Anthony's Chicken - 365 Days of Slow Cooking and Pressure Cooking (2024)

Anthony’s Chicken–Instant Pot chicken and pasta with a sweet and savory barbecue-mustard sauce, monterey jack cheese and bacon crumbles.

Pin this recipe for later!

Anthony’s Chicken

This easy dump and go chicken and pasta has tons of flavor! The dish has a nice balance of flavors between the bacon, barbecue sauce and mustard, and isn’t too sweet or too spicy. It only took me about 10-15 minutes to put everything into the pot (no saute steps!) and then the Instant Pot did its thing while I picked up my son. I love coming home after running errands to a cooked dinner! Try this unique and interesting pasta chicken.

Recipe adapted from All Recipes.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Bowtie pasta–or penne pasta
• Dry minced onion–or 1 tsp onion powder
• Chicken tenderloins–fresh or frozen
• Kosher salt
• Black pepper
• Garlic powder
• Butter
• BBQ sauce–I used Sweet Baby Rays
• Spicy brown mustard
• Crushed tomatoes
• Bacon crumbles
• Monterey jack cheese–or pepper jack cheese

Steps

Pour broth into Instant Pot. Sprinkle in the pasta and onion. Place chicken on top of pasta. Sprinkle the chicken with salt, pepper and garlic powder. Cut the butter into small pieces and place 1 piece of butter on each of the chicken tenderloins.

Spoon the BBQ sauce and mustard on top of the chicken.

Dump the tomatoes over the top of everything.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot release naturally for 10 minutes and then move valve to venting. Remove the lid.

Stir in the bacon and cheese.

Serve and enjoy!

Notes/Tips

• Serve with green salad, roasted asparagus or peas.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with chicken tenderloins are no peek casserole and easy club chicken.
• Instead of chicken tenderloins you can also use chicken thighs/breasts. Cut the boneless thighs into bite size pieces. Add in about 1 ½ pounds of raw cubed chicken.
• If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta.

Pin this recipe for later!

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.?Use the filterto find exactly what you are looking for. 

Pin this recipe for later!

Print

Anthony’s Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: 365 Days of Slow and Pressure Cooking
• Prep Time: 20 minutes
• Cook Time: 4 minutes (plus 10 minute NPR)
• Total Time: 24 minutes
• Yield: 4–6 servings 1x

Print Recipe

Description

Instant Pot chicken and pasta with a sweet and savory barbecue-mustard sauce, monterey jack cheese and bacon crumbles.

Ingredients

Scale

See Also

Crockpot Butter Chicken Recipe

• 2 cups chicken broth
• 8 ounces bowtie pasta
• 2 Tbsp dry onion
• 6–8 chicken tenderloins (fresh or frozen)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 Tbsp butter
• 1/2 cup BBQ sauce
• 3 Tbsp spicy brown mustard
• 1 (15 oz) can crushed tomatoes
• 1/2 cup bacon crumbles
• 1 cup shredded monterey jack cheese

Cook ModePrevent your screen from going dark

Instructions

1. Pour broth into Instant Pot. Sprinkle in the pasta and onion. Place chicken on top of pasta. Sprinkle the chicken with salt, pepper and garlic powder. Cut the butter into small pieces and place 1 piece of butter on each of the chicken tenderloins. Spoon the BBQ sauce and mustard on top of the chicken. Dump the tomatoes over the top of everything.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot release naturally for 10 minutes and then move valve to venting. Remove the lid.
3. Stir in the bacon and cheese.
4. Serve and enjoy!

• Category: Chicken
• Method: Instant Pot

More Instant Pot Chicken Pasta Dishes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.