Pressure 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
