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Instant Pot Cheesy Chicken Spaghetti

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The Instant Pot is a great tool to use for summer cooking. You can make a dish like this Instant Pot cheesy chicken spaghetti without heating up the house.

This Instant Pot cheesy chicken spaghetti dish starts by cooking the chicken with a little butter and garlic using the sauté mode on your Instant Pot. Just cook the chicken until it is browned. It should only take about 4 minutes. Then hit cancel and remove the chicken from the pot using a slotted spoon and set aside.

Instant Pot Cheesy Chicken Spaghetti | realmomkitchen.com

Next, add in 3 1/2 cups of chicken broth. Use it to loosen any bits in the pot from cooking the chicken. Then add in the noodles, salt, pepper, garlic powder, onion powder, and cumin to the pot. Made sure the noodles are covered in the broth. You may need to help by pushing them down.

Next, you pour 2 cans of petit 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 on the lid and make sure it is set to seal. Then cook on high pressure for 8 minutes followed by a quick pressure release.

Last thing you do is add in the shredded cheddar cheese and stir everything together. Then let it sit for about 3 minutes to thicken. You end up with spaghetti coats with a deliciously cheesy creamy sauce along with pops of those juicy petite diced tomatoes.

Instant Pot Cheesy Chicken Spaghetti | realmomkitchen.com

Here is what you need to make the
Instant Pot Cheesy Chicken Spaghetti

  • SALT

Instant Pot Cheesy Chicken Spaghetti

Real Mom Kitchen

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course chicken
Cuisine Italian
Servings 6 servings
Calories 713 kcal


  • 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 14 oz cans petite diced tomatoes, drained
  • 1 8 oz pkg cream cheese, cubed
  • 2 cups shredded sharp Cheddar cheese


  • 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.


Serving: 1 serving | Calories: 713kcal | Carbohydrates: 56g | Protein: 46g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 1795mg | Potassium: 1049mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1325IU | Vitamin C: 14mg | Calcium: 377mg | Iron: 3mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Fab Everyday.

4 from 1 vote (1 rating without comment)

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