Buffalo Chicken Pasta in the Instant Pot

Ingredients

• ½ tsp cayenne
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 1 ½ lbs boneless skinless chicken breast (about 3 large breasts)
• 1 Tbsp olive oil
• 1 cup diced onion
• 3 garlic cloves, minced
• 1 ½ cups half and half
• 2 cups unsalted chicken broth, divided
• 1 lb spaghetti
• ¾ cup buffalo sauce (I use Frank’s Red Hot)
• ¼ cup crumbled blue cheese
• 2 Tbsp chopped parsley

Instructions

• In a small bowl, mix together cayenne, salt, black pepper, and garlic powder together.
• Season chicken breasts on both sides spice mixture.
• Press the sauté button on the Instant Pot and wait for it to say “hot.” Add olive oil and place chicken breasts in Instant Pot. Cook for about 2 minutes before flipping and cooking an additional 2 minutes on the other side. Remove from pot to separate plate.
• Add onion and garlic to Instant Pot and let cook for one minute.
• Pour half and half and ½ cup chicken broth into pot and bring to a boil. Deglaze by scraping the brown bits off the bottom of the pot. 
• Break spaghetti in half and place in Instant Pot. Try to scatter the spaghetti in different directions so it won’t clump up when cooking. Top pasta with chicken breasts.
• Pour in remaining 1 ½ cups chicken broth and buffalo sauce.
• Press “Manual” on Instant Pot and set for 7 minutes. When time is reached, let Instant Pot naturally release pressure for 8 minutes, before manually releasing it the rest of the way. Open pot. 
• Remove chicken breasts to cutting board; slice. The pasta may look very liquid-y, but if you give it a couple stirs, the sauce will completely coat spaghetti.
• Serve pasta on individual plates or bowls and top with sliced chicken. Sprinkle crumbled blue cheese and chopped parsley over the top.