This flavorful chicken dish comes together in no time, making it perfect for busy weeknights. With creamy sun-dried tomatoes and spinach, it’s a comforting meal that’s both simple and satisfying.
Start by mixing the paprika, salt, and pepper in a small bowl, then season both sides of the chicken tenders with the spice blend. Turn your Instant Pot to the sauté setting and heat up the olive oil. Once hot, brown the chicken for about 2 minutes on each side, then take it out and set it aside.
Add butter to the pot, then toss in the chopped onion and garlic. Cook and stir for a minute or two until they’re fragrant and softened. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom—that adds lots of flavor. Stir in the penne pasta, half-and-half, Italian seasoning, and a bit more salt and pepper.
Place the chicken back into the pot, lock the lid, and set it to cook on high pressure for 5 minutes. It will take around 10 to 15 minutes to come to pressure. When the timer goes off, carefully quick-release the pressure.
Take the chicken out and cover it with foil to keep warm. Give the pasta a good stir to separate the noodles, then mix in the cream cheese until the sauce is smooth and creamy. Add the Parmesan, spinach, and sun-dried tomatoes, stirring everything together. Chop the chicken into bite-sized pieces, toss it back in, and give it one last stir. Sprinkle fresh basil over the top right before serving.
- Use boneless, skinless chicken thighs for juicier results.
- Sauté the garlic and onions before adding other ingredients to deepen the flavor.
- Be sure to deglaze the pot well to avoid the burn warning on your Instant Pot.
This dish is packed with rich flavors and comes together in no time. It uses simple ingredients and the Instant Pot makes cooking fast and easy. You’ll get a creamy, comforting meal without spending hours in the kitchen.
Serve this creamy chicken over cooked pasta, rice, or mashed potatoes to soak up the delicious sauce. A side of steamed vegetables or a fresh green salad pairs nicely to balance the richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
