Instant Pot Buffalo Wild Wings Parmesan Garlic Chicken Pasta Recipes

INSTANT POT BUFFALO WILD WINGS PARMESAN GARLIC CHICKEN PASTA

Steps:

• Add in ½ of the bottle of parmesan garlic sauce + ½ Cup Water into the bottom of your pot.
• Lay chicken breasts over the top of your sauce.
• Add the remaining sauce over the top of your chicken breasts.
• Sprinkle ¼ cup of parmesan cheese
• Lay your cream cheese block on top.
• Close your lid, set to sealing.
• PC on HIGH for 15 minutes + do a NR (natural release) for 15 minutes.
• Remove your lid. Remove your chicken from the pot and place it in a bowl so that it can be shredded. You can also do it straight in your pot if you are very careful. I like to use my handheld mixer or you can use two forks to shred.
• Turn your pot on to saute (LOW). Add the shredded chicken back in.
• Add in the milk & remaining parmesan cheese. Allow it to thicken a bit.
• Add in your cooked pasta and stir to coat the pasta completely.
• Serve immediately & ENJOY!

GARLIC AND PARMESAN CHICKEN WINGS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.