Instant Pot Creamy Chicken Spaghetti
This creamy chicken spaghetti is a quick and comforting meal that pleases both kids and adults alike, cooked easily in the Instant Pot for a weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces or use pre-cooked shredded chicken
- 8–12 oz spaghetti, broken in half 8 oz for creamier, 12 oz if you want more pasta
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes optional — adds brightness
- 3 cups low-sodium chicken broth add more if using larger pot
- 1 cup heavy cream or whole milk milk yields a lighter sauce
- 1–1½ cups shredded cheddar or Monterey Jack (or a blend)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
Preparation
- Set the Instant Pot to Sauté and add oil. When hot, cook the onions until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.
- Season the chicken with salt, pepper, and Italian seasoning. Add to the pot and brown briefly, about 2–3 minutes.
- Pour in the chicken broth and scrape any browned bits from the bottom.
- If using diced tomatoes, stir them in now. Break the spaghetti in half and arrange it in an even layer in the liquid without stirring.
- Lock the lid and set to High Pressure for 4 minutes. If your chicken is frozen, cook on High for 8–10 minutes.
- When the cook time ends, perform a Quick Release immediately.
- Open the lid, stir gently to loosen spaghetti strands. Add cream and shredded cheese; stir until smooth and creamy. Check seasoning and adjust.
- Let sit for 2–3 minutes to thicken slightly. Garnish with herbs and serve.
Notes
For gluten-free, use GF spaghetti. For dairy-free, replace cream with coconut milk and use dairy-free cheese. Add extra veggies after pressure release if desired.