Easy Instant Pot Chicken Spaghetti: Quick and Creamy!

This deliciously easy Instant Pot Chicken Spaghetti recipe is perfect for a quick weeknight meal! Featuring tender chicken, flavorful sauce, and cooked spaghetti, it’s sure to be a hit with your family!

Photo byThe Cookin' Chicks

Have you tried Chicken Spaghetti? It’s is definitely a favorite in my house! From the classic version to the Mexican variation, both are requested often! Now that I have made this pressure cooker version, it too is heavily in rotation during busy weeknights when we are booked with sports, homework, meetings, and more! With minimal prep time and cook time, you can have this creamy chicken spaghetti on the table in under 30 minutes.

Photo byThe Cookin' Chicks

Why You’ll Love this Cheesy Chicken Spaghetti

• Reheats perfectly– if you’re lucky enough to have leftover chicken spaghetti, it reheats perfectly and make perfect lunches or dinners another night.
• Minimal Prep and Cook Time– with only about 5 minutes of prep needed and about 11 minutes of cook time, this comes together in no time and allows you to move on to other things while cooking.
• A one-pot meal– add in some additional veggies or serve as is! This Instant Pot Chicken Pasta includes your protein, veggies, and starch making it a one-pot favorite!
• Customizable– add in some additional veggies like broccoli, peas, or mushrooms! You can add additional cheese, make it spicier, or keep it mild. So many great options to make it your own!

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Instant Pot Chicken Spaghetti Ingredient Notes

You only need simple ingredients to make this one pot chicken spaghetti!

• Butter– unsalted is best as it allows to cut down on the sodium levels. This is used to saute the peppers and onions.
• Chicken– I use boneless, skinless chicken breasts cut into bite-size pieces.
• Onion– white or yellow diced onion is best for this recipe.
• Bell Pepper– I use red bell pepper, however, feel free to use any color. I have found green are usually cheaper, so that’s a great option to keep it more budget friendly.
• Garlic– freshly minced is best, but jarred works too.
• Seasoned Salt/ Paprika/ Basil/ Red Pepper Flakes– these are the seasonings that give this pasta it’s flavor. Feel free to adjust to your desired tastes.
• Chicken Broth– look for low sodium broth. Homemade or store bought work great, feel free to sub vegetable broth. This will cook your noodles to make them perfectly al dente.
• Spaghetti Noodles– this uses uncooked spaghetti noodles but you can use any pasta shape that you like. Cook time may be a little different.
• Half and Half– this adds to the creaminess. If you don’t have any on hand, you can use heavy cream as well.
• Cheddar Cheese– freshly shredded. Feel free to change up the cheese to your favorites. Monterrey Jack, Pepper Jack, Mexican Blend, etc.
• Cornstarch– this helps thicken up the creamy sauce before serving.

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How to make Chicken Spaghetti in Instant Pot

1. Click sauté on Instant Pot and add butter.
2. Once butter has melted, add in the onions and garlic and sauté for about 5 minutes.
3. Turn sauté function off and add in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes.
4. Add in the chicken and season with desired amount of salt and pepper. Pour in the chicken broth.
5. Place the spaghetti noodles in a single layer on top of the chicken and ensure they are fully submerged in the broth. Secure lid onto Instant Pot and move valve to sealing position.
6. Cook manual high pressure cook for 6 minutes followed by a quick pressure release.
7. Once pressure has released and pin has dropped, open the lid and stir in the half & half, cheddar cheese, and cornstarch.
8. Move Instant Pot to sauté function once more and stir everything together. Allow to sauté for about 5 minutes, to allow sauce to thicken. Turn off Instant Pot and serve warm! Enjoy!

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Tips for Success

• Feel free to add in additional seasonings such as Hidden Valley Ranch Seasoning, Cajun, all-purpose, additional garlic, etc.
• Break the spaghetti noodles in half before adding them to the Instant Pot. This helps them to submerge into the liquid easier.
• Stir pasta immediately once pin drops from pressure cooker. Spaghetti noodles stick together, so you will have to break them apart a bit.
• If you find the sauce a little thin, add additional cornstarch and allow simmer on saute function.
• For a creamy addition, you can also stir in one block of softened cream cheese until melted.
• Add in a can of diced tomatoes, green chilies, or Rotel for a zestier addition. Be sure to drain can before adding as you don’t want additional liquid added.

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Exact Ingredients

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• 2 tablespoon butter
• 1 lb chicken (boneless, diced)
• 1 onion, chopped
• 1 red pepper, diced
• 4 garlic cloves, minced
• 2 teaspoon seasoned salt
• 1 tsp paprika
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes or cayenne pepper
• 2 1/2 cups chicken broth
• 10 oz spaghetti noodles, broken in half
• 1 cup half and half *you can use heavy cream if desired
• 2 cups cheddar cheese, shredded
• 2 tablespoon cornstarch