Instant Pot Buffalo Chicken Rotini
Potlucks & Parties
Three Farm Daughters
Game on: It's time to spice up your dinners with this fiery pasta riff on everyone's game-day guilty pleasure, the mighty Buffalo Wing.
But two-bite wings ain't got nothing on this hearty hotdish - Just brown the chicken, hit the button, and watch the crowd go wild.
Now, don't just save it for game day! This creamy, zesty pasta dinner delivers a powerful kick to weeknight meals, and with its lightning-speed cook time, you'll be setting dinnertime personal bests all season long.
Finally, don't be surprised if you have a kitchen full of hungry spectators cheering you on as you dish up this crowd-pleasing casserole. One bite, and you'll see why this Buffalo Chicken Rotini is never on the bench...
1 box Three Farm Daughters Rotini
1 lb boneless, skinless Chicken Breast, cut into bite-sized pieces
1 cup Buffalo Wing Sauce
1 cup Chicken Broth
4 oz Cream Cheese, softened
2 tbsp Butter
1 tsp Garlic Powder
1 small Onion, finely chopped
1 cup Mozzarella cheese, shredded
- Salt and pepper, to taste
Celery & Carrot sticks, to serve (optional)
½ cup Blue Cheese, crumbled, for serving and topping
Instructions for Instant Pot:
Set Instant Pot to sauté mode and heat a tablespoon of oil.
Season chicken with salt and pepper, and brown in the Instant Pot for 2-3 minutes.
Add buffalo sauce, chicken broth, rotini, cream cheese, butter, garlic powder, and onion to the Instant Pot. Stir to combine.
Close the lid, set the valve to sealing, and cook on manual high pressure for 4 minutes. (It’ll take about 10 minutes for your pot to come up to pressure, then the cooking time will commence.)
Once the timer goes off, quick release the pressure, open the lid and stir everything together.
Sprinkle shredded mozzarella cheese on top of the pasta, and allow it to melt.
Finally, serve to your hungry spectators with a cheer, with crumbled blue cheese, celery stick and carrot baton on the side.
Instructions for Slow Cooker:
Season chicken with salt and pepper, and brown in a pan over medium-high heat for 2-3 minutes.
Transfer chicken to the slow cooker.
Add buffalo sauce, chicken broth, rotini, cream cheese, butter, garlic powder, and onion to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 4-6 hours or until the chicken is tender and the rotini is cooked through.
Sprinkle shredded mozzarella cheese on top of the pasta, and let it melt.
Serve with celery and crumbled blue cheese, if desired.
The crumbled blue cheese adds an extra tangy and savory twist to the dish, making it the perfect choice for game nights, weeknights and everything in between. Score!