The trick to One-Pot Fireman Spaghetti is to use a pressure cooker; it’s the key to getting a tender spaghetti dinner on the table in just half an hour. That’s pretty clutch if you might have to run and put out a fire at any minute. Everything from the fresh veggies to the pasta to the savory chicken is cooked in delicious chicken broth and herbs. Did someone say extra flavorful and fragrant? One-Pot Fireman Spaghetti is the perfect way to stop worrying about dinner or the clean up!
Ingredients
- 1/4 cup butter, divided
- 1 cup onion, diced
- 2 ribs celery, sliced
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic powder, divided
- 1 teaspoon kosher salt, divided, plus more, to taste
- 1 teaspoon black pepper, divided, plus more, to taste
- 1 teaspoon poultry seasoning, divided
- 1 teaspoon Italian seasoning, divided
- 1 1/2 cups chicken broth
- 8 ounces spaghetti
- 1-1 1/2 pounds chicken breasts or thighs, boneless and skinless
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1/3 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 1 cup cornflakes, optional, crushed
Directions
Step 1 –Set your pressure cooker to the sauté setting.
Step 2 –When the pressure cooker is hot, add 3 tablespoons of the butter and melt for 5 minutes.
Step 3 –Add the onion, the celery, and the mushrooms to the melted butter and cook until softened, about 5 minutes.
Step 4 –Add 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, 1/2 teaspoon of the poultry seasoning, and 1/2 teaspoon of the Italian seasoning and stir well to combine.
Step 5 –Add the broth to the pressure cooker and scrape the bottom of the pot with a wooden spoon to release the browned bits.
Step 6 –Turn off the pressure cooker.
Step 7 –Break the spaghetti in half and lay it in a crisscross pattern on top of the veggies and the broth in the pressure cooker.
Step 8 –Cut the chicken into bite-size pieces.
Step 9 –Sprinkle the chicken with the remaining garlic powder, 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, the remaining poultry seasoning, and the remaining Italian seasoning.
Step 10 –Lay the chicken evenly on top of the spaghetti in the pressure cooker.
Step 11 –Cover the pressure cooker and secure the lid, making sure the valve is set to sealing.
Step 12 –Set the pressure cooker to 3 minutes on manual.
Step 13 –When the cooking time is up, let the pot sit undisturbed for 5-10 minutes.
Step 14 –Carefully move the valve to venting.
Step 15 –When the steam has finished releasing, remove the lid.
Step 16 –In a bowl, add the sour cream and the cornstarch and stir well to combine.
Step 17 –Add the sour cream mixture and the heavy cream to the pressure cooker and stir to combine.
Step 18 –Add the mozzarella and the parmesan to the pot and stir to combine.
Step 19 –Season the mixture with the extra salt and the extra pepper as needed.
Step 20 –In a small skillet over medium heat, melt the remaining butter.
Step 21 –In a small bowl, add the cornflakes and the melted butter and stir to combine.
Step 22 –Sprinkle the cornflake topping over top of the spaghetti.
Step 23 –Optionally, you can air fry the cornflake topping until browned, about 2 minutes, prior to adding it to the pasta.
Step 24 –Serve.
