Pressure Cooker Creamy Tuscan Chicken Recipe

pressure cooker creamy tuscan chicken recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    42 g
  • Cholesterol

    103 mg
  • Sodium

    1487 mg
  • Carbohydrate

    83 g
  • Fiber

    8 g
  • Protein

    38 g

Pressure cooker creamy Tuscan chicken recipe. Chicken breasts with spices, pasta, and cheese cooked in an electric pressure cooker. This delicious chicken dish adapted from

Do you like to cook chicken and pasta in a pressure cooker? You may also like to prepare Warm Chicken and Pasta Salad with Sun-Dried Tomato Pesto:

Pressure Cooker Warm Chicken and Pasta Salad with Sun-Dried Tomato Pesto

makes 4 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, cut into 1/2-inch (1.25 cm) cubes, 8 oz (240 g) dried farfalle pasta, 16 oil-packed sun-dried tomatoes, 1 cup (250 ml) fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup (60 ml) olive oil, 2 tablespoons (30 ml) pine nuts, 1 medium garlic clove, peeled

Instructions: In an electric pressure cooker, combine cubed chicken, pasta, and 6 cups (1.5 L) water. Mix well. Close pressure cooker and lock the lid. Set the machine to cook at high pressure, then set the timer to cook for 8 minutes.

Open the cooker, using the Quick Release method. Drain chicken mixture in a large colander set in the sink, shaking to get rid of excess water. Transfer to a large serving bowl then set aside and keep warm.

In a food processor fitted with the chopping blade, combine the sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, pine nuts, olive oil, and garlic. Process until smooth. Pour and scrape the mixture over cooked chicken and pasta. Toss well to coat. Serve warm.

You may also like Slow Cooker Tuscan Chicken Stew Recipe

Pressure Cooker Creamy Tuscan Chicken Recipe


  • For Chicken:
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 oz (30 ml) olive oil
  • 2 boneless and skinless chicken breasts
  • For Pasta:
  • 1/2 oz (15 ml) olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1 cup (250 ml) sun-dried tomatoes, drained and roughly chopped
  • 2 cups (500 ml) low-sodium chicken broth
  • 1 cup (250 ml) evaporated canned milk
  • 3 cups (750 ml) shell pasta
  • 8 oz (240 ml) cream cheese
  • 1½ cups grated Parmesan cheese
  • 4 cups fresh spinach leaves


Step 1

In a large mixing bowl, combine salt, black pepper, paprika, rosemary, oregano, and garlic and onion powders. Mix well.

Step 2

Heat the olive oil in ah electric pressure cooker turned to the saute function. Add chicken to the seasoning mixture and toss well to coat on both sides. Add seasoned meat to hot oil and cook, turning once, until golden brown, for 2-3 minutes per side.

Step 3

Remove cooked chicken from the pot, transfer to a large bowl. Cover with aluminum foil and set aside.

Step 4

Add 1 tablespoon (15 ml) of oil to the pot. Add the diced onion and minced garlic to the hot oil. Cook for 1-2 minutes, stirring occasionally.

Step 5

Stir in Italian seasoning and chopped sun dried tomatoes. Mix well to combine. Pour in chicken broth. Using a wooden spoon, scrap any browned bits from the bottom on the pressure cooker.

Step 6

Stir in shell pasta and evaporated milk. Mix well. Top with reserved chicken breasts.

Step 7

Cover the pressure cooker and lock the lid. Set machine to cook at high pressure. Set the timer to cook for 4 minutes.

Step 8

Open the pressure cooker, using the Quick Release method. Remove cooked chicken from the pot and transfer to a cutting board. Cover with aluminum foil.

Step 9

Switch pressure cooker to the saute mode. Add cubed cream cheese. Cook, stirring, for further 1 minute.

Step 10

Stir in grated Parmesan cheese and continue cooking for 1 minute more. Stir in fresh spinach leaves. Turn off the pressure cooker.

Step 11

Cut cooked chicken breasts into cubes and add to the pot. Stir creamy chicken mixture well. Serve hot garnished with grated Parmesan cheese.

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