Instant Pot Chicken Spaghetti brings together tender chicken, perfectly cooked pasta, and a rich cheddar sauce in just over 30 minutes. I started making this on rushed weeknights when I needed something warm and satisfying without spending an hour in the kitchen. The smell of garlic and mushrooms sautéing in butter always pulls everyone to the table before I've even finished cooking.
It's one of those recipes that feels like Easy Ginger Soy Fish Recipe but comes together as easily as Easy Smothered Pork Chops recipe and it pairs beautifully with a simple side like Easy Spinach Tortellini Soup with Italian Sausage recipe .
Why You'll Love This Instant Pot Chicken Spaghetti
Quick and easy. The whole thing takes about 30 minutes from start to finish, and most of that is hands-off time while the Instant Pot works.
One pot wonder. Everything cooks in the same pot. No separate pans for chicken, no boiling pasta on the stove, no juggling multiple steps.
Creamy and comforting. The heavy cream and sharp cheddar create this rich, velvety sauce that clings to every strand of Instant Pot Chicken Spaghetti .
Family-friendly flavor. It's got just enough seasoning to be interesting without being spicy. Even picky eaters go back for seconds.
Flexible and forgiving. You can swap ingredients, adjust the heat level, or use what you already have in the fridge.
Jump to:
Instant Pot Chicken Spaghetti Ingredients
Here's everything you need to make this pressure cooker pasta meal.
See Recipe Card Below This Post For Ingredients Quantities
Proteins & Dairy
- Chicken breast : Provides the protein base and stays incredibly tender when pressure cooked. Cutting it into smaller pieces helps it cook evenly.
- Butter : Adds richness to the sautéed vegetables and creates a flavorful base for the dish.
- Heavy cream : Makes the sauce creamy and luxurious. It thickens beautifully when you simmer it at the end.
- Medium cheddar cheese : Melts into the sauce and gives it that classic cheesy flavor. Freshly shredded cheese melts smoother than pre-shredded.
Vegetables & Aromatics
- Baby bella mushrooms : Add an earthy, savory depth to the dish. They release moisture as they cook, which flavors the broth.
- Onion : Builds the flavor foundation. Cooking them until soft brings out their natural sweetness.
- Red bell pepper : Adds a pop of color and a subtle sweetness that balances the richness.
- Garlic : Brings that warm, aromatic flavor that makes everything smell amazing.
Pantry & Seasonings
- Seasoned salt : Adds a savory, well-rounded flavor boost.
- Paprika : Gives a gentle warmth and a beautiful color to the sauce.
- Dry basil : Adds a hint of herbal brightness.
- Red pepper flakes : Brings just a touch of heat. You can leave this out if you prefer it mild.
- Chicken broth : The cooking liquid for the pasta and chicken. It infuses everything with savory flavor.
- Thin spaghetti : Cooks directly in the pot and absorbs all the delicious broth. Breaking it in half helps it fit better and cook more evenly.
- Salt and pepper : For seasoning the Instant Instant Pot Chicken Spaghetti and adjusting the final flavor.
how to make Instant Pot Chicken Spaghetti
Sauté aromatics: Select Sauté on your Instant Pot. When the display reads "HOT," add the butter and let it melt until it starts to foam lightly.
Cook vegetables: Toss in the chopped onions, sliced mushrooms, and minced garlic. Stir them around and cook for about 5 minutes, stirring occasionally, until the onions turn soft and translucent and your kitchen smells amazing.
Add spices and peppers: Stir in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes. Let everything cook together for just a minute so the spices bloom. Press Cancel to turn off the Sauté function.
Layer chicken : Lay the Instant Pot Chicken Spaghetti pieces across the bottom of the pot and sprinkle them with a pinch of salt and pepper. Pour the chicken broth over everything. Break the Instant Pot Chicken Spaghetti in half and spread the noodles over the chicken, pressing them down gently so they're mostly submerged in the liquid.
Pressure cook: Place the lid on the Instant Pot and make sure the valve is set to Sealing. Press Pressure Cook (or Manual, depending on your model) and set it to High for 6 minutes. The pot will take about 10 minutes to come to pressure, then it'll start counting down.
