Description
Instant Pot pasta bake with tender chicken, penne, sweet butternut squash spirals, buffalo sauce and ranch seasoning, all melted together with cream cheese and Italian blend cheese for a creamy and slightly spicy dinner.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 6 oz penne
- 16 oz chicken tenderloins (frozen or fresh)
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 (12 oz) package frozen butternut squash veggie spirals
- 1/4 cup buffalo sauce
- 2 Tbsp dry ranch dressing mix
- 4 oz cream cheese
- 1 cup shredded Italian style blend cheese
- Diced green onion, for topping
Instructions
- Pour broth into Instant Pot. Sprinkle in the penne. Place chicken evenly on top. Sprinkle the chicken with salt, pepper, garlic powder and onion powder. Add butternut squash on top, drizzle the buffalo sauce on top, sprinkle the ranch dressing mix on top. Add in the cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set 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 cheese.
- Scoop onto plates and top with green onions.
- Category: Chicken
- Method: Instant Pot