Description
This Instant Pot Chicken Spaghetti is a creamy, flavorful one-pot meal combining tender chicken, perfectly cooked spaghetti, tangy diced tomatoes, and a rich cheese sauce with a hint of honey BBQ. Ready in just 30 minutes, it’s the perfect comforting dinner for busy weeknights.
Ingredients
Scale
Pasta
- 1/2 lb spaghetti (uncooked)
- 4 cups water
Chicken and Seasoning
- 4 chicken breasts (boneless and skinless)
- 1 Tbsp olive oil
- 1 tsp salt (divided)
- 1/2 tsp pepper (divided)
- 1 tsp garlic powder (divided)
- 1 tsp onion powder (divided)
- 1 Tbsp Italian seasoning (divided)
Sauce and Cheese
- 1/4 cup honey BBQ sauce
- 14 oz diced tomatoes
- 2 cups heavy whipping cream
- 2 cups cheddar cheese (shredded, divided)
- 1/2 cup parmesan cheese
Instructions
- Prepare Spaghetti in Instant Pot: Place the uncooked spaghetti into your Instant Pot in a criss-cross pattern to prevent sticking.
- Add Water: Pour 4 cups of water over the spaghetti.
- Insert Trivet: Place the trivet above the spaghetti to keep the chicken elevated during cooking.
- Season Chicken: In a large mixing bowl, combine chicken breasts with olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tbsp Italian seasoning. Toss until chicken is evenly coated.
- Place Chicken on Trivet: Arrange the seasoned chicken breasts on the trivet above the pasta inside the Instant Pot.
- Pressure Cook: Close the lid and set the Instant Pot to pressure cook on high for 6 minutes.
- Release Pressure and Prepare Chicken: Allow a natural pressure release for 10 minutes, then perform a quick release. Remove the chicken, brush with honey BBQ sauce, cut into small chunks, and set aside.
- Strain Pasta and Add Tomatoes: Strain the cooked spaghetti. While still in the strainer, add diced tomatoes and stir gently, letting the tomato juices drain through.
- Prepare Cream Sauce: Return the empty pot to the Instant Pot base, add heavy whipping cream along with remaining 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tbsp Italian seasoning.
- Sauté Cream Mixture: Use the sauté function on high to warm the cream and seasonings.
- Add Cheese (First Half): Add 1 cup shredded cheddar cheese and stir continuously, allowing it to melt and blend for 3 minutes.
- Add Cheese (Second Half): Add the remaining 1 cup cheddar cheese and continue stirring until fully incorporated.
- Simmer Sauce: Bring the cheese sauce to a gentle boil, stirring often. Allow it to cook and thicken for about 5 minutes.
- Combine Pasta and Sauce: Add the strained spaghetti and tomatoes into the cheese sauce. Stir well to thoroughly coat the pasta with the creamy sauce.
- Add Chicken and Serve: Fold in the BBQ brushed chicken chunks. Serve immediately for a warm, comforting meal.
Notes
- Placing the spaghetti in a criss-cross pattern helps prevent clumping during cooking.
- Natural pressure release allows chicken to stay tender and juicy.
- Straining pasta and adding tomatoes while draining helps retain tomato juices and flavor.
- Use freshly shredded cheddar cheese for best melting quality.
- Adjust seasoning according to taste preferences.
