This instant pot chicken spaghetti is fabulous. My kids love it and all three usually ask for second helpings. It is seriously easy and delicious. My family loves pasta. Who doesn’t? This recipe will forever change how I make pasta dishes. You can cook the pasta and the chicken at the same time in the instant pot. This is glorious. I hate having to cook the chicken in a skillet on the stove AND boil the pasta. For one thing, it seems like a lot of work. Secondly, it makes for more dirty dishes that I am going to have to wash later. I might just start using my instant pot for everything.

In this instant pot chicken spaghetti recipe I use a sun-dried tomato pesto. You can substitute basil pesto if you want. My family prefers the sun-dried tomato pesto, so that is what I used. I always buy my pesto at Aldi. I also use a Tuscan herb infused olive oil, that I bought on a girl’s trip to Kansas City and it is divine.

Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.

Instant Pot Chicken Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lisa
Total Time: 15 minutes
Yield: 8 to 10 servings 1x

Print Recipe

Description

This instant pot chicken spaghetti is delicious and so easy. It is so great to be able to cook the chicken and the spaghetti noodles at the same time.

Ingredients

Scale

5 cups water
1 pound spaghetti noddles
onion powder to taste
garlic powder to taste
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon sea salt, plus more to taste
1 1/2 pounds chicken breast, cubed
2 tablespoons herb infused olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 cup sun-dried tomato pesto
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella

Cook Mode Prevent your screen from going dark

Instructions

Cut up chicken breasts into chunks. Season with salt, pepper, onion powder, and garlic powder to taste. Set aside.
Pour water into the instant pot. Put spaghetti noodles directly into the water. I break mine in half. Add raw chicken. Place lid on and cook for 4 minutes on high pressure.
When the timer beeps, do a quick release. Remove lid and test chicken to make sure that internal temperature is 165 degrees.
Strain the chicken and pasta in the strainer in the sink. Then pour chicken and pasta into a large bowl. Add 1 tablespoon olive oil and stir to coat.
Turn instant pot to saute. Pour in 1 tablespoon of olive oil. Add onions and cook until they are tender and translucent. This takes about 5 to 7 minutes. Add garlic and saute for another minute. Then add in sun-dried tomato pesto and let cook for about a minute.
Add in heavy cream, Parmesan cheese, mozzarella cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until cheese is melted and fully incorporated.
Add chicken and pasta back into the instant pot and stir until well combined. Serve with your favorite garlic bread.

Notes

Keep in mind, I use an 8 quart instant pot. Your cook time should still be the same, but I am not sure results will be exactly the same. (*disclaimer: I have not tested this recipe out in a 6 quart instant pot).

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Instant pot

Instant Pot Chicken Spaghetti