Surprisingly Easy Nashville Chicken Pasta That You’ll Love

Nashville Chicken Pasta in the Instant Pot | Spicy, Creamy, and Easy One-Pot Dinner

Looking for a bold, flavorful, and easy dinner idea? This Nashville Hot Chicken Pasta made in the Instant Pot brings together the best of spicy Southern heat and creamy pasta comfort — all in one pot. Packed with tender chicken, zesty ranch seasoning, hot sauce, and melty cheddar jack cheese, this recipe is perfect for anyone craving a quick but satisfying meal. Whether you’re new to Instant Pot cooking or a seasoned pro, this simple yet crowd-pleasing recipe is a must-try. It’s great for busy weeknights, meal prepping, or when you want something a little different than your typical pasta dish. Plus, with just a few steps and minimal cleanup, it’s an Instant Pot recipe you’ll keep coming back to.

Chapters:
00:00 Introduction
01:08 Recipe
07:28 Taste Test

Full Recipe and Instructions Below

Ingredients:

• 2 cups chicken broth

• 2 tablespoons dry ranch dressing mix

• 1/4 cup hot sauce (I used Frank’s Red Hot)

• 8 ounces pasta (Penne recommended)

• 1.5 pounds chicken tenderloins (or thinly sliced chicken breast)

• 4 tablespoons butter (divided)

• 1 cup shredded cheddar jack cheese

• 1/2 cup bread crumbs

• 1 teaspoon paprika

Step-by-Step Instructions:

1. Add 2 cups chicken broth to your Instant Pot.

2. Stir in 2 tablespoons ranch seasoning mix, 1 teaspoon paprika, and 1/4 cup hot sauce. Mix thoroughly.

3. Add 8 ounces of pasta, ensuring all noodles are submerged in the liquid.

4. Place 1.5 pounds of chicken on top of the pasta. Do not stir.

5. Close the lid and pressure cook on high for 4 minutes.

While it cooks:

6. Heat a skillet over medium heat and melt 2 tablespoons butter.

7. Add 1/2 cup bread crumbs and toast until golden brown, about 5 minutes. Set aside.

Once cooking is complete:

8. Allow for a natural pressure release for 5–8 minutes, then quick release the remaining pressure.

9. Use forks to shred the chicken directly in the pot.

10. Stir in the remaining 2 tablespoons butter and 1 cup shredded cheddar jack cheese.

11. Activate sauté mode to melt the cheese and thicken the sauce to your liking.

12. Finally, fold in the toasted bread crumbs for added flavor and crunch.

Serve hot and enjoy your rich, spicy, and creamy Nashville Hot Chicken Pasta — an Instant Pot recipe the whole family will love!

If you found this recipe helpful, be sure to like the video, leave a comment, and subscribe for more easy Instant Pot meals, spicy comfort food, and creative pasta dishes.

