Instant Pot Chicken Spaghetti

Instant Pot Chicken Spaghetti is the kind of dinner that makes a busy evening much easier. Tender pieces of chicken, spaghetti, colorful peppers, and a creamy cheesy sauce come together in one pot, so there is less chopping, less washing up, and no need to cook the pasta separately. The pressure cooker does most of the work, while the final addition of cheese and cream gives the spaghetti a rich, comforting finish. It is filling enough for a family dinner and simple enough to keep in your regular weeknight rotation.

Recipe at a Glance

Ingredients

• 2 tablespoons unsalted butter
• 1 pound boneless, skinless chicken breast, cut into small bite-sized pieces
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes, or more to taste
• 1/2 teaspoon black pepper
• 2 1/2 cups low-sodium chicken broth
• 10 ounces spaghetti, broken in half
• 1 cup half-and-half
• 2 cups freshly shredded cheddar cheese
• 2 tablespoons cornstarch

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How to Make Instant Pot Chicken Spaghetti

1. Sauté the Aromatics

Set the Instant Pot to Sauté and add the butter. Once melted, add the chopped onion and garlic. Cook for about 3 to 4 minutes, stirring occasionally, until the onion begins to soften and the garlic smells fragrant. You do not need to brown the vegetables heavily.

2. Add the Chicken and Seasonings

Turn off the Sauté function. Add the diced bell pepper, seasoned salt, paprika, basil, red pepper flakes, and black pepper. Add the raw chicken pieces and stir briefly so the seasonings are distributed evenly.

3. Add the Broth and Spaghetti

Pour the chicken broth into the pot. Break the spaghetti in half and arrange it over the chicken and broth. Gently press the noodles down so they are mostly covered by the liquid. Avoid aggressively stirring the pasta, as keeping the noodles arranged in the liquid helps them cook more evenly.

4. Pressure Cook

Secure the Instant Pot lid and make sure the valve is set to Sealing. Cook on High Pressure for 6 minutes. When the cooking time is complete, carefully perform a quick pressure release according to your Instant Pot’s instructions.

5. Make It Creamy and Cheesy

Once the pressure has completely released and the pin has dropped, open the lid. Give the spaghetti a good stir, separating any noodles that have stuck together. Add the half-and-half, shredded cheddar cheese, and cornstarch. Stir until the cheese begins to melt into the hot pasta.

6. Thicken the Sauce

Turn the Instant Pot back to Sauté and stir continuously for several minutes. The sauce will gradually become thicker and creamier as the cheese melts and the cornstarch works. Turn off the Instant Pot once the spaghetti reaches your preferred consistency.

7. Serve

Let the spaghetti sit for a minute or two before serving. Spoon it into bowls while it is hot and creamy. A little freshly cracked black pepper or chopped parsley on top is an easy finishing touch.

Also Read: Sheet Pan Chicken Fajitas

What You Can Do Better

The basic recipe is already simple, but a few small changes can make the finished spaghetti even better. Use freshly shredded cheddar instead of pre-shredded cheese if you want a smoother sauce. Pre-shredded cheese often contains anti-caking ingredients that can make creamy sauces slightly less silky.

If you like more vegetables, add mushrooms, peas, broccoli, or extra bell pepper. For a little heat, increase the red pepper flakes or add a small amount of diced green chiles. You can also replace some of the cheddar with Monterey Jack or Pepper Jack for a different flavor.

For the best texture, do not leave the cooked spaghetti sitting in the Instant Pot for too long after it has finished. The noodles continue absorbing liquid, so the sauce will become thicker as it stands.

Tips for Making Instant Pot Chicken Spaghetti

• Break the spaghetti in half: Shorter noodles are easier to arrange and submerge in the Instant Pot.
• Use low-sodium broth: This gives you more control over the final salt level.
• Shred your own cheese: Freshly shredded cheese generally melts more smoothly.
• Do not skip the stir: Spaghetti can stick together during pressure cooking, so separate the noodles as soon as you open the pot.
• Adjust the thickness: If the sauce looks too loose, let it simmer on Sauté for another minute or two. If it becomes too thick, stir in a small splash of warm broth or milk.
• Watch the salt: The broth, seasoned salt, and cheese can all add sodium, so taste before adding extra salt at the end.

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Easy Variations

Chicken Thigh Spaghetti

Boneless, skinless chicken thighs can be used instead of chicken breast. They have a little more fat and stay particularly tender after pressure cooking.

Spicy Chicken Spaghetti

Add extra red pepper flakes and replace part of the cheddar with Pepper Jack cheese. A few chopped jalapeños can also give the pasta a noticeable kick.

Vegetable Chicken Spaghetti

Increase the bell pepper and add sliced mushrooms or a handful of peas after pressure cooking. This is an easy way to add more vegetables without changing the basic character of the dish.

Extra Creamy Chicken Spaghetti

For a richer sauce, stir in a few tablespoons of softened cream cheese along with the cheddar. Add it gradually and stir until completely smooth.

What to Serve with Chicken Spaghetti

This is a hearty one-pot meal, so you do not need much on the side. A simple green salad, steamed broccoli, roasted vegetables, or warm garlic bread all work well. If you are serving it for a larger family dinner, a crisp salad is especially useful because its fresh texture balances the creamy pasta.

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How to Store Leftovers

Allow the chicken spaghetti to cool before transferring it to an airtight container. Refrigerate leftovers for up to 4 days. Because the pasta continues absorbing the creamy sauce as it sits, leftovers may become thicker than they were when freshly cooked.

For reheating, add a small splash of milk or chicken broth and warm the spaghetti gently in the microwave or in a saucepan over low heat. Stir occasionally until heated through. This helps bring some of the creaminess back to the sauce.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes. Boneless, skinless chicken thighs are a good substitute and can give the dish a slightly richer flavor. Cut them into similarly sized pieces so they cook evenly.

Can I use another type of pasta?

Yes, although the cooking time and amount of liquid may need adjustment depending on the shape. Spaghetti works particularly well because it cooks directly in the broth.

Why is my Instant Pot Chicken Spaghetti too watery?

Give it a few minutes on the Sauté setting while stirring. The cornstarch and melted cheese will help the sauce thicken. Remember that the sauce also becomes thicker as it cools slightly.

Can I make this recipe less spicy?

Absolutely. Reduce or leave out the red pepper flakes. The paprika and basil still provide plenty of flavor without making the spaghetti spicy.

Can I freeze chicken spaghetti?

You can freeze it, although the creamy sauce and pasta may change texture slightly after thawing. For the best result, thaw it in the refrigerator and reheat gently with a splash of milk or broth.

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Nutrition Information

The following is an approximate nutritional estimate per serving and can vary depending on the brands and exact ingredients used.