Instant Pot Tuscan Chicken Pasta Recipe (Freezer Meal)
If you haven't made anything in your Instant Pot yet, then this Instant Pot Tuscan Chicken Pasta is the dish to try! It is easy to make, takes 3 minutes to cook, and will make your mouth water.
Serving6 servings
Ingredients
- 2 boneless, skinless chicken breasts, cooked and diced
- 2 cups ditalini pasta, or elbows
- 2 cups chicken broth
- 2 Tablespoons butter
- 8 ounces cream cheese, 1 package
- ½ cup milk
- ½ cup grated parmesan cheese
- 4 ounces sun dried tomatoes, drained and chopped
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 1 Tablespoon dried basil
- 2 cups fresh spinach leaves
Equipment
Instructions
- In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
- Place lid securely on and move the knob to sealing.
- Set on manual, (or pressure cook) for 3 minutes.
- Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
- Remove lid and stir the noodles and chicken.
- Turn off manual button and push the saute button
- Stir in the cream cheese, milk, garlic salt, black pepper, basil, and Parmesan cheese.
- Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
Notes
Freezer Meal Instructions
Once everything is cooked, let it cool just a little. You don’t want it to be hot or it will trap a lot of moisture. Once it is cooled, then you can put it in a container.
I would suggest freezing it in a airtight container, in a foil pan or even in a freezer ziplock bag. All three ways will work just fine.
Because it is already cooked, all you have to do it take it out of the freezer, let it thaw overnight, and heat it up. Oven or microwave works great for reheating.
Nutrition
Calories: 465 kcal · Carbohydrates: 58 g · Protein: 26 g · Fat: 15 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 930 mg · Potassium: 1182 mg · Fiber: 5 g · Sugar: 12 g · Vitamin A: 1552 IU · Vitamin C: 16 mg · Calcium: 237 mg · Iron: 4 mg