6 Minute Creamy Tuscan Chicken Pasta (Pressure Cooker Magic!)
This is hands-down my most requested meal of 2025 — and for good reason! It comes together in minutes, and after just six minutes in the pressure cooker you’ve got creamy, flavorful pasta that tastes like it came straight out of a restaurant. The best part? The kids love it too, which makes it a total weeknight win.
I’ll walk you through the whole process step-by-step, from building flavor with simple ingredients to getting that perfect creamy sauce every single time. You’ll be amazed how quickly this dish comes together, and once you try it, I promise it’ll end up on repeat at your house.
Give it a go and let me know what you think! And if you make it, tag me or drop a comment — I love seeing your creations. Don’t forget to like, subscribe, and hit the bell so you never miss a new recipe.
Print your Creamy Chicken Pasta recipe here:
Creamy Tuscan Chicken & Pasta – Pressure Cooker
Ingredients:
- 32 oz chicken broth
- 1/2 cup oil packed sun dried tomatoes with herbs
- drained and chopped
- 2 tsp Italian seasoning
- 1 Tbsp minced garlic
- Salt and black pepper to taste
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
- 12 oz uncooked shell shaped pasta or similar
- 5 oz fresh or frozen spinach
- 8 oz cream cheese, cut into cubes and softened
- 1 cup shredded parmesan cheese
- 1/4 cup basil for garnish
Directions:
- Build your base: In the pot of your pressure cooker, whisk together the chicken broth, diced tomatoes, Italian seasoning,and garlic.
- Add chicken & pasta: Stir in the chicken pieces and pasta, gently pressing them down so they’re submerged in the liquid. If your pasta is above the broth, add ¼-½ cup more broth or water.
- Seal & cooK: Lock the lid in place, ensure the steam valve is set to “Sealing,” and cook on High Pressure for 5 minutes.
- Release & open: When the timer beeps, hit cancel and carefully switch the valve to “Venting” for a quick release. Once the hissing stops, remove the lid.
- Stir in the creamy stuff: Immediately stir the pasta to prevent sticking, then add cream cheese cubes, and Parmesan. Mix until the cheeses are melted. Stir in the spinach.
- Thicken & rest: The mixture may look soupy at first—no worries! Let it sit for 5–10 minutes. It will thicken up as it cools.
- Finish & serve: Fold in the fresh basil and taste, adjusting salt and pepper as needed. Spoon into bowls and, if you like, sprinkle on extra Parmesan or a few diced sun‑dried tomatoes.
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