Essential Ingredients for Instant Pot Chicken Spaghetti

Crafting this easy Instant Pot chicken spaghetti requires just a handful of straightforward ingredients. You’ll likely find most of these staples already stocked in your refrigerator or pantry, making spontaneous meal prep a breeze. Here’s what you’ll need to create this comforting pasta dish:

• Chicken Breasts: Boneless and skinless, these are the star of the dish. Cut them into roughly 1.5-inch pieces for optimal cooking and even distribution throughout the spaghetti.
• Spaghetti Noodles: Whether you choose thin or regular spaghetti, ensure they are broken in half to fit comfortably within your Instant Pot. Thin spaghetti tends to cook a bit faster and yields a wonderfully tender texture.
• Diced Tomatoes: Canned petite diced tomatoes, undrained, add a light acidity and texture without overwhelming the creamy base.
• Chicken Broth: Low sodium chicken broth is recommended, allowing you to control the overall saltiness of the dish and season it perfectly to your taste.
• Heavy Cream: This is crucial for achieving that signature rich and velvety sauce. For an alternative, especially if you’re out of heavy cream, a combination of one can of condensed cream of chicken soup and 1/2 cup of sour cream works beautifully to create a thick, creamy base.
• Cheddar Cheese: Freshly grated cheddar cheese or a pre-shredded cheddar blend or Colby Jack cheese will provide the ultimate gooey, cheesy goodness. Freshly grated cheese often melts more smoothly.
• Olive Oil: Use olive oil, vegetable oil, or even butter for sautéing the chicken. It helps brown the chicken and build a flavorful foundation.
• Seasonings: A harmonious blend of sea salt, freshly ground black pepper, smoked paprika, dried minced onions, garlic powder, and Italian seasoning elevates the chicken and sauce with robust, aromatic flavors.

How to Make Creamy Chicken Spaghetti in the Instant Pot: A Step-by-Step Guide

Creating this family-favorite Instant Pot Chicken Spaghetti is simpler than you might imagine. Follow these detailed steps for a perfect, creamy result every time.

Step 1: Sauté the Chicken to Perfection
Begin by preparing your chicken. Cut your boneless, skinless chicken breasts into uniform pieces, approximately 1.5 inches in size. This ensures they cook evenly and integrate well into the pasta. Add a tablespoon of olive oil (or your preferred cooking oil) to the bottom of your Instant Pot. Select the “Sauté” mode. Once the pot indicates “Hot,” add the chicken pieces. Season the chicken generously with the dried minced onions, sea salt, garlic powder, Italian seasoning, smoked paprika, and black pepper. Sauté the chicken for just a couple of minutes, stirring frequently, until it is no longer pink on the outside. The goal here is to lightly brown the chicken, building flavor, not to cook it through completely, as it will finish cooking under pressure.

Step 2: Deglaze and Layer the Spaghetti Noodles
After sautéing the chicken, press “Cancel” on your Instant Pot to turn off the Sauté function. It’s crucial at this point to ensure that no small bits of meat are stuck to the bottom of the pot, as these can cause a “Burn” notice during pressure cooking. If you notice any stuck-on pieces, pour a small amount of chicken broth (a quarter cup should suffice) into the pot and use a wooden spoon or spatula to gently scrape the bottom clean. This process, known as deglazing, adds flavor and prevents scorching.

Next, take your spaghetti noodles and break them in half. Arrange them over the chicken in a criss-cross pattern. This technique helps prevent the noodles from clumping together and ensures they cook evenly. While thin spaghetti is often recommended for its faster cooking time and tender texture, regular spaghetti works perfectly well; just note the slight adjustment in cooking time. This layer forms the foundation for your cheesy pasta masterpiece.

