Instant Pot Chicken Alfredo Recipe

4.75 from 4 votes
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Instant Pot Chicken Alfredo Recipe – delicious creamy chicken alfredo right from the Instant Pot for almost no cleanup!

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Quick Instant Pot Chicken Alfredo

This alfredo is super simple, and designed to be quick from start, easy to clean up, and full of flavor.

We love making one pot dishes – and while I thought it sounded weird originally, I am always blown away by how delicious pasta comes out in an instant pot.

Cooking the pasta in the Instant Pot with the alfredo sauce helps the sauce emulsify, and keeps it creamy, velvety, and delicious – similar to our Instant Pot Spaghetti and Meatballs.

Complete your easy dinner with some Texas toast, garlic knots, Pan Fried Asparagus, Cherry Danish Cheesecake Bars, or Easy Apple Sopapilla Cheesecake!

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What Chicken To Use

This recipe calls for chicken breast, but you can also use leftover chicken, or pulled rotisserie chicken.

Cut chicken breasts into 2″ chunks, and remove any fat or gristle.

If you prefer dark meat, you can use boneless, skinless chicken thighs, cut into 2″ chunks.

Cooking Pasta In An Instant Pot

After cooking the chicken, add the chicken stock, heavy cream, dried pasta, and salt.

Snap dry pasta in half.

Add the lid to the Instant Pot and ensure the valve is in the sealing position. 

Don’t stir pasta – it helps the texture and will come out better without stirring.

Set the timer for 5 minutes.

When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful– the valve will steam and may splatter. 

FAQs

How long can I keep chicken alfredo leftovers?

This recipe can be kept in the refrigerator in an airtight container for up to four days.

Can I use frozen chicken in this recipe?

Yes! You can use frozen chicken breasts, but increase the pressure cooking time to 10-12 minutes instead of 8 minutes for fresh chicken. The Instant Pot will take longer to come to pressure, but the cooking process remains the same.

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work well and tend to be juicier. Keep the cooking time the same (8 minutes on high pressure).

Do I need to cook the pasta separately?

No! The pasta cooks directly in the Instant Pot with the sauce and absorbs the flavors. Make sure it’s fully submerged in liquid for even cooking.

Can I make this recipe without heavy cream?

Yes! You can substitute with half-and-half, whole milk, or a mix of milk and cream cheese for a lighter version. If using milk, add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to help thicken the sauce.

How do I prevent the sauce from curdling?

Dairy can curdle under high heat. To prevent this:
Add heavy cream after pressure cooking, not before.
Stir in the cheese at the end, off heat.

Can I make this dish gluten-free?

Yes! Use gluten-free pasta, but be aware that some gluten-free varieties can become mushy. Reduce the cooking time by 1-2 minutes and do a quick release to prevent overcooking.

Can I add vegetables to this dish?

Yes! Add broccoli, spinach, mushrooms, or peas after pressure cooking. Use the residual heat to soften them without overcooking

What’s the best way to reheat leftovers?

Reheat on the stove or microwave with a splash of milk or broth to bring back the creamy texture. The sauce thickens as it cools, so adding liquid helps loosen it up.

Can I make this ahead of time?

Instant Pot Chicken Alfredo is best served fresh, but you can store leftovers in the fridge for up to 3 days. Avoid freezing, as the cream-based sauce can separate when thawed.

Can I use pre-cooked chicken?

Yes! If using rotisserie or pre-cooked chicken, skip pressure cooking the chicken and simply stir it in after cooking the pasta to warm it up.

Can I make this dish low-carb or keto-friendly?

Yes! Substitute the pasta with zucchini noodles (zoodles), spaghetti squash, or shirataki noodles, and reduce the broth slightly to avoid excess liquid.

What to Serve With Instant Pot Chicken Alfredo

This easy pasta pairs perfectly with lots of dishes – but we love to serve creamy, rich pastas with easy vegetable dishes that don’t weigh you down but deliver on flavor.

We’re listing some of our favorites below:

To find our complete side dish recipe archive, please click here.

Other Instant Pot Recipes You’ll Love

If you love this delicious alfredo, be sure to check out some of our other favorite easy Instant Pot Recipes!

Try these delicious recipes next:

For more of our favorite Instant Pot Recipes, be sure to check our complete index for The Best Easy Instant Pot Recipes!

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4.75 from 4 votes

Instant Pot Chicken Alfredo

By: Courtney O’Dell
Servings: 4
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Instant Pot chicken alfredo with parsley served on a white plate.
Instant Pot Chicken Alfredo Recipe – delicious creamy chicken alfredo right from the Instant Pot for almost no cleanup!

Ingredients 

Instructions 

  • Heat the Instant Pot using the Saute-Normal function.
  • Add the olive oil and allow it to heat for 1-2 minutes. 
  • Add the chicken and cook, stirring occasionally, for 5 minutes, or until the chicken is browned on all sides. 
  • Add the garlic and cook for an additional minute. 
  • Next, add the chicken stock, heavy cream, dried pasta, and salt.
  • Add the lid to the Instant Pot and ensure the valve is in the sealing position. 
  • Set the timer for 5 minutes. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful– the valve will steam and may splatter. 
  • Return the Instant Pot to the Saute-Normal function.
  • Stir and cook until the liquid has reduced by half, about 5 minutes.
  • Add the parmesan and stir to combine. 
  • Garnish with fresh parsley and red pepper flakes, if desired.
  • Serve immediately.
  • Store any leftovers in an airtight container in the refrigerator for up to two days.

Notes

To save time, substitute the chicken breast for rotisserie chicken and skip steps one and two. 
I always recommend using low sodium chicken stock if you have it available. If you don’t have chicken stock, water would also work. 
I highly recommend using heavy cream in this recipe. Milk will thin the alfredo sauce too much. 
Make sure to use a thick pasta in this recipe (such as fettuccine or tagliatelle)– thin pastas (such as angel hair) will become overcooked. 
Fresh Parmigiano Reggiano is a delicious splurge if you have it available! I recommend buying a block and grating it as needed for the most flavor.

Nutrition

Serving: 1gCalories: 434kcalCarbohydrates: 8gProtein: 31gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 140mgSodium: 874mgPotassium: 651mgFiber: 0.04gSugar: 4gVitamin A: 879IUVitamin C: 1mgCalcium: 56mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Chicken, Instant Pot One Pot Meals
Cuisine: American
Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet Cโ€™s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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