This easy Instant Pot Chicken Alfredo Pasta is a comforting one‑pot meal made faster in the Instant Pot. Watch the video in the recipe card below.
Instant Pot Chicken Alfredo
This chicken Alfredo is rich, creamy, and addictive — made with butter, heavy cream, and freshly grated Parmesan. It’s one of those recipes where one bowl never seems enough. Serve it with crusty bread for a satisfying weeknight dinner or a cozy weekend meal.
What You’ll Need
- Butter — unsalted.
- Chicken breast — boneless, skinless, diced or cut into bite-sized pieces.
- Salt and pepper to taste.
- Garlic — sliced or minced, use more if you love garlic.
- Chicken broth — low sodium preferred.
- Heavy cream — higher fat yields a richer sauce.
- Fettuccine — broken in half to fit the pot if needed.
- Parmesan — freshly grated from a block melts best.
Can You Use Bottled Alfredo Sauce?
For this recipe, a simple homemade sauce is used — it’s quick and prevents the Instant Pot from giving a burn warning. Jarred sauce can be thicker and may behave unpredictably under pressure, so I recommend making the sauce in the pot using heavy cream and Parmesan.
How to Make Chicken Alfredo in the Instant Pot
- Set the Instant Pot to Sauté. Melt butter, season the chicken with salt and pepper, then brown the chicken in the butter. Browning adds flavor; the chicken does not need to be fully cooked.
- Remove the chicken and set aside. Add garlic to the pot, stir briefly, then pour in the chicken broth. Use a wooden spoon to deglaze the pot, scraping up any browned bits.
- Pour in the heavy cream, then add the fettuccine, spreading it so it lies mostly flat. Layer the browned chicken on top.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes.
- When cooking finishes, allow a 5‑minute natural pressure release, then quick release any remaining pressure.
- Stir in freshly grated Parmesan until the sauce thickens. It will continue to thicken as it cools. Serve immediately.
Reheating Leftovers
This dish is best the day it’s made. To reheat, warm gently on the stovetop over low heat, stirring to loosen the sauce. A steamer or a gentle convection oven works well to avoid overcooking the chicken while restoring saucy texture.
Notes
- Do not substitute milk for heavy cream; milk may curdle or separate under pressure.
- This recipe was tested in a 6‑quart Instant Pot Duo Plus; adjust times slightly for different models or sizes.
- If you don’t have fettuccine, short pasta shapes work but may require small timing tweaks.
Recipe
Instant Pot Chicken Alfredo Pasta
Equipment
- Instant Pot, 6 Qt
Ingredients
- 2 tablespoons unsalted butter
- 2 boneless skinless chicken breasts, diced
- 1 teaspoon salt and pepper
- 3 cloves garlic, sliced
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 400 grams fettuccine
- 1/2 cup Parmesan, or more to taste
Instructions
- On Sauté mode, melt the butter. Add seasoned chicken and brown on both sides. Remove and set aside.
- Add garlic to the pot, stir briefly, then pour in the chicken broth. Deglaze by scraping up any browned bits.
- Pour in the heavy cream, then add the fettuccine. Layer the browned chicken on top.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes.
- Allow a 5‑minute natural pressure release, then quick release the remaining pressure.
- Stir in the Parmesan until the sauce thickens. Serve immediately; the sauce will thicken further as it cools.
Video
Nutrition
Calories: 760 kcal |
Carbohydrates: 75 g |
Protein: 33 g |
Fat: 37 g
Other recipes you may like
- Instant Pot Shrimp Risotto
- Instant Pot Mac and Cheese
- Instant Pot Mason Jar Cheesecakes
- Instant Pot Cheeseburger Soup with Bacon
- Instant Pot Chicken Vegetable Soup
- Instant Pot Chicken Stroganoff
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