Chicken Bacon Ranch Pasta. Chicken, bacon and ranch go so well together. This easy recipe combines the three favorite flavors into a filling comfort food. The recipe is best on the first day. If you store leftovers, the pasta will absord almost all of the creamy ranch. If you do store it for the second day, add a little ranch dressing or a splash of milk to moisten the dish up again. Here’s how I make it.
Instant Pot Chicken Bacon Ranch Pasta
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- electric pressure cooker (I used a 6 Qt Instant Pot)
- mixing bowl
- silicone cooking spoon
- measuring cups
- measuring spoons
Pyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PiecePyrex Smart Essentials 8-Piece Mixing Bowl SetiNeibo Kitchen Silicone Spoon w stainless handleInstant Pot DUO Plus 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker
- 1.15 lb boneless chicken breast
- 1 lb pasta (I used farfalle)
- 8 oz cream cheese, softened (not melted)
- 1-1.5 cups bacon (I used 1.5 cups because we love bacon.)
- 1 cup chicken boullion
- 1 cup ranch dressing
- 2 cups water
- 2 oz shredded cheddar cheese (optional for serving)
Place the cup of chicken boullion into the Instant Pot.
Place the chicken into the pot.
Set the Instant Pot to cook on manual high pressure for 12 minutes.
If your cream cheese isn’t softened, you can soften it in the microwave on 50% power for about 1.5 minutes.
Add the ranch dressing to the softened cream cheese and stir well.
Remove the chicken, leaving the broth in the pot.
Place the pasta into the pot.
Pour the water on top of the pasta, then flatten so as much pasta is covered with water as is possible.
Pour the ranch cream cheese mixture on top of everything and spread to cover it all.
Set the Instant Pot to cook on manual high for 4 minutes.
Once the cooking cycle has finished, do a quick pressure release.
Add the bacon and stir well.
Optional before serving – Sprinkle a little shredded cheddar cheese on top.