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A delicious chicken and pasta dish made with Tuscan inspired flavors of mushrooms, sun-dried tomatoes, and spinach.
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Tuscan Chicken in Parmesan Cream Sauce - Instant Pot

An easy and delicious version of Tuscan Chicken made in the Instant Pot; with mushrooms, sun-dried tomatoes, and spinach in a creamy sauce.
Course Chicken and Turkey
Cuisine American, Italian
Keyword chicken, instant pot, mushrooms, spinach, sun-dried tomatoes, tuscan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 820kcal
Author Barb

Equipment

Ingredients

For Chicken

  • 4 pounds chicken thighs bone in or boneless
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • Salt and freshly ground black pepper

For the Sauce

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 3 cups Chicken broth
  • ½ cup heavy cream
  • 1 ½ cups Parmesan cheese
  • 8 ounces mushrooms sliced
  • ½ cup sun-dried tomatoes loosely packed, drained and chopped
  • 8 ounces spinach leaves, baby or regular spinach rough chopped
  • 4 tablespoons cornstarch
  • 2 tablespoons water
  • Salt and freshly ground black pepper

Pasta

  • 3 cups pasta cooked (I used Farfalle)

For Garnish

  • Parmesan cheese as desired

Instructions

  • Turn Instant pot to saute.
  • Season chicken thighs on both sides with paprika, salt and pepper.
  • Add 1 tablespoon olive oil to the Instant Pot.
  • Add half the chicken thighs and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
  • Repeat with 2nd half of thighs.
  • Add butter, onion and garlic to the pot and sauté for 2 minutes.
  • Add chicken broth, (scraping the bottom of the pot to de-glaze it), seasonings, pasta, and chicken breasts back to pot.
  • Close IP lid and make sure pressure release valve is sealed. Set to cook 8 minutes on manual high pressure for bone-in chicken thighs and 5 minutes for boneless chicken thighs.
  • When the timer beeps, wait a couple of minutes and then do a quick release by turning the valve to open (use caution and watch your fingers; the steam can burn). Carefully open the lid.
  • Remove the chicken to a plate and cover it loosely with foil.
  • Stir in cream until well mixed and smooth. Add Parmesan cheese, sun dried tomatoes and spinach.
  • Combine cornstarch and water until thoroughly combined and add to sauce gradually, stirring constantly until thickened. Only add as much as required to thicken, you may not need the entire amount.
  • Season with salt and pepper to taste and then return chicken to the pot and keep warm on a low saute.
  • Serve warm over noodles with additional Parmesan on the side.

Nutrition

Serving: 1Serving | Calories: 820kcal | Carbohydrates: 30g | Protein: 50g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 261mg | Sodium: 863mg | Potassium: 1079mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3393IU | Vitamin C: 14mg | Calcium: 306mg | Iron: 4mg