Go Back
+ servings
A bowl of food on a plate, with Chicken
Print

Instant Pot Chicken Alfredo

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.
Course Main Course
Cuisine American, Italian
Keyword Instant Pot Chicken Alfredo, Instant Pot Chicken Alfredo Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 646kcal

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