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  • 1 Tbs. olive oil
  • 2 boneless skinless chicken breasts, cut up
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. dried minced onions
  • 16 oz. box medium pasta shells, uncooked
  • 4 cups water
  • 1 cup ranch dressing
  • 5 slices cooked crispy bacon, crumbled
  • 3 cups shredded monterey jack cheese


Servings 10
Preparation time 5mins
Cooking time 25mins


Step 1

Hit saute on the pressure cooker, heat it up and add oil.

Heat oil until hot and add chicken, and cook until no longer pink, stirring frequently. Add garlic powder, salt, pepper and minced onion and stir until coated.

Hit cancel and make sure no chicken is sticking to bottom of pot. Add a little bit of water to deglaze pot if necessary.

Pour pasta shells over chicken and pour water over shells. Press shells down lightly and make sure pasta is covered with water.

Turn valve to sealing position and hit pressure cook for 4 minutes.

When pot beeps do a gradual quick release and remove lid when pin drops.

Stir in ranch dressing and chopped bacon pieces, then stir in cheese until melted and well combined.

NOTES: If using a thick dressing you may need to add a little milk if the sauce is too thick


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