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Instant Pot Chicken Spaghetti

This Instant Pot Chicken Spaghetti is an easy dinner casserole made in the instant pot! This cheesy pasta is loved by kids and packed with chicken, pasta, and veggies.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: American
Keyword: creamy, instant pot, rotisserie chicken
Servings: 8 people
Calories: 680kcal
Author: Jennifer Debth


  • 3 tablespoons olive oil divided
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • salt and pepper to taste
  • 1 (32 oz) carton chicken broth
  • 1 (16 oz) box spaghetti noodles broken in half
  • 1 (8 oz) tub sour cream room temperature
  • 1 (8 oz) block cream cheese softened to room temperature
  • 1 (8 oz) block sharp cheddar cheese shredded and divided in 1/2
  • 1 (10.5 oz) can cream of mushroom soup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 4 cups cooked and cubed chicken about 1 pound (I used 1 rotisserie chicken with skin removed)
  • 1/4 cup finely grated parmesan cheese


  • Preheat oven to 450 degrees F and grease a deep 9x13 inch baking dish with cooking spray. Set aside.
  • Hit SAUTE on your 6 quart Instant Pot.
  • Once it reads HOT, add in 2 tablespoons olive oil, onion, red bell pepper, and green bell pepper.
  • Cook, stirring regularly, until the veggies are tender, about 5-10 minutes.
  • Taste and season with salt and pepper.
  • Remove from the Instant Pot and set aside.
  • Hit CANCEL on the Instant Pot.
  • Pour in broth, scraping up any brown bits from the bottom. This will prevent a BURN reading.
  • Add in uncooked noodles and remaining 1 tablespoon olive oil.
  • Stir to combine. Be sure the noodles are fully submerged.
  • Close and lock the lid - make sure the pressure valve is pointing to SEALING.
 Cook on HIGH pressure for 5 minutes, then flip the valve to quick release the pressure.
  • While the pasta is cooking, place sour cream, cream cheese, 1/2 the shredded cheddar cheese, mushroom soup, onion powder, garlic powder, paprika, basil, and Italian seasoning into a large bowl.
  • Beat, using a hand mixer, until well combined.
  • Stir in the cooked chicken and cooked veggies.
  • When the pasta is done cooking, dump the pasta and the broth (everything in the Instant Pot) into the sauce.
  • Taste and re-season with salt.
  • Pour into prepared dish and sprinkle with remaining cheddar and parmesan.
  • Bake in preheated oven until the cheese has melted and the center is hot, about 15-20 minutes.
  • Serve and enjoy!
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Serving: 1person | Calories: 680kcal | Carbohydrates: 52g | Protein: 38g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 1074mg | Potassium: 641mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1398IU | Vitamin C: 40mg | Calcium: 348mg | Iron: 3mg