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Moment Pot Tuscan Chicken Pasta–wavy pasta is encompassed in a rich parmesan, basil and cream cheddar sauce with chomps of sun-dried tomatoes, spinach and delicate pieces of chicken.

For some time I was important for a local cooler feast gathering. A few companions would meet up month to month and bring 6 of similar cooler suppers and afterward trade. I’d get back home with 6 diverse cooler suppers to use during the month. It was very fun! One of my top choices that my companion Christy brought was a tuscan chicken pasta cooler feast. She got the formula here. I chose to make something comparable in the Instant Pot and I was unable to have been more joyful with the outcomes. It was so delightful and smooth.

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  • 1 lb boneless, uncooked boneless, skinless chicken breasts, cut into bite size pieces
  • 8 oz cavatappi noodles (you can also use cellentani noodles or elbow macaroni)
  • 2 cups chicken broth
  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 4 oz cream cheese
  • 3/4 cup milk
  • 1 cup grated Parmesan cheese
  • 1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 Tbsp fresh chopped basil (or 2 Tbsp of basil in the squeeze tube or 1 tsp dried basil)
  • 2–3 cup baby spinach


  1. Add the chicken, noodles, broth and butter to the Instant Pot. Try to cover the noodles as much as possible with the liquid. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 3 minutes.
  2. When the timer beeps let the pot sit for 5 more minutes (the display will start counting up). Move the valve to “venting.” If foam starts coming out move it back to sealing and wait a few minutes to try again. Once all the pressure is release, remove the lid.
  3. Turn the pot to the saute function. Stir in the garlic powder, cream cheese and milk. There will seem to be a lot of liquid in the pot but don’t worry. Once the cream cheese is melted add in the Parmesan and stir until melted. Add in the sun dried tomatoes, salt, pepper, basil and finally the spinach. Stir until the spinach is cooked down.
  4. Scoop the pasta onto plates and serve.
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  • This recipe can easily be doubled. The only thing that might be a problem is the pasta releasing foam into the valve when you try to do a quick release. Just let the pressure release naturally for a while until steam comes out clear without foam.
  • I used my 6 quart Instant Pot Duo 60 7 in 1*.
  • I have made this with 8 ounces of sliced mushrooms too. If you use mushrooms you will need a bit more seasonings and a little less broth.

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