Servings: 6

2 tablespoons olive oil 2 tablespoons olive oil
1 lb. boneless skinless chicken breast, diced 1 lb. boneless skinless chicken breast, diced
garlic salt, pepper and onion powder (to taste) garlic salt, pepper and onion powder (to taste)
1 lb. pasta of your choice (I used rotini) 1 lb. pasta of your choice (I used rotini)
1 packet of ranch dressing mix 1 packet of ranch dressing mix
1 tsp parsley flakes 1 tsp parsley flakes
1-2 tablespoons hot sauce or Buffalo wing sauce (to taste) 1 to 2 tablespoons hot sauce or Buffalo wing sauce (to taste)
4 cups chicken broth or water 4 cups chicken broth or water
Milk Milk
Grated cheese (I used sharp cheddar) Grated cheese (I used sharp cheddar)

Heat oil and then saute chicken until it's mostly browned, seasoning it with the garlic salt, pepper and onion powder.
Add pasta, ranch dressing mix, parsley flakes, hot sauce and broth, cancel and set pot to manual, 5 minutes.
Do a quick release when done, add milk and cheese to your desired consistency.  Saute if needed until it thickens (stirring constantly), then remove from heat.

To make this a true "dump and push start" dish, you can skip the sauteing (and omit the olive oil).  Just add the raw diced chicken to the bottom of the pot, it will cook in 5 minutes.  To make this a true "dump and push start" dish, you can skip the sauteing (and omit the olive oil).  Just add the raw diced chicken to the bottom of the pot, it will cook in 5 minutes.