The story around this recipe is an odd one. My mom used to make something that we called “Grandpa’s chicken.” It was basically chicken and spaghetti in this amazing brothy sauce. (And that recipe will make it to the blog eventually.) However, I was recently informed that chicken spaghetti is entirely a different thing. Some say it’s a Southern recipe, but I asked a few friends that live in the south and they’ve never heard of it. Anyway, I tried it out. In the Instant Pot of course. Here is the recipe for my Instant Pot Chicken Spaghetti.

Ingredients for Instant Pot Chicken Spaghetti:

4 cups chicken broth
1 lb spaghetti
1 tsp garlic powder
2 cups chunked chicken
2 bell peppers
1 8 oz package of cream cheese, cubed
1 1/2 cups shredded cheddar

Directions:

First, I cube up the boneless skinless chicken breast. Because it is cubed, it will cook faster. I think that you could probably substitute boneless thighs in here, but I haven’t tried it. You’d definitely need to add a little extra time.

Next, I chopped up some red and yellow bell peppers, saving a few pieces of the red on the side for a crunchy garnish later.

Now comes the fun part. Adding it all to the pot!

Start by adding the chicken broth and spaghetti noodles. It’s important that the spaghetti is completely covered by broth or stock.

Next, I added the chicken and garlic powder on top. This helped to push down the spaghetti a little bit and keep it covered more.

After you’ve got the chicken in there, it’s time to add the peppers and the cream cheese.

After you’ve got those ingredients all in there, you simply dump the cheddar cheese on top.

Close the lid and cook on high pressure for 5 minutes. Natural pressure release.

As you can see, the mixture comes out looking quite a bit like it did when it went in.

But once you add salt, pepper, and parsley, and mix it all together it looks more like this:

Now you see why I saved a few pieces of red pepper for garnish!

Looks pretty amazing, right?

Take another look.

It tasted as good as it looks too. My daughter said she wishes we could have Instant Pot Chicken Spaghetti every night of the week! I’m not sure if I’m up to that, but I have to agree that it was pretty tasty.

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Tools for Instant Pot Chicken Spaghetti

Paring knife
Instant Pot
Cutting Board
Wooden Spoon

How do you store Instant Pot Chicken Spaghetti?

Instant Pot Chicken Spaghetti should be stored in an airtight container in the refrigerator for up to 3 days. If you get a nice glass set, you can go directly from refrigerator to oven or microwave to warm it back up for another meal.

Can you freeze it?

I wouldn’t recommend freezing the spaghetti. There probably won’t be any leftovers anyway!

Is Instant Pot Chicken Spaghetti diet-friendly?

As much as I wish this was diet food, I’d say it’s not in any diet I can think of. Except maybe Intermittent Fasting.

However, if you wanted to make it without the spaghetti you could call it keto-friendly. It would definitely be delicious that way too.

You can also use gluten-free spaghetti if you’re sensitive to gluten. If that’s the case, you may need to adjust the cooking time by a minute or two because of the different pasta ingredients.

Interested in more Instant Pot recipes? Check these out!

Instant Pot Apple Pie Rice Pudding
Instant Pot Chicken Bacon Corn Chowder
Instant Pot Chicken and Wild Rice Soup
Instant Pot Lemon Blueberry French Toast
Instant Pot Fudge

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