Chicken Florentine Pasta

Dinner in an Instant? You bet. No need to cook the pasta separately for this one-pot Chicken Florentine Pasta. Put everything into your pressure cooker and you'll have dinner in 6 minutes or so.

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Chicken Florentine Pasta

  • Prep Time: 15 m
  • Cook Time: 16 m
  • Total Time: 31 m
  • Servings:
    to 6


  • olive oil
  • pounds boneless skinless chicken breast, cut into bite-sized pieces
  • ½ cup diced onion
  • 1 clove garlic minced
  • 1 teaspoon Italian seasoning
  • ½ cup white wine
  • 2 cups grape tomatoes halved
  • cups chicken stock
  • 1 cup heavy cream
  • 8 ounces dried ziti or penne pasta about 3 cups
  • ½ teaspoon salt
  • 1 cup grated mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 5 ounces fresh baby spinach
  • freshly ground black pepper


  1. Pre-heat the pressure cooker using the BROWN or SAUTE setting.
  2. Season the chicken with salt and freshly ground black pepper. Add the olive oil to the cooker and brown the chicken on all sides. Do this in batches so you don’t overcrowd the pot and then remove the browned chicken to a side plate. Add the onion, garlic and Italian seasoning to the pot and sauté until the onion starts to brown – about 3 minutes. Add the white wine and deglaze the pot by scraping up any brown bits on the bottom.
  3. Add the heavy cream, chicken stock, tomatoes and dried pasta. Return browned chicken pieces to the pot, cover and lock the lid in place.
  4. Pressure cook on HIGH for 6 minutes.
  5. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid. Let the pasta sit for 5 minutes to cool slightly. Stir in the mozzarella and Parmesan cheeses. As the cheeses melt, stir in the spinach. Season to taste with freshly ground black pepper.
  6. Let the pasta sit for another 5 minutes. It will cool to an edible temperature and the sauce will thicken slightly. Serve with more Parmesan cheese to sprinkle on at the table.
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Comments (20)Post a Reply

  1. Hello. Can you double this recipe in instant pot without issues? I’m still very new to pressure cooking. Thanks!

    1. Hi Susan, as long as you have room in your pressure cooker without going over the “Max Fill” mark, yes you can double this recipe. The cooking time will stay the same – although it may take longer to get to pressure and for pressure to drop.

  2. 5 stars
    Husband loved this recipe and so did I! First-time cooking in pressure cooker. Following your recipe and instant pot instructions made this dinner so quick, easy and delicious.

  3. 5 stars
    This was so good! I added mushrooms when I added onions and then added some fresh basil on top at the end. Very very good!

  4. I don’t have a pressure cooker. Do you offer these recipes with instructions using a different (neither pressure cooker nor instant pot) cooking process? They all sound/look delicious and I would love to try them!

    1. Hi Leslie. I have many recipe for all versions of cooking and some recipe do have multiple cooking options. You can use the filters on the recipe page to find what type of dishes you are looking to make.

  5. 5 stars
    Good stuff! This is keeper. I subbed in onion wine for the white wine and used brown rice penne pasta. Increased the cooking time by one minute to accommodate for the brown rice pasta. Worked out fine. Probably could have kept it at one less minute but it was fine.

  6. 5 stars
    I have made this twice so far!! So good and easy. Definitely worthy of company. If we ever get to invite people over again!! Delicious. I had to substitute sun-dried tomatoes because that is what I had on hand.

  7. 5 stars
    Excellent! I didn’t have mozzarella so I used gruyere. What a flavor! A nice cold Moscato, and dinner is served!

  8. 5 stars
    I made this for dinner in my Ninja Foodi, everyone loved this the recipe and had seconds!! Meredith, this recipe was easy to follow and make. Another home run recipe. The Apple Leak Cheddar Tart and Pan Seared Chicken are also some of my favorites!

  9. 5 stars
    Another winner! My husband and I both love this. I’ve made it several times now. It’s quick, easy and delicious.

    1. You only want to fill your pressure cooker up 1/2 way up so you would need to reduce the ingredients for a 3 quart unit. Just make sure you use at least 1 1/4 cup of clear liquid for the unit to come to pressure and the pasta to cook through. You can use the same cooking time but if you find the pasta is still too firm you can cook it for an additional minute or two on the sauté function.

  10. 5 stars
    We love this recipe I make it once a week so easy and delicious. I sub stock for the wine and half and half for the cream and usually leave out the spinach only because I have none in the house. I highly recommend giving it a try.

  11. I wish as another person indicated that you included a traditional cooking form when you do these recipes. I would love to try this recipe but I do have nor want a pressure cooker or instant pot. Thanks. Really do enjoy site.

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