This cheesy chicken pasta has Velveeta, Rotel, shredded chicken – all the amazing things you need for an incredibly delicious, hearty and totally easy meal. And the best part is, no need to pre-boil the pasta. Truly a dump and go recipe, let your pressure cooker do ALL the work for you QUICKLY. Plus, you can use spaghetti noodles, penne (as shown) or even macaroni pasta.
*affiliate links may be included below in article * condensed printable version of recipe located at the bottom to assist you while cooking*
Pressure Cooker Recipes
Before we get started, and no this isn’t a long drawn out story, I did want to praise working with a pressure cooker.
While I have 100’s of recipes on my blog, I really have found working with the Ninja Foodi to be most rewarding.
Its the easiest suggestion I can make to someone intimidated in the kitchen.
If you are new to working with a Ninja Foodi pressure cooker and looking for recipes, you may want to also try pressure cooker white chicken chili, pressure cooker whole artichokes, ninja foodi hard boiled eggs, ninja foodi air fryer chicken wings, and last but not least, ninja foodi air fryer salmon (ITS WOW!)
Its been such an amazing kitchen tool for me personally. If you do not own one but want dinner to be easy, you really should consider the investment. What I like about the Ninja Foodi is that I can pressure cook, saute, slow cook, air fryer – literally all kitchen tools in one.
I have found that this machine products the best results in an instant and having tested the Instant Pot, Vortex, and the Ninja Foodi, I ADORE this machine.
Check out the specs and see if its a fit for you:
Make sure you check out my video and ask any questions below. I love to try new takes on my recipes, so please make sure to leave me a comment and tell me how you altered my recipe in your at home kitchen.
Your feed back helps me make my recipes better.
Velveeta Chicken Pasta
All you need to hear are these three words to know tonight’s dinner is going to be filling: Velveeta, Rotel, Chicken.
Before someone asks – I realize that I used Penne in this pressure cooker meal, but when people are looking for this recipe, its super simple to substitute out and works either way.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what ingredients you need to gather to get started:
Pressure Cooker Used: 6.5 Quart Ninja Foodi
- chicken breasts
- Penne noodles
- cream of mushroom
- Rotel Tomatoes
- 3 cans of water
- fresh garlic
RELATED RECIPES: Ninja Foodi Chicken Wings, Ninja Foodi Macaroni and Cheese, Ninja Foodi Crispy Potatoes and Bacon, Ninja Foodi Popcorn, Ninja Foodi Corn on the Cob, Ninja Foodi Artichokes, Ninja Foodi Beignets, Ninja Foodi Cheesy Chicken Pasta
Spaghetti or Penne?
Here is the great thing – you can use either traditional spaghetti sticks OR a box of Penne. Penne tends to be so much more filling and is great when you are eating chicken, and I love how the cheese oozes out of the noodles, so that is my choice.
You can also substitute a box of raw spaghetti if you prefer.
And while I haven’t done it, I also think macaronis would be fine.
No need to pre-boil these noodles – they cook right in the pressure cooker.
That’s what makes this meal so easy!
Pressure Cook the Chicken First
Do not put the chicken in the pressure cooker raw with the rest of your ingredients. The chicken has to be pre-cooked.
You can either boil chicken and shred it, pressure cook it prior (doesn’t take long!) or simply buy plain old rotisserie chicken for this meal.
This chicken spaghetti recipe takes into the fact that you have already cooked the chicken first before proceeding.
If you do not know how to pressure cooker chicken breasts, its really easy.
Place defrosted chicken breasts into pressure cooker with 1 1/2 cups of water.
High, 8 minutes, and then natural release for 10 minutes.
Remove chicken with tongs and carefully shred.
Pressure Cooker Ultimate Chicken pasta with Velveeta and Rotel
You wont believe how amazing and easy it is to make this gooey cheesy chicken pasta for dinner tonight. First, let me apologize for these crazy pictures.
Taking pictures of noodles smothered in cheese and chicken isnt really that easy.
It all melts together and quite honestly, I make this and record the video, so the steam from the pressure cooker kept fogging up the camera.
At some point I just said, oh well, it tastes good and that is ALL that matters. There is literally no way to get this kind of meal to LOOK good- which is like the story of every casserole and Mexican recipe ever.
Just know that its delicious and kid friendly and keep moving forward.
First dump in your penne (or spaghetti noodles broken in half) in the bottom of the ceramic pressure cooker pan.
Layer cooked shredded chicken, Rotel, cream of mushroom, Velveeta, and garlic.
Now take your cream of mushroom can and fill up three times with water and dump right into your dish.
Stir everything together to combine.
Seal the Ninja Foodi pressure cooker lid and pressure cook on HIGH for 7 minutes.
Once the 7 minutes are done, QUICK RELEASE.
Then open carefully, stir, and serve immediately while hot and melty.
- 2 chicken breasts, cooked and shredded
- 1 box of 16 oz Penne noodles (see note in article about pasta kinds)
- 1 can cream of mushroom
- 1 can of Rotel Tomatoes
- 1/2 block of cubed Velveeta
- 3 cans of water ( fill up the cream of mushroom can 3 times)
- 1 tablespoon minced fresh garlic
- Before you get started on this recipe, you need to have cooked and shredded chicken. Place defrosted chicken breasts into pressure cooker with 1 1/2 cups of water. High, 8 minutes, and then natural release for 10 minutes. Remove chicken with tongs and carefully shred. You can also use rotisserie chicken or boil your chicken.
- Note that a 6.5 quart Ninja Foodi was used in this recipe
- Dump Penne (or spaghetti noodles broken in half) in the bottom of the ceramic pressure cooker pan.
- Layer cooked shredded chicken, Rotel tomatoes, cream of mushroom, cubed Velveeta, and minced fresh garlic.
- Now take your cream of mushroom can and fill up three times with water and dump right into your pressure cooker pot with other ingredients.
- Stir everything together to combine.
- Seal the pressure cooker lid and pressure cook on HIGH for 7 minutes.
- Once the 7 minutes are done, QUICK RELEASE.
- Then open carefully, stir, and serve immediately while cheese and chicken are hot and melty.
All pressure cookers could operate differently. This recipe was made with a NINJA FOODI.
Amount Per Serving: Calories: 189Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 548mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 14g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.