Ingredients
Scale
- 1/2 lb uncooked spaghetti
- 4 cups water
- 4 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 tsp garlic powder, divided
- 1 tsp onion powder, divided
- 1 Tbsp Italian seasoning, divided
- 1/4 cup honey BBQ sauce
- 14 oz diced tomatoes
- 2 cups heavy whipping cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Place uncooked spaghetti in the Instant Pot in a criss-cross pattern.
- Pour 4 cups of water over the spaghetti, covering it completely.
- Combine chicken breasts, olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning in a bowl.
- Place seasoned chicken above the spaghetti using a trivet.
- Secure the lid and set the pressure to high for 6 minutes.
- Allow for a natural pressure release for 10 minutes, then do a quick release.
- Remove chicken, brush with BBQ sauce, and cut into chunks.
- Strain spaghetti and add diced tomatoes in the strainer.
- Pour heavy whipping cream into the pot, adding salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Sauté and add cheddar cheese until melted.
- Stir until thickened, then combine spaghetti and tomatoes with the sauce.
- Add chicken and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken is evenly coated with seasoning for optimal flavor.
Allow natural pressure release to retain chicken moisture.
Stir cheese sauce frequently to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 5
- Sodium: 800
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 40
- Cholesterol: 150