Creamy Sauce

4.48 from 40 votes
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot,
  • Pressure Cooker
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
5 minutes
Cook Time
9 minutes
Pressure Release
2 minute NPR
Total Time
11 minutes
Recipe by: Valerie Cooper
This creamy one-pot pasta dish is absolutely perfect! Simple ingredients, quick to make, and the flavor is on point. You'll be whisked away to the Tuscan countryside with each bite.
Cuisine: Italian
Course: Main Course
Category: Pastas


for the Chicken & Pasta

to add After Cooking


prepare the Chicken & Pasta

  • Set to Sauté: Set the Instant Pot to 'Sauté', use the 'Adjust' button to set the heat level to 'More', and allow the pot to heat up.
  • Cook the Chicken: As soon as the digital display reads 'Hot', add reserved oil from the sun-dried tomatoes to the pot. Allow the oil to heat up for a few minutes and then add the chicken and cook until cooked white on the outside. About 5 minutes.
  • Cancel Sauté: Cancel out of the Sauté function.
  • Add Stock & Deglaze: Add the chicken stock to the pot and deglaze the bottom of the pot to remove any stuck on bits.
  • Add Tomatoes & Spices: Add the sun-dried tomatoes and spices (Italian seasoning, onion powder, salt, garlic powder, red pepper flakes, and pepper) to the pot and give everything a good stir.
  • Add Pasta: Add the pasta to the pot and, using a large spoon or spatula, push the pasta down into the stock.

set the Cook Time

  • 4-Minute Cook Time: Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 4 minutes.
  • 2-Minute NPR: Once the cooking time has completed, allow for a 2 minute NPR (natural pressure release). Release any remaining pressure after the 2-minute NPR has completed.

add the Remaining Ingredients

  • Add Cream Cheese & Parmesan: Open the pot and mix the chicken and pasta well. Next, add the cream cheese and parmesan cheese and mix it into the pasta until melted.
  • Add Spinach: Finally, mix in the spinach until wilted.
  • Serve and enjoy!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 746kcal | Carbohydrates: 84g | Protein: 52g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 1254mg | Potassium: 2221mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2954IU | Vitamin C: 22mg | Calcium: 329mg | Iron: 6mg
instant pot tuscan chicken pasta
  • Jen says:

    We love this recipe! It makes the dinner rotation at least once a month. Fantastic for lunch leftovers too! Our only change is we omit the salt and the cream cheese and add 1/2 cup of half and half.

  • Kim says:

    Super yummy and easy! I have been looking for recipes that can feed six people for when my in-laws come and stay with us for a couple weeks. This is perfect! Thank you for the recipe and I always appreciate pictures of every step!

  • Pati says:

    Holy cow, this meal was delicious. The only substitute we did was omitting the spinach and substituting with Swiss chard from our garden. Definitely a keeper.

  • Kayla says:

    This recipe is perfect and so delicious!

  • Sue says:

    Could this be made without the cheese for a dairy free diet?

  • Jo Nugent says:

    This is sooo delicious i cant get over it. I used a 12 oz box of rotini so cut the stock to 3 cups, and shaved off some amts of the spices. Oh, I also used thighs instead of breast. . I love it this!!

  • Melanie Good says:

    In the past, I’ve had issues with small pieces of chicken getting over cooked in my instant pot- would you describe the chicken pieces once cooked in this recipe as still tender?

    • Hi Melanie! In my opinion, they are not overcooked and no one has ever mentioned them being overcooked out of all the readers that have made it. If you’re concerned though, you can shorten the time that you saute so they don’t cook through before starting the pressure cooking. But you’ll have to then make sure they are cooked all the way through once pressure cooking has completed. Hope this helps!

  • Darlene says:

    Could I use sundried tomatoes that are not in oil?

    • Hi Darlene! You can definitely use the ones that don’t come in oil, though for this recipe I use the oil to saute the chicken. It gives it extra flavor. Let me know how it goes!

  • Melissa says:

    Is this recipe for a 8qt or 6qt pot? If im using a 8qt do I need to make any changes. Like the amount of liquid? Also I would like to use thighs instead of breast… will that change my cooking time as well?

