Go Back

Tuscan Chicken Pasta Bake Pressure Cooker Recipe

A creamy, cheesy, and tangy Tuscan Chicken Pasta Bake that brings bold Italian flavors together with ease using your pressure cooker for flavorful and tender results.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 people
Calories 667 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 2 Diced chicken breasts cut into 1-inch pieces, about 1 ½ pounds
  • 10 oz Penne pasta uncooked
  • 2 cups Heavy cream
  • 2 ½ cups Chicken broth
  • 2 cups Fresh spinach chopped
  • 2 jars (8-ounce each) Sundried tomatoes drained and chopped
  • 2 teaspoons Italian seasoning
  • 1 ½ teaspoons Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • ½ teaspoon Pepper to taste
  • 1 cup Shredded parmesan cheese
  • 1 cup Grated mozzarella cheese

Instructions
 

Instructions

  • Preheat your oven to 375°F.
  • Boil penne pasta until almost done, then drain and set aside.
  • Brown diced chicken in skillet for 5–7 minutes over medium-high heat.
  • Add heavy cream and chicken broth to skillet and stir.
  • Stir in Italian seasoning, garlic powder, onion powder, and salt.
  • Add spinach and sun-dried tomatoes; simmer for 2–3 minutes until spinach wilts.
  • Mix creamy chicken mixture with cooked penne pasta.
  • Grease 9×13 baking dish and transfer pasta mix to it.
  • Top with shredded parmesan and mozzarella cheese.
  • Bake uncovered for 20–25 minutes until bubbly and golden.
  • Let rest for 5 minutes before serving.

Notes

You can substitute penne with rigatoni or other short pasta shapes. Frozen spinach is fine—thaw and drain before adding. For quicker prep, add raw diced chicken to pot without browning—just cook a bit longer. Store leftovers up to 4 days in fridge or freeze up to 3 months.