Buffalo Chicken Baked Ziti in Your Pressure Cooker
Creamy, spicy, cheesy baked ziti made fast with rotisserie chicken and buffalo ranch flavor—all in one pressure cooker and finished in the oven for melty comfort food bliss.
Equipment
- 1 Large pan for making sauce
- 1 Whisk for sauce
- 1 Baking dish 9x13 inch size, greased
Ingredients
Main Ingredients
- 10 oz ziti pasta
- 2 tablespoons light butter
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk
- 6 oz fat-free cream cheese room temperature
- 0.25 cup Franks Original Buffalo Wing Sauce
- 1 tablespoon dry ranch seasoning
- 4 oz shredded rotisserie chicken
- 0.5 cup low-fat Colby jack cheese
- Chives for garnish
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Prepare the oven ahead of time to bake the dish after pressure cooking.
- Cook the ziti pasta according to the package directions, then drain and set aside.
- In a large pan over medium heat melt the butter. Add the flour and whisk constantly for 1-2 minutes to make a roux.
- Gradually add the milk, whisking as you go, and continue cooking until thickened, about 3 to 5 minutes.
- Stir in the softened cream cheese until fully melted and smooth.
- Add the buffalo wing sauce and ranch seasoning, and stir until combined.
- Fold in the shredded rotisserie chicken and cooked ziti pasta until evenly coated with the sauce.
- Transfer the mixture into a greased 9x13 inch baking dish and sprinkle Colby jack cheese on top.
- Bake for 20 to 25 minutes until the cheese is bubbly and slightly golden.
- Garnish with chopped chives and serve warm.
Notes
For extra spice, add more buffalo sauce. Keep leftovers airtight in fridge and enjoy within 3-4 days, or freeze for up to 2 months.