Instant Pot Crack Chicken Pasta

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This Instant Pot Crack Chicken Pasta is a creamy, flavorful dish featuring tender chicken, crispy bacon, and a rich ranch sauce, perfect for busy weeknights or family dinners.

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 pieces chicken breasts Use boneless, skinless for best results.
8 ounces pasta Any type of pasta will work.
6 slices bacon Thick-cut bacon recommended for more flavor.
8 ounces cream cheese Let it sit at room temperature for easier blending.
1 packet ranch seasoning Enhances flavor.
2 cups chicken broth Low sodium is an option.
to taste Salt and pepper Adjust according to preference.
to taste Chopped green onions for garnish Optional for added freshness.

Method

Cooking

Set your Instant Pot to sauté mode and cook the bacon until crispy. Remove it and drain on paper towels.
In the leftover bacon grease, sear the chicken breasts on both sides until browned.
Pour in the chicken broth, ranch seasoning, and cream cheese. Stir everything together until well combined.
Close the lid and seal the Instant Pot. Cook on high pressure for 10 minutes.
Once done, use a quick release to vent the steam. Shred the chicken with two forks—it should come apart easily.
Stir in your cooked pasta and crumble in the bacon for added flavor and crunch.
Finish with salt and pepper to taste.
Dish it up hot and garnish with chopped green onions for a touch of freshness.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 45gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the dish for up to 3 months, allowing it to cool completely before freezing.

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