This recipe is great because, if you need to, you can use frozen chicken and it doesn’t change the cooking time! I love that about pressure cookers. I don’t know about you, but I often forget to defrost the meat. It can really mess up my meal timing.

Pressure Cooker Buffalo Chicken Pasta

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup Buffalo wing sauce, with a little extra to drizzle over completed dish
• 4 tsp butter sliced into pats
• 3 cups water, divided
• 16oz pasta, I use pene
• 8oz cream cheese cut into chunks
• 1 cup Ranch dressing
• 6oz shredded Mexican cheese blend
• 3oz real bacon bits

Instructions

1. Place the chicken in the bottom of the pressure cooker.
2. Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
3. Place the pats of butter on top.
4. Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
5. Once the cooking time is over, do a quick release, about 2 minutes.
6. Remove the chicken to a plate and shred it.
7. Add the uncooked pasta to the pressure cooker.
8. Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
9. Add the remaining 2 cups of water, don’t stir.
10. Replace the lid and set to high pressure for 4 minutes.
11. When the cooking time is done, do a quick release.
12. Stir the contents with a wooden spoon to combine the ingredients.
13. Top with the cheese and bacon bits.
14. If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
15. Serve and drizzle Ranch dressing over the dish.

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Pressure Cooker Buffalo Chicken Pasta

This easy and flavorful one pot pressure cooker meal is a favorite in our family. It only takes about 45 minutes to make this Pressure Cooker Buffalo Chicken Pasta recipe.

Course Entree

Cuisine American

Keyword buffalo chicken, Foodi, instant pot, pasta, pressure cooker

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Pressure 24 minutes minutes

Total Time 46 minutes minutes

Servings 4 servings

Author cindy

Equipment

• Pressure Cooker

Ingredients

• 1 lb chicken breast boneless, skinless
• 1 cup Buffalo Wing Sauce I use Frank's
• 4 teaspoons butter sliced into pats
• 3 cups water divided
• 16 oz pasta I use pene but elbows or medium shells would work too
• 8 oz cream cheese cut into chunks
• 1 cup Ranch dressing have extra to drizzle over each serving if desired
• 6 oz shredded Mexican cheese blend
• 3 oz real bacon bits

Instructions

• Place the chicken in the bottom of the pressure cooker.
• Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
  
• Place the pats of butter on top.
• Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
• Once the cooking time is over, do a quick release, about 2 minutes.
• Remove the chicken to a plate and shred it.
• Add the uncooked pasta to the pressure cooker.
• Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
  
• Add the remaining 2 cups of water, don't stir.
• Replace the lid and set to high pressure for 4 minutes.
• When the cooking time is done, do a quick release.
• Stir the contents with a wooden spoon to combine the ingredients.
• Top with the cheese and bacon bits.
• If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
• Serve and drizzle Ranch dressing over each serving if desired

Notes

1. Chicken can be fresh or frozen.
2. Water is divided 1 cup and 2 cups
3. You can cook and chop 3 slices of bacon instead of using real bacon bits.
4. It takes about 10 minutes for the pressure cooker to reach pressure before it starts cooking.
5. It takes about 2 minutes to do a quick pressure release.

I’ve been using my Foodi more and more lately and I love it! I make a lot of one pot meals, which means easier clean up! So far I’ve shared my 3 Envelope Pressure Cooker Roast, Simple Spicy Ranch Chicken-Air Fryer, and Pressure Cooker Barbecue Chicken, so make sure you try those as well.

I hope you enjoy this Pressure Cooker Buffalo Chicken Pasta recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Bowties and Buffalo Chicken

Ingredients

• 24 oz chicken broth, low sodium
• 1/2 cup buffalo wing sauce, divided
• 1 pkg dry Ranch dressing mix
• 1 tsp garlic powder
• 1 tsp salt
• 1 1/2 pounds boneless, skinless chicken breasts, can be frozen
• 8 oz cream cheese
• 2 cups shredded sharp cheddar cheese
• 1 TBS corn starch
• 1 TBS water
• 16 oz bowtie pasta aka farfalle pasta

Instructions

1. In the crockpot, mix together the broth, buffalo sauce, ranch dressing mix, garlic powder, and salt.
2. Place the chicken breasts into the liquid.
3. Cube the cream cheese and place it on top of the chicken.
4. Sprinkle the cheddar cheese on top.
5. Cover and cook for 4 hours on high or 8 hours on low.
6. One hour before cooking is complete, remove the chicken from the crockpot and using to large forks, shred the chicken and set aside.
7. Pour 2 TBS-1/4 cup of remaining wing sauce into the crockpot, depending on how spicy you like it. 2 TBS is about mild and 1/4 cup is hot.
8. In a small bowl or ramekin, mix together the corn starch and water. Pour into the crockpot.
9. Whisk until the sauce thickens a bit.
10. Add in the chicken and the uncooked noodles (make sure the noodles are in the liquid).
11. Cover and cook for another hour, stirring occasionally.

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Bowties and Buffalo Chicken Crockpot Meal

I love this easy and flavorful Bowties and Buffalo Chicken Crockpot Meal for a busy school night dinner.

