This one-pot wonder combines tender ranch-seasoned chicken and perfectly cooked pasta in just 25 minutes. Your Instant Pot does all the heavy lifting to create a creamy, comforting meal that’s perfect for busy weeknights.
With 43g of protein and generous portions that serve the whole family, this ranch chicken pasta delivers restaurant-quality flavors without the fuss. The rich, velvety sauce coats every bite while keeping prep work minimal – making it an ideal choice for both seasoned cooks and kitchen novices.
Main Ingredients
- Chicken: 1/2 pound boneless skinless chicken breasts, chunked for even cooking
- Pasta: 1 pound penne pasta, perfect for holding creamy sauce
- Dairy: 8 ounces cream cheese, 2 cups milk, 2 cups shredded cheddar cheese
- Bacon: 4 slices, cooked and chopped for amazing flavor
- Seasonings: Ranch dressing mix, salt, and fresh black pepper
- Liquid Base: 3 cups low-sodium chicken broth
Step-by-Step Instructions
- Prep Chicken: Season chicken chunks with salt and pepper, then place in Instant Pot
- Add Base: Pour in chicken broth and milk, then sprinkle ranch seasoning. Stir to combine
- Layer Pasta: Add penne pasta and ensure it’s submerged in the liquid mixture
- Pressure Cook: Secure lid, set valve to sealing position. Cook on high pressure for 4 minutes
- Quick Release: Once done, carefully turn valve for quick pressure release
- Final Touches: Stir in cream cheese, cheddar cheese, and bacon pieces until well combined
- Rest: Let stand 5-10 minutes to allow sauce to thicken to perfect consistency
Mix & Match Variations
Love this recipe but want to switch things up? Try rotini or bow-tie pasta instead of penne – they catch the creamy sauce just as well! Not a chicken fan? Turkey or even Italian sausage work great too.
For a lighter version, swap the cream cheese for light cream cheese, and use reduced-fat cheddar. You can also add some color and extra flavor with diced bell peppers or frozen peas – just toss them in with everything else!
Serving Suggestions
This creamy, cheesy pasta tastes amazing with a simple side salad dressed in light vinaigrette – the fresh crunch balances out all that wonderful creaminess!
Want to add some green right to the plate? Steamed broccoli or roasted asparagus make perfect partners. And don’t forget some warm, crusty bread to soak up every last bit of that ranch-flavored sauce!
Storage & Reheating Tips
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and warm it slowly over medium-low heat, stirring often.
The microwave works too – just heat in 30-second bursts, stirring between each one. The sauce might look a bit separated at first, but keep stirring and it’ll come back together nicely.
Quick Tips for Success
Cut your chicken into similar-sized pieces so they cook evenly. Let your cream cheese come to room temperature before adding it – it’ll melt much more smoothly. Don’t skip the resting time at the end – those 5-10 minutes really help the sauce reach that perfect, creamy thickness.
And feel free to sprinkle extra bacon on top when serving – because let’s be honest, can you ever have too much bacon?
Instant Pot Ranch Chicken Pasta
Equipment
- Instant Pot
Ingredients
- 1/2 pound boneless skinless chicken breasts about 1 breast, cut into chunks
- salt and freshly ground black pepper
- 1 package Hidden Valley Original Ranch dressing mix
- 4 slices bacon cooked and chopped
- 8 ounces cream cheese
- 1 pound penne pasta
- 3 cups low-sodium chicken broth
- 2 cups milk
- 2 cups shredded cheddar cheese
Instructions
- Season chicken with salt and pepper and place in instant pot.
- Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid.
- Secure the lid, and set the valve to sealing.
- Cook on manual or pressure cook, high pressure, for 4 minutes.
- Turn valve to quick release, and open pot.
- Stir in cream cheese, cheddar cheese and cooked bacon;
- Allow to cool for 5-10 minutes. The sauce will thicken as it cools.
