The Best Instant Pot Crack Chicken Pasta
This Instant Pot Crack Chicken Pasta is a lighter way to enjoy the cult-favourite dish, made with dried ranch seasoning and sour cream.
Servings: 8 servings
Calories: 370kcal
Ingredients
- 1 tbsp olive oil
- 2 medium-sized boneless skinless chicken breasts, cut into 1 inch pieces
- 2 cloves garlic, minced
- 1 packet dry ranch seasoning
- 3 cups water
- 1 lb scoobi doo pasta (or macaroni)
- 1 cup cheddar cheese
- 12 slices turkey bacon
- 1 cup sour cream
- 1/2 cup chopped fresh parsley
- 1 bunch green onions, sliced
Instructions
- Add olive oil, chicken, garlic, ranch seasoning, water and pasta to Instant Pot in that order. Cook for 3 minutes on high pressure then do a quick release of the pressure.
- While pasta is cooking, cook the turkey bacon in a skillet. Open the lid when safe to do so and stir in sour cream, half of the green onions, parsley, turkey bacon and cheese.
- Serve in bowls, garnishing with remaining half of green onions. Serve and enjoy!
Video
Notes
You can make this recipe using leftover chicken instead! Stir in the cooked chicken at the end.
Serve your pasta with some veggies or a side salad.
Make your own ranch seasoning.
For an option without the pasta, try my Instant Pot crack chicken.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a skillet on the stovetop.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 370kcal | Carbohydrates: 29g | Protein: 20g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.005g | Cholesterol: 61mg | Sodium: 1491mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 4.1mg | Calcium: 170mg | Iron: 1.6mg