Quick release and stir: When the cooking time is up, carefully move the valve to Venting to do a Quick Release. The steam will rush out, so keep your hands and face clear. Once the pin drops, open the lid and give the noodles a good stir to loosen them up.
Add cream and cheese: Pour in the heavy cream and add the shredded cheddar. Stir everything together until the cheese starts to melt into the sauce.
Thicken sauce: Press Sauté again and cook for 3 to 5 minutes, stirring constantly. The sauce will bubble and thicken up beautifully. Once it coats the back of your spoon, you're ready to serve.
Equipment For Instant Pot Chicken Spaghetti
- Instant Pot or electric pressure cooker: The star of the show. A 6-quart model works perfectly.
- Knife and cutting board: For chopping the Instant Pot Chicken Spaghetti and vegetables.
- Measuring cups and spoons: To keep your ingredient amounts accurate.
- Wooden spoon or spatula: For stirring and sautéing without scratching the pot.
Storage Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, so it might look a little thicker when you reheat it.
Reheating: Warm it up on the stove over medium-low heat, adding a splash of Instant Pot Chicken Spaghetti broth or milk to loosen the sauce. You can also microwave individual portions, stirring halfway through.
Freezer: This dish doesn't freeze particularly well because the cream sauce can separate when thawed. If you do freeze it, expect the texture to be slightly different. Reheat gently and stir well.
Expert tips
Don't skip the quick release. A natural release will overcook the pasta and make it mushy. Quick release keeps the noodles perfectly al dente.
Press the noodles down. Before you seal the lid, make sure the Instant Pot Chicken Spaghetti is submerged in the liquid as much as possible. It's okay if a few pieces stick up, but most should be covered.
Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly shredded cheddar melts much smoother.
Stir constantly at the end. When you're thickening the sauce on Sauté, keep stirring so the bottom doesn't scorch. It only takes a few minutes for the sauce to come together.
Adjust the thickness. If your sauce is too thick, add a splash of broth or milk. If it's too thin, let it simmer a little longer on Sauté.
Taste and season. Before serving, taste the sauce and add more salt, pepper, or a squeeze of lemon juice if it needs a little brightness.
FAQ
Do I need to break spaghetti in half for the Instant Pot?
Yes, breaking the spaghetti helps it fit in the pot and cook more evenly. It also makes it easier to stir and serve. If you leave it whole, some pieces might stick out of the liquid and not cook properly.
Can I use milk instead of heavy cream?
You can, but the sauce won't be as thick or rich. If you use milk, try adding a tablespoon of flour or cornstarch mixed with a little water at the end to help thicken it up. Whole milk works better than skim.
Why is my Instant Pot Chicken Spaghetti watery?
This usually happens if there's too much liquid or if you didn't thicken the sauce enough at the end. Make sure you cook it on Sauté for the full 3 to 5 minutes after adding the cream and cheese. Stirring constantly helps the sauce reduce and thicken beautifully.
Can I make this gluten-free?
Absolutely. Just swap the regular spaghetti for a gluten-free version and double-check that your Instant Pot Chicken Spaghetti broth and seasonings are certified gluten-free. The rest of the recipe stays exactly the same.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Instant Pot Chicken Spaghetti
Instant Pot Chicken Spaghetti
Ingredients
Method
- Turn Instant Pot to Sauté mode and melt the butter once it reads "HOT." prep
- Add the chopped onions, sliced mushrooms, and minced garlic, stirring occasionally. Cook until onions are soft, about 5 minutes. prep
- Stir in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes. Cancel the Sauté mode. mix
- Layer the chicken pieces evenly in the pot. Sprinkle with a pinch of salt and pepper. Pour in the chicken broth and arrange the broken spaghetti on top, pressing it down so it is submerged. assemble
- Close the lid and set the valve to Sealing. Select Pressure Cook (High) for 6 minutes. bake
- Perform a quick release by moving the valve to Venting. Open the lid and stir gently to separate the noodles. mix
- Add the heavy cream and shredded cheddar cheese, stirring until fully combined. finish
- Turn back to Sauté mode and cook for 3-5 minutes, stirring frequently to thicken the sauce. finish
Leave a Reply