Instant Pot Buffalo Chicken Pasta Recipes

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INSTANT POT® BUFFALO CHICKEN PASTA



Instant Pot® Buffalo Chicken Pasta image

This creamy Buffalo chicken pasta dinner is done in your Instant Pot®!

Provided by fabeveryday

Time 55m

Yield 8

Number Of Ingredients 11

2 tablespoons salted butter
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
½ medium onion, finely chopped
3 ½ cups chicken stock
1 (16 ounce) package penne pasta
½ teaspoon salt
¼ teaspoon garlic powder
1 (8 ounce) package cream cheese, cubed
⅓ cup Buffalo wing sauce
1 cup shredded mozzarella cheese
2 tablespoons crumbled blue cheese, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
  • Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
  • Garnish servings with blue cheese.

Nutrition Facts : Calories 470.9 calories, Carbohydrate 44.8 g, Cholesterol 93.3 mg, Fat 19.1 g, Fiber 2.1 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 981.2 mg, Sugar 2.6 g

BUFFALO CHICKEN PASTA



Buffalo Chicken Pasta image

This pasta dish has all the flavors of Buffalo chicken wings, and you don't have to get your fingers full of hot sauce. It's made on the stovetop and is finger-licking good!

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 4

Number Of Ingredients 10

2 cups rigatoni pasta
2 cups shredded cooked chicken breast
1 teaspoon dry ranch salad dressing mix (such as Hidden Valley Ranch®)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 (8 ounce) package Neufchatel cheese
1 (8 ounce) container sour cream
½ cup Buffalo wing sauce (such as Frank's RedHot®)
½ cup shredded sharp Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
  • Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.

Nutrition Facts : Calories 664.6 calories, Carbohydrate 36.2 g, Cholesterol 115 mg, Fat 47.5 g, Fiber 1.3 g, Protein 24.8 g, SaturatedFat 23.3 g, Sodium 1821 mg, Sugar 2 g

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