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Instant Pot Chicken Alfredo

A bowl of food on a plate, with Chicken
There’s so much to love about this Instant Pot Chicken Alfredo Recipe: it’s easy to make, is ready in 30 minutes, and has the BEST creamy flavor.
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Table of Contents
  1. INSTANT POT CHICKEN ALFREDO INGREDIENTS
  2. SUBSTITUTIONS AND ADDITIONS
  3. HOW TO MAKE INSTANT POT CHICKEN ALFREDO: 
  4. JUMP TO RECIPE

There’s so much to love about this Instant Pot Chicken Alfredo Recipe: it’s easy to make, is ready in 30 minutes, and has the BEST creamy flavor. And if you’re new to Instant Pot cooking, this is a great beginner recipe.

This recipe is inspired by our popular Chicken Alfredo Bake, which is the casserole version of this recipe. 

A plate of food on a table, with Chicken and Pasta

MORE CHICKEN RECIPES

Chicken and Rice Casserole | Buffalo Chicken Mac and Cheese


INSTANT POT CHICKEN ALFREDO INGREDIENTS

A tray of food, with Chicken and Laser

You will need: 

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breasts
  • 1 teaspoon garlic, minced
  • 1 tablespoon butter
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 8 oz fettuccine noodles, broken in half
  • 1 cup fresh parmesan cheese, shredded
  • Optional: chopped parsley for garnish
  • Optional: additional parmesan for garnish 

SUBSTITUTIONS AND ADDITIONS

NOODLES: Penne, tortellini, bowtie, and other large pasta noodles can be substituted for fettuccine in this recipe. Avoid smaller noodles as they can get too mushy. 

SHRIMP: This recipe is also delicious with shrimp instead of chicken! Just be sure to saute the shrimp for 1 – 2 minutes in the oil in place of the chicken. 

BACON: For a yummy added crunch, add some bacon to this recipe. Cook 4 strips of bacon separately while the chicken alfredo is cooking in your Instant Pot. Crumble the bacon and then sprinkle it on top or stir it into the alfredo just before serving. 

CAJUN: For a kick of cajun flavor, season your chicken with 2 tablespoons cajun seasoning before cooking. A little cajun spice goes perfectly with the creaminess of this recipe! 

BROCCOLI: A classic addition to chicken alfredo. Cook 1 pound of broccoli (separately from your Instant Pot) and stir it into your Instant Pot at the same time you add your chicken to the sauce. 

CREAM CHEESE: If you like your alfredo sauce extra creamy, stir in 8 oz of cream cheese (softened, cut into cubes) at the same time you add the parmesan cheese. 

HOW TO MAKE INSTANT POT CHICKEN ALFREDO: 

STEP 1: Place your Instant Pot on the counter in an area where you will have plenty of space above it to release steam when done. 

STEP 2: Set the Instant Pot to saute and add the olive oil. Once the oil is heated, add the chicken pieces and brown on all sides, stirring frequently. Remove the chicken from the Instant Pot, and set aside on a plate. Turn the Instant Pot off. 

STEP 3: Add 1 tablespoon of butter to the bottom of the Instant Pot and let it melt. Keep your Instant Pot turned off — there will be enough residual heat to melt the butter and cook the garlic. 

STEP 4: Add the minced garlic to the Instant Pot and cook for 1 minute. 

STEP 5: Add the chicken broth, heavy cream, salt, pepper, and garlic powder to the Instant Pot. Stir the mixture, scraping the bottom of the pot to get all the yummy browned bits in the mix. 

A bunch of food on a plate, with Chicken and Cream

STEP 6: Break your fettuccine noodles in half and place them in the pot. Gently push the noodles down into the liquid. 

STEP 7: Next, place the trivet that came with the Instant Pot on top of the pasta. 

STEP 8: Place the chicken pieces on top of the trivet. Using the trivet in this way will leave the liquid to cook the pasta, but if you prefer you can also add the chicken directly into the liquid. 

STEP 9: Place the lid on the Instant Pot. Set the Instant Pot to Manual and high pressure and then close the vent to seal. To determine the correct cooking time, look at your box of pasta and use the al dente cooking time, divide it in half and take away 2 minutes. This will be your total cooking time. 

