This site contains affiliate links. Please see Policies for more information.
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.
Where’s the recipe?
I have readers from every cooking level visit the site for delicious Instant Pot recipes, so I’ve rewritten all of the recipes here to have lots of guidance for newer users. If you’d rather skip over the detailed cooking instructions, meal prep information, and special diet information, please scroll down to the bottom of this post for the printable recipe for this Instant Pot Crack Chicken Pasta Salad.
For this tasty recipe you can cook using the stovetop, the slow cooker, or an Instant Pot (or other electric pressure cooker). Basically, you can make this recipe via whatever method is easiest or most appealing to you!
Ingredients:
Please scroll to the recipe below for measurements.
- Olive Oil
- Chicken Breast: Frozen or thawed works fine!
- Whole Wheat Pasta: I used Rotini
- Cottage Cheese
- Green Yogurt: Plain, 2%
- Garlic Salt
- Onion Powder
- Pepper
- Parsley
- Dill
- Cheddar Cheese
- Bacon: Turkey bacon if you’re making this diet friendly!
- Green Onions: Optional
Instant Pot Instructions:
Time needed: 17 minutes
This is the time it takes to cook the pasta salad in the Instant Pot and also accounts for the pressure release time. It does not include the time it takes your Instant Pot to come to pressure, since that time can vary so much between pots and locations.
- Sauté the chicken
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.
Another option is to cook the chicken breast before and shred the chicken, but I prefer dicing the chicken as I’ve explained here. - Add pasta and water
Pour the whole wheat noodles over the chicken and add the water (or chicken broth). Close the lid and cook on high pressure using the Manual or Pressure Cook setting for 5 minutes. Let the pressure release naturally.
- Make the sauce
While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill. Set aside until ready to use.
- Rinse the pasta and chicken
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 or add to a mixing bowl.
- Add the sauce
Pour your blended sauce over the chicken and pasta. Add the 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.
Stovetop Instructions:
- 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 (or chicken broth) to skillet. Cover and reduce heat to medium low. Cook for 10-15 minutes until the pasta is done.
- Drain the pasta let it dry a bit so your recipe isn’t watery. Place the pasta and chicken back into the skillet.
- Using 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.
Crock Pot Instructions:
- Heat the olive oil in a skillet on the stove. Sauté the chicken for a minute or two so that it doesn’t cook together in a clump in the slow cooker.
- Add the sautéed chicken, pasta, and water or chicken broth to the slow cooker. Cover and cook on high heat for 1.5-2 hour or low heat for 3-4 hours.
- Drain any excess water. Add the chicken and pasta back to the slow cooker.
- 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.
Healthy Eating Plans:
Makes 14 servings of about 1/2 cup (this will change if you use different noodles–this chart will help: Click here)
21 Day Fix: For the entire recipe of this 21 Day Fix pasta salad, (I give you these counts so it’s easier to calculate the containers if you change something): 14 yellow containers, 8 red containers, 1 teaspoon, and 1 blue container.
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.
More healthy BBQ Recipes:
You can’t go wrong with these delicious recipes for your next gathering or event. These recipes are made using healthier ingredients than the traditional versions!
Summer BBQ season is a great time to test out some new recipes, these are some of our favorites:
- Vodka Popsicles with Lemonade
- Baked Blooming Onion
- Healthy Egg Salad
- Healthy Baked Beans
- Macaroni Salad with Tuna
- Creamy Cucumber Salad
- Roasted Artichokes with Dipping Sauce
- Healthy Buffalo Chicken Dip
- Spicy Mexican Corn Dip
Instant Pot Crack Chicken Pasta Salad | Serve hot or cold!
