This Creamy Instant Pot Chicken Florentine Pasta is such a delicious one-pot meal! With chopped chicken breast, farfalle pasta (aka bow tie pasta), fresh spinach, and a white wine cheese sauce... mmm. It's a restaurant quality meal made in the comfort of your home in just 30 minutes!
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I’m rolling out another one of my 30-minute Instant Pot Recipes this week. Yep – the miracle pot strikes again!
This delicious meal is packed with protein, veggies, and pasta, and in my opinion better than any other restaurant version of its kind.
It’s Instant Pot Chicken Florentine Pasta and it’s all kinds of creamy, cheesy and delicious! This is soon to become a new family favorite in your house.
I’m not sure about you, but I love a one-pot meal! When I can make a well-balanced meal and only have one dish to wash, that is absolutely winning in my book!
And even better if there are just a few ingredients to prep, and it only takes 30 minutes start to finish.
Yes, this Chicken Florentine is all that and more… it has chopped chicken breast, farfalle pasta (aka bow tie pasta), fresh spinach, and a white wine cheese sauce that I want to drink by the glass. It’s soo good.
And since we’re on the topic of all the deliciousness that goes into this meal… I have a few thoughts to share. (Of course!)
A few things about this chicken pasta recipe:
- If you’re concerned about cooking with wine, you can swap it out for chicken stock. The flavor will be slightly different, but still really tasty.
- Because the chicken is chopped, it will be fully cooked with just 4 minutes of pressure cooking. To be sure it reaches 165 degrees °F, I temp it with a digital kitchen thermometer (mine registered at 200 degrees °F).
- You can use other pasta for this dish as well. However, the cook time will change depending on the pasta you choose. The farfalle pasta I used for this recipe had a cook time of 11 minutes for al dente (for stovetop cooking), but it only needed 4 minutes of pressure cooking in the Instant Pot. You can use that as a guide for whatever pasta you choose.
- I used fresh spinach for this recipe, and added it in after the pressure cooking process to retain as much texture and nutrients as possible. You can use frozen spinach, but be sure to defrost it and squeeze all the liquid out before adding it to the dish.
- For a pop of color and added flavor, you can stir in some chopped tomatoes after the pressure cooking process is finished.
- The sauce will seem a little runny when you remove the lid. The cheeses will thicken it some and the pasta will continue to absorb the liquid as it cools.
- To reheat this dish (as if there will be any left), add a little chicken stock to the pan first, then add the chicken pasta and cook over medium heat, gently stirring so you don't break up the bow tie pasta.
How to make Chicken Florentine Pasta
I used a 6 quart Instant Pot for this recipe.
- First, chop the chicken into bite-sized pieces and toss it with salt, pepper, Italian seasoning (see details in recipe card), onion powder and garlic powder and set aside.
- Turn the pressure cooker to “Saute Mode.” Add the olive oil, then onions, and cook them for 3 minutes… then add the garlic and cook 2 more minutes. Stir continuously to prevent burning.
- Add the chicken and stir for 2-3 minutes.
- Pour in the white wine and simmer for 3 minutes - use a spatula to work off any brown bits or pieces sticking to the bottom of the inner pot. This will prevent the burn notice.
- Stir in the chicken stock and pasta and turn the saute mode off. Make sure the pasta is submerged in the liquid. Seal the lid on the Instant Pot, and set the IP to 4 minutes of pressure cooking (Note the IP will take 5-6 minutes to come to pressure).
- When the time is up, carefully release the pressure in the pot manually and remove the lid. This will take about 2-3 minutes for the pressure to fully release. (Note: There will be a good amount of steam shooting out from the nozzle, it’s best to keep your distance while the pressure is being released.)
- Gently stir in cream cheese, Parmesan cheese and shredded Italian cheese (or Mozzarella cheese) until it completely melts. Be careful to not break up those cute little bow ties while you're stirring.
- Fold in spinach and serve with more Parmesan cheese and chopped parsley for garnish if desired – enjoy!
It's so creamy and cheesy and I love the flavor the wine gives the sauce. The Chicken Florentine is so tender and the pasta is perfectly cooked. And the spinach gives it some pretty color and healthy nutrients.
I can't wait for you to give this one-pot chicken pasta a try... It's sure to be a new family favorite!
For The Chicken:
- 1 pound chicken breasts, chopped into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon Italian seasoning (I used McCormick "Perfect Pinch Italian Seasoning," which is gluten-free)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
For The Pasta:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup white wine (or chicken broth if preferred)
- 2 cups chicken stock
- 8 ounces bow tie pasta (uncooked)
- 4 ounces cream cheese
- ½ cup Parmesan cheese, grated (more for garnish)
- 4 ounces shredded Italian cheese blend or shredded Mozzarella
- 3 ounces baby spinach (of course you can add as much or little as you’d like)
- Parsley for garnish if desired
- Toss the chicken with salt, pepper, Italian seasoning, onion powder and garlic powder, then set aside.
- Turn the IP to saute mode, add the olive oil, and cook the onions for 3 minutes. Add the garlic and cook 2 minutes, stirring regularly.
- Add the chicken and continue to stir for 2 minutes.
- Pour in white wine and simmer for 3 minutes. Use a spatula to work off any brown bits or pieces sticking to the bottom of the inner pot (this will prevent the burn notice).
- Stir in the chicken stock and pasta and turn off saute mode. Make sure the pasta is submerged in the liquid. Seal the lid on the Instant Pot, and set to 4 minutes of pressure cooking (it will take 5-6 minutes to come to pressure).
- When the time is up, carefully release the pressure manually (it will take about 3 minutes for the pressure to release).
- Remove lid and gently stir in cream cheese, Parmesan cheese and shredded Italian cheese until it completely melts - be careful not to break up the pasta.
- Fold in the spinach, serve with more Parmesan cheese and chopped parsley for garnish if desired.
- Let the pasta sit for 5 minutes so the excess liquid is abosorbed into the pasta.
Serving Size6 ounces
Amount Per Serving Calories 369Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 90mgSodium 682mgCarbohydrates 17gNet Carbohydrates 16gFiber 1gSugar 3gProtein 30g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!