Instant Pot Chicken Alfredo Recipe

This 30 minute Instant Pot Chicken Alfredo recipe is a staple of our monthly meal rotation. Creamy, cheesy, and garlicky, it’s a pasta that makes everyone happy!

Love alfredo? This easy one pan Spinach Alfredo Pasta is a family favorite. Simply dump it all in a 13×9, bake, and enjoy! Or try our alfredo stuffed shells for an easy freezer recipe.

Instant Pot filled with creamy chicken fettuccine alfredo

Why This Recipe is Best

Making alfredo is already a simple dinner. For instance, this Sausage Alfredo is ready in under 30 minutes.

So why choose the instant pot?

Well, for one, less mess. The pasta, chicken and sauce all cook in ONE pot. Makes clean up so easy.

It’s also a wonderful method to use if you want a level of “set it and forget it” to your cooking. You can leave the pasta and chicken while it cooks and trust that it’s cooked to perfection when the timer goes off.

  • 7 simple ingredients.
  • One pot recipe.
  • Extra creamy sauce.
  • Perfect Parmesan flavor.
  • An easy kid-friendly dinner any night of the week!
Instant Pot with bowl of creamy Chicken Alfredo and parsley garnish

Ingredient Notes

  • Chicken breast. Boneless skinless chicken thighs make a great substitute!
  • Heavy cream. Gives chicken alfredo the cream quality alfredo sauce is famous for.
  • Chicken broth. Combines with the heavy cream to form a delicious savory sauce.
  • Pressed garlic. For that irresistible aromatic flavor.
  • Fettuccini noodles. Other long noodles can be used. Break them in half so they all fit into your Instant Pot.
  • Parmesan cheese. Because what’s chicken alfredo without it? Grate it fresh before adding to the cooked pasta and sauce.
SKINNY Instant Pot Chicken Alfredo with tongs

Recipe FAQ

Should the chicken breast be sliced before or after cooking?

In this recipe, the chicken breast should be sliced after cooking. This ensures it is done at the same time as the pasta and Alfredo sauce.

What sides go well with Chicken Alfredo Pasta?

Chicken Alfredo is a versatile meal that tastes great with most vegetables.
Serve it with steamed broccoli and a mixed green salad for a full meal. Roasted vegetables would be delicious with this pasta dish too.

How do I store it?

Store leftover Chicken Alfredo in an airtight container in the refrigerator. Reheat and enjoy within 3-5 days.

What other seasonings can I add?

For a little spice, sprinkle a few crushed red pepper flakes on your alfredo pasta before serving. If you love a super garlicky pasta, feel free to add a clover or two of additional pressed garlic, or a teaspoon of garlic powder.

Creamy chicken alfredo noodles on a fork

Tips and Tricks

  • This recipe can easily be doubled without changing the cook time.
  • You can also choose to skip the chicken altogether and make this vegetarian by using vegetable broth. 
  • Leftovers are great. Reheat with a splash of milk in the microwave.
  • Some people LOVE their fettuccine alfredo thick and creamy. You can add in some cubes of cream cheese if this is you. My husband would freak if I did this, as he is a purist, haha!
  • If you’d like your noodles a little more al dente, you can cut back the cook time by 2 minutes. But, I would first saute the chicken for two minutes then, to make sure it’s fully cooked. You can do this by setting your Instant Pot to saute, sear the chicken for two minutes, remove, then follow the directions as written, except cut your cooking time by 2 minutes. 
  • Love to add garlic to everything? This recipe calls for about 1 tsp of fresh minced, but feel free to add to your liking.
Bowl of fettuccine alfredo topped with chicken and parsley. Served on a plaid napkin and a fork

Want more Instant Pot Recipes?

Well, good news. I’ve got some great recipes up my sleeve for the New Year, so stay tuned.

In the meantime, how about starting with the basics. Like this recipe for Instant Pot Hard Boiled Eggs. The simple 5-5-5 method for making perfect Instant Pot Hard Boiled Eggs. You’ll be amazed at how easily they peel, and how creamy and delicious they taste!

No more all day cooking to make a batch of fresh applesauce. This homemade Instant Pot applesauce recipe is ready for dinner tonight!

Looking for a delicious, easy weeknight dinner idea? This Instant Pot Stuffed Pepper Casserole recipe is the perfect comfort food, and ready in under 30 minutes! Tastes just like mom’s homemade stuffed peppers, only easier and quicker!

Tender roasted, French Dip Sandwiches cooked in the Instant Pot. Piled on a crusty french roll with extra cheese, this flavorful dinner is then dipped in au jus!

Tell me…what Instant Pot recipes would YOU like to see?

More quick and easy Meal ideas

If you’re looking for CHICKEN dinners…this Mandarin Chicken Pasta Spinach Salad recipe is amazing. And the teriyaki vinaigrette is so flavorful and addictive. Try it!

Creamy Tuscan Garlic Blackened Salmon Pasta has a cheesy garlic sauce with cherry tomatoes and fresh spinach! Serve over pasta for a restaurant quality meal in under 30 minutes!

Creamy, Sausage Alfredo Pasta is a quick and versatile dinner recipe that is on the table in under 30 minutes!

Yield: 6 servings

Instant Pot Chicken Alfredo

Prep Time 2 minutes
Cook Time 16 minutes
Total Time 18 minutes

Ready in under 30 minutes, this delicious Instant Pot Chicken Alfredo recipe has become part of our monthly meal rotation! I've even got the "skinny" on how to lighten it up!


  • 1 ½ cups chicken broth
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon pressed garlic
  • ½ pound fettuccini noodles, broken in half
  • 1 pound chicken breast
  • 1 cup shredded parmesan cheese
  • salt and pepper, to taste


  1. First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.
  2. Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.
  3. Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.
  4. Top with 1 pound fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid. 
  5. Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).
  6. Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.
  7. Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.
  8. Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.
  9. Allow it to sit for about 1 or 2 minutes to thicken if needed.


  • For best results, pound your chicken breasts to even thickness.
  • If using frozen chicken, cook time will remain same, but pot may take longer to come to pressure.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 477Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 142mgSodium: 580mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 34g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Easy, inexpensive and completely delicious Chicken Alfredo Pasta is even easier when you use your Instant Pot!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 2, 2019

Comments & Reviews

  1. As stated in the recipe, frozen chicken works just have to wait for a longer time for the pressure cooker to heat up.

  2. Followed your directiosn exactely.. still get a burn everytime.. no i didn;’t stir anythign.. i placed it all in order.. i made sure the noodles were covered.. it gets to pressure then “burn warning. i even DOUBLEd the liquid.

    1. Not the recipe maker, but I had the same problem every time I used fettuccine noodles so I changed to penne and it came out amazing. Was recommended by the friend who originally linked the recipe to me ❤

  3. I’ve made this recipe dozens of times without the chicken and had great results. Tonight I used half and half instead of heavy cream and added chicken breast. The result was terrible. Water with chunky cream and froth. The noodles were all congealed. I’m upset I wasted time and a pound of chicken on this. It must have been the half and half.

  4. we just made this in the 8qt ninja foodi and all the noodles stuck to the bottom of the pot and burnt, which is really unfortunate considering how good the chicken came out and how cheap and quick and easy and the recipe is. it seems like not many others had this issue given the thousands of positive reviews so it’s probably user error. can someone please help me figure out what went wrong and give me any tips to make this work?

    1. Did you make sure to layer in the order and not stir? I’m sorry this happened. I tested this in Instant Pot not Ninja Foodi, but assume they work the same.

      1. Mine stuck also. The ‘burnt’ error came up on my Instant Pot screen. Love the outcome but it did not make it to 8 minutes… stopped before the timer started. Followed the recipe to a T.

  5. I changed the recipe and it came out GRRREAT!!! I used bowtie pasta instead of fettucini. I added in broccoli and mushroom slices in to make it healthier and to reduce calories. I cook it WITHOUT the veggies or chicken or mushrooms in the Instant Pot, sprinkle some red pepper flakes into the recipe and put the Instant Pot on low pressure for 6 minutes. When done, I release the steam, add in JUST THE BROCCOLI and cook it all for another 3 minutes.

    Meanwhile in a skillet I heat up canola oil in a skillet really hot. When really hot I sprinkle in cajun blackening spices then throw in the chicken pieces and turning the pieces maybe every minute and adding more blackening spices when I flip the pieces over. After about 5 minutes I add in chopped up tomato pieces into the skillet for a few minutes and stir it all in. After a few minutes I lower the heat and cover the skillet with a lid for about 5 minutes.

    When the Instant Pot is done I add the mushroom slices in and stire, then add parmesan cheese and stir that in. I put it on a plate and add some blackened chicken and tomato slices on it. Tastes terrific!

  6. I doubled the recipe, used frozen chicken and followed recipe. I also used an 8 quart cooker, but got the “burn” notice and wasn’t able to complete it using the pressure cook setting. I had to switch it to slow cook and order pizza for dinner. Guess tomorrow’s dinner is planned and cooked!

  7. Recipe is bland. I will add some spice next time. Good basic recipe. I would also throw the chicken under the broiler for a bit to “grill” it some. Lastly, the chicken breast I used were huge. Next time I’ll cut them to make them thinner before I put them in to cook.

    1. Update: made this again. Added a little bit of pepper flakes to spice it up. Turned out fine with one exception. Recipe calls for 1/2 lb of fettuccine. There was so much sauce I’m sure I could have used the whole 1lb package. Hubby gave it stamp of approval. And that’s rare. So kudos to you Aimee.

  8. I would like to add shrimp to this as well. Do you have a general idea if adding frozen shrimp would work alright or would you think that they would need to be defrosted? Thanks.

      1. I just made this for my husband and myself and we really liked it! I have a 5 oz. tub of shaved Parmesan and used the whole thing to get the flavor we like. Delicious!! And there’s enough left over for at least two more servings, so this is a perfect meal for when both of our grown boys are home!

  9. I just made this and doubled the recipe. Best Alfredo ever! I used linguini noodles instead, otherwise followed the recipe to a tee. Noodles and chicken were cooked perfectly and the sauce was the perfect consistency. Super easy and so delicious!!!

      1. I just made this, but I used Prego Alfredo Garlic Flavored in the jar, instead of the heavy cream.
        I used egg noodles instead of fettuccine.
        Everything else is your recipe.
        I used 2 frozen chicken breasts.
        I also steamed a bag of broccoli & added it after the Alfredo was done..
        Absolutely delicious!

      1. I’ve made this recipe so many times over the past 2 years exactly as it’s written, it’s perfect!each time! My family and friends love it. Thank you!!!

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