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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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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
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!
To see our web story for this recipe, click here.
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
This recipe can be kept in the refrigerator in an airtight container for up to four days.
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.
Yes! Boneless, skinless chicken thighs work well and tend to be juicier. Keep the cooking time the same (8 minutes on high pressure).
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.
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.
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.
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.
Yes! Add broccoli, spinach, mushrooms, or peas after pressure cooking. Use the residual heat to soften them without overcooking
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.
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.
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.
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!
- Instant Pot Italian Shredded Beef
- Instant Pot Vegetable Soup Story
- The Best Instant Pot Roasted Turkey Breast Recipe
- The Best Easy Instant Pot Lobster Tails Recipe
- Easy Instant Pot Korean Beef Recipe
- Instant Pot Sweet and Sour Chicken and Rice
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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Instant Pot Chicken Alfredo
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1” cubes
- 1 tablespoon garlic, minced (about 3 cloves)
- 2 ½ cups chicken stock
- 1 cup heavy cream
- 8 ounces dried fettuccine pasta
- 1 teaspoon salt, or to taste
- 1 cup freshly grated Parmesan cheese
- Fresh Parsley, to garnish
- Red pepper flakes, if desired
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