    • Hi Melissa! I made it in an 8qt but there are no adjustments with either pot. You can definitely use thighs instead of breasts. Cut the thighs up into cubes as I did with the breasts. You will also be sauteing them before pressure cooking, there is no change in cooking time if you use thighs. Enjoy!

  • Sarah says:

    Thoughts about using gluten free pasta?? I’ve heard it doesn’t work well in the IP so I’ve always cooked it on the stove.

    • Hi Sarah! I don’t use gluten-free pasta but have seen many use it successfully in the IP. The cooking time will definitely be different. Alternatively, you could make the pasta separately and make the chicken on the stove as well then mix everything together with the rest of the ingredients. Let me know if you try it with gluten-free pasta!

    • Rachel Harrel says:

      A different recipie . . .but when I make my pasta with marinara with in the IP I Set the high pressure for 1 minute and then do a strict 10 min natural release before releasing pressure. It is a little soft . . . but works and is easier than doing stove top. That is for 16 oz of GF Penne or Rotoni.

  • Erin Garvin says:

    Omg!! I have some very picky kids!! It just got finished and my kids love it!!! 💕💕

  • Wendy says:

    Mine didn’t turn out. I had some undercooked pasta and then when I opened up my lid to add cheese It didn’t melt thoroughly and I wasn’t able to add my spinach because it wasn’t hot enough to wilt by the time the cheese tried to melt. Not sure what went wrong. Not enough liquid or something but I did put in the required liquid.I think that maybe I should have mixed in the pasta rather than just pushing it down, that may have been better.

    • Hi Wendy! The fact that it wasn’t hot enough to melt the cheese or wilt the spinach, means something went wrong with your pot. When you open it, it should be piping hot. You also had uncooked pasta, so that means it didn’t cook the way it was supposed to. It could have been that your pot did not come to pressure, it may have had a loose seal, or it may have been not set to sealing. Hope this helps!

  • allison says:

    Could you add mushrooms? If so, when? This looks delicious!

    • Hi Allison! You can add mushrooms if you’d like. I would add them after cooking the chicken with the rest of the ingredients. If you’re using fresh mushrooms, then you can saute them for a bit with the chicken. Hope this helps!

  • Kady says:

    I would love to make this but not make the pasta in the Instant Pot. Would I make any adjustments to the cooking time?

    • Hi Kady! If you make the pasta on the stove, then there really wouldn’t be a need for using the Instant Pot. You can cook the chicken fully on the stove using the sun-dried tomato oil, and then add it to the pasta and add all the rest of the ingredients. Can I ask why you don’t want to cook the pasta in the Instant Pot?

  • Marena Horan says:

    I don’t have an instapot but can I still make this recipe? If so, what steps would be different? Thanks!

    • Hi Marena! You can make this recipe by fully cooking the chicken in the sun-dried tomato oil on the stove and boiling the pasta separately. You can then add the rest of the ingredients and mix everything together until the spinach is cooked through. Hope this helps!

  • Lynda says:

    Can you use frozen spinach?

  • Steph says:

    I followed the recipe to a tee and the pasta came out undercooked… The only difference was that I used tricolor rotini pasta. Any ideas??

    • Hi Steph! Unless the pasta was a different type of pasta, like wheat or gluten-free, it shouldn’t make a difference that it was tri-colored. Did you push the pasta down into the liquid? Another thing that could’ve happened is your pot didn’t come to pressure. This can happen if your seal isn’t in properly, or if you forget to set it to sealing. These are a few things off the top of my head but I can’t give you a definitive answer, unfortunately. This recipe is always a huge hit so I hope you’re able to make it again successfully!

  • Geni R says:

    Hi Valerie, Thank heavens for this recipe! It was so delicious and easy to make on a day that our air conditioning system decided to go on the fritz on a 90 degree day. Enter the Instant Pot! It was rich, thick and comforting. One question: What’s the best way to loosen it as I reheat it so that remains creamy and doesn’t get gummy? Add a little white wine or chicken stock? Thanks again!

