This easy Instant Pot Chicken Alfredo Pasta is a comforting one‑pot meal made faster with the Instant Pot. A short video is included below.
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Instant Pot Chicken Alfredo
This chicken Alfredo is rich and satisfying—made with butter, heavy cream, and Parmesan it’s a classic indulgence. I always find myself going back for seconds because the flavors are so comforting. Serve with crusty bread for a complete meal.
What You’ll Need To Make Chicken Alfredo in the Instant Pot
- Butter — use unsalted butter.
- Chicken breast — boneless, skinless, cut into bite-sized pieces.
- Salt and pepper — to taste.
- Garlic — fresh cloves, sliced or minced.
- Chicken stock — low sodium preferred; homemade or store-bought both work.
- Heavy cream — higher fat yields a creamier sauce.
- Fettuccine — broken in half if needed to fit the pot.
- Parmesan — freshly grated melts best and gives the smoothest sauce.
Can you use Bottled Alfredo Sauce in the Instant Pot?
This recipe makes a simple Alfredo sauce from scratch. I haven’t tested jarred Alfredo here because some store-bought sauces can be too thick or may trigger the Instant Pot’s burn warning when cooked under pressure.
How To Make Chicken Alfredo in the Instant Pot
- Set the Instant Pot to Sauté. Melt the butter and add the seasoned chicken pieces (salt and pepper). Brown the chicken on both sides; it does not need to be fully cooked.
- Remove the chicken and set aside. Browning adds extra flavor.
- Add the garlic to the pot, stir briefly, then pour in the chicken broth. Use a wooden spoon to deglaze the pot and scrape up any browned bits.
- Pour in the heavy cream and arrange the fettuccine in the liquid. Layer the browned chicken on top.
- Close the lid, set the valve to sealing, and pressure cook on High for 6 minutes.
- Allow a natural pressure release for 5 minutes, then quick release remaining pressure.
- Stir in the grated Parmesan until the sauce thickens. The sauce will continue to thicken as it cools. Serve immediately.
How Do You Reheat Instant Pot Chicken Alfredo Leftovers?
This dish is best the day it’s made. To reheat, warm gently on the stove over low heat, stirring often and adding a splash of cream or milk substitute if needed to loosen the sauce. Using a steamer or a convection/steam oven to gently reheat can also restore the sauce without drying the chicken.
Notes on This Instant Pot Alfredo Chicken
- Do not substitute regular milk for heavy cream; milk can separate under pressure.
- This recipe was tested in an Instant Pot Duo 60 6‑quart model; cooking times may vary with other sizes or models.
- If you don’t have fettuccine, consider using a different pasta and adjust cook time as needed.
Recipe
Instant Pot Chicken Alfredo Pasta
Equipment
- Instant Pot, 6 qt
Ingredients
- 2 tablespoons butter, unsalted
- 2 boneless skinless chicken breasts, diced
- 1 teaspoon salt and pepper
- 3 cloves garlic, sliced
- 2 cups chicken broth, low sodium
- 1 cup heavy cream
- 400 grams fettuccine
- ½ cup Parmesan, or more to taste
Instructions
- On Sauté mode, melt butter and brown the seasoned chicken on both sides. Remove and set aside.
- Add garlic to the pot, stir briefly, then add chicken broth and scrape the browned bits from the bottom.
- Stir in the heavy cream, then add the fettuccine. Layer the chicken on top.
- Close the lid, set the valve to sealing, and pressure cook on High for 6 minutes.
- Allow a 5 minute natural release, then quick release remaining pressure.
- Stir in Parmesan until the sauce thickens. Serve immediately.
Video
Nutrition
| Calories: 760 kcal
| Carbohydrates: 75 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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