Buffalo Chicken Pasta
Servings Prep Time
6serving 5minutes
Cook Time
40minutes
Servings Prep Time
6serving 5minutes
Cook Time
40minutes
Ingredients
  • 1lb chicken breasts
  • 1/3cup Buffalo-style hot saucedivided
  • 3cups Waterdivided
  • 1cup ranchor blue cheese dressing
  • 6ounces cream cheesesoftened
  • 12-16ounces gemellior penne or other short pasta 1 box
  • 1cup Mexican blend cheeseshredded
Instructions
  1. Place chicken in a medium bowl and coat with 2 tbsp Buffalo sauce.
  2. Pour 1 cup water in the Instant Pot. Add coated chicken in one even layer.
  3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  4. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  5. Carefully remove the chicken from the pressure cooker to a cutting board and shred, reserving juices.
  6. In a medium bowl, mix together remaining hot sauce, cream cheese and ranch dressing until smooth, then mix in shredded chicken.
  7. Add remaining 2 cups of water to reserved juices in pot. Add pasta and stir.
  8. Top with chicken mixture in an even layer–do not stir. Secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 4 minutes.
  10. When the time is up, quick-release the remaining pressure and stir until thickened.
  11. Spread mixture in a shallow casserole or baking dish and top with shredded cheese.
  12. Set the pan under the broiler until cheese just begins to brown, 3-5 minutes.
  13. Top with bacon and serve.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.