Instant pot Bacon Ranch Chicken Pasta
Everything you need for a tasty meal is in this Instant Pot Chicken Bacon Ranch Pasta Recipe. Tons of chicken, bacon and cheese combine for an amazing meal.
Servings: 8
Cost: $21.39 Recipe, $2.67 per Serving
Ingredients
- 3 boneless skinless chicken breasts
- 12 strips bacon (cooked and crumbled)
- 1 tsp minced garlic
- 1 packet dry ranch dressing mix (1 oz packet)
- 1 cup chicken broth
- 2 cups Heavy whipping cream
- 16 oz. rotini pasta (cooked to al dente)
- 2 cups cheddar cheese (shredded)
Instructions
- Place the chicken breasts, cooked crumbled bacon, minced garlic, ranch seasoning mix, and chicken broth into a 6- or 8-quart Instant Pot. Stir to combine.
- Secure the lid and set the valve to the Sealing position. Cook on High Pressure for 30 minutes.
- When the cooking time is complete, carefully perform a quick release.
- Remove the chicken from the Instant Pot and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the heavy whipping cream, cooked rotini, and shredded cheddar cheese. Mix until the cheese is fully melted and everything is well combined.
- Let the pasta sit for 2–3 minutes to thicken slightly, then serve immediately while warm.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 726kcal | Carbohydrates: 47g | Protein: 29g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 843mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 1mg
