Instant Pot Buffalo Chicken Pasta – An Easy Weeknight Meal!

Instant Pot Buffalo Chicken Pastas are an easy weeknight meal that everyone loves! Serve with a side salad for a complete meal and enjoy more time with your family!

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Instant Pot Buffalo Chicken Pasta

Easy weeknight dinners are my jam. That’s why my Instant Pot and slow cooker are both instrumental in making my kitchen work smarter, not harder. While out for dinner with my family, enjoying Buffalo Chicken Wings, I decided to bring the flavor to a pasta dish that could be made at home.

When you hear the word “buffalo”, you may instantly think of the word “hot”. But this meal is far from it. Even my husband, who isn’t a fan of spicy dishes, enjoys this one! So, if you have little ones, don’t shy away from helping them learn about different levels of flavor.

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Fresh basil and Parmesan cheese on top of the pasta

Ingredients to Make Instant Pot Buffalo Chicken Pasta:

  • Extra virgin olive oil
  • Celery
  • Shallot
  • Sea salt and black pepper
  • Boneless, skinless chicken breasts (approximately 1¼ – 1½ lbs.)
  • Garlic powder
  • Chicken broth or water
  • Penne pasta
  • Reserved cooking water from pasta
  • Cream cheese
  • Frank’s hot sauce
  • Grape or cherry tomatoes
  • Parmesan cheese
  • Fresh basil

How to Make the Buffalo Chicken Pasta:

Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the celery and shallot. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off and transfer the vegetables to bowl. Set aside.

Season the chicken breasts with the garlic powder, salt, and black pepper. Place the breasts in the Instant Pot® container and add one cup chicken broth. Add the lid and lock into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 18 minutes.

Once the chicken is started, prepare the pasta according to package directions until al dente. Reserve one-half cup cooking water before rinsing and draining the pasta. Set both the pasta and cooking water aside.

When the cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release of any remaining steam. Carefully remove the lid and transfer the chicken to a non-porous cutting board. Shred using two forks and return to the Instant Pot®.

Add the cream cheese, Frank’s hot sauce, quartered tomatoes, sautéed celery and shallots, and the remaining half cup chicken broth to the Instant Pot®. Stir to combine.

Pour the reserved cooking liquid, cooked pasta, and one-half cup grated Parmesan cheese into the Instant Pot® and season with additional salt and black pepper, if desired. Stir to combine.

Stir in the sliced fresh basil right before serving and offer remaining Parmesan cheese on the side. Enjoy!

Time-Saving Tip: Sauté the sliced celery and shallot in a medium skillet after the chicken is in the Instant Pot®. Chopping and sautéing the vegetables (and preparing the pasta) while the chicken is cooking will reduce total prep time for this recipe to almost zero.

Completed meal next to Instant Pot
Yield: 6 Servings

Instant Pot Buffalo Chicken Pasta

Completed meal next to Instant Pot

Bursting with flavor, this Instant Pot recipe will be a weeknight hit for the entire family!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 10 minutes
Total Time 38 minutes

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 3 large stalks celery, sliced
  • 1 medium shallot, diced
  • Sea salt and black pepper, to taste
  • 2 large boneless, skinless chicken breasts (approximately 1¼ - 1½ lbs.)
  • 1 teaspoon garlic powder
  • 1½ cups chicken broth or water, divided
  • 8 oz. penne pasta, prepared according to package directions
  • ½ cup reserved cooking water from pasta
  • 8 oz. cream cheese, cut into chunks
  • ½ cup Frank’s hot sauce
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup Parmesan cheese freshly grated, divided
  • ¼ cup fresh basil, sliced

Instructions

    *See note below for a time-saving tip regarding the first step!

    Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the celery and shallot. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off and transfer the vegetables to bowl. Set aside.

    Season the chicken breasts with the garlic powder, salt, and black pepper. Place the breasts in the Instant Pot® container and add one cup chicken broth. Add the lid and lock into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 18 minutes.

    Once the chicken is started, prepare the pasta according to package directions until al dente. Reserve one-half cup cooking water before rinsing and draining the pasta. Set both the pasta and cooking water aside.

    When the cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release of any remaining steam. Carefully remove the lid and transfer the chicken to a non-porous cutting board. Shred using two forks and return to the Instant Pot®.

    Add the cream cheese, Frank’s hot sauce, quartered tomatoes, sautéed celery and shallots, and the remaining half cup chicken broth to the Instant Pot®. Stir to combine.

    Pour the reserved cooking liquid, cooked pasta, and one-half cup grated Parmesan cheese into the Instant Pot® and season with additional salt and black pepper, if desired. Stir to combine.

    Stir in the sliced fresh basil right before serving and offer remaining Parmesan cheese on the side. Enjoy!

Notes

Sauté the sliced celery and shallot in a medium skillet after the chicken is in the Instant Pot®. Chopping and sautéing the vegetables (and preparing the pasta) while the chicken is cooking will reduce total prep time for this recipe to almost zero.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 417Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 1262mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 24g

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Instant Pot Buffalo Chicken Pastas are an easy weeknight meal that everyone loves! Serve with a side salad for a complete meal and enjoy more time with your family!

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