Description
A delightful winter buffalo casserole that combines creamy, spicy layers of flavor with tender pasta, making it perfect for cozy nights in.
Ingredients
Scale
- 1 pound penne pasta
- 2 cups cooked chicken, shredded
- 2 cups butternut squash, spiraled
- 1 cup buffalo sauce
- 1 packet ranch seasoning
- 8 ounces cream cheese, softened
- 1 cup Italian blend cheese, shredded
- 2 cups chicken broth
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add the shredded chicken and buffalo sauce, stirring to coat evenly.
- Pour in the chicken broth, cream cheese, ranch seasoning, and spiraled butternut squash. Mix thoroughly until combined.
- Gently press the penne pasta down into the mixture.
- Lock the Instant Pot lid and set it to ‘Manual’ for 8 minutes.
- Once cooking is complete, perform a quick release to let out steam.
- Stir in the Italian blend cheese until melted and creamy.
- Add salt and pepper to taste, adjusting as needed.
- Dish out while hot, garnishing with chopped green onions for a burst of freshness.
Notes
For a vegan option, substitute shredded jackfruit for chicken, use vegan ranch seasoning, and plant-based cream cheese.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 485
- Sugar: 5g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg