Chicken spaghetti in the Instant Pot is the best quick and easy 30-minute recipe. This one-pot chicken and pasta recipe is comforting and delicious. It's what you get when you marry mac & cheese with shredded chicken for dinner. This cheese creamy Instant Pot Chicken Spaghetti is a total winner.
This creamy pasta & cheese dish is a family dinner favorite that kids and adults both love. The cream cheese plus 3 other kinds of cheese create a rich white sauce along with the spaghetti that cooks in chicken broth. Bake up some homemade rustic ciabatta bread & be in heaven.
Like my recipe for Philly Cheesesteak Casserole, this is a great one-pot recipe for meat, pasta, and a cheesy cream sauce. Cooking chicken and pasta together at the same time in the Instant Pot is a delicious time-saving recipe. It not only cooks up fast but the clean-up is even faster.
Jump to:
The boneless skinless chicken breast cook until tender and ready to shred once it is done cooking. Adding the chicken back into the cheesy pasta is the perfect combination.
Ingredients for Instant Pot Chicken Spaghetti
Homemade chicken spaghetti for the pressure cooker requires a few simple ingredients that are likely staples in your house already. This recipe is made with real cream and dairy products. There are no condensed soups or other canned items in this recipe. It also does not have any processed cheese, like Velvetta.
- Chicken Broth - the liquid for cooking this in the pressure cooker.
- Spaghetti - do not substitute or the pasta may not cook or come out mushy.
- Boneless Skinless Chicken Breasts - great for shredding.
- Onion & Chopped Garlic - added Italian flavor.
- Full-Fat Cream Cheese - the base for the creamy sauce; DO NOT substitute for low-fat.
- Heavy Cream - to finish the pasta sauce.
- Spices - Seasoned Salt, Black Pepper, & Paprika
- 3 Kinds of Cheeses - Mozzarella, Cheddar, & Parmesan.
See the recipe card for full amounts & instructions.
How to Make Chicken Spaghetti in the Instant Pot
If you have never made pasta in a pressure cooker, the key is to make sure the noodles are submerged under enough liquid. They are usually the first two items to be added into the insert just like in this chicken spaghetti recipe.
Follow these simple steps to make Creamy Cheese Spaghetti with Chicken:
- Layer the Spaghetti & Chicken
- Pressure Cook Everything
- Make the Creamy Cheese Sauce
- Serve & Enjoy!
1 - Layer the Spaghetti, Chicken & Spices
First, add in the broth and break the spaghetti noodles in half. Add a handful of the spaghetti in alternating layers so that they do not all stack up together - this will result in them sticking together and not cooking.
Next add the chicken breasts, sliced onions, garlic, and all the spices to the Instant Pot. This will all be on top of the broth and spaghetti noodles. The pasta will then be at the bottom and submerged in the liquid as seen below. VIOLA - this is one easy dump-and-start Instant Pot recipe.
2 - Pressure Cook Everything
Once all the ingredients are in the pressure cooker, add the lid and make sure the seal is in place and the valve is closed. Set the Instant Pot to MANUAL for 8 minutes. It will take about 10 minutes to come to pressure and then another 8 minutes to cook.
Once it beeps and is done cooking, you will want to do a MANUAL RELEASE. So please be careful as the steam WILL BE HOT - open the valve on the top and let the steam release until the unit unlocks.
3 - Make the Creamy Cheese Sauce
Once it is ready, open the lid. Using a slotted spoon scoop out the chicken pieces and set them aside. Next, add the cream cheese chunks and stir in to melt with the spaghetti. Shred the chicken pieces, these will be hot too so be careful.
The next step includes adding the shredded chicken back into the Instant Pot along with the spaghetti. Then finally add all the cream and the remaining cheese. Stir to combine completely.
4 - Serve & Enjoy!
Once all the ingredients are mixed together, the spaghetti and chicken will be completely coated in the creamy white cheese sauce. The pasta will be cooked perfectly and the chicken will be shredded and tender.
Scoop into pasta bowls for serving. Top with more parmesan cheese if desired. Enjoy immediately while hot & fresh.
Variations & Substitutions
This creamy pasta recipe is comforting and amazing as is. However, here are a few bonus ideas to mix things up. Also if you have a dietary need or allergy, here are some substitutions you can make to enjoy this recipe.
Substitutions
Here are some substitutions you can make for some of the ingredients needed to make chicken and spaghetti in the pressure cooker.
- Chicken - if you have rotisserie chicken, you can use that and add it at the end instead of cooking some in the beginning steps. To make chicken spaghetti with shredded meat from a rotisserie or leftover roasted chicken, simply leave it out of the Instant Pot when adding all the ingredients. Then add it in the same step you would when you add the cooked chicken as listed below. (try it with leftover turkeys - like after Thanksgiving!)
- Cheese - try adding fontina instead of cheddar for an Italian cheese overload.
Variations
Here are some fun ideas to up the chicken spaghetti game. Add one of these ingredients for a new twist on this recipe.
- Mushrooms - add 1 cup of sliced mushrooms
- Peas - add 1 cup of frozen peas
- Bacon - add 1 cup of chopped cooked bacon at the end and stir in
- Vegetarian - omit the chicken and use vegetable broth instead of chicken broth
- Spicy - add ½ Tablespoon crushed red pepper with the other seasonings
What to Serve with Chicken Spaghetti?
Any of your favorite side dishes for pasta will be great to serve with creamy and cheesy chicken spaghetti. Salads, fresh bread, and vegetables are best so try one of these.
Storing & Reheating
This recipe is great for meal planning. It stores well and reheats easily. Store any leftovers in an air-tight container. Place in the refrigerator and store for up to 5 days. Reheat in the microwave - a splash of cream helps bring the sauce back to a creamy texture.
This recipe has a cream base and it is not ideal to freeze. However, it can be frozen in an air-tight container. Store in the freezer for up to a month. Defrost for 1-2 days in the refrigerator. Add a bit of cream to the pasta, stir, and microwave to reheat.
FAQ
If you want to substitute thighs for breasts, go for it. They will cook in the same amount of time and would be a great alternative.
The time for this recipe to come to pressure and cook is for thawed boneless skinless chicken breasts. Frozen chicken breasts would not be cooked all the way through. This recipe does not work for frozen chicken.
If you do not have enough broth in the pot, the spaghetti will not cook all the way through. In addition, if you do not break the spaghetti and ensure it is submerged until the broth and other ingredients, it may stick together and not cook evenly.
The cream sauce with this recipe pairs well with white wine. Pinot Grigio or Chardonnay are both good choices to serve with chicken spaghetti.
Product Recommendations for this Recipe:
The Short Order Cook is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!
Instant Pot Chicken Spaghetti
Equipment
- pressure cooker
Ingredients
- 4 cups chicken broth
- 1 pound spaghetti broken & separated
- ¾ pound boneless skinless chicken breasts cut in large chunks
- ¼ large onion thinly sliced
- 1 teaspoon garlic minced
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 8 oz cream cheese softened at room temperature & cut in small chunks
- ¼ C heavy cream
- ½ C shredded mozzarella cheese
- ½ C shredded cheddar cheese
- ¼ C grated parmesan cheese
- additional parmesan cheese optional for topping
Instructions
- To the insert of your Instant Pot or pressure cooker, pour in the chicken broth. Next, break the spaghetti noodles in half and add a handful at a time to the chicken broth. As you add each handful, layer them in an offset pattern so some are going vertical and then next is horizontal. This is important so they do not stick together.
- Add the chunks of raw chicken, onion, and garlic next. This will push the noodles further down into the broth. The spaghetti should be completely submerged at this point. Sprinkle with the seasonings.