Course Entree

Cuisine American

Keyword buffalo chicken, crockpot, pasta

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 servings

Author cindy

Equipment

• Crockpot

Ingredients

• 24 oz chicken broth low sodium
• 1/2 cup buffalo wing sauce divided
• 1 pkg dry Ranch dressing mix
• 1 tsp garlic powder
• 1 tsp salt
• 1 1/2 pounds boneless, skinless chicken breasts can be frozen
• 8 oz cream cheese
• 2 cups shredded sharp cheddar cheese
• 1 TBS corn starch
• 1 TBS water
• 16 oz bowtie pasta aka farfalle pasta

Instructions

• In the crockpot, mix together the broth, buffalo sauce, ranch dressing mix, garlic powder, and salt.
• Place the chicken breasts into the liquid.
• Cube the cream cheese and place it on top of the chicken.
• Sprinkle the cheddar cheese on top.
• Cover and cook for 4 hours on high or 8 hours on low.
• One hour before cooking is complete, remove the chicken from the crockpot and using to large forks, shred the chicken and set aside.
• Pour 2 TBS-1/4 cup of remaining wing sauce into the crockpot, depending on how spicy you like it. 2 TBS is about mild and 1/4 cup is hot.
• In a small bowl or ramekin, mix together the corn starch and water. Pour into the crockpot.
• Whisk until the sauce thickens a bit.
• Add in the chicken and the uncooked noodles (make sure the noodles are in the liquid).
• Cover and cook for another hour, stirring occasionally.

It’s that easy! Yes, someone need to be home to work with the recipe for the last hour but it’s easy work that yields a filling and flavorful meal.

Other Buffalo Chicken Recipes You Might Like

• Crispy Baked Buffalo Chicken
• Buffalo Chicken Tater Tot Casserole
• Buffalo Chicken Mac & Cheese
• Buffalo Chicken Ring
• Buffalo Chicken Nuggets
• Buffalo Chicken Casserole
• Buffalo Chicken Dip
• Crockpot Shredded Buffalo Chicken Sandwiches

I hope you enjoy this Bowties and Buffalo Chicken Crockpot Meal recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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We eat our Buffalo Chicken Casserole regularly. I make my Buffalo Chicken Dip for almost every party we go to, it’s one of my most requested recipes. Add to that going out for wings once a month and that is a lot of buffalo chicken!

I wanted the outside of this chicken dish to be crispy so I added panko! This recipe is easy and the ingredients are all pantry staples so it’s easy to whip up Crispy Baked Buffalo Chicken for a busy week night dinner.

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Crispy Baked Buffalo Chicken

Love buffalo chicken? Whip up this Crispy Baked Buffalo Chicken in just 45 minutes with 5 kitchen staples.

Course Entree

Cuisine American

Keyword baked chicken, buffalo chicken, chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author cindy

Ingredients

• 4 chicken breasts boneless, skinless
• 1 1/2 cups all purpose flour
• 1 pkg Ranch seasoning mix
• 1 cup Buffalo sauce
• 2 cups Pank breadcrumbs

Instructions

• Preheat oven to 400° F.
• Cover a baking sheet with aluminum foil. Spray with non-stick spray. Set aside.
• Get out 3 shallow bowls.
• Bowl 1-Whisk together the flour and ranch seasoning.
• Bowl 2-Buffalo sauce
• Bowl 3-Panko
• Working your way down the line with each chicken breast. Coat in the flour mixture, dip in the buffalo sauce, then coat in panko before laying it on the baking sheet. repeat for each chicken breast.
• Bake chicken for 15 minutes. Turn chicken over and bake for an additional 15 minutes. Make sure internal chicken temperature is at least 165° F before removing from oven.
• Serve with Ranch dressing as a dipping sauce if desired.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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This Baked Buffalo Chicken Nuggets recipe was easy to make and not too time consuming. Since the nuggets are baked they are a bit healthier than if they were deep fried. Of course, we ate them with deep fried french fries so…there goes that healthy choice! When all was said and done these nuggets had mild heat. If you want it a bit spicier, you can always dip the cooked nuggets in more Buffalo wing sauce.

Baked Buffalo Chicken Nuggets Recipe

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Baked Buffalo Chicken Nuggets

These tasty chicken nuggets have just enough heat that even the younger family members will enjoy them.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Author Cindy Schultz

Ingredients

• 1 lb Chicken Breast
• 2 cups Buttermilk
• 1 1/2 Cups Frank's Buffalo Wing Sauce
• 2 cups Panko Bread Crumbs
• salt and pepper to taste

Instructions

• Preheat oven to 400°.
• Line a baking sheet with foil and spray the foil with non-stick cooking spray.
• Slice the chicken into small cubes/nuggets.
• Sprinkle the salt and pepper over the chicken.
• Set out 3 small bowls for the breading process. Pour the Buttermilk, Wing Sauce, and Panko each in a different bowl.
• Working with about 4 nuggets at a time, work down the line. Dip them in Buttermilk, then Wing Sauce, then Panko and onto the baking sheet.
• Bake for 20-25 minutes until cooked through.

Can’s wait to try these Baked Buffalo Chicken Nuggets!
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Pretty easy, right? We loved them and I will add this recipe to our monthly meal plan rotation. They would be great for a party or snacking on while watching a sporting event on TV too.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Baked Buffalo Chicken Nuggets appeared first on The Mom Maven.