Instant Pot Tuscan Chicken Pasta Recipe

Instant Pot Tuscan Chicken Pasta Recipe is the ultimate weeknight comfort meal that marries creamy, dreamy sauce with tender chicken, sun-dried tomatoes, and bright spinach — all ready in about 30 minutes thanks to the pressure cooker. If you love one-pot dinners that feel indulgent without a lot of fuss, this pasta will become a regular in your rotation. The flavors are rich but balanced: garlicky, tangy, herby, and just cheesy enough to satisfy. Below you’ll find a full ingredient list, simple prep tips, and step-by-step Instant Pot directions written clearly so you can get dinner on the table with confidence.

Why this recipe works

This version of Instant Pot Tuscan Chicken Pasta Recipe leans on straightforward pantry staples and minimal hands-on time. Using the Instant Pot locks in flavor and keeps the chicken tender while cooking the pasta right in the sauce, which means fewer dishes and a wonderfully cohesive final dish. The evaporated milk and half and half create a luscious texture that tastes luxurious without needing heavy cream. Cornstarch gives the sauce body at the end so it clings to penne beautifully.

Ingredients

• ▢1 tablespoon olive oil
• ▢1 small yellow onion, diced
• ▢2 teaspoons minced garlic
• ▢1 ½ lbs boneless skinless chicken breast, cut into bite size pieces
• ▢½ teaspoon salt
• ▢¼ teaspoon black pepper
• ▢1 teaspoon Italian seasoning
• ▢¼ teaspoon dried oregano
• ▢12 oz penne pasta
• ▢1 cup chicken stock
• ▢1 ½ cups water
• ▢2 cups fresh spinach
• ▢½ cups sun-dried tomatoes, chopped
• ▢1 cup evaporated milk
• ▢½ cup half and half or whole milk
• ▢1 ½ tablespoons cornstarch
• ▢½ cup grated Parmesan cheese

Notes on ingredients

Everything in this ingredient list is chosen for flavor and texture. Use a good-quality olive oil and freshly grated Parmesan if possible — it melts into the sauce better and offers brighter flavor. If your sun-dried tomatoes are packed in oil, drain and roughly chop them; if they’re dry-packed, rehydrate in hot water for 10 minutes, then drain. The penne works great because its tubes catch the creamy sauce, but any short pasta like rigatoni, ziti, or fusilli will be fine. The chicken breasts should be cut into uniform bite-size pieces so they cook evenly.

Equipment

• 6-quart (or larger) Instant Pot or electric pressure cooker
• Wooden spoon or heatproof spatula
• Small bowl for mixing cornstarch slurry
• Measuring cups and spoons

Prep

Dice the onion, mince the garlic, chop the sun-dried tomatoes, and cut the chicken into bite-sized pieces. Measure the liquids and dairy so they’re ready to go. Combine the cornstarch with a tablespoon or two of the half and half or whole milk to make a smooth slurry and set aside. This prevents lumps when thickening the sauce at the end.

Step-by-step instructions

Follow these directions carefully to get tender chicken, perfectly cooked penne, and a silky sauce. The steps are written so you can follow along easily while working with your Instant Pot.

1. Sauté the aromatics: Turn the Instant Pot to the Sauté setting and add 1 tablespoon olive oil. When the oil is shimmering, add the diced onion and cook for 2–3 minutes until it becomes translucent and fragrant. Stir frequently so the onion softens evenly.
2. Add the garlic: Stir in 2 teaspoons minced garlic and cook for about 30 seconds until fragrant. Be careful not to let the garlic brown.
3. Brown the chicken: Add the 1 ½ lbs cut chicken breast pieces to the pot. Season the chicken with ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning, and ¼ teaspoon dried oregano. Sauté the chicken for 2–3 minutes, stirring occasionally, until most pieces are lightly browned on the outside. The chicken does not need to be fully cooked at this stage because it will finish under pressure.
4. Layer the pasta: Scatter the 12 oz penne pasta over the chicken in an even layer. Do not stir the pasta into the chicken — layering helps prevent the pasta from sticking to the bottom and reduces the chance of a burn notice.
5. Add liquids: Pour in 1 cup chicken stock and 1 ½ cups water over the pasta. Press down gently on the pasta so it is mostly submerged, but again, avoid vigorous stirring. This ensures the pasta has even contact with liquid for consistent cooking.
6. Cook under pressure: Secure the Instant Pot lid and set the valve to sealing. Cook on Manual/High Pressure for 5 minutes. It will take several minutes to come to pressure before the timer starts.
7. Quick release and open: When the cooking time ends, perform a quick release of pressure by moving the valve to venting. Once the pin drops and the lid can be safely opened, carefully remove the lid. Stir the pasta and chicken gently to combine any pasta that may have shifted during cooking.
8. Add greens and tomatoes: Stir in 2 cups fresh spinach and ½ cups chopped sun-dried tomatoes. The residual heat will wilt the spinach quickly and warm the tomatoes. Make sure the spinach is evenly distributed throughout the pasta and chicken mixture.
9. Add dairy and cheese: Pour in 1 cup evaporated milk and ½ cup half and half or whole milk. Stir to combine. Then add ½ cup grated Parmesan cheese and stir until the cheese begins to melt and the sauce becomes creamier.
10. Thicken the sauce: Re-mix the cornstarch slurry (1 ½ tablespoons cornstarch mixed with a little of the half and half or whole milk if it has separated) and pour it into the pot while stirring. Turn the Instant Pot to the Sauté setting and simmer gently for 2–3 minutes, stirring frequently, until the sauce thickens and coats the pasta. If you prefer an even thicker sauce, let it simmer another minute, but keep stirring so it doesn’t stick to the bottom.
11. Final taste and adjust: Taste the sauce and adjust seasoning with additional salt or black pepper if needed. If the sauce tastes a bit flat, a small squeeze of lemon or a pinch more salt will brighten the flavors (optional).
12. Serve: Spoon the pasta into bowls and serve immediately while warm. The sauce will be creamy and cling to the penne, with tender chicken and pops of tangy sun-dried tomato throughout.

