Thick, cheesy, saucy, and loaded with tender chicken and silky noodles, this Instant Pot Chicken Spaghetti is the kind of dinner that makes everyone stop what they’re doing and come running to the table. I first made it on a Tuesday night when I had absolutely zero energy and a fridge full of random ingredients, and honestly, I didn’t expect much. What came out of that pot shocked me, and it’s been on our weekly rotation ever since. The best part? Everything cooks right in one pot with barely any cleanup, which on a busy weeknight honestly feels like a small miracle.
If you love easy, cozy pasta dishes like my The Best Stovetop Beef Stew Recipe or simple crowd-pleasers like this Easy Homemade Tartar Sauce Recipe to pair with a side, you’re really going to love this one.
Why You’ll Love This Instant Pot Chicken Spaghetti
This easy Instant Pot Chicken Spaghetti checks every single box for a weeknight win. The chicken turns out fork-tender every single time because the pressure cooker locks in all the moisture. The sauce is rich and creamy with that melty cheddar pulling everything together in the most satisfying way. And because the spaghetti cooks right in the same pot as the chicken and broth, every single noodle soaks up all that savory flavor. You don’t need any fancy skills or special techniques, just one pot, a handful of everyday ingredients, and about 30 minutes.
Whether you’re feeding a hungry family, meal-prepping for the week, or just need a comforting bowl of Instant Pot Chicken Spaghetti after a long day, this Instant Pot Chicken Spaghetti never lets you down. It also pairs beautifully with simple sides like a crisp green salad or this Healthy Southern Potato Salad Recipe if you want to round out the meal.
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Instant Pot Chicken Spaghetti Ingredients
Simple pantry staples come together here to create something seriously delicious.
See Recipe Card Below This Post For Ingredient Quantities
- butter: Adds richness right from the start and helps the vegetables soften and develop flavor during the sauté step.
- chicken breast, cut into 1-inch pieces: Boneless chicken breast cooks quickly and stays tender under pressure. Cutting it into pieces helps it cook evenly.
- baby bella mushrooms, sliced: Adds a savory, earthy depth that makes the sauce taste more complex and satisfying.
- onion, chopped: Forms the aromatic base of the dish and adds a natural sweetness once softened.
- red bell pepper, chopped: Gives a subtle sweetness and adds a little color to the sauce.
- garlic, minced: Brings warmth and bold flavor that runs through every bite.
- seasoned salt: A simple all-in-one seasoning that adds flavor without any fuss.
- paprika: Gives the sauce a gentle warmth and a beautiful golden color.
- dry basil: Adds a subtle herby note that lifts the whole dish.
- red pepper flakes: Brings just a little heat that balances the richness of the cream and cheese.
- chicken broth: The liquid that cooks the pasta and creates the base of the sauce. It also keeps everything from sticking.
- thin spaghetti, broken in half: Breaking the noodles helps them fit in the pot and cook evenly without clumping.
- heavy cream: Stirred in at the end, this is what makes the sauce lush, silky, and totally irresistible.
- medium cheddar cheese, shredded: Melts into the sauce and gives this creamy chicken spaghetti its signature cheesy pull.
- Salt and pepper, to taste: A final touch to balance and brighten all the flavors.
How To Make Instant Pot Chicken Spaghetti
Get dinner on the table fast with these simple, step-by-step instructions.
Sauté the vegetables: Select the Sauté function on your Instant Pot. Once the display reads “HOT”, add the butter and let it melt. Add the chopped onions, sliced mushrooms, and minced garlic. Stir occasionally and cook for about 5 minutes until the onions soften and start to smell sweet and golden.
Add seasonings and chicken: Stir in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes until everything is combined. Press Cancel on the Instant Pot. Layer the chicken breast pieces over the vegetables and season with salt and pepper. Pour the chicken broth over the top, then spread the broken spaghetti noodles over the chicken. Press down gently to make sure the noodles are mostly submerged in the liquid.
Pressure cook: Close the lid securely and set the valve to the Sealing position. Press Pressure Cook (or Manual) and set the timer for 6 minutes on High Pressure.
Release pressure and stir: When the timer goes off, carefully do a quick pressure release by moving the valve to the Venting position. Once the steam has fully released, open the lid and stir the noodles well to break them apart.
Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese right away. Keep mixing until the cheese is fully melted and the sauce looks smooth and creamy.
Thicken the sauce: Press Cancel, then select Sauté again. Let the dish cook for 3 to 5 more minutes, stirring occasionally, until the sauce thickens to your liking and coats the noodles beautifully.
Substitutions Your Instant Pot Chicken Spaghetti
This Instant Pot Chicken Spaghetti is pretty flexible, and a few easy swaps can make it work for whatever you have on hand.
Chicken: Rotisserie chicken works great here. Just shred it and skip the sauté step for the chicken. Add it in with the cream at the end instead.
Pasta: Thin spaghetti works best, but angel hair or linguine broken in half will also work. Avoid thicker pastas as they may not cook through evenly under pressure.
