One-Pot Fireman Spaghetti

• servings: 6 servings
• active time: 30 minutes
• total time: 30 minutes

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

Set your pressure cooker to the sauté setting.

When the pressure cooker is hot, add 3 tablespoons of the butter and melt for 5 minutes.

Add the onion, the celery, and the mushrooms to the melted butter and cook until softened, about 5 minutes.

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.

Add the broth to the pressure cooker and scrape the bottom of the pot with a wooden spoon to release the browned bits.

Turn off the pressure cooker.

Break the spaghetti in half and lay it in a crisscross pattern on top of the veggies and the broth in the pressure cooker.

Cut the chicken into bite-size pieces.

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.

Lay the chicken evenly on top of the spaghetti in the pressure cooker.

Cover the pressure cooker and secure the lid, making sure the valve is set to sealing.

Set the pressure cooker to 3 minutes on manual.

When the cooking time is up, let the pot sit undisturbed for 5-10 minutes.

Carefully move the valve to venting.

When the steam has finished releasing, remove the lid.

In a bowl, add the sour cream and the cornstarch and stir well to combine.

Add the sour cream mixture and the heavy cream to the pressure cooker and stir to combine.

Add the mozzarella and the parmesan to the pot and stir to combine.

Season the mixture with the extra salt and the extra pepper as needed.

In a small skillet over medium heat, melt the remaining butter.

In a small bowl, add the cornflakes and the melted butter and stir to combine.

Sprinkle the cornflake topping over top of the spaghetti.

Optionally, you can air fry the cornflake topping until browned, about 2 minutes, prior to adding it to the pasta.

Serve.