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Cheesy Ranch Chicken Pasta

Rated as 5 out of 5 Stars

"An Instant Pot® meal full of flavor! Sauce will thicken as it sets."
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Ingredients

1 h 10 m servings 526
Original recipe yields 8 servings

Directions

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  1. Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot(R)) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

Footnotes

  • Cook's Note:
  • If using thawed chicken, drop cook time to 15 minutes. If your pot does not have a poultry setting, use manual high pressure.

Nutrition Facts


Per Serving: 526 calories; 22.6 51.9 26.8 77 1467 Full nutrition

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Reviews

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Holy cow. I have an Autistic child and she made this herself. I handled the chicken. All stove top no pressure cooker. We omitted the bacon and onion powder. Our cheesy sauce of choice was Progr...