Creamy Tuscan Chicken Penne Pasta


  • 1.5 lbs. chicken tenders
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium shallot, finely chopped
  • 2 garlic cloves minced
  • 1.5 cups heavy cream
  • 1 cup chicken stock
  • 8 oz sun-dried tomatoes in oil, drained and roughly chopped
  • 1 tsp Italian seasoning
  • ½ box penne pasta (300 grams)
  • ½ cup freshly parmesan cheese, grated
  • ½ cup cream cheese
  • 3 cups baby spinach
  • Salt and pepper for seasoning
  • chilli flakes
  • Italian parsley, chopped
  • parmesan, grated
  • Place your chicken tenders on a plate or cutting board and generously season one side with salt and black pepper.
  • Select Saute and set to High. Then Select Start.
  • Wait until the display shows Hot, then add the olive oil into the inner pot.
  • Add chicken to the pot and cook for 3-4 Minutes or until lightly browned.
  • Set the cooked chicken aside. Once cooled, cut chicken into 1-inch pieces.
  • Add butter and shallot to pot, cook for 2 minutes. After, add garlic and cook for another 1 minute until fragrant. Select Cancel
  • Add heavy cream, chicken stock, sun-dried tomatoes, Italian seasoning, and penne pasta. Stir until the pasta is thoroughly soaked in liquid.
  • Add chopped chicken tenders.
  • Secure lid for pressure cooking.
  • Select Pressure Cook, High, and set time for 5 minutes (00:05), select Start.
  • Once program is done, Quick Release pressure. Select Cancel and remove lid.
  • Add freshly grated parmesan cheese, cream cheese, and baby spinach.
  • Stir pasta until cheese is melted and spinach has wilted, about 1 minute. Season with salt and pepper to taste.
  • Serve with Garnish.
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