Crack Chicken Pasta in Your Pressure Cooker
This cheesy crack chicken pasta made right in your pressure cooker delivers ultimate comfort with tender chicken, smoky bacon, ranch seasoning, and melty cheese all stirred into perfectly cooked penne pasta.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 4 strips Bacon cooked crisp and crumbled
- 1 pound Boneless skinless chicken breasts cut into bite-sized pieces
- 1 ounce Ranch seasoning mix 1 packet
- 8 ounces Dry penne pasta
- 4 cups Low-sodium chicken broth
- 4 ounces Cream cheese room temperature
- 1.5 cups Shredded cheddar cheese divided
- 1 cup Shredded mozzarella cheese
- Grated Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
Instructions
- Cook the bacon in a skillet or on the sauté setting of your pressure cooker until crispy. Drain on a paper towel but leave the fat in the pot.
- Add the chicken pieces to the bacon fat and cook for 2-3 minutes until beginning to brown. Do not fully cook.
- Sprinkle the ranch seasoning mix over the chicken and stir to coat evenly.
- Add the penne pasta and pour in the chicken broth. Stir gently to cover the pasta. Seal and pressure cook for 5 minutes.
- Perform a quick release. Carefully open the lid and stir in the cream cheese until smooth.
- Add half the bacon crumbles, cheddar, and mozzarella. Stir until melted. Sprinkle remaining cheddar over top and cover for 1 minute to melt.
- Garnish with grated Parmesan and chopped parsley before serving.
Notes
You can use rotini, fusilli, or shells instead of penne, but check doneness early. To spice it up, add cayenne or jalapeños with the cheese. Thighs can sub for chicken breasts. Leftovers reheat well, just add a splash of broth.