Mushrooms: Not a fan of mushrooms? Leave them out entirely or swap with extra bell pepper or even a handful of frozen peas stirred in at the end.
Heavy cream: Half-and-half works in a pinch, though the sauce will be slightly thinner. For a lighter version, evaporated milk is a decent substitute.
Cheddar cheese: Medium cheddar is the classic choice here, but sharp cheddar gives a bolder flavor. Velveeta melted in at the end creates an extra-silky, creamy sauce if that’s your thing.
Chicken broth: Low-sodium broth works perfectly. If you want extra flavor, a can of cream of chicken soup thinned with a little water is a popular swap.
Equipment For Instant Pot Chicken Spaghetti
- Instant Pot (or any similar electric pressure cooker)
- Cutting board
- Knife
- Stirring spoon
Storage Your Instant Pot Chicken Spaghetti
Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta will absorb more sauce as it sits, so add a splash of chicken broth or cream when reheating to loosen it back up.
Freezer: This dish can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium-low heat or microwave in 60-second intervals, stirring in between.
Serving Suggestions
This creamy Instant Pot Chicken Spaghetti is filling enough to stand on its own, but here are a few simple ideas to round out the meal.
Serve it with warm garlic bread on the side to soak up every drop of that cheesy sauce. A simple green salad with a light vinaigrette balances the richness of the pasta. Roasted broccoli or steamed green beans add a pop of color and a little crunch on the side. For a heartier spread, pair it with this Healthy Southern Potato Salad Recipe for a cozy, satisfying dinner.
Expert Tips
Don’t skip the sauté step. Cooking the vegetables first builds a deep, savory flavor base that makes the whole dish taste so much better.
Submerge those noodles. Make sure the Instant Pot Chicken Spaghetti is pressed down and mostly covered by the broth before sealing the lid. If any noodles are sticking up dry, they’ll come out crunchy and uncooked.
Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Shredding a block of cheddar yourself gives you the smoothest, meltiest result.
Don’t rush the thickening step. Those extra few minutes on the Sauté setting at the end really do make a difference. The sauce goes from loose to perfectly creamy and coating in just a few minutes.
Adjust heat to taste. If your family isn’t a fan of spice, reduce the red pepper flakes to a pinch or leave them out entirely. If they love heat, a little extra goes a long way.
FAQ
Can I cook raw chicken and pasta together?
Yes, and that’s actually exactly what this Instant Pot Chicken Spaghetti does. The Instant Pot pressure cooks the raw chicken and dry pasta at the same time, with the chicken broth providing enough liquid for everything to cook through safely and evenly. Just make sure the noodles are submerged in the liquid before sealing the lid.
Can you cook dry pasta in the Instant Pot?
Absolutely. Dry pasta cooks beautifully in the Instant Pot as long as there’s enough liquid to absorb. For thin Instant Pot Chicken Spaghetti, 6 minutes on High Pressure followed by a quick release works perfectly. A family tip: break the noodles in half so they fit easily and cook more evenly.
What are common Instant Pot mistakes to avoid?
A few big ones to watch out for: not submerging your pasta in the liquid before cooking, overfilling the pot past the max fill line, and forgetting to switch the valve to Sealing before pressure cooking. Also, skipping the quick release for pasta dishes can lead to overcooked, mushy noodles.
Can I use an Instant Pot for spaghetti?
Yes, and it turns out incredibly well. The pressure cooker cooks pasta faster than boiling it on the stovetop, and because it cooks right in the broth and sauce, the noodles absorb way more flavor. This easy Instant Pot Chicken Spaghetti recipe is proof of just how well it works.
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
A creamy, cheesy Instant Pot Chicken Spaghetti made quickly in the Instant Pot, perfect for busy weeknights.
Ingredients
Method
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Select the Sauté function on your Instant Pot. Once it reads “HOT,” add butter and let it melt.
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Add the chopped onion, sliced mushrooms, and minced garlic to the pot. Stir and cook until the onions are softened, about 5 minutes.
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Add the chopped red bell pepper, seasoned salt, paprika, basil, and red pepper flakes. Stir to combine. Press “Cancel” to stop the Sauté function.
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Layer the chicken breast pieces evenly over the vegetables in the Instant Pot. Season with a pinch of salt and pepper. Pour in the chicken broth. Spread the broken spaghetti noodles over the chicken and press them down into the broth to ensure they are covered. Place the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
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Set the Instant Pot to “Pressure Cook” or “Manual” on High Pressure for 6 minutes.
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Once the timer goes off, carefully perform a quick release by turning the valve to “Venting.” Open the lid and stir to loosen any stuck noodles.
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Add the heavy cream and shredded cheddar cheese to the pot. Stir until the cheese is melted and the sauce becomes smooth.
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Press “Cancel,” then select Sauté again. Stir occasionally while cooking for 3-5 minutes to allow the sauce to thicken.
Nutrition
Notes
This creamy chicken spaghetti is perfect for a quick dinner. The Instant Pot makes it simple to cook everything in one pot with minimal effort!
