Instant Pot Ranch Chicken Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
881 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Ranch Chicken Pasta
Description
Instant Pot Ranch Chicken Pasta uses boneless, skinless chicken breast pieces cooked alongside penne pasta in a seasoned broth with ranch dressing mix. The pressure cooking method rapidly delivers tender chicken and perfectly done pasta, fully infused with the ranch flavor. Cream cheese and cheddar cheese are stirred in after cooking to melt and thicken the sauce, while cooked bacon adds a smoky, crispy contrast. The sauce thickens further as it cools, creating a creamy coating around the pasta and chicken.
The combination of dairy and bacon lends a creamy, savory profile with layered textures—from tender chicken and soft pasta to crisp bacon bits. The recipe’s one-pot approach reduces cleanup while delivering a homestyle dinner.
This pasta works well as a main course and pairs nicely with fresh salads or crusty bread to balance the richness. Letting the dish rest for several minutes after cooking allows the sauce to achieve a better consistency.
Consider serving this with a tomato cucumber salad or spring pea salad as suggested in the notes. Using low-sodium chicken broth helps control saltiness when combined with the ranch seasoning and cheeses.
Ingredients
- 1/2 pound chicken breast about 1 breast), cut into chunks, boneless skinless
- salt freshly ground
- black pepper freshly ground
- 1 package Ranch dressing mix Hidden Valley Original brand
- 4 lices Bacon , cooked and chopped
- 8 ounces cream cheese
- 1 pound penne pasta
- 3 cups chicken broth low-sodium
- 2 cups milk
- 2 cups cheddar cheese shredded
Instructions
- Season chicken with salt and pepper and place in instant pot.
- Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid.
- Secure the lid, and set the valve to sealing.
- Cook on manual or pressure cook, high pressure, for 4 minutes.
- Turn valve to quick release, and open pot.
- Stir in cream cheese, cheddar cheese and cooked bacon;
- Allow to cool for 5-10 minutes. The sauce will thicken as it cools.
Notes
- Serve with fresh vegetable salads like tomato cucumber or spring pea salad to balance richness.
- Allow the dish to cool 5-10 minutes after cooking so the sauce thickens properly.
- Low-sodium broth is preferred to prevent the dish from becoming too salty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 76g | 25% |
| Protein | 43g | 86% |
| Fat | 44g | 68% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 147mg | 49% |
| Sodium | 700mg | 29% |
| Potassium | 761mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 508mg | 51% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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