Step 3: Add Liquids and Tomatoes – The Crucial “No Stir” Rule
Now, carefully pour the chicken broth all over the layered spaghetti noodles. Use a spatula or the back of a spoon to gently press the noodles down, ensuring they are as submerged in the broth as possible. This is vital for proper cooking under pressure. Following this, pour the canned diced tomatoes (undrained) over the noodles, spreading them out to cover the surface. Here’s a golden rule for Instant Pot pasta dishes: do NOT stir the ingredients after adding the broth and tomatoes! Stirring can cause denser ingredients (like tomatoes or cream) to sink to the bottom, potentially leading to a “Burn” warning. If you are opting for the cream of chicken soup variation, spoon the soup directly over the tomatoes at this stage, again, without stirring.

Once all the layers are in place and the “no stir” rule has been observed, everything is ready for pressure cooking. This layering technique is key to achieving a perfectly cooked and saucy dish without any hassle. You’ll see the distinct layers: chicken at the bottom, criss-crossed spaghetti, then broth and tomatoes (and optional cream of chicken soup) on top.

Optimal Instant Pot Cooking Time for Perfect Spaghetti

Once your ingredients are prepped and layered in the Instant Pot, it’s time to seal in the flavor and let the pressure cooker work its magic. Place the lid on your electric pressure cooker, making sure it’s securely locked. Double-check that the venting knob is set to the “Sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” on High Pressure for exactly 4 minutes. Your Instant Pot will take a few minutes to build pressure before the actual cooking countdown begins; this is completely normal and part of the total preparation time.

It’s important to remember that total cook time can sometimes vary slightly with individual pressure cooker models and their capacity. Once the 4-minute pressure cooking cycle is complete and your Instant Pot beeps, perform a quick release. This means carefully turning the venting knob to the “Venting” position to rapidly release the steam. In an 8-quart Instant Pot, like the one used for this recipe, you typically won’t experience liquids spraying out during a quick release. However, if you’re using a smaller 6-quart pot or if liquid does start to spray, you can perform a gradual quick release by turning the knob slightly to control the steam flow, preventing any mess in your kitchen. A crucial tip: never do a natural pressure release with pasta, as it will continue to cook in the residual heat and often result in mushy, overcooked spaghetti.

Step 4: The Final Stir and Cheese Infusion
Once the float valve drops after the quick release, carefully open the lid. The spaghetti might look a bit messy or clumpy at first, but don’t worry! Give the spaghetti a good, vigorous stir. Continue stirring until any clumps of noodles that may have stuck together are separated and the chicken, tomatoes, and pasta are well combined. Thin spaghetti, in particular, breaks up very easily with a good stir.

Now, it’s time to add the magic! Pour in the heavy cream and then gradually add the grated cheese, about 1 cup at a time. Keep stirring continuously until all the cheese is beautifully melted and fully blended into the sauce, creating a smooth, creamy, and undeniably cheesy consistency. At this point, the dish might appear slightly soupy, but rest assured, the liquid will be absorbed by the pasta and the sauce will thicken significantly as it sits and cools. If you opted to use sour cream instead of heavy cream, add it here along with the cheese. This will result in an even thicker, richer, and slightly tangy cheesy sauce.

This cheesy chicken pasta is an absolute delight – creamy, incredibly flavorful, and the epitome of comfort food. To complete your meal, consider what to serve with chicken spaghetti. A simple side salad, some warm dinner rolls, or even a quick side of steamed broccoli would complement it perfectly. For noodle lovers, this dish is a dream come true! It’s already a firm family favorite and consistently ranks as one of our most beloved Instant Pot pasta recipes. We are confident you’ll adore this chicken dinner as much as we do!

