Name: Pressure Cooked Firecracker Chicken Pasta
Prep time: 6 min
Cook time: 18 min
Total time: 24 min
Ingredients: 2 tablespoons unsalted butter; 1 pound chicken breast strips; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1/2 cup buffalo wing sauce; 1/4 teaspoon celery salt; 1 cup evaporated milk; 8 oz shell pasta; 4 oz sharp cheddar cheese; 4 oz pepper jack cheese; 1 teaspoon garlic powder; 1/2 teaspoon onion powder

Chicken Pasta

How do I make a creamy sauce for the chicken pasta?

How much water should I use to cook the pasta?

How do I add more vegetables to the chicken pasta?

Experience comfort food with a kick, with our Pressure Cooked Firecracker Chicken Pasta. Tender pieces of chicken and shells smothered in a creamy, spicy cheese sauce made in pressure cooker, ticking all boxes for a quick, punchy weeknight dinner.

Milk

Wheat

Gluten Free

Lactose Free

Butter & Margarine

gram

unsalted butter

Poultry

Chicken Breast Strips

Flour & Meal

all purpose flour

Stocks & Broths

milliliter

chicken broth

Sauces

buffalo wing sauce

Seasonings

celery salt

Canned & Dry Milk

evaporated milk

Pastas & Noodles

shell pasta

Cheese

sharp cheddar cheese

pepper jack cheese

garlic powder

onion powder

Water

Calories

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Iron

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin A

Vitamins

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Dietary Folate Equivalents

Carbohydrates

Protein

Dietary Fiber

Sugar

Vitamin C

Folic Acid (B9)

Lutein+zeaxanthin

Total polyunsaturated fatty acids

Calcium

Copper

Manganese

Selenium

Thiamin (B1)

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Pressure Cooked Firecracker Chicken Pasta

Dairy

Meat & Seafood

Baking Goods

Meal

Condiment & Toppings

Pasta, Sauces, Grain

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Add chicken breast strips, chicken broth, buffalo wing sauce, garlic powder, onion powder, celery salt and shell pasta in a pressure cooker.

Cover, seal and cook on high pressure for 6 minutes.

Allow a 5-minute natural pressure release and then quickly release remaining pressure.

In a separate saucepan over medium heat, melt butter and add flour to make a roux. Stir for a minute until bubbly and golden.

Slowly whisk in evaporated milk until it's smoothly incorporated.

Gradually add in shredded sharp cheddar and pepper jack cheese, stirring constantly until the cheese has melted and your sauce is creamy.

Finally, pour the cheese sauce over the cooked pasta and chicken in the pressure cooker. Stir well to combine and let it sit for a few minutes to thicken.

Serve the Firecracker Chicken Pasta hot and enjoy.

Pressure Cooked Firecracker Chicken Pasta

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