Are you a Crack Chicken lover? Did you know that you can make small substitutions to make this dish healthier? This Crack Chicken Pasta Salad is full of whole grains and protein–but it’s our secret!
This easy Instant Pot Pasta Salad can also be made in the Crock Pot or right on the stove! It’s a creamy, cheesy pasta salad with chicken breasts and a homemade ranch dressing.
Ingredients
1 tsp olive oil
1 lb chicken breast boneless, cut into cubes
4 cups whole wheat pasta I used spiral
3/4 cup cottage cheese
3/4 cup Greek yogurt plain, 2%
1 tsp garlic salt
1 tsp onion powder
1/2 tsp pepper
1/2 tsp parsley
1 tsp dill fresh, or 1/2 tsp dried
1/3 cup cheddar cheese
8 turkey bacon cooked and crumbled
1/4 cup green onions chopped, optional
3 cups water or low sodium chicken broth
Instructions
Instant Pot:
Turn the Instant Pot to sauté. Add the olive oil and chicken and sauté for 1-2 minutes. This step is to prevent the chopped chicken from cooking in a clump.
Pour the whole wheat noodles over the chicken and add the water or broth. Close the lid and cook on high pressure for 5 minutes. Let the pressure release naturally.
While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill to make your homemade ranch. Set aside until ready to use.
Transfer the pasta and chicken to a colander to drain any excess water. Let the pasta dry a bit then add it back to the Instant Pot.
Pour your blended sauce, cheddar cheese, bacon, and green onions over the pasta. Mix well. Transfer to a serving dish. Top with more cheese, bacon, and green onions for garnish if desired. Serve warm or cold.
Stove top:
Heat the olive oil in a large skillet on medium high heat. Add the chicken and sauté for a couple minutes. Add the pasta and water to skillet. Cover and reduce heat to medium low. Cook for 10-15 minutes until the pasta is done.
Drain the pasta and let it dry a bit. Place the pasta and chicken back into the skillet.
In a food processor or blender, mix together the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill.
Pour your blended sauce, cheddar cheese, bacon, and green onions over the pasta. Mix well. Transfer to a serving dish. Top with more cheese, bacon, and green onions for garnish if desired. Serve warm or cold.
Slow cooker:
Heat the olive oil in a skillet on the stove. Sauté the chicken for a few minutes so that it doesn’t cook together in a clump in the slow cooker.
Add the sautéed chicken, pasta, and water to the slow cooker. Cover and cook on high heat for 1 1/2 – 2 hours or low heat for 3-4 hours.
Drain any excess water and let the pasta and chicken dry a bit. Add the chicken and pasta back to the slow cooker.
Blend together the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill.
Pour your blended sauce, cheddar cheese, bacon, and green onions over the pasta. Mix well. Transfer to a serving dish. Top with more cheese, bacon, and green onions for garnish if desired. Serve warm or or cold.
Per 1/2 cup serving, this recipe counts as 1 yellow container, 2/3 red container, and negligible amounts of a teaspoon and blue.
2B Mindset: This will count towards your protein and your fiber filled carbs. For lunch you’ll need to bulk up on veggies, and I’d also add some more protein!
Weight Watchers: 3 Blue Plan Points | 4 Green Plan Points | 1 Purple Plan Point when made using fat free Greek yogurt and cottage cheese.
