Tuscan Chicken Pasta (IP)

Tuscan Chicken Pasta in the Instant Pot
Chicken
¼ tsp. salt
½ tsp. black pepper
1 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. dried oregano
(note - I used 3 Tbsp. Pampered Chef Rosemary Herb seasoning for the above 3 ingredients)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 Tbsp. olive oil
2 regular boneless skinless chicken breasts (or you can use thighs)

Pasta
1 Tbsp. olive oil
1 small onion, diced
1 Tbsp. minced garlic
1 Tbsp. Italian Seasoning
1 cup sun dried tomatoes, drained and roughly chopped (Note - I used a couple Tbsp. of tomato paste because I didn't have sun dried tomatoes on hand.)
2 cups chicken broth
½ cup white wine (optional)
1 cup evaporated milk
3 cups pasta
8 oz. cream cheese, room temperature
1 ½ cups shredded Parmesan cheese
4-5 cups fresh spinach

Heat the oil in the Instant Pot on Saute.  Toss chicken in the seasonings to coat.  Add to pan and saute for 2-3 minutes per side until golden brown.  Remove chicken from pan and set aside.

If needed, add more oil to the pan.  Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.  Add Italian seasoning and sun-dried tomatoes - stir to combine.

Add chicken broth (and wine) and stir. Scrape the pan to deglaze and get all the browned bits from the bottom of the pan.  Add the pasta and the evaporated milk.  Stir gently and top with the chicken breasts.

Secure the lid and set vent to seal.  Cook on Manual High Pressure for 4 minutes (or half the cooking time of the pasta you choose).  Allow for a 5 minute natural pressure release and then release any remaining pressure manually.  Remove chicken from pan to plate.

Add the cream cheese, the parmesan cheese, and the fresh spinach and stir to combine.  You may place the lid lightly on top to keep the heat in to help the cheeses melt and the spinach wilt.  Serve with the chicken.