Quick and Easy Instant Pot® Tuscan Chicken

Ingredients

• 1 teaspoon paprika
• 1 pound boneless, skinless chicken tenders
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 3 cups low-sodium chicken broth
• 8 ounces penne pasta
• ¾ cup half-and-half
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (8 ounce) package reduced fat cream cheese, room temperature, cut into small cubes
• 1 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• ½ cup sun-dried tomatoes packed in oil, drained and chopped
• 2 tablespoons chopped fresh basil

Step 1

Stir the paprika, salt, and pepper in a small bowl, then season both sides of the chicken tenders with the spice blend. Turn your Instant Pot to the sauté setting and heat up the olive oil. Once hot, brown the chicken for about 2 minutes on each side, then take it out and set it aside.

Step 2

Add butter to the pot, then toss in the chopped onion and garlic. Cook and stir for a minute or two until they’re fragrant and softened. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom—that adds lots of flavor. Stir in the penne pasta, half-and-half, Italian seasoning, and a bit more salt and pepper.

Step 3

Place the chicken back into the pot, lock the lid, and set it to cook on high pressure for 5 minutes. It will take around 10 to 15 minutes to come to pressure. When the timer goes off, carefully quick-release the pressure.

Step 4

Take the chicken out and cover it with foil to keep warm. Give the pasta a good stir to separate the noodles, then mix in the cream cheese until the sauce is smooth and creamy. Add the Parmesan, spinach, and sun-dried tomatoes, stirring everything together. Chop the chicken into bite-sized pieces, toss it back in, and give it one last stir. Sprinkle fresh basil over the top right before serving.