- Be sure the seal is on your lid correctly and the valve is closed. Place the lid on the Instant Pot and lock it into place. Press MANUAL and set the timer to 8 minutes.
- Once the cooking time is done, you will want to do a manual release of the pressure. BE CAREFUL, STEAM WILL BE HOT. Using a long wooden spoon or something else, gently open the valve and release the pressure and steam
- Remove the chicken pieces with a slotted spoon and set them aside on a dish to cool.
- Add the small chunks of room temperature cream cheese to the spaghetti in the pot. Stir to melt and combine. Shred the chicken and add it back into the pot. For the final step, add the cream and 3 remaining kinds of cheeses.
- Serve in pasta bowls and top with more parmesan cheese if desired.
- For leftovers - store in an air-tight container in the refrigerator for up to 3 days. You may need to add a splash of cream to bring it back to its smooth creamy texture and stir when warming it in the microwave.
Nutrition
Did you make this The Short Order Cook Recipe?
Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter).
I would love to see your latest creations and kitchen adventures.
Tammy Horvath says
That looks delicious. I am having the ciabatta bread with mine when I make it. You can't have pasta without bread.
Angela says
IKR - pasta and bread, a carb lover's dream! haha!
Elizabeth Kohl says
This looks so yummy. I was just wondering what to make for dinner tonight and you just gave me the answer. My kids will love it!
Emily says
Yum!!!! I would probably add tons of fresh cracked pepper as well. Looks delish!
Angela says
That would be so good to season this chicken spaghetti. I admit that a few times my husband and I have added crushed red pepper flakes and more parmesan for even more wow. Enjoy.
Alyssa says
This recipe looks delish! I’ll have to give it a try!
Gina South says
I have been thinking about getting an instant pot and this recipe makes me want to rush out and get one. Sounds like a great meal!
Angela says
I hope you take the leap and buy one - my favorite is listed here and I highly recommend it.
Sabrina DeWalt says
I want some of this.
Stephanie says
This seems like it would be a yummy comfort meal.
Ashley Pacheco says
I've seen a lot of recipes for chicken spaghetti and I've haven't jumped in yet! It looks so good, though. And I love my instapot and how easy it is to make delicious meals!
Barbara says
WOW! This looks so good...I wonder if I don't have an instant pot if a crock pot would work?
Angela says
I do not think this would work in a slow cooker as the method of cooking is low and slow compared to fast and at high pressure with an Instant Pot.
Kristin Binkerd says
I make a Turkey tetrazzini recipe (not in instapot) that’s quite similar that calls for white wine. Do you know if you can put alcohol in the instapot?
Angela says
Yes, you can use wine in recipes you make in the Instant Pot. It is used often for deglazing for example. I even have an amazing beef short ribs recipe with red wine gravy that you may be interested in too - https://theshortordercook.com/instant-pot-short-ribs-with-gravy/
Let me know if you try this pasta recipe with the white wine - sounds delicious!
Lisa, Casey, Barrett Dog says
Looks delicious!
J. Neal says
I didn't notice in the directions where one would add in the 1/4 cup of heavy cream (unless you meant only to use the cream in restoring the creamy texture when warming up leftovers). The order of the ingredients places the heavy cream after the cream cheese., but no mention in the directions. II'm asking because I don't have an instant pot, but want to prepare the pasta by cooking it conventional manner but in the seasoned broth, and adding in pre-cooked and warmed chicken. So, should I presume that once the pasta in the seasoned broth is combined with the warmed chicken, would the heavy cream go in after the creamed cheese, and then the three remaining cheeses added?
Angela says
Thanks for your question. I have it listed in the section after adding the shredded chicken back in and when you add the cheeses. I checked the text with pictures and the recipe card and it is listed in both. Let me know if it is still not clear and happy to help. I hope you enjoy it.
Miz Helen says
Your awesome post is featured on Full Plate Thursday,529! Thanks so much for sharing with us and we have shared you on our Features Board. Come back to see us real soon!
Miz Helen