Why You’ll Love This Recipe
This recipe combines the rich flavor of buffalo chicken wings with the creamy indulgence of a pasta dish—all made easily in your pressure cooker. It’s perfect for busy weeknights, game day dinners, or anytime you’re craving something spicy and satisfying. Plus, it’s a one-pot meal, which means minimal cleanup and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Pasta (penne, rotini, or shells)
- Buffalo wing sauce
- Chicken broth or water
- Cream cheese
- Ranch dressing or blue cheese dressing
- Shredded cheddar cheese
- Garlic powder
- Onion powder
- Salt and pepper
- Optional: green onions, blue cheese crumbles, or parsley for garnish
Directions
- Add chicken breasts, pasta, buffalo sauce, chicken broth, garlic powder, onion powder, salt, and pepper to the pressure cooker. Stir to combine.
- Lock the lid and cook on high pressure for 8 minutes.
- Once cooking is complete, do a quick release of pressure.
- Remove the chicken and shred it with two forks, then return it to the pot.
- Add cream cheese and ranch or blue cheese dressing. Stir until melted and creamy.
- Stir in shredded cheddar cheese until fully melted and incorporated.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with green onions, parsley, or extra cheese if desired.
Servings and timing
This recipe yields approximately 6 servings.
Prep time: 5 minutes
Cook time: 8 minutes under pressure
Additional time (pressure build and release): 15 minutes
Total time: About 30 minutes
Variations
- Use rotisserie chicken and stir it in after cooking to save time.
- Make it extra spicy by adding hot sauce or crushed red pepper flakes.
- Swap ranch for blue cheese dressing to change up the flavor.
- Add chopped celery or carrots for crunch and a wing-night vibe.
- Stir in spinach or steamed broccoli for added nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.
Freezing is not recommended due to the creamy sauce, which may separate upon thawing.
FAQs
Can I use frozen chicken?
Yes, just add 2–3 extra minutes to the pressure cooking time. Make sure internal temperature reaches 165°F.
What type of pasta works best?
Short pastas like penne, rotini, or shells cook evenly and absorb the sauce well.
Can I make it less spicy?
Use a mild buffalo sauce or reduce the amount, and balance with more cream cheese or dressing.
Do I need to cook the pasta separately?
No, the pasta cooks right in the pressure cooker with the sauce and chicken.
Can I use pre-cooked chicken?
Yes, just add it after pressure cooking and stir to combine with the sauce.
Is this dish gluten-free?
Use gluten-free pasta and make sure all sauces and seasonings are gluten-free.
Can I use low-fat dairy?
Yes, but full-fat versions will give you a creamier texture and richer flavor.
Can I double the recipe?
Yes, but do not exceed the max fill line of your pressure cooker. Increase cooking time by 1–2 minutes if needed.
What if my pasta is too firm after cooking?
Stir well, then cover and let sit for 5 minutes on the “Keep Warm” setting. It will soften as it absorbs more liquid.
What sides go well with this dish?
Serve with a green salad, garlic bread, or roasted veggies to balance the richness.
Conclusion
Pressure Cooker Buffalo Chicken Pasta is the ultimate weeknight dinner—bold, creamy, spicy, and ready in about 30 minutes. With just one pot and a handful of ingredients, it delivers big flavor with minimal effort. Whether you’re feeding a crowd or just want something quick and comforting, this dish is sure to become a regular in your meal rotation.
PrintPressure Cooker Buffalo Chicken Pasta
Pressure Cooker Buffalo Chicken Pasta is a creamy, spicy, one-pot dish made with shredded chicken, pasta, buffalo sauce, cream cheese, and cheddar—all cooked quickly in the pressure cooker for a satisfying, bold-flavored dinner.
- Prep Time: 5 minutes
- Cook Time: 8 minutes (plus pressure build/release)
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 12 oz pasta (penne, rotini, or shells)
- 1 cup buffalo wing sauce
- 2 cups chicken broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 oz cream cheese, cubed
- 1/2 cup ranch or blue cheese dressing
- 1 1/2 cups shredded cheddar cheese
- Optional: chopped green onions, parsley, or blue cheese crumbles for garnish
Instructions
Add chicken, pasta, buffalo sauce, chicken broth, garlic powder, onion powder, salt, and pepper to the pressure cooker. Stir to combine.
- Seal the lid and cook on high pressure for 8 minutes.
- Quick release the pressure once cooking is complete.
- Remove chicken and shred with two forks, then return it to the pot.
- Add cream cheese and ranch or blue cheese dressing. Stir until melted and smooth.
- Stir in shredded cheddar cheese until fully incorporated.
- Adjust seasoning if needed. Stir well.
- Serve hot, garnished with green onions, parsley, or blue cheese crumbles if desired.
Notes
- Use rotisserie chicken to skip the pressure cooking step and save time.
- Adjust the buffalo sauce quantity for more or less spice.
- Add a splash of milk or broth when reheating to keep the sauce creamy.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 3g
- Sodium: 1150mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
