Instant Pot Chicken Alfredo Spaghetti Squash–chicken cooks in your instant pot at the same time as your spaghetti squash. Then a luscious sauce is stirred together with the chicken and served over the top of the spaghetti squash “noodles.”
Instant Pot Chicken Alfredo Spaghetti Squash
After discovering that cooking spaghetti squash in my Instant Pot was super fast and easy I wonderred what else could I put in there with the squash to make it a one-pot meal? I settled on making a chicken alfredo sauce to serve over the top of our “noodles.” The kids were happy with that choice, as was I. It’s not often that I make a full fat creamy sauce to serve with pasta just because of the guilt and the bloat that comes with it. However, with this instant pot chicken alfredo spaghetti squash I only felt half of the guilt since the noodles are practically calorie free.
I made a quick one-minute video to show you how easy this recipe is and give you confidence that you can make it too:
More two for one recipes in the Instant Pot
Here are some other recipes that use the Instant Pot to cook 2 things at the same time!
Cheat Korean Beef with Brown Rice
Potato Salad from Pressure Cooking Today
What Pressure Cooker Did You Use?
To make Instant Pot Chicken Alfredo Spaghetti Squash I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Chicken Alfredo Spaghetti Squash
- Prep Time: 10 minutes
- Cook Time: 7 minutes, plus time to come to pressure
- Total Time: 3 minute
- Yield: 4 servings 1x
Description
Chicken cooks in your instant pot at the same time as your spaghetti squash and then a luscious sauce is stirred together with the chicken and served over the top of the spaghetti squash “noodles.”
Ingredients
- 1 cup chicken broth
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 1 medium spaghetti squash
- 1 cup sour cream
- 1 tsp garlic powder
- 3 Tbsp flour
- Salt and pepper
- Parsley, for garnish
- Parmesan cheese, for topping
Instructions
- Pour broth into your Instant Pot (IP). Place the cut up chicken cubes into the broth. Place the trivet that came with your IP on top of the chicken.
- Cut the squash in half crosswise. Scoop out all the seeds and gunk on the inside. Place the squash on top of the trivet. Maneuver the squash to let both halves fit inside.
- Cover the pot and secure the lid. Make sure valve is set to “sealing.” Press the manual button and cook on high pressure for 7 minutes. When the timer beeps to indicate it is done cooking you can quickly switch the valve to “venting.” Remove the lid and carefully remove the squash and the trivet.
- In a bowl, whisk together the sour cream, garlic powder and flour. Whisk the mixture into the broth and chicken. Turn the IP to the saute function. Stir often until the sauce is thickened up (about 5 minutes). Salt and pepper to taste.
- Use a fork to shred the flesh of the squash into long spaghetti-like strands. Scoop a portion into a bowl and top with the chicken and sauce. Garnish with parsley and top with Parmesan cheese.
Notes
I used my 6 quart Instant Pot for this recipe.
- Method: Instant Pot
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Hello!
When you say cook for 7 minutes on high pressure, does this mean after it is done preheating or do I need to take that time into account as well?
It means you set the pressure cook button (or manual button) to 7 minutes. The timer will beep when the pressure cooking cycle is over. The total time will be close to 17 minutes. The pot will take 10 minutes to pressurize, then 7 minutes to cook.
What would happen if I used Greek yogurt instead of sour cream?
I’m sure it would be great!
OMG, so good. I followed your directions for slow cooker. I was lucky to find containers of cauliflower soup base on clearance at walmart & used one of those for my liquid. I added a teeny container of condensed chicken broth. Using coconut flour (KETO) didnt seem to thicken it so I grated 2 med zucchinni & tossed in some cooked mushrooms I had in fridge. Ecellent! Can’t wait to eat more tomorrow.
★★★★★
Your version sounds great! Thanks for sharing!
Is it possible to freeze before cooking this if so how would I do that.
I don’t think so.
Such a fun idea!
I love me some spaghetti squash!
Hi! Thank you for this delicious recipe! I love your website! Would you be able to convert it to a slow cooker since I don’t have an instant pot? Thank you very much!!
★★★★★
I’m going to have to try it but this is how I would do it if I were you:
Place one cup chicken broth and the chicken in the bottom of your slow cooker. Take a spaghetti squash and cut 6 slits in it. Add it into the slow cooker. Cover and cook on low for 4 hours. Remove the squash and cut it in half crosswise. Scoop out seeds and gunk. Shred the flesh of the squash with a fork. In a small bowl whisk together the sour cream and flour. Stir that into the slow cooker. Add in garlic powder and salt and pepper. Let the mixture thicken in the slow cooker on high without the lid on. Once it’s thickened serve sauce over the top of the squash.
Ok I’m glad I read the comments because the original title I saw labeled this as a slow cooker recipe. Not so much once you start reading it. I’m standing in my kitchen now about to begin making it and I was about to throw a fit hahaha I’ll follow the instructions posted here.
I tried it this way, in the Crock-Pot, just now and it’s quite tasty! Thank you for sharing a way to make it in the crock pot!
ok great! I’m glad it worked in the crockpot 🙂
So once you shred the squash, it does not go back into the crockpot is that correct? Thank you.
Right.