Creamy Pressure Cooker Buffalo Chicken Pasta
A quick and easy 30-minute dinner featuring tender chicken, spicy buffalo sauce, and creamy cheese blended into penne pasta, all made in a pressure cooker for a comforting and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
- 8 ounces penne pasta
- 2 cups chicken broth
- 1/2 cup cottage cheese (small-curd)
- 1 cup shredded cheddar cheese
- 2 cloves minced garlic
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions or fresh parsley for garnish
Instructions
- In a blender, combine cottage cheese and shredded cheddar cheese. Blend until smooth and creamy. Set aside.
- Turn pressure cooker to sauté mode. Add a splash of oil and sauté minced garlic for about 1 minute until fragrant, without browning.
- Place chicken breasts in the pot. Sprinkle onion powder, salt, and pepper evenly over the chicken.
- Pour in chicken broth and buffalo sauce, stirring gently to combine. Add dry penne pasta, pressing it down gently to submerge in liquid. Do not stir after adding pasta.
- Seal the lid and set pressure cooker to high pressure for 7 minutes. Allow time to come to pressure.
- Perform a quick pressure release carefully when cooking is done.
- Open lid and shred chicken directly in the pot using two forks. Stir gently to combine with pasta and sauce.
- Add the blended cottage cheese and cheddar mixture. Stir well until creamy and evenly coated.
- Taste and adjust seasoning with more salt, pepper, or buffalo sauce if desired.
- Garnish with chopped green onions or parsley if desired. Serve hot.
Notes
Do not stir pasta before pressure cooking to prevent sticking. Use quick-release pressure to avoid overcooking pasta. Blend cottage cheese thoroughly for a smooth sauce. Shred chicken in the pot for less mess. Adjust buffalo sauce amount to taste. Use good quality chicken broth for best flavor. For firmer pasta, reduce pressure cooking time by 1 minute next time.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: buffalo chicken pasta, pressure cooker pasta, creamy buffalo chicken, easy dinner, quick pasta recipe, spicy chicken pasta