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This recipe for BUFFALO CHICKEN PASTA, by , is from Emily's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


3 1/2 cups Chicken Broth, low sodium
1 (12 oz) box Farfalle Pasta (Bow Tie)
8 oz Cream Cheese, cubed
1/2 cup Celery, diced (optional)
2 Chicken Breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken)
1/3 cup Buffalo Hot Wing Sauce (such as Frank's Red Hot) plus extra for garnish

To Finish
1 cup Cheddar Cheese, shredded
Green Onion, for garnish

Pour the chicken broth into the pot.

Pour in the pasta and even out the layer.

Dot the cubes of cream cheese and celery evenly over the pasta, do not stir.

Place the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking).

Pour the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir.

Place the lid on the pot and lock into place, setting the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure.

When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Stir the pasta mixture well until the cream cheese lumps have mixed in.

Shred the chicken with two forks and add back into the pot.

Add the cheese and stir.

Add the blue cheese or ranch dressing and stir (or just use it as a garnish at the end).

Garnish with green onion and extra hot wing sauce or dressing, if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
prep 10 min/ cook 6 min
Personal Notes:
Personal Notes:
Containers: 1c per serving
1 red, 1 yellow, 1 blue

Add in veggies on side for 1G




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