Instant Pot® Creamy Tuscan Chicken Pasta

Prep 15 min
Total 45 min
Servings 6

Winner, winner chicken dinner! This meal really shows off the talents of our favorite electric pressure cooker. Just combine ingredients, seal, and the Instant Pot® does the rest. Stir in spinach and cheese before serving, and this delicious dinner is done. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 13, 2019

Make with

Progresso Broth

Ingredients

carton (32 oz) Progresso™ chicken broth

1/2

cup chopped drained oil-packed sun-dried tomatoes with herbs

tablespoon Italian seasoning

1/2

teaspoon salt

1/4

teaspoon crushed red pepper flakes

package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces

oz uncooked campanelle pasta (4 cups)

package (5 oz) fresh baby spinach leaves

package (8 oz) cream cheese, cut into cubes, softened

cup shredded Parmesan cheese (4 oz)

Steps

Hide Images

1

Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
2

Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3

Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.

Jump to Video

Expert Tips

Can’t take the heat? No problem. Leave out the red pepper flakes.
Campanelle pasta is a ruffled bell-shaped pasta. It is excellent with thick, creamy sauces.

Nutrition Information

Nutrition Facts

Serving Size: 1 Servings

Calories: 610
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 12g 62% Trans Fat 1/2g
Cholesterol: 140mg; 47%
Sodium: 1240mg; 52%
Potassium: 580mg; 17%
Total Carbohydrate: 56g; 19%
Dietary Fiber 4g 17% Sugars 5g
Protein: 40g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 15%; 15%
Calcium: 30%; 30%
Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;