Expert Tips for Instant Pot Chicken Spaghetti Success

To ensure your Instant Pot Chicken Spaghetti turns out perfectly every time, keep these expert tips in mind:

• Breaking Spaghetti: Always break your spaghetti noodles in half. This is not just for fitting them into the pot, but it also helps prevent them from clumping together and ensures more even cooking.
• Deglazing is Key: After sautéing the chicken, always deglaze the pot by scraping up any browned bits with a small amount of broth. This prevents the dreaded “Burn” notice and adds an extra layer of flavor to your dish.
• The “No Stir” Rule: When adding the broth, noodles, and tomatoes (and cream of chicken soup if using), resist the urge to stir. Layering prevents thicker ingredients from sinking and potentially scorching at the bottom of the pot during pressure cooking.
• Quick Release Only: For pasta dishes, always perform a quick pressure release. A natural release will result in overcooked, mushy noodles due to the residual heat in the pot. If you experience spraying, do a controlled, gradual quick release.
• Freshly Grated Cheese: While pre-shredded cheese works, freshly grated cheddar or Colby Jack melts more smoothly and incorporates into the sauce with a better texture, avoiding a grainy consistency often found with anti-caking agents in pre-shredded varieties.
• Adjusting Seasoning: Taste your chicken and sauce before and after cooking. Add more salt, pepper, or other seasonings as needed to suit your preference. Remember, low-sodium broth allows you full control.
• Allow to Rest: After stirring in the cream and cheese, let the spaghetti sit for 5-10 minutes before serving. This allows the sauce to fully absorb and thicken, resulting in a perfectly creamy consistency.

Delicious Variations to Elevate Your Chicken Spaghetti

This easy Instant Pot chicken spaghetti recipe is wonderfully versatile, offering numerous opportunities for flavorful substitutions and additions. Don’t hesitate to get creative and tailor it to your family’s preferences!

• Chicken Alternatives: To save precious time, consider using pre-cooked shredded chicken, such as leftover rotisserie chicken. Simply skip the sautéing step and add the cooked chicken along with the broth. You can also use chicken tenders or even ground chicken or turkey for a different texture.
• Add More Vegetables: For a more complete one-pot meal, incorporate some vegetables. Frozen peas or chopped broccoli florets can be stirred in after the pressure cooking cycle is complete and allowed to warm through. Fresh spinach or bell peppers can be sautéed with the chicken or added after cooking.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes during the sautéing stage or stir in a dash of hot sauce with the cream.
• Make it Mexican Inspired: Transform this dish by swapping the diced tomatoes for a can of Rotel (diced tomatoes with green chilies). Substitute cheddar cheese with a Mexican blend cheese or pepper jack for a spicy kick and a unique flavor profile.
• Extra Cheesy Indulgence: If you’re a true cheese lover, feel free to add an extra cup (or even more!) of grated cheese. Incorporate it gradually, stirring until fully melted, to achieve maximum cheesiness. If you own an Instant Pot Duo Crisp, a Ninja Foodi, or any pressure cooker with an air fryer lid, you can even sprinkle extra cheese on top after cooking and broil it for a golden, bubbly cheese crust – pure indulgence!
• Bacon Bliss: For an irresistible smoky flavor, stir in some crispy, cooked chopped bacon along with the cheese. You can also use it as a garnish.
• Different Pasta Shapes: While spaghetti is traditional, you can experiment with other long, thin pastas like fettuccine or linguine, or even shorter pastas like penne or rotini. Just be sure to adjust the cooking time based on the pasta’s thickness (usually half of the package’s recommended stovetop cooking time).

Storing and Reheating Your Cheesy Chicken Spaghetti

This chicken pasta recipe yields a generous amount, which is fantastic news if you appreciate having delicious leftovers ready for future meals. Proper storage ensures your creamy chicken spaghetti remains fresh and flavorful.

