Instant Pot Creamy Chicken Spaghetti
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
6 mins
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Rest Time
5 mins
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Total Time
16 mins
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Servings
6
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Calories
508 kcal
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Course
Main Course, Lunch
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Cuisine
American
Instant Pot Creamy Chicken Spaghetti
Description
Instant Pot Creamy Chicken Spaghetti is a one-pot meal that features boneless diced chicken cooked with sautéed onions, garlic, and red bell pepper. Seasoned with a blend of paprika, basil, seasoned salt, and red pepper flakes, it creates a flavorful base. Broken spaghetti noodles are layered on top and cooked under high pressure in the Instant Pot with chicken broth, infusing the pasta with savory tastes from the broth and spices. After pressure cooking, a creamy sauce is formed by stirring in half and half, shredded cheddar cheese, and cornstarch, then thickened through a final sauté stage. This method produces a creamy, cheesy spaghetti dish with tender chicken pieces and soft noodles. It serves well as a comforting main course that brings together protein and pasta with a smooth, mild sauce. The use of the Instant Pot speeds up the process while maintaining flavors and textures.
Ingredients
- 2 tablespoon butter
- 1 lb chicken boneless, diced
- 1 onion chopped
- 1 red bell pepper diced
- 4 garlic cloves, minced
- 2 teaspoon seasoned salt
- 1 tsp paprika
- 1 teaspoon basil
- 1/2 teaspoon red pepper flakes or cayenne pepper
- 2 1/2 cups chicken broth
- 10 oz spaghetti noodles broken in half
- 1 cup half and half *you can use heavy cream if desired
- 2 cups cheddar cheese shredded
- 2 tablespoon cornstarch
Instructions
- Click sauté on Instant Pot and add butter.
- Once butter has melted, add in the onions and garlic and sauté for about 5 minutes.
- Turn sauté function off and add in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes.
- Add in the chicken and season with desired amount of salt and pepper.
- Pour in the chicken broth.
- Place the spaghetti noodles in a single layer on top of the chicken and ensure they are fully submerged in the broth.
- Secure lid onto Instant Pot and move valve to sealing position.
- Cook manual high pressure for 6 minutes followed by a quick release.
- Once pressure has released and pin has dropped, open the lid and stir in the half & half, cheddar cheese, and cornstarch.
- Move Instant Pot to sauté function once more and stir everything together.
- Allow to sauté for about 5 minutes, to allow sauce to thicken.
- Turn off Instant Pot and serve warm! Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 121mg | 40% |
| Sodium | 1476mg | 62% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1604IU | 32% |
| Vitamin C | 36mg | 40% |
| Calcium | 339mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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