Instant Pot Chicken Spaghetti is a deliciously cheesy meal that's just perfect for busy weeknights. Bonus - you can have it on the table in just 30 minutes using simple pantry ingredients.
Prefer the slow cooker? Here's the crock pot version!
This Instant Pot chicken spaghetti is one of those dishes that's on rotation in our home, and for good reason. It's so creamy, tasty and flavorful that everyone loves it. Plus, it couldn't be easier to make.
It's just the perfect recipe to try for dinner on a busy weeknight because it's ready in just 30 minutes, and you don't need any fancy ingredients to make it.
Making spaghetti in the pressure cooker is easy because it cooks perfectly without using a separate pot.
When cooked in one pot, the pasta also absorbs the flavors better, and the sauce becomes naturally creamy from the starch.
I like to sauté the chicken, onion, and bell pepper for a couple of minutes for extra flavor, but this also works as a dump-and-start recipe if you want to make it even quicker.
Why you'll love this Instant Pot chicken spaghetti
- Super fast - You'll have a family-friendly dinner on the table in 30 minutes!
- Budget-friendly - All the ingredients used in this Instant Pot cheesy chicken spaghetti recipe are pantry and fridge staples and easy on the wallet.
- One-pot wonder - Fewer dishes to wash? Yes, please! This is a total kitchen lifesaver.
What you'll need
Olive oil - You'll need a splash of olive oil to sauté the chicken and veggies in.
Chicken breast - I opted for chicken breast Lean and cooks quickly. For extra flavor, you could season it with a bit of salt and pepper before cooking. If you prefer more tenderness, chicken thighs are a great alternative.
Onion and red bell pepper - Adding some chopped veggies boosts the nutritional content of the cheesy chicken spaghetti. Use any kind of bell pepper you want for a pop of color.
Garlic granules - A convenient way to add garlicky flavor without the hassle of peeling and mincing. Garlic powder works, too, but the granules are less intense and easier to distribute evenly.
Italian seasoning mix - This blend is a fantastic time-saver and flavor booster.
Paprika - It adds a lovely warmth and color. You can use smoked paprika if you like a smoky twist.
Green pickled jalapeños - They bring a nice tang and a bit of heat. Chop them finely for a more dispersed flavor, or leave them in larger slices for bursts of spice.
You can also omit them if you or your kids are not fans of spiciness.
Spaghetti - Breaking it in half makes it fit better in the pot and easier to eat.
Chicken broth - Use low-sodium chicken broth so you have better control of the saltiness of the dish.
Diced tomatoes - They add moisture and a slight acidity. Fire-roasted tomatoes are another good option if you're looking for extra flavor. Alternatively, use a jar of marinara sauce.
Cream cheese - It gives the dish a creamy, rich texture. Make sure it's softened before adding it to blend smoothly. Heavy cream is another option here.
Sharp cheddar cheese - This adds a bold, cheesy flavor. Feel free to adjust the quantity to your liking or omit it for a lighter dish. Grated Parmesan cheese is a good alternative, too.
How to make chicken spaghetti in instant pot
Set your Instant Pot to the 'Sauté' mode. Once it's hot, add the olive oil and the chicken cubes. Cook the chicken, stirring occasionally, until it's no longer pink.
Add the chopped onion and red bell pepper to the pot. Sauté with the chicken until the vegetables start to soften.
Stir in the garlic granules, Italian seasoning mix, and paprika. Cook for 30 seconds, then stir in the sliced pickled jalapaños.
Break the spaghetti noodles in half and add it to the pot. Pour the chicken broth over it, ensuring the spaghetti is well submerged. Then, add the diced tomatoes on top. Don't stir after adding the tomatoes to prevent triggering the burn warning on the Instant Pot.
Secure the lid of your Instant Pot and set it to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes. When the cooking time is up, perform a quick release.
Open the lid carefully and stir. Mix in the softened cream cheese and shredded cheese. The residual heat will help melt the cream cheese into a smooth sauce.
Adjust the seasoning to taste and serve hot.
Helpful tips
- This recipe was tested in a 6-quart Instant Pot Duo 7-in-1.
- The spaghetti will tend to stick together; give it a gentle stir with a fork to separate them.
- Allow the pasta to sit for a minute before adding the cheese so it absorbs the liquid better.
- To avoid the 'burn' notice, make sure the liquid covers the spaghetti and don't stir after adding the tomatoes.
Substitutions and variations
- Spice it up: For an extra kick, add red pepper flakes or a dash of hot sauce.
- Use a can of RoTel tomatoes: These tomatoes with green chiles give the chicken spaghetti the perfect kick.
- Add more veggies: Feel free to add any other veggies you like. Zucchini, mushrooms and frozen peas are all great ideas.
- Make it with cooked chicken: You can use leftover rotisserie chicken to make this dish. Simply sauté the onion and bell pepper first, then stir in the shredded chicken.
What to serve with chicken spaghetti
- Garlic bread: Perfect for mopping up any leftover sauce.
- Salad: A crisp green salad with a light vinaigrette complements the creaminess of the dish perfectly.
- Steamed vegetables: Serve the chicken spaghetti with some steamed vegetables like broccoli or green beans for a healthy side.
Leftovers and storage
- Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken spaghetti in the microwave or on the stovetop. You may need to add a splash of broth or water to loosen the sauce.
- Freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
If you liked this Instant Pot Chicken Spaghetti recipe, you might also like some of my other easy recipes:
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Instant Pot Chicken Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1 pound skinless chicken breast cut into 1-inch cubes
- 1 medium onion finely chopped
- 1 medium red bell pepper sliced
- ½ teaspoon garlic granules
- 1 teaspoon Italian seasoning mix
- 1 teaspoon paprika
- 2 tablespoons green pickled jalapeños sliced
- 8 ounces spaghetti
- 2 cups chicken broth
- 14 oz canned diced tomatoes
- 4 ounces cream cheese softened
- 1 ½ cup shredded sharp cheddar cheese
- Salt and ground black pepper to taste
Instructions
- Set your Instant Pot to the 'Sauté' mode. Once it's hot, add the olive oil and the chicken cubes. Cook the chicken, stirring occasionally, until it's no longer pink.1 tablespoon olive oil1 pound skinless chicken breast
- Add the chopped onion and red bell pepper to the pot. Sauté with the chicken until the vegetables start to soften.1 medium onion1 medium red bell pepper
- Stir in the garlic granules, Italian seasoning mix, and paprika. Cook for 30 seconds, then stir in the sliced pickled jalapaños.½ teaspoon garlic granules1 teaspoon Italian seasoning mix1 teaspoon paprika2 tablespoons green pickled jalapeños
- Break the spaghetti in half and add it to the pot. Pour the chicken broth over it, ensuring the spaghetti is well submerged. Then, add the diced tomatoes on top. Don't stir after adding the tomatoes to prevent triggering the burn warning on the Instant Pot.8 ounces spaghetti2 cups chicken broth14 oz canned diced tomatoes
- Secure the lid of your Instant Pot and set it to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes. When the cooking time is up, perform a quick release.
- Open the lid carefully and stir. Mix in the softened cream cheese and shredded sharp cheddar cheese. The residual heat will help melt the cream cheese into a smooth sauce.4 ounces cream cheese1 ½ cup shredded sharp cheddar cheese
- Adjust the seasoning to taste and serve hot.
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