Creamy Tuscan Chicken Pasta (Instant Pot Style)

 Ingredients

• 1.5–2 lbs John Henry’s Boneless Skinless Chicken Breast

• 2 tbsp butter

• 1 yellow onion, chopped

• 1 tsp basil

• 1 tsp garlic powder

• 2 tsp Italian seasoning

• 2 cups chicken broth

• 1 1/2 cups milk

• 16 oz farfalle (bowtie pasta)

• 8 oz cream cheese

• 2 cups shredded parmesan cheese

• 2 large handfuls baby spinach

• Sun-dried tomatoes (oil reserved & tomatoes strained)

• Salt & pepper to taste

• Smoked Paprika, Garlic & Chive Blend

 Instructions

1. Turn Instant Pot to sauté mode.

2. Season chicken breasts with Smoked Paprika Blend, salt, and pepper.

3. Add 1 tbsp of reserved sun-dried tomato oil to the pot.

4. Sear chicken breasts for 2–3 mins per side until browned but not cooked through. Remove and set aside.

5. Add butter and onions, sauté for 2 minutes.

6. Pour in chicken broth, scraping the bottom to deglaze.

7. Add seasonings, milk, pasta, and return the chicken breasts to the pot.

8. Seal the lid and cook on High Pressure for 5 minutes.

9. Do a controlled quick release (carefully and slowly).

10. Remove chicken and tent with foil to continue cooking.

11. Stir in cream cheese until melted and smooth.

12. Add parmesan, sun-dried tomatoes, and spinach. Stir until combined.

13. Season to taste with salt & pepper.

14. Chop the chicken, return it to the pot, and mix everything together.

15. Serve hot — creamy, cheesy, and packed with flavor.

 Pro Tips

• Want extra richness? Stir in a splash of heavy cream at the end.

• Farfalle holds the sauce perfectly, but penne or rigatoni work too.

• Add crushed red pepper for a little heat.

 Shop the Ingredients

• John Henry’s Chicken Breast
  

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