• Prep Time: 10 mins
  • Cooking Time: 6 mins
  • Serves: 6

Buffalo Chicken Pasta

  • Recipe Submitted by on

 Ingredients List

  • 3 1/2 cups Chicken Broth, low sodium
  • 1 (12 oz) box Farfalle Pasta (Bow Tie)
  • 8 oz Cream Cheese, cubed
  • 1/2 cup Celery, diced (optional)
  • 2 Chicken Breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken)
  • 1/3 cup Buffalo Hot Wing Sauce (such as Frank's Red Hot) plus extra for garnish
  • To Finish:
  • 1/2 cup Prepared Blue Cheese or Ranch Dressing
  • 1 cup Cheddar Cheese, shredded
  • Green Onion, for garnish


Pour the chicken broth into the pot.

Pour in the pasta and even out the layer.

Dot the cubes of cream cheese and celery evenly over the pasta, do not stir.

Place the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking).

Pour the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir.

Place the lid on the pot and lock into place, setting the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure.

When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Stir the pasta mixture well until the cream cheese lumps have mixed in.

Shred the chicken with two forks and add back into the pot.

Add the cheese and stir.

Add the blue cheese or ranch dressing and stir (or just use it as a garnish at the end).

Garnish with green onion and extra hot wing sauce or dressing, if desired.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?