You catch the smell through the steam vent and suddenly you are starving. That warm, cheesy aroma sneaks out and pulls you right to the kitchen. It s like a homey hug that promises dinner is about to get real good.
As the pressure cooker does its thing, you notice the valve hiss a little and the sealing ring holds tight, locking in all those flavors. You spot the steam cues starting to puff, and you know it s almost time for the quick release.
Chicken spaghetti might sound fancy, but with this recipe, you get all the comfort without the mess. Every bite is packed with cheesy, creamy goodness and a little kick from cayenne pepper that makes you wanna dig in faster.
Why This Recipe Works Every Single Time
- The pressure cooker locks in moisture making the chicken super tender.
- Quick release prevents overcooking the spaghetti so it stays perfect.
- Sharp cheddar melts just right, creating a creamy cheesy sauce that sticks to every strand.
- Mixing in veggies like green pepper and onion adds fresh flavor without extra fuss.
- Using reserved chicken broth keeps the dish flavorful and ties all ingredients nicely together.
- Explore more one-pot wonders in our pressure cooker recipes.
- Keep safety in mind with helpful tips from our pressure cooker safety tips.
- Try other delicious creamy pasta recipes like our Onepot Creamy Beef and Garlic Butter Pasta.
All the Pieces for This Meal
- 2 cups cooked chicken, shredded or chopped good and tender.
- 3 cups uncooked spaghetti, broken into two-inch pieces so it fits right inside the cooker.
- 2 cans cream of mushroom soup for that creamy base that s oh so rich.
- 3 cups grated sharp cheddar cheese, divided because you gotta have some on top to brown.
- ¼ cup finely diced green pepper for that subtle crunch and color pop.
- ¼ cup finely diced onion to add a mild sweetness and depth.
- 1 (4-oz.) jar diced pimentos, drained but ready to bring a little zing.
- 2 cups reserved chicken broth from cooking your chicken, that s where all the flavor s at.
- Seasonings: 1 teaspoon Lawry's Seasoned Salt, a little cayenne pepper (⅛ to ¼ teaspoon depending on how spicy you like it), plus salt and pepper to taste.
The Exact Process From Start to Finish
First, you're gonna preheat your oven to 3509F (175deg;C) so it's ready when you need to bake. Meanwhile, get your spaghetti cooked in salted water until just al dente. Don't forget to save 2 cups of that chicken broth from the pot 60nt toss it, that liquid gold is your flavor bomb.
In a large bowl, mix your cooked chicken with the cooked spaghetti. Add in your cream of mushroom soup and 2 cups of that sharp cheddar cheese. Toss in the green pepper, onion, pimentos, and pour in the reserved chicken broth.
Now, sprinkle in the Lawry's Seasoned Salt and cayenne pepper. Give everything a good stir so it's all mixed up real good. Add salt and pepper to your liking but be careful cause that seasoned salt packs some punch.
Pour that cheesy chicken spaghetti mixture into a big baking dish and spread it out evenly. Sprinkle the remaining cup of shredded cheddar cheese on top, because you gotta have that melty top layer.
Bake it in the oven for 30 minutes or until you see it bubbly and lightly browned on top. The smell during this part is something else, y'all.
Once outta the oven, let it sit for about 5 minutes. This little rest helps it settle so when you scoop it, it s not runny but perfect and creamy.
Time Savers That Actually Work
- Cook your chicken ahead or use leftover rotisserie chicken straight from the fridge.
- Break the spaghetti into two-inch pieces before cooking so it fits in your pressure cooker easily.
- Chop your veggies the night before and keep them in the fridge ready to toss in.
- Use pre-shredded cheese to skip that extra grating step.
- Reserve chicken broth while cooking the chicken so you don t waste time making broth separately.
- For quick meals, check out our Easy Taco Soup or Italian Penicillin Soup recipes full of flavor.
- Make leftover use simple with tips from our easy meal prep recipes guide.
The Flavor Experience Waiting for You
You remember that first spoonful melts in your mouth: creamy, cheesy, with the comforting texture of spaghetti soaking up all the goodness. The sharp cheddar has this boldness that s balanced by mellow mushroom soup and the slight kick from cayenne pepper.
When you bite in, you spot little pops of green pepper and mild sweet onion that add a fresh crunch. Then that hint of pimentos sneaks flavor in, brightening the dish with every mouthful.
It s that kinda dish where the cheesy top gets a little golden and crisp while inside stays rich and gooey. You just keep coming back for more; it s warm, hearty, and exactly what your day needs.
Making It Last All Week Long
Store leftovers in an airtight container in the fridge and they ll keep for about 4 days. Just warm pieces up on the stove or microwave, and add a splash of broth if it looks dry.
If you wanna stash some for later, freeze portions in freezer-safe bags or containers. When ready to eat, thaw overnight in the fridge and reheat with a little extra liquid to keep it creamy.
For best results, don t freeze more than a couple weeks so that flavor stays fresh. You ll notice it still tastes pretty darn good and saves you from cooking on busy days.
Your Most Asked Questions Answered
- Can I use other pasta? Sure thing! Just pick shorter pasta shapes like penne or rotini that cook evenly under pressure.
- Do I have to pre-cook the chicken? It s best to have it cooked so it blends well without extra cooking time messing up your pasta texture.
- What if I don t like mushrooms? You can swap cream of mushroom soup for cream of chicken or celery soup, whatever you prefer.
- How do I know when quick release is safe? When pressure drops and the valve hiss stops, that s your cue to open the lid carefully.
- Can I make this spicy? Yup! Adjust cayenne pepper to your heat level or add a pinch of crushed red pepper flakes.
- What if my cheese doesn t melt smooth? Make sure you stir good when mixing ingredients and don t add cold cheese straight from fridge; let it sit a few minutes.
Chicken Spaghetti
Equipment
- 1 Mixing bowl
- 1 Baking dish Large
Ingredients
Main ingredients
- 2 cups Cooked chicken shredded or chopped
- 3 cups Uncooked spaghetti broken into two-inch pieces
- 2 cans Cream of mushroom soup
- 3 cups Grated sharp cheddar cheese divided
- ¼ cup Green pepper finely diced
- ¼ cup Onion finely diced
- 1 jar (4-oz.) Diced pimentos drained
- 2 cups Reserved chicken broth
- 1 teaspoon Lawry's Seasoned Salt
- ⅛ to ¼ teaspoon Cayenne pepper adjust to taste
- Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Cook the spaghetti in salted water until al dente. Reserve 2 cups of the chicken broth.
- In a large bowl, combine the cooked chicken and spaghetti.
- Add cream of mushroom soup, 2 cups of grated cheese, green pepper, onion, diced pimentos, and reserved broth.
- Season with Lawry's Seasoned Salt, cayenne pepper, salt, and black pepper to taste. Stir to combine everything thoroughly.
- Transfer the mixture to a large baking dish and spread evenly.
- Sprinkle remaining 1 cup of cheddar cheese over the top.
- Bake for 30 minutes or until bubbly and lightly browned. Let rest for 5 minutes before serving.
