The Best Instant Pot Chicken Spaghetti for Busy Weeknights

Forget about spending hours in the kitchen or juggling multiple pots just to get dinner on the table. This Instant Pot Chicken Spaghetti recipe is your new secret weapon for effortless, crowd-pleasing meals. Imagine creamy, cheesy, tender chicken, all melded with perfectly cooked spaghetti, ready in a fraction of the time it’d usually take.

If you think spaghetti’s just spaghetti, prepare to be schooled — this one’s different. Ready to turn your mealtime chaos into a stress-free, mouthwatering win?

What Makes This Recipe Awesome

This isn’t your average spaghetti — it’s a one-pot powerhouse that nails flavor, texture, and convenience all at once. The Instant Pot pressure cooks the chicken and pasta simultaneously, so everything cooks evenly and locks in juicy, savory goodness.

No more dry chicken or soggy noodles here. Plus, it’s loaded with creamy cheese sauce that hugs each strand of spaghetti like a delicious, gooey embrace. Did I mention it’s insanely quick?

Bonus: it’s customizable enough to suit picky eaters and adventurous foodies alike.

What You’ll Need (Ingredients)

• 2 lbs boneless, skinless chicken breasts (or thighs if you prefer more flavor)
• 12 oz spaghetti, broken in half
• 4 cups chicken broth (preferably low sodium)
• 1 can (14.5 oz) diced tomatoes with green chilies (for a little kick)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp smoked paprika (optional, but why not?)
• Salt and pepper to taste
• 2 tbsp olive oil or butter
• Fresh parsley or basil for garnish (optional)

Step-by-Step Instructions

1. Sauté the aromatics: Set your Instant Pot to the sauté setting. Heat the olive oil or butter, then add diced onion and minced garlic. Cook until fragrant and translucent, about 2-3 minutes.
2. Add the chicken: Nestle the chicken breasts or thighs right into the pot with the onions and garlic.

   Season with salt, pepper, Italian seasoning, and smoked paprika.

3. Pour in liquids: Add chicken broth and the entire can of diced tomatoes with their juices. Give it a light stir to distribute ingredients — but don’t stir the pasta in yet!
4. Add the spaghetti: Place broken spaghetti noodles in an even layer over the chicken and liquid. You really want to avoid stirring at this stage — just press the noodles down gently so they’re mostly submerged.
5. Pressure cook: Seal the Instant Pot lid and cook on high pressure for 8 minutes.

   Use natural release for 5 minutes, then carefully quick release the remaining pressure.

6. Shred the chicken: Remove the chicken breasts, shred with two forks, and return to the pot.
7. Mix in the cheese: Stir in cheddar, mozzarella, and Parmesan till everything’s gooey and melty. If the sauce is too thick, add a splash of chicken broth or milk to loosen it.
8. Finish & serve: Taste for seasoning, garnish with fresh parsley or basil, and dig in!

Preservation Guide

Got leftovers? Lucky you.

This dish keeps surprisingly well. Store your chicken spaghetti in an airtight container and refrigerate for up to 4 days. When reheating, use a splash of chicken broth or water to regain that creamy sauciness—microwave or stovetop both work fine.

For longer storage, freeze portions for up to 3 months in freezer-safe containers. Defrost overnight in the fridge before reheating. Pro tip: avoid reheating in the microwave too long without stirring, or you’ll end up with unevenly warmed cheese blobs.

Yuck.

Health Benefits

Chicken is a fantastic lean protein — great for muscle repair and keeping you full without weighing you down. The tomatoes add antioxidants like lycopene, which are great for heart health and fighting inflammation. Plus, the combination of cheese might add some calcium and vitamin D, though let’s be honest, it’s mostly indulgence here.

Using whole wheat or high-fiber pasta options can bump the nutritional game too. And since you get a little vegetable power from the tomatoes and onion, it’s a bit more balanced than your average takeout.

What Not to Do

• Don’t stir the pasta into the broth before cooking in the Instant Pot; it results in a clumpy mess and uneven cooking.
• Don’t skip the natural release time — letting the pressure drop naturally for a few minutes ensures the noodles finish cooking perfectly.
• Don’t overcook the chicken before adding pasta; it will dry out and make the dish less tender.
• Don’t forget to break the spaghetti noodles in half to fit the pot; trying to shove in whole spaghetti is a pointless struggle.
• Resist the temptation to add too much cheese upfront — you can always add more after cooking.

Variations You Can Try

• Spicy Kick: Toss in some red pepper flakes or swap diced tomatoes with fire-roasted chipotle tomatoes.
• Veggie Boost: Add bell peppers, mushrooms, or spinach before pressure cooking for extra nutrients.
• Swap It Up: Use shredded rotisserie chicken or turkey for convenience and a flavor twist.
• Dairy-Free: Use vegan cheese or nutritional yeast substitutes and coconut milk for a creamy texture.
• Mexican Flair: Substitute Italian seasoning with taco seasoning and serve topped with sour cream and cilantro.

Is Instant Pot Chicken Spaghetti kid-friendly?

Absolutely! This dish is creamy, cheesy, and mild enough to please picky eaters, but you can always dial down spices or omit tomatoes with chilies if your kids aren’t big fans of a little heat.

Can I use leftover cooked chicken?

Yes!

If you’re using pre-cooked chicken, skip pressure cooking the chicken but still cook the spaghetti in broth separately or adjust time accordingly. Just toss the shredded chicken in at the end to warm through.

What if I don’t have Italian seasoning?

No worries—just mix dried basil, oregano, and a pinch of thyme or rosemary if you have them. Or keep it simple with salt, pepper, and garlic powder.

Can I make this recipe gluten-free?

Sure thing!

Use gluten-free pasta and make sure your broth and other ingredients are GF-friendly. Cooking times might vary slightly.

How can I make it creamier?

Add a splash of heavy cream or cream cheese after the pressure cooking stage, right before mixing in the shredded cheeses. Instant indulgence.

The Bottom Line

If you want to transform spaghetti night into a breezy, flavorful event, this Instant Pot Chicken Spaghetti recipe is your new best friend.

It’s fast, fuss-free, and hits all the right comfort food notes with cheesy, juicy, saucy goodness you’ll crave on repeat. Plus, it’s versatile enough to tweak based on what you have in your pantry or your mood. Put away those multi-pot nightmares; one pot does it all and does it spectacularly.

So, fire up that Instant Pot and make dinner something to look forward to—because ain’t nobody got time for boring spaghetti.