Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4



8 oz fettuccine pasta

4 boneless, skinless chicken breasts

4 strips of bacon, chopped

2 cups spinach leaves

1 onion, thinly sliced

4 cloves of garlic, minced

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste



Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped bacon to the Instant Pot and cook until crisp.

Remove the bacon and set aside. Season the chicken breasts with salt and pepper, then add them to the Instant Pot. Cook until browned on both sides. Remove the chicken and set aside. In the same pot, add the sliced onion and minced garlic.

Sauté for 2-3 minutes until fragrant and slightly tender. Stir in the sun-dried tomatoes and spinach leaves, cooking until the spinach wilts. Pour in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.

Return the cooked chicken breasts to the Instant Pot, along with any accumulated juices. Mix well with the sauce. Close the Instant Pot lid and set the pressure valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the Cook Time to 5 minutes.

Once the cooking cycle is complete, do a quick release to release the pressure.

Carefully open the Instant Pot lid and slice the chicken breasts into strips.

Serve the creamy Tuscan chicken over the cooked fettuccine pasta, garnished with the crispy bacon.


Nutritional Stats:

36g carbs

37g fat

53g protein

3g fiber