    • I’m so happy you enjoyed the recipe! I always think pasta is best when just made, but once in a while, we get to enjoy leftovers. We usually just stick individual portions in the microwave and gobble it up! But if reheating on the stove a bit of chicken stock may work to make it less gummy. I appreciate you stopping by the blog!

  • Jessika says:

    Can you add fresh basil instead of spinach

    • Hi Jessika! You can certainly add basil instead of spinach. Don’t add the same amount though, basil is much stronger in taste. Spinach has a very mild taste, basil does not. Therefore, when you add basil to this recipe, it will change the intended taste of it. But, if you love basil, you can definitely add it! Enjoy!

  • Megan says:

    If you were to double this, would you do anything different to the cooking time?

    • Hi Megan! Generally speaking, when you double things in the Instant Pot, there is no need to adjust the time. This Tuscan Chicken Pasta feeds my family of 7. I would be careful if doubling since it’s pasta and it can get messy when releasing the pressure if the pot is too full. Hope this helps!

  • Gracelyn says:

    Can you make this in a slow cooker?

  • Rowena B says:

    Can you substitute the spinach with spring mix greens

  • Dee says:

    This was super quick and easy and oh so delicious. The family loved it. Will definitely be making it again!!

  • Cynthia says:

    This recipe is delicious and the best Tuscan chicken pasta I have ever tasted. The directions are super easy to follow. I’m a visual person and the step by step images helped out a lot. My family loved it and I appreciate you sharing this delicious recipe! Looking forward to trying more of your recipes.

    • Hi Cynthia! Thank you for the kind comment! I’m so happy you enjoyed this pasta! I’m also glad you found the step by step helpful!I appreciate you stopping by the blog and sharing your results.

  • Natasha says:

    Can I do half batch? Will I need to adjust my instapot time? Thanks in advance! 🙂

    • Hi Natasha! No need to adjust the time if you’re cutting the recipe in half. Enjoy!

    • Phyllis says:

      I asked the same thing. We decided to make the full recipe and I’m glad we did. It was so good. We had leftovers one night and froze enough in two containers for later. Well worth it!!

  • Tracy says:

    This chicken pasta dish turned out great! My husband and son loved it too! The only changes I made were to leave out 1/2 tsp of the salt (I had low – sodium broth) and I used fresh onions vs powder (which you also addressed in your FAQs)! The recipe made a lot so we enjoyed the leftovers and basically got 7 servings overall 🙂 Thank you!

    • Hi Tracy! I’m so happy you and your family enjoyed this! We made it a few days ago ourselves and it was a goner really fast! I appreciate you stopping by and sharing your results!

  • Ann Tansey says:

    Can you freeze the Instant Pot Tuscan Chicken Pasta?

    • Hi Ann! Yes, you can freeze it after cooking. Let it cool and freeze it in an airtight container. Thanks for stopping by!

      • Phyllis Perkovich says:

        How many servings – Tuscan chicken pasta? If I cut it in half do I adjust the cooking time?

        • Hi Phyllis! This recipe has approximately 6 servings. The servings are always listed at the top of the recipe card, at the bottom of the post. If you cut the recipe in half, there is no need to adjust the time. Hope this helps! Thanks for stopping by the blog.

          • Phyllis Perkovich says:

            We made it and OMG, it was so yummy!!! We’re having leftovers tonight. Thank you!!

          • Hi Phyllis! I’m so happy you loved it! It’s such a yummy pasta dish! I appreciate you stopping by and sharing your results.

          • Sandy says:

            Hi Valerie,
            I want to send this up to my daughter cause I know she would love it.
            Pretty sure she can do this on stove top cooking noodles seperate and adding?
            She works hard long hours so making something as good as your dish would really be good to heat up when do exhausted. NO chance of converting her to IP. Thank you for your clear explanations of steps. She will appreciate that.
            Good luck with hurricanes, thinking of you as it bypasses us.
            Wonderful recipe as always!😋

          • Hi Sandy! Thank you for your comment and the well wishes! The hurricane thankfully missed our area completely! As far as the pasta, you can definitely make it on the stove. She’ll have to make the chicken and the pasta separately as you suggested. Have a great weekend!

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