Troubleshooting and tips

• If the Instant Pot shows a burn notice or the sauce sticks, turn off Sauté, deglaze the bottom with a little more chicken stock, scraping up any stuck bits, then continue with the layering and cooking steps. Preventing a burn notice often comes down to making sure there’s enough liquid and that nothing is stuck to the bottom before pressurizing.
• For a richer sauce, swap the half and half for all whole milk or use the richer option listed in the ingredients. The evaporated milk already adds a concentrated creaminess without being overly heavy.
• Want more tang? Add an extra tablespoon of chopped sun-dried tomatoes or stir in a teaspoon of tomato paste with the liquids before pressure cooking.
• Finish with fresh herbs if you have them: chopped basil or parsley scattered on top brings freshness and color.

Variations

Make this Instant Pot Tuscan Chicken Pasta Recipe your own with simple swaps: use bowtie or shells instead of penne, add mushrooms or roasted red peppers with the onions, or stir in a handful of kale in place of spinach. If you prefer a lighter dish, use low-fat half and half and reduce the Parmesan by a couple of tablespoons.

Make-ahead and storage

To store leftovers, cool the pasta to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of milk or in the microwave, stirring occasionally, until warmed through. If the sauce thickens too much in the fridge, add a little water or milk while reheating to loosen it.

Serving suggestions

This pasta is hearty enough to be a main on its own, but it also pairs beautifully with a crisp green salad or some roasted vegetables. A simple side of garlic bread or a crusty baguette helps mop up the extra sauce and rounds out the meal.

Nutrition note

The dish balances protein from the chicken with carbohydrates from the penne and calcium from the dairy. Adjust portion sizes to suit your dietary needs and preferences.

Final thoughts

If you try this Instant Pot Tuscan Chicken Pasta Recipe, you’ll likely appreciate how quickly an elegant, restaurant-style pasta can come together using a few smart techniques: sautéing aromatics, layering pasta for even cooking, and finishing with a cornstarch slurry for the perfect sauce consistency. It’s a dependable recipe for busy nights when you want something comforting yet satisfying, with plenty of room for customization.

Happy cooking — and enjoy every creamy, flavorful bite.

Instant Pot Tuscan Chicken Pasta Recipe

A creamy, quick Instant Pot pasta with chicken, spinach, and sun-dried tomatoes for a comforting weeknight meal.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 teaspoons garlic minced
• 1.5 lbs boneless skinless chicken breast cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried oregano
• 12 oz penne pasta
• 1 cup chicken stock
• 1.5 cups water
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes chopped
• 1 cup evaporated milk
• 1/2 cup half-and-half or whole milk
• 1.5 tablespoons cornstarch
• 1/2 cup grated Parmesan cheese

Equipment

• Instant Pot or electric pressure cooker
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. Set the Instant Pot insert in place and select the Sauté setting; let it heat for about 2 minutes.
2. Add the olive oil, then sauté the diced onion for about 2 minutes until softened.
3. Add the minced garlic and the bite-size chicken pieces; season with salt, black pepper, Italian seasoning, and dried oregano, stirring and cooking until the chicken is mostly cooked through, about 3–4 minutes.
4. Press Cancel. Pour in 1/2 cup of the water and scrape the bottom of the pot to deglaze and remove any browned bits to prevent a burn warning.
5. Add the penne, then pour in the remaining 1 cup of water and the 1 cup of chicken stock; stir to combine and press the pasta down so it is mostly submerged in the liquid.
6. Close the lid and set the valve to Sealing. Select Manual/Pressure Cook and set the timer for 5 minutes.
7. When cooking finishes, press Cancel and let sit for 2–3 minutes, then carefully quick-release the remaining pressure by turning the valve to Venting.
8. Open the lid away from your face and stir the pasta to combine and loosen any sauce.
9. Stir in the fresh spinach, chopped sun-dried tomatoes, and evaporated milk until the spinach wilts and everything is combined.
10. Whisk the half-and-half (or whole milk) with the cornstarch until smooth, then stir it into the pasta and mix thoroughly.
11. Let the pasta sit for about 5 minutes to thicken, then stir in the grated Parmesan until melted and evenly distributed.
12. Serve warm.

Notes

• To make this vegetarian, omit the chicken and use two cans of drained, rinsed white beans.
• Any bite-size pasta can be used in place of penne.