Description
This Healthy Instant Pot Tuscan Chicken Pasta recipe is a nutritious, flavorful meal combining tender chicken, whole wheat pasta, sun-dried tomatoes, spinach, and a creamy cottage cheese and Greek yogurt sauce. Ready in under 30 minutes using the Instant Pot, it’s perfect for a quick yet wholesome dinner.
Ingredients
Protein and Dairy
- 2 lbs chicken breast (about 2 large breasts, diced into 1-inch cubes)
- ¾ cup cottage cheese (2%)
- ¾ cup Greek yogurt (2%)
- ⅔ cup parmesan cheese, grated
Vegetables and Herbs
- 1 cup sun-dried tomatoes (sun dried with no oil or grape tomatoes, halved)
- 2 tbsp garlic (minced)
- 2 cups baby spinach
- 2 tbsp fresh basil or 1 tsp dried basil
Dry and Liquid Ingredients
- 3 tbsp Italian seasoning
- 3 cups chicken broth
- 3 cups whole wheat pasta (one 12 oz. box)
- Salt and pepper to taste
Instructions
- Prepare the Instant Pot: Set your Instant Pot to Sauté mode and lightly spray the pot with cooking spray. When hot, add sun-dried tomatoes, Italian seasoning, and minced garlic. Cook for about 30 seconds until the mixture is fragrant.
- Cook the chicken: Add the diced chicken breast to the pot and sauté for 2-3 minutes, stirring frequently, until the chicken is browned on all sides.
- Add broth and pasta: Pour in the chicken broth and stir in the whole wheat pasta, making sure all noodles are submerged under the liquid.
- Pressure cook: Securely close and lock the Instant Pot lid, turn the pressure valve to sealing, and set the pot to cook on high pressure for 3 minutes.
- Prepare the cheese sauce: While chicken and pasta cook, blend cottage cheese, Greek yogurt, and parmesan until smooth. Set aside.
- Release pressure and drain: Once cooking time is complete, quick release the pressure valve and carefully remove the lid. Stir the contents, then drain any excess liquid, reserving 1/4 cup.
- Add greens and cheese sauce: Stir baby spinach and fresh basil into the hot pasta and chicken until the spinach wilts. Mix the reserved 1/4 cup liquid into the cheese mixture, then stir this creamy sauce into the pot contents.
- Serve: Garnish with additional parmesan and fresh basil, and serve immediately.
Notes
- For a crockpot version, brown the chicken and sun-dried tomatoes on the stove before transferring everything to the slow cooker with broth. Cook on high 2-3 hours or low 4-5 hours, then add cooked pasta, spinach, basil, and cheese sauce.
- If using dried basil instead of fresh, reduce quantity to 1 teaspoon as it’s more concentrated.
- Use whole wheat pasta for added fiber and nutrition.
- Drain excess liquid carefully to avoid the dish becoming too soupy.
- Adjust salt and pepper to taste after cooking since broth can be salty.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Tuscan, Italian
