Penne pasta with chicken in ranch sauce in a slow cooker

Ingredients:

• 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.

Preparation:

1. Pat chicken thighs dry with paper towels and sprinkle with 1 tablespoon seasoning.
2. 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.
3. Meanwhile, in a large bowl, combine the cream cheese, sour cream, cheddar, and remaining seasoning (about 2 tablespoons). Set aside.
4. 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.