This 7-Ingredient Instant Pot Chicken Spaghetti recipe is a fast and easy dish that will keep your tastebuds wanting more! Perfectly cooked pasta and juicy chicken pieces are smothered in a savory, cheesy cream sauce in just mere minutes with only one dish to clean afterwards!

Try our other family favorite Instant Pot recipes like 3-Ingredient Salsa Lime Chicken, Easy Instant Pot Chicken and Beef Fajitas, and Instant Pot Pulled BBQ Chicken!

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Best Chicken Spaghetti

Y'all! I don't want to toot my own horn... but flippin' toot toot.

This chicken spaghetti recipe is so amazingly delicious, quick to make thanks to the pressure cooker, easy on the ingredient list (I mean it's only 7 easy-to-find ingredients!), and can be made completely gluten-free if need be.

This dish has been in the making for 9 months.

It's been sitting as a draft on Bless Her Heart Y'all for what seems like forever.

So shame on me for not sharing this sooner.

In fact, I had a craving for this recipe and went to go look it up so I could make it for dinner and remembered that I hadn't posted it yet!

What was I thinking???

I wasn't in my right mind - social distancing has lead me to more and more food cravings due to boredom.

So that's my silver lining to our current state of world distress - I remembered my love for easy Instant Pot recipes and my obsession with Chicken Spaghetti.

Flavors of Chicken Spaghetti:

This dish mixes all the best flavors from 7 simple pantry staples, and combines them into one insanely delicious meal in just minutes.

I love the perfectly cooked noodles swimming around beside juicy pieces of white meat chicken and vegetables, smothered in a sea of creamy, savory cheese sauce!

Gluten-Free Chicken Spaghetti Ingredients:

• spaghetti noodles: Gluten-free variety pasta if you are wanting to keep this recipe gluten-free!
• chicken broth: I try to use the low-sodium broth whenever possible
• garlic powder
• cubed fresh chicken breast meat
• 1 ½ cups pico de gallo (or 1 ½ cups of chopped onions, tomatoes, and bell pepper)
• one 8 ounce block of cream cheese: cut into cubes
• shredded cheese of choice: I like to use either shredded sharp cheddar or colby jack for this recipe!

Pressure Cooker Directions:

1. Place the chicken broth in the bottom of your pressure cooker.
2. Break the spaghetti noodles in half and place on top of the chicken broth. Press the noodles down so that all noodles are under the broth. You may need to move around the noodles or you can choose to add a Tablespoon or two of extra broth to the mix.
3. Sprinkle the garlic powder on top of the noodles, followed by the chicken, then the vegetables, then the cream cheese, and lastly, sprinkle the shredded cheese on the very top.
4. Close up your Instant Pot and cook on high for 3 minutes and then allow your pressure cooker to do a natural pressure release for 6-8 minutes before releasing the rest of the pressure manually.
5. Open you Instant Pot up and give the dish a good stir, until all of the cream cheese is melted and fully combined.
6. Remove the chicken spaghetti from the Instant Pot and place in a large serving bowl.
7. Top with any of the suggested garnishes and serve while still warm.

Recipe Pro Tips:

You don't have to use an Instant Pot.

I like to switch in between my Instant Pot and my Pampered Chef Quick Cooker, I can't decide which one I love more!

I highly recommended cutting up your block of cream cheese into about 1 or 2 inch squared cubes. This will help the cream cheese cook, melt, and create that creamy cheesy sauce!

Want another amazing gluten-free spaghetti recipe? Try out our popular Goat Cheese Spaghetti and Meatballs that will dream about night after night!

How To Plate Chicken Spaghetti:

I like to plate this pasta dish with a few extra pieces of diced vegetables like tomatoes or bell peppers.

I also like to add a sprinkling of chopped cilantro or parsley on top to add a touch of greenery.

That's all that I added to the recipe before I snapped these pictures that you see on this page.

As you can see, the dish speaks for itself and doesn't need a lot of help to make it deliciously presentable!

Recipe Pairing Ideas:

I like to use this dish as a main course. It already has vegetables, carbs, and chicken protein in it.

Therefore, I like to add a very tasty side dishes to accompany this main course.

Some of my family loves to dip bread into the sauce of this spaghetti, so I highly recommend our Savory Cheesy Zucchini Bread or our Easy Garlic Parmesan Rolls.

We also like to have a green vegetable on board our plates as we sit down to our family meal. Let me suggest Air Fryer Asparagus or Summer Tomato + Zucchini Bake!

How to Store Leftovers:

Store your leftover cooled-to-room-temperature chicken spaghetti in an airtight container in the fredge for up to 3 days.

To reheat, simply place the refrigerated leftovers in a microwave-safe dish with a loose fitting cover over top of it.

Microwave on high power for 60-120 seconds or until the spaghetti is as hot as you like it!

Share This Recipe!

Now if ya like what you see you can easily share it on social media avenues, including Yummly.  

Yummly is like a virtual recipe box, where you can "yum" recipes across the internet that look yummy to you and save them in collections for later, just like a recipe card box.  

I've already started yumming recipes and it's a bit addictive, so be forewarned!  

I have the social share buttons above and below each post, so if you feel so inclined, start yumming away y'all!

This post was originally published on July 20, 2015 and last updated on April 4, 2020.