Instant Pot Cheesy Chicken Spaghetti
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It allows you to prepare delicious, hearty meals without heating up the entire house. This dish is the perfect one to whip up when craving comfort food but don’t want to deal with the heat. The Instant Pot cooks everything quickly and efficiently, keeping your kitchen cool and your meal prep stress-free so you can enjoy your summer without breaking a sweat in the kitchen.
Ingredients to Make Instant Pot Cheesy Chicken Spaghetti
- BUTTER
- BONELESS, SKINLESS CHICKEN BREAST CUT INTO BITE-SIZE PIECES
- SEASONING SALT
- GARLIC
- CHICKEN BROTH
- SPAGHETTI NOODLES
- SALT
- PEPPER
- GARLIC POWDER
- ONION POWDER
- CUMIN
- CANNED PETITE DICED TOMATOES
- CREAM CHEESE
- SHREDDED SHARP CHEDDAR CHEESE
How to Make Instant Pot Cheesy Chicken Spaghetti
This chicken spaghetti dish starts by cooking the chicken with a little butter and garlic using the sauté mode. Just cook the chicken until it is browned, which should only take about 4 minutes. Then hit cancel, remove the chicken from the pot using a slotted spoon, and set aside.
Next, add 3 1/2 cups of chicken broth. Use it to loosen any bits in the pot from cooking the chicken. Then, add the noodles, salt, pepper, garlic powder, onion powder, and cumin to the pot. Make sure the noodles are covered in the broth. You may need to help by pushing them down.
Next, you pour 2 cans of petite diced tomatoes on top of the noodles. Then, some cubes of cream cheese over the tomatoes, followed by the chicken. Do not, sir. You are just layering this on top of the noodles. Place the lid on and make sure it is set to seal. Then, cook on high pressure for 8 minutes, followed by a quick pressure release.
The last thing you do is add the shredded cheddar cheese and stir everything together. Then, let it sit for about 3 minutes to thicken. You end up with tender spaghetti in a deliciously cheesy, creamy sauce with pops of those juicy, petite, diced tomatoes.
Frequently Asked Questions
Can I use pre-cooked chicken in this recipe?
Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover cooked chicken, in this recipe. Simply add the pre-cooked chicken to the Instant Pot after the pasta has cooked, during the final step when you stir in the cheese. This will allow the chicken to warm up without becoming overcooked.
What type of cheese works best for this recipe?
The recipe calls for cheddar cheese because it melts well and adds a rich, creamy flavor. You can also use a blend of cheeses, like mozzarella for extra gooeyness or Parmesan for a sharper taste. It’s best to use freshly grated cheese rather than pre-shredded, as it often contains anti-caking agents that can affect the sauce’s texture.
Can I use a different type of pasta?
Yes, you can substitute spaghetti with other types of pasta, such as penne, rotini, or fettuccine. Just be sure to adjust the cooking time slightly if using a different pasta shape, as some types may require more or less cooking time to al dente.
How do I prevent the pasta from sticking together in the pressure cooker?
To prevent the pasta from sticking together, make sure to layer it evenly in the Instant Pot and cover it with enough liquid. After adding the pasta, do not stir; instead, gently press it down to ensure it’s submerged in the liquid. This helps the pasta cook evenly and reduces the chance of clumping.
Can I freeze the leftovers?
Yes, this dish can be frozen. Allow the spaghetti to cool completely, then transfer it to a freezer-safe airtight container or zip-top bag. You can freeze it for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it gently on the stovetop or in the microwave, adding a bit of liquid to restore its creamy texture.
FOR MORE RECIPES LIKE THIS, TRY:
- 45 Minute Spaghetti Sauce
- Cheesy Chicken Spaghetti Bake
- Spaghetti a la Philly
- Creamy Skillet Spaghetti
Instant Pot Cheesy Chicken Spaghetti
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp butter
- 1 ½ pounds boneless skinless chicken breast cut into bite-size pieces
- ½ tsp seasoning salt
- 3 cloves minced garlic
- 3 ½ cups chicken broth
- 12 oz spaghetti noodles broken in half
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin
- 2 cans petite diced tomatoes 14 oz each drained
- 8 oz pkg cream cheese cubed
- 2 cups sharp Cheddar cheese shredded
Instructions
- Turn the Instant Pot on sauté mode. Melt the butter in the pot. Season chicken with seasoning salt. Add the chicken and minced garlic to the pot and sauté until the chicken starts to brown, about 4 minutes. Press cancel and remove the chicken with a slotted spoon and set aside.
- Add the chicken broth to the pot, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
- Without stirring, add the noodles, salt, pepper, garlic powder, onion powder, and cumin to the pot, pressing the noodles down so they are all submerged in the liquid.
- Pour the tomatoes over the top of the pasta, but do not stir. Place the cream cheese cubes over the tomatoes along with the browned chicken, without stirring.
- Secure the lid, making sure the pressure valve is set to sealing. Set to cook for 8 minutes at high pressure. After cooking ends, do a quick pressure release.
- Add the Cheddar cheese to the pot. Stir together until the cream cheese and Cheddar cheese have completely blended together and any noodles that were stuck together have broken up. Allow the pasta sit in the pot for about 3 minutes until the sauce is thickened before serving. Serves 6.
Nutrition
This recipe is adapted from Fab Everyday.