Equipment
- Instant Pot 6 qt
- Sealing Rings
- Vitamix Blender
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. 1 tsp olive oil, 1 lb chicken breast
- 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. 3 cups water, 4 cups whole wheat pasta
- 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. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 1 tsp garlic salt, 1 tsp onion powder, 1/2 tsp pepper, 1/2 tsp parsley, 1 tsp dill
- 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.1/3 cup cheddar cheese, 8 turkey bacon , 1/4 cup green onions
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. 1 tsp olive oil, 1 lb chicken breast, 3 cups water, 4 cups whole wheat pasta
- 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. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 1 tsp garlic salt, 1 tsp onion powder, 1/2 tsp pepper, 1/2 tsp parsley, 1 tsp 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. 1/3 cup cheddar cheese, 8 turkey bacon , 1/4 cup green onions
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. 1 tsp olive oil, 1 lb chicken breast
- 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. 4 cups whole wheat pasta, 3 cups water
- 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. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 1 tsp garlic salt, 1 tsp onion powder, 1/2 tsp pepper, 1/2 tsp parsley, 1 tsp 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. 1/3 cup cheddar cheese, 8 turkey bacon , 1/4 cup green onions
Video
Notes
Healthy Eating Plans:
Makes 14 servings of about 1/2 cup (this will change if you use different noodles–this chart will help: Click here) 21 Day Fix: For the entire recipe of this 21 Day Fix pasta salad, (I give you these counts so it’s easier to calculate the containers if you change something): 14 yellow containers, 8 red containers, 1 teaspoon, and 1 blue container. 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.Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
I absolutely love that I can make this in my Instant Pot and man, that cottage cheese/Greek yogurt dressing is so perfect! This is great for all those summer BBQs :)
Yes! It’s a great way to get a creamy texture without a ton of fat and calories!
Oh this is crazy good! I love the addition of cheddar cheese and all the spices. Sounds so flavorful I know my kiddo and the rest of the family will love this. Making this soon for sure.
I hope you love it!
I wanted to love this but it didn’t work out for me.I followed your stove top version and followed the proportions exactly but after I mixed everything together and put it in the fridge, when I opened it the next morning all the”sauce” had soaked into the pasta and it was dry as if nothing had been added. Any suggestions?
Oh no!! That makes sense, I’ve had this happen with regular pasta salad. I think if you’re going to refrigerate it right after cooking, I’d wait for the noodles to cool a little more before mixing it all.
How much is in one serving? 1 cup etc
Hi Shannon, one serving is just over 1/2 cup :)
can i subsitute the cottage cheese and greek yogurt for a dairy free option…if so should i use a plain dairy free yogurt/dairy free cream cheese or other suggestions?
Some people use silken tofu as well! I haven’t tested this recipe with dairy free options, but I’d slowly add the dairy free ingredients until you get to the desired consistency :)
Becca, where do I get the container you have shown with the compartments. Looks like a great way to measure everything out.
Hi Cheryl! You can find it here: https://www.amazon.com/shop/beccaludlum?listId=1QH2XHCQ6AX6Z :)
Hi, just wanted to drop in to say that I think your cottage cheese and Greek yogurt puree as a substitute for a cream base is nothing short of brilliant! I use it in so many different recipes to make a dish creamy. Thank you for sharing your recipes!
Awh, thank you Vicky!! Your comment made my day <3
I was wondering if there was anything that I could substitute for cottage cheese? Thanks!
Hey Mandee! Because the cottage cheese is blended with the Greek yogurt to make the cream base (a substitute for mayo and cream cheese), I definitely recommend keeping it in the recipe. Using more Greek yogurt instead will result in a base that’s a tad too thick and you’ll be able to taste a little of that tang in the yogurt. If you don’t care for cottage cheese, I urge you to try this as the texture is blended out and it’s not chunky anymore :)
Looks good and I’m gonna try it but I have a lot of previously fried chicken; sadly my invalid husband doesn’t eat very much and I sure don’t want to waste that chicken. Will let you know how it turns out. Obviously will skip the instructions for cooking the chicken with the pasta; will just add it later.
I hope you love it!
Looks great! What kind of cottage cheese? % wise?
I like to use lowfat – I think it’s 2% normally :)