Description
The flavors from Nashville hot chicken with penne pasta, cheese and a toasted panko topping made in your Instant Pot.
Ingredients
Scale
- 2 cups chicken broth
- 2 Tbsp dry ranch dressing mix
- 1/4 cup Frank's hot sauce (if you like it spicy you can always add more)
- 8 ounces penne pasta
- 20 ounces chicken tenderloins
- 2 Tbsp butter
- 1 cup shredded cheese blend (I used a cheddar jack blend)
- 2 Tbsp butter
- 1/2 cup panko bread crumbs
Instructions
- Pour broth into Instant Pot. Add in the ranch dressing mix and hot sauce. Sprinkle in the pasta. Place chicken on top of pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the 2 Tbsp of butter and cheese. Break up the chicken into smaller pieces.
- In a pan on the stove melt 2 Tbsp of butter over medium heat. Toss in the panko and toast until golden brown. Sprinkle the toasted panko over the pasta.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot