Hey y'all! If you've been searching for a creamy, cheesy, and downright comforting meal that's ready in a flash, this Instant Pot Chicken Spaghetti Casserole is about to become your new weeknight staple. It's packed with tender chicken, perfectly cooked pasta, and a rich, savory sauce that brings everyone to the table—whether it's a busy school night or a cozy Sunday supper. Let's get cooking!
Why You'll Love This Instant Pot Chicken Spaghetti Casserole
- Quick and easy—ready in just 35 minutes, making it perfect for busy nights.
- A one-pot meal with minimal cleanup required.
- Kid-friendly flavors that everyone in the family will love.
- Creamy, cheesy texture that tastes like pure comfort food.
- Easily adaptable for different dietary needs or preferences.
Ingredients for Instant Pot Chicken Spaghetti Casserole
- 2 large boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 ounces uncooked spaghetti, broken in half
- 3 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How to Make Instant Pot Chicken Spaghetti Casserole
Step 1: Sauté the Aromatics and Chicken
- Set your Instant Pot to "Sauté" mode and add olive oil.
- Once hot, add diced onion and cook for 2-3 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
- Add cubed chicken, Italian seasoning, paprika, salt, and black pepper. Sauté for 3-4 minutes just until chicken is lightly browned (it doesn't need to be fully cooked).
Step 2: Layer the Pasta and Liquids
- Break the spaghetti noodles in half and layer them over the chicken mixture, crisscrossing to prevent sticking.
- Pour chicken broth over the noodles, ensuring all pasta is submerged. Do not stir.
- Spoon the cream of chicken soup and diced tomatoes with green chilies over the top. Again, do not stir.
Step 3: Pressure Cook
- Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 8 minutes.
- When cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
Step 4: Add Cheese and Finish
- Remove the lid and stir everything well to combine.
- Add cheddar cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheeses are melted and the casserole is creamy.
- If a thicker texture is desired, let the casserole sit for 5 minutes (it will thicken as it cools).
- Sprinkle with chopped parsley before serving, if desired.
Notes for Instant Pot Chicken Spaghetti Casserole
- Be sure to layer the spaghetti and liquids as directed to prevent burn warnings on your Instant Pot.
- If you prefer a spicy kick, use hot Rotel or add a pinch of red pepper flakes.
- For more Instant Pot tips and troubleshooting, check out this guide.
Instant Pot Chicken Spaghetti Casserole Variations
- Veggie-Packed: Stir in 1 cup of frozen peas or broccoli florets after pressure cooking for added nutrition.
- Buffalo Style: Add ¼ cup Buffalo sauce and swap cheddar for pepper jack cheese.
- Low-Carb Version: Substitute spaghetti with zucchini noodles and reduce broth to 2 cups (add zucchini after pressure cooking).
Required Equipment
- 6- or 8-quart Instant Pot (or other electric pressure cooker)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Storage Instructions for Instant Pot Chicken Spaghetti Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container for up to 2 months. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to restore creaminess.
Serving Suggestions for Instant Pot Chicken Spaghetti Casserole
- Serve with a crisp green salad and garlic bread for a complete meal.
- Pair with roasted vegetables or steamed broccoli for extra nutrition.
- Top with extra grated Parmesan and a sprinkle of fresh herbs for restaurant-style flair.
Pro Tips for the Best Instant Pot Chicken Spaghetti Casserole
- Use high-quality pasta for best texture in the Instant Pot.
- Shred your own cheese for a smoother, meltier sauce instead of pre-shredded varieties.
- Don’t skip the natural pressure release—this helps prevent mushy pasta and keeps your casserole creamy.
FAQ: Instant Pot Chicken Spaghetti Casserole
- Can I use rotisserie chicken instead of raw chicken?
- Absolutely! Stir in shredded rotisserie chicken after pressure cooking, just before adding the cheese.
- Can I substitute another pasta shape?
- Yes, but adjust the cook time based on the pasta's package instructions and make sure to use a similar weight (12 oz).
- Is this casserole freezer-friendly?
- Yes! Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating as described above.
For more nutritional information on chicken and pasta, check out the EatRight.org guide to chicken and poultry.
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz uncooked spaghetti, broken in half
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup chopped onion
- 2 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil and chopped onion, cooking until softened, about 2-3 minutes.
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2Add shredded chicken, uncooked spaghetti, chicken broth, cream of chicken soup, diced tomatoes with green chilies, garlic powder, and black pepper. Stir to combine, ensuring spaghetti is submerged.
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3Secure the lid and set the Instant Pot to high pressure for 8 minutes. Once cooking is complete, perform a quick release.
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4Open the lid and stir in cheddar cheese and Parmesan cheese until melted and creamy.
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5Serve hot, garnished with extra cheese or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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