Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon
Instant Pot Buffalo Chicken Rigatoni Pasta with Bacon is a quick, easy, healthy, a low-carb dish filled juicy shredded chicken and Franks Red Hot Buffalo sauce.
Servings 6
Calories 437kcal
Equipment
Ingredients
- 16 oz skinless chicken breasts
- 7 oz rigatoni pasta
- 4 slices of bacon cooked and crumbled
- 1 1/2 cups non-fat, plain Greek yogurt
- 4 oz reduced-fat cream cheese
- 1 cup chicken broth
- 1 cup water
- 1 cup unsweetened almond milk
- 1 cup Frank's Red Hot Buffalo Sauce
- 1 1/2 cups reduced-fat shredded cheddar cheese
- 2 tbsp green onions chopped
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
Instructions
- Season the chicken breasts.
- Add the chicken to the Instant Pot with the chicken broth.
- Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.
- Allow the Instant Pot to release steam on its own without quick release.
- Remove the chicken from the pot. Using two knives or a knife and fork, shred the chicken. Set aside. Leave the remaining chicken broth in the pot. Most of the broth should have evaporated, and only a little should remain. If you have a nice sized amount left, drain some so the sauce is not soupy.
- Mix the buffalo sauce, cream cheese, and Greek yogurt in a medium-sized bowl. Add the chicken and stir.
- Add the water, almond milk, and pasta to the pot. Stir.
- Top with the chicken mixture. DO NOT stir.
- Close the lid and place the pot on Manual/High for 4 minutes.
- Quick release the steam.
- Preheat oven to 400 degrees.
- Spray a baking pan with cooking spray. Add the mixture to the pan. Sprinkle with the shredded cheese, crumbled bacon, and green onions throughout.
- Bake for 5 minutes until the cheese bubbles. Remove from the oven and allow to cool before serving.
Nutrition
Calories: 437kcal