Savory Instant Pot Chicken Spaghetti

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Growing up, spaghetti night meant watching mom stand over the stove for what felt like hours, juggling multiple pots and pans. Between boiling noodles, cooking chicken, and stirring sauce, it was quite the production. Even as an adult, I followed her method until I discovered my Instant Pot could do it all in one pot.

Like many others who grew up with traditional spaghetti-making methods, I was skeptical at first. But this Instant Pot version has become my go-to for busy weeknights. No more watching multiple pots or timing everything perfectly – just throw it all in, set it, and let it do its thing. For anyone who loves the classic taste of homemade chicken spaghetti but needs an easier way, this recipe is a game-changer.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for this Instant Pot recipe, though you could swap in chicken thighs if you prefer darker meat. Fresh chicken works best here, but if you’re using frozen chicken breasts, just add 2-3 minutes to your cooking time. When shopping, try to choose chicken breasts that are similar in size – this helps them cook evenly and prevents some pieces from drying out while others are still cooking. If your chicken breasts are particularly thick, you might want to cut them in half horizontally to ensure they cook through properly in the time specified.

Options for Substitutions

This creamy chicken spaghetti recipe can be adapted with several easy swaps:

• Chicken breasts: You can use chicken thighs instead – they’ll actually stay a bit more tender. Turkey breast is another good option if you’re not feeling chicken.
• Spaghetti noodles: Any long pasta works here – try fettuccine, linguine, or even angel hair pasta. Just keep the cooking time in mind – thinner pasta might need 1-2 minutes less.
• Half-and-half: For a lighter version, use whole milk. For extra richness, heavy cream works too. If using milk, you might want to add an extra 2 oz of cream cheese to maintain creaminess.
• Cream cheese: Mascarpone cheese makes a good substitute, or try Neufchâtel for a lighter option. Just make sure whatever you use is at room temperature to prevent clumping.
• Cheddar cheese: Monterey Jack, Colby, or a Mexican cheese blend all work great. You could even try pepper jack for extra kick.
• Mushrooms: Not a mushroom fan? Skip them or replace with zucchini, extra bell peppers, or carrots. Just dice them similarly to maintain even cooking.
• Italian herb blend: If you don’t have the blend, use a mix of dried basil, oregano, and thyme – about 1 teaspoon of each.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot chicken spaghetti is getting the pasta texture right – adding the spaghetti noodles in a criss-cross pattern prevents them from clumping together, and breaking them in half ensures they cook evenly. A common error is releasing the pressure too quickly after cooking, which can lead to foam spurting through the valve – instead, let the pressure naturally release for 5 minutes before doing a quick release. To avoid a runny sauce, make sure your cream cheese and other cheeses are truly at room temperature before adding them, as cold dairy products won’t melt smoothly and can make your sauce grainy. For the best results, stir the sauce gently but thoroughly after adding the cheeses, and if it seems too thick, gradually add small amounts of the reserved pasta water until you reach your desired consistency.

What to Serve With Chicken Spaghetti?

Since this chicken spaghetti is already packed with protein and veggies, I like to keep the sides simple and fresh. A crisp Caesar salad or mixed green salad with a light vinaigrette makes the perfect partner to balance out the creamy, cheesy pasta. If you’re feeding a crowd, warm garlic bread or breadsticks are always welcome at the table – they’re great for soaking up any extra sauce! For a veggie option that isn’t salad, try some simple roasted broccoli or asparagus with a squeeze of lemon, which adds a nice pop of green to the plate and cuts through the richness of the dish.

Storage Instructions

Keep Fresh: This creamy chicken spaghetti will stay good in the fridge for up to 4 days when stored in an airtight container. The pasta might absorb some of the sauce as it sits, but it’ll still taste great! It’s actually one of those dishes that some folks say tastes even better the next day.

Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. Just keep in mind that cream-based sauces can sometimes separate when frozen and thawed, but giving it a good stir while reheating usually brings it back together nicely.

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave in 1-minute intervals, stirring between each, or heat slowly on the stovetop over medium-low heat. If the sauce seems a bit thick, just add a splash of milk or cream while reheating to bring back that creamy consistency.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 160-180 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

• 1 tablespoon butter (unsalted)
• 1 1/2 pounds boneless skinless chicken breasts (approximately 3 pieces)
• 3 cups chicken stock
• 8 cloves minced garlic
• 1 generous tablespoon italian herb blend
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 16 ounces spaghetti noodles (broken in halves)
• 8 ounces diced mushrooms
• 1 large diced yellow onion
• 1 large diced green bell pepper
• 1 can (14.5 ounces) chopped tomatoes
• 1 cup half-and-half
• 8 ounces cream cheese, diced, at room temperature
• 8 ounces (2 cups) shredded cheddar cheese, at room temperature
• 1/2 cup grated parmesan cheese, at room temperature

Step 1: Sear the Chicken

Begin by selecting the “Sauté” mode on your Instant Pot.

Add butter to the pot, and once it has melted, place the chicken pieces inside.

Sear each side for 2-3 minutes until they are browned nicely.

Step 2: Deglaze and Pressure Cook the Chicken

Deglaze the pot with chicken broth, ensuring to scrape any brown bits from the bottom of the pot to incorporate all the flavors.

Next, select “Pressure Cook” on “High Pressure” and set the timer for 15 minutes.

After the timer goes off, perform a quick release of the pressure by switching the valve to venting.

Using two forks, shred the chicken directly in the pot, but do not drain the broth.

Step 3: Add Seasonings and Pasta

Mix in the garlic, Italian seasoning, salt, pepper, chili flakes, and cumin with the shredded chicken.

Lay the spaghetti over the chicken in alternating layers, going in different directions each time.

Avoid stirring.

Gently swirl the pot to ensure the liquid lightly coats the noodles.

Step 4: Add Vegetables and Second Pressure Cook

In the following order, layer the mushrooms, onion, pepper, and tomatoes on top of the spaghetti.

Without disturbing the setup, select “Pressure Cook” on “High Pressure” again and set the timer for 4 minutes.

Once done, quick release the pressure by switching the valve to venting.

Step 5: Incorporate the Dairy and Cheese

After releasing the pressure, gently stir in the half and half to combine.

Following this, add the cream cheese, cheddar, and Parmesan cheese.

Continuously fold the mixture until all the cheese is melted and evenly incorporated throughout the dish.

This process will take a couple of minutes, resulting in a creamy, cheesy chicken pasta.

Serve hot and enjoy!