Cheesy Ranch Chicken Pasta Recipe

Name: Cheesy Ranch Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 frozen skinless, boneless chicken breasts, or more to taste; 1 (32 ounce) carton chicken broth, divided; 1 (10.75 ounce) can condensed cream of chicken soup; 1/2 (12 fluid ounce) can evaporated milk; 2 tablespoons butter; 1 (1 ounce) package ranch dressing mix; 2 teaspoons onion powder; 1 (16 ounce) package rotini pasta; 7 slices cooked bacon, crumbled; 2 cups shredded mild Cheddar cheese; 1 (4 ounce) envelope cheese sauce (such as Velveeta(R))

Servings: persons

2 frozen skinless, boneless chicken breasts, or more to taste
1 (32 ounce) carton chicken broth, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 (1 ounce) package ranch dressing mix
2 teaspoons onion powder
1 (16 ounce) package rotini pasta
7 slices cooked bacon, crumbled
2 cups shredded mild Cheddar cheese
1 (4 ounce) envelope cheese sauce (such as Velveeta(R))

1
Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot(R)) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3
Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5
Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 frozen skinless, boneless chicken breasts, or more to taste, 1 (32 ounce) carton chicken broth, divided, 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 (12 fluid ounce) can evaporated milk, and more.

Yes, Cheesy Ranch Chicken Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Ranch Chicken Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions