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Instant Pot Chicken Spaghetti


This instant pot chicken spaghetti recipe is delicious and all you need is an instant pot! This recipe makes a perfect dinner for busy households and it’s great for picky eaters!

The creamy wine and cream cheese sauce perfectly combine the pasta with the mushrooms, peas, and chicken, creating an irresistible pasta dish. 

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white bowl with spaghetti, mushrooms and peas

Recipe Features

  • This creamy chicken spaghetti is made entirely in an instant pot. That means there are fewer pots and pans to manage and fewer dirty dishes after dinner.  
  • The preparations are very easy and it make perfect instant pot dump recipe. Just slice up the mushrooms, dice the chicken, and let the pot do the magic.
  • It takes less than 30 minutes to cook this entire meal for your family.
  • Simple but healthy ingredients for a filling and nutritious meal. 

Key Ingredients

gathered ingredients top make spaghetti with chicken

Ingredient Notes

  • Use boneless chicken thighs so the meat does not get dry while it is cooking in the instant pot.
  • Choose your favorite spaghetti. For this recipe, I used whole wheat pasta for more fiber. 
  • Baby Bella mushrooms for that earthy flavor. 
  • Cream cheese to make a creamy sauce.
  • White wine vinegar for additional flavor. 
  • Frozen peas to add texture and sweetness to the spaghetti dish. 

Step by step Instructions

1. Gather the ingredients. Wash and slice the mushrooms.

diced mushrooms

2. In the instant pot, add water, salt, garlic, diced chicken, top with spaghetti. Break it in half and layer in a criss-cross pattern.

instant pot with spaghetti

3. Once chicken and pasta are cooked. Release the air, open and add cream cheese.

instant pot with spaghetti topped with chunks of cream cheese

4. The following add green peas. Stir pasta well and serve.

instant pot with spaghetti and green peas

Tips For Success

  • To avoid the burn notice on the instant pot, make sure to add water to the pot first.
  • The best way to keep the chicken bites moist is to slice them into bigger pieces and avoid over-cooking them. 
  • Perfect spaghetti trick. Break the spaghetti in half and start layering in a criss-cross pattern. That way your pasta will be evenly cooked and can all fit in the pan. 
  • Do not overcook the dish to keep the pasta al dente and the chicken moist. 
  • To have fewer dirty dishes, use chicken shears to slice chicken directly in the instant pot.
  • Quickly move your hand out of the way of the pressure release valve since the air released will be extremely hot. You can also wear gloves when releasing the valve instead. 

FREQUENTLY ASKED QUESTIONS

Can you put uncooked pasta in an instant pot?

Yes! Pasta can be cooked entirely in an instant pot. For this chicken spaghetti instant pot recipe, the uncooked pasta will be placed into the instant pot with water and all of the ingredients at the same time. Once the Instant Pot is finished cooking, your entire meal will be ready to eat! If you do not want to follow a specific recipe with sauce and ingredients, you can also cook your pasta in an instant pot by simply adding water and pasta to the pot, and setting the timer to half the amount of time that is recommended on the box for the boiling method.

Why does chicken get rubbery in an instant pot?

The chicken can get rubbery in the instant pot if you overcook it. Overcooking the chicken can happen if you leave it in the pot for too long since the hot steam will continue cooking the ingredients in the pot even after you release the valve. 

white plate with pasta, mushrooms, peas in creamy white sauce

More Chicken Recipes

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

white pasta dish with spaghetti and peas

Instant Pot Chicken Spaghetti

Natalia-Flavorful Home
This instant pot chicken spaghetti recipe is delicious, and all you need is an instant pot! The creamy wine and cream cheese sauce perfectly combine the pasta with the mushrooms, peas, and chicken, creating an irresistible pasta dish. 
5 from 1 vote
Prep Time 5 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 709 kcal

Equipment

  • instant pot

Ingredients
  

  • 5 cups water divided
  • 2 tsp salt
  • 4 tsp garlic
  • 1 1/2 lb boneless chicken thighs 1-inch thickness diced
  • 1 lb spaghetti 16 oz whole-wheat
  • 8 oz Baby bella mushrooms
  • 8 oz cream cheese
  • 2 tbs White Wine vinegar
  • 2 cups peas frozen

Instructions
 

  • Prep. Gather the ingredients. Wash and slice the mushrooms. Dice the chicken, trim the fat.
  • Cook. In the instant pot, add one cup of water, salt, garlic, diced chicken. Break spaghetti in half and layer in a criss-cross pattern taking small amounts of pasta at the time. This will help to avoid sticky spaghetti.
  • Add diced mushrooms, add four cups of water. Slightly press pasta with a spatula, don’t stir. Cover the pot, seal the lid, set the setting to high pressure for 3 minutes. Once the timer is up and you hear the beeping sound do a quick release.
  • Serve. Once the air is released, open the pot, add chunks of cream cheese, add white wine vinegar, stir well to combine. Add peas, give stir one more time. Taste, adjust the seasonings if needed, and serve.

Notes

I used a 10 quart Instant Pot.
To make this dish gluten-free use gluten-free spaghetti. 
To avoid the burn notice on the instant pot, make sure to add water to the pot first.
The best way to keep the chicken bites moist is to slice them into bigger pieces and avoid over-cooking them. 
Perfect spaghetti trick. Break the spaghetti in half and start layering in a criss-cross pattern. That way your pasta will be evenly cooked and can all fit in the pan. 
Do not overcook the dish to keep the pasta al dente and the chicken moist. 
To have fewer dirty dishes, use chicken shears to slice chicken directly in the instant pot.
Quickly move your hand out of the way of the pressure release valve since the air released will be extremely hot. You can also wear gloves when releasing the valve instead. 
Adjust the flavor based on your taste buds, add more white vinegar or salt if needed.

Nutrition

Calories: 709kcalCarbohydrates: 68gProtein: 34gFat: 33gSaturated Fat: 13gTrans Fat: 1gCholesterol: 153mgSodium: 1004mgPotassium: 751mgFiber: 5gSugar: 7gVitamin A: 966IUVitamin C: 20mgCalcium: 91mgIron: 3mg
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