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Tuscan Chicken Pasta Pressure Cooker Recipe

This creamy Tuscan Chicken Pasta is made fast and flavorful in your pressure cooker — tender chicken, vibrant spinach, tangy sun-dried tomatoes, and rigatoni pasta all glazed in a rich Parmesan cream sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people
Calories 471 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 2 boneless skinless chicken breasts approximately 1 pound
  • 3 tablespoons olive oil divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 8 ounces rigatoni pasta cooked al dente
  • 4 tablespoons unsalted butter
  • 0.25 cup shallot finely diced
  • 0.25 cup sun-dried tomatoes softened in hot water and chopped
  • 1 teaspoon garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1.5 cups heavy cream
  • 1.5 cups milk
  • 1 cup fresh spinach
  • 1 cup parmesan cheese grated, plus more for garnish
  • 1 cup cherry tomatoes halved
  • fresh parsley for garnish
  • salt and pepper to taste

Instructions
 

Instructions

  • Slice chicken breasts lengthwise into cutlets. Season with paprika, garlic powder, salt, and pepper.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chicken cutlets 4-5 minutes per side until golden brown and cooked through. Set aside.
  • In the same skillet, add remaining oil and butter. Sauté diced shallots until soft, around 2-3 minutes.
  • Stir in sun-dried tomatoes and minced garlic. Cook for 2 more minutes. Add tomato paste, oregano, paprika, garlic powder, salt, and pepper.
  • Pour in heavy cream and milk. Stir in grated Parmesan. Simmer off heat for 3-5 minutes until cheese melts and sauce thickens.
  • Slice chicken into strips. Add cooked rigatoni, chicken, spinach, and cherry tomatoes into sauce.
  • Stir everything until spinach wilts and ingredients are fully coated in creamy sauce.
  • Garnish with more Parmesan cheese and fresh parsley before serving. Add salt and pepper to taste.

Notes

Store leftovers in fridge up to 3 days. You can freeze the sauce separately and reheat gently later with fresh pasta.