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This is the one. I recommend trying it. There’s only nine total ingredients in here, which is phenomenal. It makes it super easy. Hello everyone. Welcome back to Nom on a Budget. Today’s episode is a little special because it was inspired by my recent trip to Nashville, Tennessee. I’m trying something I’ve never made before. Nashville chicken pasta. Now, before you panic, the recipe does not look that spicy. I’m thinking it’s going to be flavorful with just like a tiny hint of spice, but it is super creamy, that’s for sure. I was craving a little bit of something that reminded me of this trip, but I didn’t want to spend hours in the kitchen or blow up my grocery bill. So, this dish, it felt like the perfect middle ground. A little comfort food with a southern twist. And full disclosure, I’ve never made this recipe before. So, if I totally mess it up, you’re here for the ride either way. We’re keeping it easy, keeping it affordable, and hopefully, fingers crossed, really tasty. Let’s see how this Nashville inspired pasta dish turns out. And be sure to stick around till the end because I’m going to try it and I’ll let you know how it tastes. All right, let’s get this flavor party started. I’m pouring two cups of chicken broth, aka MVP of lazy but tasty cooking. And yes, it’s the store brand because we’re not here to impress the label snobs. We’re here to eat well without crying at checkout. This broth is the foundation of the dish. It’s like setting the mood for a romcom. Cozy, dependable, and definitely leading to something creamy. Next up, two tablespoons of ranch seasoning because nothing says flavor bomb like powdered magic straight from the packet. [Music] It’s zesty. It’s herby. It’s basically what dreams are made of if you were raised on pizza rolls and good decisions. Now, I’m adding one teaspoon of paprika because we need a little color, a little smoky mystery, and honestly, it makes me feel like I know what I’m doing. Time to bring in a little attitude. I’m adding 1/4 cup of hot sauce. I’m using Frank’s Red Hot because it’s a classic and it doesn’t try too hard, but honestly, use whatever is living rentree in your fridge right now. This dish isn’t about rules. It’s about flavor with those tiny kicks of chaos. All right, now give everything a good mix. You want that broth, ranch, paprika, and hot sauce to really become best friends in here. And if you’re cooking along, the full ingredients list and step-by-step instructions are down in the description. So, no stress if you miss anything. Nothing fancy, just make sure it’s all combined and starting to look like something beautiful. Next up, 8 oz of pan pasta. Just toss it right in straight from the box. Don’t stir too much. Just make sure it’s mostly under the broth so it cooks nice and even. Paneet is about to soak up all that flavor. Now I’m adding about a pound and a half of chicken tenderloins right on top of the pasta. Super easy. No chopping needed. Just toss them in. If you’ve only got chicken breast, no problem. Just slice them up a bit thinner so they cook evenly. We’re not here for raw surprises later. It’s all going in together. The pasta, the chicken, the flavor. A beautiful little Instant Pot harmony. [Music] Now put the lid on and seal it up. Now we’re pressure cooking for 4 minutes. It may take a little while for it to start. Just for reference, once the cook time is up, we’re going to allow it to naturally release for 5 to 8 minutes. While the Instant Pot is doing its thing, let’s make those crispy breadrumbs. First step, heat up your skillet and add two tablespoons of butter. Give it a minute to melt down. This is where the magic starts because butter makes everything better. Seriously, don’t skip this step. All right, time to add half a cup of breadrumbs straight into that melted butter. These little guys are about to take our dish up a notch. Add some crunch and a little bit of buttery flavor we all love. Simple, easy, and totally worth it. Now, we’re going to toast these breadrumbs. Just keep them moving in the pan over medium heat. It takes about five minutes to get them nice and golden, but with a little movie magic, boom, perfectly toasted. Look at that glow up. Crispy, buttery, and ready to level up our pasta. All right, it’s been about 5 minutes of natural release, which basically means we just let the pot chill out for a little bit. Now, I’m hitting the cancel button and releasing the pressure safely, of course. Steam facial, anyone? [Music] All right, lid’s coming off. And look at that. The pasta’s cooked and the chicken is tender. We’re so close. It’s not done yet, though. Now you have to take two forks and gently shred the chicken right on top. It should pull apart super easy. If not, your Instant Pot is judging you. Get it nice and chunky. Nothing fancy. Just break it up so every bite has a little love. Next, we’re adding two tablespoons of butter. [Music] Next up, I’m adding a bag of shredded cheese. I’m using KBY Jack because it melts beautifully and tastes like comfort in a bag. [Music] Just toss it right on top. This is where things start getting gooey and really good. All right, now it’s time to give that cheese a good mix. Just stir it in until everything’s melted and creamy. No clumps, just cheesy perfection wrapped up in every bite. Also, if there seems to be too much liquid, you can turn on the sauté function here to help melt some of that cheese and dissipate some of the liquid. And now the grand finale. Toss in those buttery toasted breadcrumbs we made earlier. All of them. Look at that. It’s already looking dangerous. Give it one final mix. And now you’ve got creamy, crispy, cheesy, chickeny pasta greatness in one pot. All right, it’s going in the bowl. Creamy, cheesy, golden on top. It smells insane, by the way. Let’s not waste any time. I’m about to try this for the very first time. Okay, we just finished it up. Let’s give it a first test here. Like I said, I have never had this before, so I don’t know how it’s going to taste. So, the noodles are really good. The chicken, it could use some work. I think it would have tasted better if I cooked on the breadcrumbs instead of just putting them on last. I will admit it’s not the most healthy as you saw with the ingredients. But if you want a flavorful meal that is quick, easy, and budget friendly, this is the one. I recommend trying it. If you think you’re going to give this recipe a try, drop a like down below. And if you want to see more quick recipes that are budget friendly, don’t forget to subscribe. I also will be adding this one to my Instapot pasta dishes playlist. If you want to see more, definitely go check that one out.