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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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Is the pasta cooked or uncooked when adding in to the pot?
Uncooked.
Do you cook this on high or low pressure?
High.
If I add a third chicken breast, do I keep the cook time the same? Excited to try this recipe tonight!
Yes, keep cook time the same. You will increase or decrease the cook time if the actual chicken breast piece is much larger or smaller.
I forgot to add the cheddar cheese. Oops that’s what happens when your 2 year old and 4 month old are both screaming in the living room. We thought it was amazingly tasty even without the cheddar.
Holy Cow!!!!! made this tonight and except for not having celery (don’t like it) and not having Ranch or Bleu Cheese, this was flipping fantastic. A keeper
Great recipe, easy to make and taste wonderful! My wife and I love it. Just wondering what the serving sizes are? I recently started counting calories and was adding this recipe to my app.
Thank you James. The serving size is 1 cup.
Could I make this with boneless chicken thighs ? That’s what I have and looking for a recipe that would allow that
Yes, absolutely! They just need to be cut in half!
This was delicious! And so easy! I had some leftover rotisserie chicken, which I added after the pressure was released. Used 1 Tbsp. ranch seasoning powder instead of the dressing. It wasn’t very spicy, and next to e I’ll use 1/2 cup of the Frank’s Sauce instead of the 1/3 cup specified in the recipe. Other than that, it’s perfect!
Thanks Pat! I’m glad you liked it!
We loved this! There was just enough heat and the chicken was perfectly cooked! Thank you for all of your yummy recipes!
That’s great, Sharon! I’m so glad you liked this recipe!
i want to make this in a 3 qt instant pot. do you recommend any adjustments to the measures?
You can cut the recipe by either 1/3 or 1/2 and keep the cook time the same.