Instant Pot Chicken Alfredo

It’s so quick and easy to make delicious and satisfying Instant Pot Chicken Alfredo Pasta. This one-pot meal is perfect for a busy weeknight dinner that the whole family will love!

Enjoy the effortless charm of classic Italian comfort with our Instant Pot Chicken Alfredo recipe. The Instant Pot transforms this timeless dish of juicy chicken breasts, perfectly cooked pasta, and a velvety Alfredo sauce into a simple masterpiece.

There’s not much better than a delicious, comforting, belly-warming meal like this dreamy, creamy Instant Pot Chicken Alfredo Pasta. Grab your fork because you are going to love this recipe.

Making Instant Pot Chicken Alfredo is so easy. It’s one of my favorite one-pot meals. And guys, if you know me, you know I’m a fan of one-pot meals. They always make sure dinner is a breeze.

If you like this, you’ll like this Instant Pot Mac and Cheese, the deliciously creamy, easy Instant Pot Tuscan Chicken Pasta, and the family’s favorite Instant Pot Chicken Mac and Cheese.

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The best part is that with the Instant Pot you don’t even have to pre-cook the pasta. Just break it in half and throw it in the pan to pressure cook it with everything else. Yes, this Chicken Alfredo recipe couldn’t be easier to make tonight.

Why make this recipe

• It’s easy. – This one-pot recipe is super easy to make and clean up.
• Very Versatile – Check out the variations below for ideas on how to customize this recipe.
• It is economical and delicious. – You can prepare this for less than the cost of a restaurant meal. Moreover, the homemade thick creamy sauce is always better than store-bought sauce.
• Convenient and crowd-pleasing – The whole family will love this dish!

To help you prepare great dinners without the stress, I created the Instant Pot Dump & Dash Recipe Book. It includes my best Instant Pot recipes, tips, a weekly planner, and shopping lists. Just download, print and impress your family. 😉

Ingredient notes

• Chicken Stock – You can substitute vegetable stock, chicken stock or other variations below.
• Heavy cream – Do not replace as anything else will curdle.
• Cream cheese – Bring the cream cheese to room temperature before using.
• Minced Garlic – Mince your own fresh garlic cloves or use prepared minced garlic.
• Capers – Capers have a salty flavor that goes well in Alfredo dishes, but you can leave them out if desired.
• Italian seasoning mix – Use a store-bought spice mix or this homemade recipe.
• Lemon Zest – Fresh lemon zest really brightens up this dish.
• Chicken Breasts – Fresh, boneless, skinless chicken breasts are preferred, but you can also use frozen if necessary. You can also use chicken thighs or chicken leftovers, such as rotisserie chicken.
• Pasta – If using fettuccine or spaghetti, break the noodles in half before adding them to the Instant Pot.

How to make Instant Pot Fettuccine Alfredo?

See the full ingredient list and instructions in the recipe card below.

1. Place the stock, garlic, capers, Italian seasoning, lemon zest, salt, pepper and chicken in the Instant Pot. Stir to combine.
2. Break the pasta in half, spread it evenly and press it down gently until it is completely covered with the liquid. Make sure the pasta pieces do not stick together.
3. Pour the cream over the pasta and then add the cream cheese. Do not mix.
4. Cover the Instant Pot and turn the valve to the seal position. Set to manual pressure/high pressure, for 2 minutes.
5. When ready, allow natural pressure to release for 5 minutes and then perform a quick pressure release to release any remaining pressure.
6. Carefully remove the lid and gently stir the paste. Let stand for about 1-2 minutes, then add the Parmesan cheese and stir until just combined.

Make cornstarch slurry (optional):

1. Add cornstarch and water in a small bowl and stir until completely combined.
2. When the pasta is ready, select the sauté function on your Instant Pot, add the cornstarch slurry to the cooked chicken Alfredo, stir, then simmer for 2 minutes.
3. The sauce will thicken as it cools. If it’s too thick, just stir in a little stock.

