Instant Pot Tuscan Chicken Pasta
Instant Pot Tuscan Chicken Pasta is a must try creamy Italian pasta dish that is perfect for families and for Instant Pot Freezer Meals. Serve our Tuscan Chicken Pasta cold in the summer, or warm in winter.
Start by peeling and thinly slicing the red onion and the garlic. Place it into the Instant Pot along with your olive oil and sauté for approximately 3 minutes while the onions soften.
Secondly, deglaze the Instant Pot with the white wine and the chicken stock. Then cancel the sauté.
Thirdly, add the chicken breasts, pasta, seasonings and mix well.
Place the lid on the Instant Pot, set the valve to sealing and cook for 6 minutes on manual pressure.
Use QPR (quick pressure release) when it is done and give it a good stir.
Add in the rest of the ingredients and place it on sauté and allow to cook for a further 3 minutes or until you have a creamy Tuscan chicken pasta.
If the pasta sauce is too thick add in some extra Greek Yoghurt. Or you can swap this for some mayonnaise. Read my original Instant Pot Tuscan Chicken recipe as it gives some good insights into food swaps when making Tuscan chicken.
The stock we LOVE for adding to our Tuscan Chicken Pasta is Kettle & Fire. They do some amazing flavours and we love them for pasta dishes, rice dishes and creamy sauces.
Calories: 781kcal | Carbohydrates: 74g | Protein: 59g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 150mg | Sodium: 778mg | Potassium: 1043mg | Fiber: 4g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 12mg | Calcium: 399mg | Iron: 3.1mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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