6 Minute Creamy Tuscan Chicken Pasta (Pressure Cooker Magic!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Add 32 oz of chicken broth to the Instant Pot.

Add 1 tbsp of minced garlic, 1/4 tsp of salt, 1/8 tsp of pepper, and 2 tsps of Italian seasoning to the broth; stir to combine.

Add 1 lb of cubed chicken to the pot.

Add 1/2 cup of drained sun-dried tomatoes to the pot.

Add 12 oz of uncooked shell-shaped pasta to the pot; ensure all pasta is submerged in the broth.

Seal the Instant Pot and set it to high pressure for 6 minutes.

Once cooking is complete, vent the pot and remove the lid after the pressure has released.

Add 8 oz of cream cheese and 1 cup of finely shredded parmesan to the pot; stir to combine.

If using frozen spinach, wait until the cream cheese melts before adding; otherwise, add fresh spinach now.

Add 5 oz of frozen spinach to the pot and stir.

Seal the pot again and let it sit for 5-10 minutes to thicken and allow cheese to melt.

Stir again before serving to ensure everything is mixed well; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens