Instant Pot Chicken Alfredo (Printable Version)

Tender chicken and fettuccine in a rich parmesan garlic cream sauce, made effortlessly in the Instant Pot.

# What You'll Need:

→ Meats

01 - 2 boneless skinless chicken breasts, cut into bite-size pieces

→ Pasta

02 - 12 oz fettuccine or linguine, broken in half

→ Dairy

03 - 1 cup heavy cream
04 - 3/4 cup freshly grated parmesan cheese
05 - 2 tbsp unsalted butter

→ Liquids

06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced

→ Seasonings

08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried Italian seasoning

→ Garnish

11 - Fresh parsley, chopped
12 - Extra parmesan cheese

# Directions:

01 - Set Instant Pot to Sauté mode. Melt butter, add chicken pieces, and cook for 2-3 minutes until lightly golden. Add minced garlic and cook 30 seconds more.
02 - Cancel Sauté mode. Pour in chicken broth, scraping up browned bits from bottom. Add salt, pepper, and Italian seasoning.
03 - Arrange pasta over chicken mixture. Press lightly to submerge slightly without stirring.
04 - Seal Instant Pot. Cook on Manual or Pressure Cook (high pressure) for 6 minutes.
05 - Quick release pressure carefully. Open lid, add heavy cream and parmesan. Stir vigorously 1-2 minutes until sauce thickens and coats pasta.
06 - Adjust seasoning if needed. Serve immediately garnished with chopped parsley and extra parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot so you're basically washing one dish instead of five
  • The pasta absorbs all that chicken broth flavor while cooking, making every bite incredibly savory
  • You get that restaurant-quality creaminess without standing over a hot stove stirring constantly
02 -
  • The pasta continues cooking during the quick release, so that 6-minute cook time is perfect, any longer and you'll end up with mush
  • Breaking the noodles in half isn't just about convenience, it prevents them from tangling into one giant clump during pressure cooking
  • Stirring vigorously at the end isn't optional, that friction is what actually creates the sauce's creamy emulsion
03 -
  • Room temperature cream incorporates more smoothly into the hot sauce than cold cream straight from the fridge
  • If you're sensitive to salt, start with half the amount in the recipe and add more after the sauce comes together

Go Back