Crack Chicken Pasta: Your New Favorite Pressure Cooker Dish
This creamy, cheesy pressure cooker pasta features chicken, bacon, and ranch seasoning for an easy one-pot comfort food meal your whole family will love.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 4 strips Bacon cooked to crispy yumminess
- 1 pound Boneless skinless chicken breasts cut bite-size
- 1 ounce Ranch seasoning mix for that tangy kick
- 8 ounces Dry penne pasta half a box
- 4 cups Low-sodium chicken broth
- 4 ounces Cream cheese softened
- 1 ½ cups Shredded cheddar cheese divided
- 1 cup Shredded mozzarella cheese
- Grated parmesan cheese for garnish
- Fresh parsley chopped
Instructions
Instructions
- Cook your bacon in a skillet till its nice and crispy. Then pat it dry on paper towels and set aside for that crunchy topping.
- Using the same skillet with a little bacon fat left, toss in your chicken pieces. Cook em for 2-3 minutes to just start browning. Dont overdo it cause pastas gonna finish cooking the chicken inside the cooker.
- Sprinkle ranch seasoning mix over the chicken and stir around so every bite gets that flavor punch.
- Add dry penne pasta right into the pot with your chicken. Pour in chicken broth then give everything a good stir to avoid pasty bits sticking to the bottom.
- Seal your pressure cooker lid. Set it to cook for about 5 minutes on high pressure.
- When timers up, carefully do a quick release. Remove lid.
- Stir in cream cheese until melty and creamy.
- Toss in bacon crumbles, one cup cheddar, and the mozzarella cheese. Stir till everythings cheesy and hot.
- Sprinkle the last ½ cup cheddar on top. Put lid back on for a minute to let cheese melt.
- Garnish with parmesan and parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a splash of broth or milk when reheating to maintain creamy consistency.