Expert tips

• Once you release the pressure, let the pasta sit for a few minutes to absorb the sauce flavor and thicken a bit.
• If the sauce is not as thick as you would like, use the sauté function to thicken the sauce a bit.
• Make sure the pasta is completely covered with the cooking liquid and does not stick to the bottom.
• Use grated Parmesan cheese, not grated, as this makes a difference in the way it melts.
• Wait until the end to add the Parmesan cheese so it doesn’t stick to the pot.
• Place the ingredients on top of each other in the order shown to avoid getting a BURNING message.
• The cooking time listed does not include the time it takes for the Instant Pot to come under pressure or for the pressure to release.

Delicious variations

• Swap the protein – Swap the chicken for turkey, steak, shrimp or scallops.
• Add wine – During the first step, add some white wine or cooking wine, about ¼ cup or less.
• Add vegetables – Try broccoli, mushrooms, peas, peppers, spinach, onions, etc.
• Add bacon – Bacon makes everything even better.
• Swap the pasta – Grab the pasta you have in your pantry.

Prepare and Storage

• Storage – Store in an airtight container in the refrigerator for up to 3 days.
• Freezing – We do not recommend freezing this recipe.
• Reheating – When reheating in the microwave, you can sprinkle a little whipped cream into the sauce or even a small piece of cream cheese to bring the sauce back to life and not separate as much. I also recommend heating it up in a pan on the stovetop.

FAQS

Instant Chicken Alfredo Pasta

It’s so easy to make this beloved pasta recipe in the Instant Pot!

Preparation time: 2 minutes minutes

Cooking time: 10 minutes minutes

Total time: 12 minutes min

Class: Dinner

Kitchen: American, Italian, Western

Portions: 4 portions

Calories: 898kcal

For the cornstarch slurry (optional):

• Add broth, garlic, capers, Italian seasoning, lemon zest, salt, pepper and chicken to the Instant Pot. Stir to combine.
• Break the pasta in half and spread it evenly, but do not stir it. Instead, gently press the paste down to absorb the liquid. Make sure the pasta pieces do not stick together.
• Pour the cream over the pasta. Add the cream cheese on top.
• Cover the valve and turn it to the sealing position. Set to manual pressure cook for 2 minutes.
• After cooking time has elapsed, allow natural pressure to release for 5 minutes and then perform a quick pressure release.
• Carefully remove the lid and gently stir the paste. Let it sit for about 1-2 minutes.
• Then add the Parmesan cheese and stir gently until everything is combined.

For the cornstarch slurry (optional):

• Add the cornstarch and water in a small bowl and stir until completely combined.
• When the pasta is ready, select the sauté function, pour in the cornstarch slurry, stir and simmer for 2 minutes.
• The Alfredo sauce will thicken as it cools. If the sauce is too thick, simply stir in some more stock.
• Once you release the pressure, let the pasta sit for a few minutes to absorb the sauce flavor and thicken a bit.
• This dish pairs nicely with some white wine. Feel free to add anything. See the variation below.
• If the sauce is too thick for your taste and you don’t want to add water or anything else to thin it, use the Saute function to thicken the sauce a bit.
• Make sure your pasta is covered with the cooking liquid of your choice and not just stuck to the bottom or you will get a BURNT message.
• Use grated Parmesan, not grated Parmesan, which makes a difference in melting, and wait until the end to add it so it doesn’t stick to the pan.
• As you put the ingredients in, try to layer them a bit to avoid a BURNING message.
• Cooking time does not include the time it takes for Instant Pot to come under pressure or for the pressure to release.
• Store in an airtight container in the refrigerator for up to 3 days.

Calories: 898kcal | Carbohydrates: 52G | Egg white: 48G | Fat: 55G | Saturated fat: 33G | Trans fat: 1G | Cholesterol: 256mg | Sodium: 1584mg | Potassium: 891mg | Fiber: 2G | Sugar: 3G | Vitamin A: 2003IU | Vitamin C: 16mg | Calcium: 510mg | Iron: 2mg