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instant pot chicken spaghetti on a plate topped with parsley
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5 from 8 votes

Instant Pot Chicken Spaghetti

This Instant Pot Chicken Spaghetti recipe made with chicken breasts, spaghetti noodles and cheddar cheese is creamy and delicious. Your whole family will love this cheesy pasta dish, and it's perfect for an easy weeknight dinner!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 29 minutes
Servings 10
Calories 528kcal
Author Dee
Cost $10

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 1.5 pounds 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
  • 3 cups grated Colby Jack Cheese or cheddar. Use more if you want
  • cooked chopped bacon (optional)

Instructions

  • Hit Sauté on the Instant Pot, and when it reads Hot, add the oil. Then add chicken, and season with dried onions, sea salt, garlic powder, Italian seasoning, paprika and pepper, and cook until no longer pink, stirring frequently
  • Hit Cancel, make sure no meat is stuck to bottom of pot, and layer spaghetti noodles in criss cross pattern over chicken
  • Pour chicken broth over noodles, press down with spatula to cover with liquid, and add diced tomatoes over pasta. Do not stir! Place lid on pot, make sure valve is on sealing position, and cook for 4 minutes. Pot will take a few minutes to pressurize. When pot beeps, do quick release or gradual release, then wait for pin to drop and open lid carefully
  • Stir well, then pour in heavy cream, and gradually add 1 cup of cheese at a time, stirring until fully blended. Add bacon pieces if desired, and allow to sit and absorb some of the liquid before serving.

Notes

Recipe was made in 8-quart Instant Pot pressure cooker, but can be made in a 6 quart without changing amounts.
Thin spaghetti (Barilla) works best here, but if using regular spaghetti, cook for 5 minutes or half the time recommended on box.
If spaghetti sticks together, stir until it loosens up. There will be a lot of liquid, but sauce will thicken up as it cools.
Use 1 can of cream of chicken soup and ½ cup of sour cream instead of the heavy cream. Add the chicken soup over tomatoes before pressure cooking (don't stir) and stir in sour cream after pressure cooking.

Nutrition

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