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Instant Pot Buffalo Chicken Pasta is zesty, rich, and delicious! The flavor is like that of Buffalo Chicken Wings, only in a bowl of creamy, cheesy pasta! This pressure cooker Buffalo Chicken Pasta is easy to make, and is great for a weeknight meal, or for a Game Day party!
Instant Pot Buffalo Chicken Pasta
Buffalo chicken wings are one of the most popular chicken appetizers out there. It’s hard to resist that spicy sauced wing, dipped in a creamy blue cheese or ranch dressing! How about having those wonderful flavors in a pasta dish?!
We love this Instant Pot pasta recipe! The flavors are amazing, and the chicken is tender and perfectly cooked.
This is a delicious dump and start Instant Pot® one pot meal. You can make this pressure cooker Buffalo chicken pasta on a weeknight and have it on the table in 30 minutes! It’s so nice to have a quick Instant Pot meal that has so much flavor!
There is a little cheese added at the end to really make this Instant Pot Buffalo Chicken Pasta rich and creamy. You can omit this if you are wanting to cut calories.
I do recomment keeping the cream cheese in as that is the creamy element. You can find 1/3 reduced fat cream cheese, so that will make it less calorie laden!
You can control how spicy it is by how much of the hot wing sauce you use. I like to use 1/3 of a cup, with more for a garnish. That gives it a nice kick. Just like the Buffalo Hot Wings!
If you are wary, you can start with 1/4 of a cup of the hot wing sauce. That will still give you the flavor and just a slight kick.
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Instant Pot Buffalo Chicken Pasta
Ingredients
- 3 ½ cups Chicken Broth, low sodium
- 1 (12 oz) box Farfalle Pasta (Bow Tie)
- 8 oz Cream Cheese, cubed
- ½ cup Celery, diced (optional)
- 2 Chicken Breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken)
- ⅓ cup Buffalo Hot Wing Sauce (such as Frank's Red Hot) plus extra for garnish
To Finish
- ½ cup Prepared Blue Cheese or Ranch Dressing
- 1 cup Cheddar Cheese, shredded
- Green Onion, for garnish
Instructions
- Pour the chicken broth into the pot.
- Pour in the pasta and even out the layer.
- Dot the cubes of cream cheese and celery evenly over the pasta, do not stir.
- Place the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking).
- Pour the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir.
- Place the lid on the pot and lock into place, setting the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure.
- When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Stir the pasta mixture well until the cream cheese lumps have mixed in.
- Shred the chicken with two forks and add back into the pot.
- Add the cheese and stir.
- Add the blue cheese or ranch dressing and stir (or just use it as a garnish at the end).
- Garnish with green onion and extra hot wing sauce or dressing, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Buffalo Chicken Pasta recipe and more
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This was delicious! I am a little late getting onto the InstantPot band wagon but have been enjoying catching up. This recipe couldn’t have been easier or more delicious. I served it with roasted broccoli and i will be making this again and again and again!
Thank you
So, I already had boneless skinless thighs marinating in Texas Pete Hot Sauce when I came across this recipe and decided to try it. Other than the marinated thighs I only made a few small revisions: I diced up a red pepper I had on my counter that was almost past its prime, added leftover cornn in the fridge and added a can of Rotel tomatoes. I also added salt and pepper. I eliminated the ranch (not my favorite flavor) and that’s it. Yes I modified it a bit but kept the same basic recipe and it was a HIT!! I can wait to dig into leftovers tonight!
Would changing the type of noodle to linguine or fettuccine affect the cooking time?
Each pasta type has a slightly different cook time. The rule of thumb is to cook for half the time that the package indicates, minus 1 minute. I use that as a starting point when I try a pasta in the pressure cooker for the first time. Then if I need to adjust for next time, it will be just how I like it.
Could I use frozen chicken? How does that affect the cook time?
Yes, add 1 minute.
You do mean three and a half cups of broth right?
Yes.
5 stars. I have made this at least 4 times in the last 2 months. I leave the celery out and up the Franks to 1/2 cup. Used a really strong cheddar cheese from Murray that has a really funky after note. Fantastic. Sprinkled some blue cheese on top. Banging dish
Can this recipe be doubled?
Yes, I think so. Keep the cook time the same.