STEP 10: Once the timer goes off, place a towel or cloth over the vent release and release the steam. Once the steam is completely gone, open the lid. Remove the trivet very carefully as it will still be hot. 

STEP 11: Turn the Instant Pot to saute and add the parmesan cheese into the pot, stirring to melt the cheese. 

PRO TIP: Using freshly grated parmesan is best for this recipe. If you buy pre-shredded cheese it won’t melt as evenly. 

STEP 12: Add the chicken back into the pasta and stir until the sauce reaches your desired thickness (about 3 – 4 minutes). 

STEP 13: Turn the Instant Pot off. 

STEP 14: Serve chicken alfredo with optional chopped parsley or more grated parmesan cheese. 

A plate of food on a table, with Chicken and Fettuccine

This is the best Instant Pot Chicken Alfredo because it comes out perfectly every time: tender chicken, creamy flavor, and cheesy noodles. Ready in only 30 minutes, it’s a weeknight dinner staple. 

MORE PASTA

Lasagna Casserole | Chicken Parmesan

MORE INSTANT POT

Instant Pot Beef Stew | Instant Pot Mac and Cheese

INSTANT POT DESSERTS

Instant Pot Chocolate Cake | Instant Pot Cheesecake

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A bowl of food on a plate, with Chicken

Instant Pot Chicken Alfredo

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There’s so much to love about this Instant Pot Chicken Alfredo Recipe: it’s easy to make, is ready in 30 minutes, and has the BEST creamy flavor.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 skinless boneless chicken breasts, cut into bite size pieces
  • 1 teaspoon garlic minced
  • 1 tablespoon butter
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • ½ teaspoon pepper
  • 8 ounces fettuccini noodles broken in half
  • 1 cup fresh parmesan cheese shredded
  • Chopped parsley for garnish optional
  • Additional shredded parmesan cheese for garnish

Instructions
 

  • Set your Instant Pot on the counter making sure you have good clearance for the steam to release when the dish is done.
  • Set the Instant Pot to saute and add the olive oil. Once the oil is heated add the chicken pieces and saute until brown on all sides, stir frequently. Remove the chicken to a plate and set aside.
  • Turn the Instant Pot off.
  • Add the 1 tablespoon of butter until melted (there will be enough residual heat left to melt and cook the garlic)
  • Add the minced garlic to the Instant Pot and cook for one minute.
  • Add the chicken broth, heavy cream, salt, pepper and garlic powder and stir the bottom of the pot getting all the yummy browned bits up. Salt
  • Place the broken fettuccini noodles in the pot. Gently push the noodles down into the liquid.
  • Place the trivet that came with the instant pot on top of the pasta.
  • Place the chicken pieces on top of the trivet. (Using the trivet dedicates all the liquid to cooking the pasta but you can just put your meat into the pot if you want).
  • Place the lid on the Instant Pot. Set the Instant Pot to Manual and high pressure, close the vent to seal. For the cook time look at your box of pasta and choose the al dente cook time, divide it in half and take away two minutes. That is your total cook time (for the fettuccini we did 4 minutes).
  • Once the timer goes off place a towel over the vent release and release the steam. Once steam is all released open the lid. Remove the trivet with the chicken on it being very careful as it is hot!
  • Turn the Instant Pot to saute and add the parmesan cheese into the pot and stir to melt the cheese.
  • Add the chicken pieces back in to the pasta and stir until the sauce is the desired thickness that you prefer (3-4 minutes).
  • Turn the Instant Pot off.
  • Serve with additional grated parmesan cheese and chopped parsley for garnish if desired.

Notes

Using freshly grated parmesan is best for this recipe. If you buy pre-shredded cheese it won’t melt as evenly. 

Nutrition

Calories: 646kcal | Carbohydrates: 19g | Protein: 25g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 217mg | Sodium: 1417mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1608IU | Vitamin C: 7mg | Calcium: 371mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Kara says

    Has anyone had an issue with the sauce becoming curdled since the cream is added in before pressure cooking? I haven’t made this recipe yet but wanted to ask before trying.

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