Penne pasta with chicken in ranch sauce in a slow cooker
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 10
Calories 250, total fat 7 G., saturated fats 3 G., proteins 10 G., carbohydrates 36 G., fiber 2 G., cholesterol 30 mg, sodium 80 mg, sugar 2 G.
Serving size: 1 of 10
Calories 250, total fat 7 G., saturated fats 3 G., proteins 10 G., carbohydrates 36 G., fiber 2 G., cholesterol 30 mg, sodium 80 mg, sugar 2 G.
This dish is quite popular online among those who prefer the convenience of a slow cooker, but the sauce often ends up either too runny or curdled. This recipe uses boneless, skinless chicken thighs, which remain very juicy and tender after cooking. Toss them with cheese sauce when they're done and slightly cooled, and you'll have chicken in a perfectly velvety sauce that pairs perfectly with pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken thighs (about 220 g)
- 1 sachet (30 g) ranch dressing seasonings
- 450 g penne pasta
- 110 g of cream cheese, room temperature
- 2 tbsp sour cream, room temperature
- 1/4 cup sharp yellow cheddar, grated
- Special equipment: Instant Pot® 6L Multi-Cooker.
We recommend
Recipes with similar ingredients: chicken thighs, ranch dressing, penne pasta, curd cheese, sour cream, cheddar cheese, ranch sauce
Cooking the dish according to the recipe:
- Pat chicken thighs dry with paper towels and sprinkle with 1 tablespoon seasoning.
- Place the penne pasta in a 6-quart slow cooker and add 4 cups of water. Place the chicken thighs on top of the pasta. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high heat for 8 minutes (see Note). Once the cycle is complete, release the pressure according to the manufacturer's instructions and wait for the cycle to complete. Carefully, being careful not to burn yourself with residual steam, open and remove the lid. Transfer the chicken to a cutting board to cool slightly and be able to handle it.
- Meanwhile, in a large bowl, combine the cream cheese, sour cream, cheddar, and remaining seasoning (about 2 tablespoons). Set aside.
- Cut the warm chicken into small pieces. Add the chicken to the cheese mixture and stir. Add the chicken and sauce to the pasta and stir until the cheese melts and completely coats the pasta.
Note
Settings may vary depending on the model of your multicooker. Always follow your multicooker manufacturer's instructions.
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