• Refrigeration: Store any leftover Instant Pot chicken spaghetti in an airtight container in the refrigerator. It will maintain its quality and flavor for approximately 3 to 4 days.
• Reheating: For best results when reheating, especially if you want to avoid a dry texture, you have a few options:
  • Stovetop: Place leftovers in a saucepan over medium-low heat, adding a splash of chicken broth or milk to rehydrate the sauce. Stir occasionally until heated through.
  • Microwave: For a quick reheat, portion the spaghetti into microwave-safe bowls, add a tablespoon or two of milk or broth, cover loosely, and microwave in 1-minute intervals, stirring in between, until hot.
  • Baked: For a “whole new dinner” experience, transfer cooled leftover spaghetti to a casserole dish. Top it with an extra layer of cheese and bake at 350°F (175°C) for 20-30 minutes, or until bubbly and heated through. This method creates a delicious baked cheesy crust that even picky eaters will adore!
• Freezing: This cheesy chicken spaghetti also makes an excellent freezer meal.
  • Preparation: Allow the cooked spaghetti to cool completely before portioning.
  • Storage: Transfer the cooled spaghetti into freezer-safe containers or individual gallon freezer bags. Remove as much air as possible to prevent freezer burn.
  • Duration: It can be stored in the freezer for up to 3 months.
  • Thawing and Reheating: Thaw frozen chicken spaghetti in the refrigerator overnight. Reheat using one of the methods described above (stovetop, microwave, or baked), adding extra liquid as needed to restore creaminess.

Having portions of this comforting dish ready in the freezer is perfect for quick meal prep, unexpected guests, or sharing with friends and family!

Frequently Asked Questions (FAQs)

Here are some common questions about making Instant Pot Chicken Spaghetti, along with helpful answers:

Q: Can I use different types of pasta?

A: Absolutely! While spaghetti is traditional, you can use other long, thin pastas like fettuccine or linguine, or even shorter pastas like penne, rotini, or elbow macaroni. Adjust the cooking time based on the pasta’s recommended stovetop cooking time – generally, you’ll use half of that time for pressure cooking on high pressure. For example, if a box recommends 10 minutes, pressure cook for 5 minutes.

Q: What if I don’t have heavy cream?

A: No problem! You can easily substitute 1 can of condensed cream of chicken soup and 1/2 cup of sour cream for the heavy cream. Add the cream of chicken soup over the tomatoes before pressure cooking (without stirring!), and stir in the sour cream after the pressure cooking cycle is complete, along with the cheese.

Q: Why shouldn’t I stir the ingredients before pressure cooking?

A: This is a crucial Instant Pot tip! Ingredients like tomatoes, cream soup, or thick sauces can settle at the bottom of the pot and prevent the pressure from building properly, leading to a “Burn” notice. Layering the ingredients and adding liquids first helps avoid this issue, ensuring successful pressure cooking.

Q: How can I prevent the “Burn” notice on my Instant Pot?

A: The “Burn” notice usually appears when food is sticking to the bottom of the pot. To prevent this: 1) Always deglaze the pot after sautéing chicken or other ingredients by adding a splash of broth and scraping up any browned bits. 2) Follow the “no stir” rule when layering liquids and thicker ingredients. 3) Ensure you have enough liquid in the pot for proper pressure buildup.

Q: Can I make this with frozen chicken?

A: For best results, it’s recommended to use thawed chicken breasts, as sautéing them builds a great flavor base. If you must use frozen chicken, it’s best to cut it into smaller pieces. You can still lightly sauté it if not completely frozen, then proceed with the recipe, potentially adding 1-2 minutes to the pressure cooking time to ensure it’s cooked through. However, using pre-cooked, shredded frozen chicken (thawed or partially thawed) is a simpler approach if starting from frozen.

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Rated 5 out of 5 stars from 8 votes

Instant Pot Chicken Spaghetti

By: Dee

This Instant Pot Chicken Spaghetti recipe made with tender chicken breasts, spaghetti noodles, and creamy cheddar cheese is an absolute delight. It’s a rich, flavorful, and incredibly easy one-pot meal that your whole family will adore for a quick weeknight dinner!

