Instant Pot Cream Cheese Chicken Pasta Recipes

INSTANT POT CREAM CHEESE CHICKEN PASTA

Instant Pot Cream Cheese Chicken Pasta image

Yield 6

Number Of Ingredients 6

Ingredients

4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz package of Cream Cheese
1 package of Italian Dressing Dry Mix
2 cups of chicken broth
1 (16 ounce) package Penne pasta

Steps:

Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
Lock cover into place and seal steam nozzle
Set on poultry or meat setting or manually set for 15 minutes.
Naturally release pressure for 5 minutes then quick release remaining pressure.
While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta according to the directions on the package.
Shred the chicken and serve over the pasta.
If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.

INSTANT POT CREAMY RANCH CHICKEN PASTA

Instant Pot Creamy Ranch Chicken Pasta image

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

Steps:

Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

INSTANT POT CHEESY CHICKEN AND PASTA RECIPE

Instant Pot Cheesy Chicken and Pasta Recipe image

A fast and delicious family dinner recipe that everyone loves! Our Instant Pot cheesy chicken and pasta has the perfect amount of cheese and flavor to make for a great pasta recipe.

Provided by Steph Loaiza

Categories Main Course

Time 24m

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1 Tablespoon Italian seasonings
2 teaspoons paprika
1 teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ pounds boneless, skinless chicken breasts
4 Tablespoons butter (divided)
1 medium onion (diced)
4 cups chicken broth
16 ounces rotini pasta
1 ¼ cup heavy cream
4 ounces cream cheese
¼ cup freshly grated Parmesan cheese
fresh basil ((chopped, optional garnish))

Steps:

In a medium sized bowl, mix together salt, Italian seasoning, paprika, garlic powder, and black pepper.
Add diced chicken to bowl and toss until chicken is full coated in seasonings.
Plug in the Instant Pot and press the SAUTE button. Add 1 Tablespoon of butter and let it heat up. Add the chicken and onion and saute until chicken is seared on all sides.
Cancel the saute function and pour in the chicken broth. Add the pasta and stir, making sure that all pasta is immersed in the broth.
Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
When cooking is finished, move the vent to VENTING and do a QUICK RELEASE of the pressure.
Remove the lid and stir in remaining butter, cream, cream cheese, and Parmesan cheese. If desired, top with fresh basil and serve.

Nutrition Facts : Calories 729 kcal, Carbohydrate 62 g, Protein 35 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 173 mg, Sodium 1286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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