Description
An Instant Pot pasta dish featuring tender chicken, smoky bacon, ranch seasoning, and fire-roasted tomatoes in a creamy alfredo sauce, finished with spinach and melted cheese.
Ingredients
Scale
- 4 cups chicken broth
- 16 ounces cavatappi pasta
- 20 ounces boneless skinless chicken thighs, trimmed of fat and cut into bite size pieces
- 3 Tbsp hidden valley dry ranch dressing mix
- 1 tsp black pepper
- 1 (15 oz) jar alfredo sauce
- 1 (15 oz) can fire roasted tomatoes, drained
- 2 cups chopped spinach
- 1 (4 oz) package bacon crumbles
- 1 cup parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Pour broth into Instant Pot. Sprinkle in the pasta. Add chicken evenly over pasta. Sprinkle the dry ranch dressing mix and pepper over the chicken. Pour alfredo sauce and tomatoes on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes (if you cut the recipe in half then use 3 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach, bacon crumbles and parmesan cheese.
- Optional step: Spread the mixture into a 9×13 inch baking dish. Sprinkle the mozzarella on top and bake at 350° F for 10 minutes.
- Category: Chicken
- Method: Instant Pot