Prep Time: 15 minutes

Cook Time: 4 minutes

Pressure Release Time: 10 minutes

Total Time: 29 minutes

Servings: 10

Equipment

• Instant Pot Pressure Cooker (6 or 8 Quart)

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1.5 pounds boneless, skinless chicken breast cut into 1.5-inch pieces
• 1 tablespoon dried minced onions
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon ground black pepper
• ½ teaspoon smoked paprika
• 16 ounces thin spaghetti noodles broken in half (1 regular box)
• 32 ounces low sodium chicken broth (4 cups)
• 15 ounces petite diced tomatoes (1 can, undrained)
• 1 cup heavy cream (or 1 can cream of chicken soup + ½ cup sour cream)
• 3 cups grated Colby Jack Cheese or cheddar (use more for extra cheesiness)
• cooked chopped bacon (optional, for garnish or extra flavor)

Instructions

1. Activate the Sauté function on your Instant Pot, and when it reads “Hot,” add the oil. Then, add the chicken pieces and season them with dried onions, sea salt, garlic powder, Italian seasoning, paprika, and pepper. Cook, stirring frequently, until the chicken is no longer pink on the outside.
2. Press “Cancel” to turn off the Sauté function. Ensure no meat is stuck to the bottom of the pot; if necessary, use a small amount of chicken broth to deglaze. Break the spaghetti noodles in half and layer them in a criss-cross pattern over the chicken.
3. Pour chicken broth over the noodles, then gently press down with a spatula to submerge them in the liquid. Add the undrained diced tomatoes over the pasta. Do not stir! If using cream of chicken soup, spoon it over the tomatoes now (without stirring) to help prevent a “Burn” notice. Secure the lid, ensure the valve is set to “Sealing,” and pressure cook for 4 minutes on High. The pot will take some time to reach pressure.
4. Once pressure cooking is complete and the Instant Pot beeps, perform a quick release of pressure. After the float valve drops, carefully open the lid. Stir the spaghetti very well to break up any clumps. Pour in the heavy cream (or sour cream if using), and gradually add the grated cheese (1 cup at a time), stirring continuously until fully blended and melted. Add cooked chopped bacon pieces if desired. Allow the dish to sit for a few minutes before serving to thicken as it absorbs the liquid.

Notes

This recipe was developed and tested in an 8-quart Instant Pot pressure cooker, but it can be successfully made in a 6-quart model without needing to adjust the ingredient amounts.

Thin spaghetti (such as Barilla brand) tends to work best for this recipe, yielding perfectly cooked noodles. If you choose to use regular spaghetti, increase the pressure cooking time to 5 minutes, or use half the time recommended on the pasta box for stovetop cooking.

Don’t be concerned if the spaghetti noodles appear to be sticking together immediately after opening the lid. Continue stirring gently but thoroughly; they will loosen and separate as they absorb the remaining liquid and the cheese melts into the sauce. The dish might look a bit soupy right after adding the cream and cheese, but rest assured, the sauce will thicken considerably as it cools.

For a delicious alternative to heavy cream, substitute 1 can of condensed cream of chicken soup and 1/2 cup of sour cream. When using this option, spoon the cream of chicken soup directly over the diced tomatoes before pressure cooking (remember, do not stir!). Stir in the sour cream only after the pressure cooking cycle is complete and the pressure has been released, incorporating it along with the cheese. This will create a rich, slightly thicker, and equally comforting sauce.

Nutrition Facts (Per Serving)

Calories: 528kcal,
Carbohydrates: 41g,
Protein: 33g,
Fat: 26g,
Saturated Fat: 14g,
Cholesterol: 114mg,
Sodium: 646mg,
Potassium: 635mg,
Fiber: 2g,
Sugar: 4g,
Vitamin A: 905IU,
Vitamin C: 5mg,
Calcium: 322mg,
Iron: 2mg

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on ingredients and preparation methods.

Additional Information

Course: Main Dish

Cuisine: American Comfort Food

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This recipe was originally published in 2020 and updated with fresh tips and details in 2021.