Instant Pot Creamy Tuscan Chicken Pasta

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz pasta (like penne or rotini)
• 1 cup chicken broth
• 1 cup water
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups kale, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Press the sauté button on your Instant Pot and add olive oil.
2. 2 Add chicken pieces, season with salt and pepper, and cook until browned on all sides.
3. 3 Remove chicken and set aside.
4. 4 In the same pot, add garlic and sauté for 1 minute.
5. 5 Stir in pasta, chicken broth, water, white beans, kale, sun-dried tomatoes, basil, and oregano.
6. 6 Place the chicken back into the pot.
7. 7 Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
8. 8 Quick release the pressure, then stir in heavy cream and Parmesan cheese.

Equipment

• Instant Pot
• Measuring cups and spoons
• Cutting board and knife

Variations

• Add cooked bacon or sausage for extra flavor.
• Use spinach instead of kale for a milder taste.

Substitutions

• Substitute chicken with shrimp for a quicker cook time.
• Use coconut milk instead of heavy cream for a dairy-free option.

Pairings

• Chardonnay
• Freshly baked focaccia

Nutrition

Tips

• For extra creaminess, blend 1/2 cup of the pasta cooking liquid with the heavy cream before adding it back to the pot.
• Add more kale if you love greens!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with extra broth if needed.

Serving Suggestions

• Pair with a simple side salad or garlic bread for a complete meal.

FAQ