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 Alfredo Recipe
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!
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.
Recipe FAQs
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.
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.
Store leftover Chicken Alfredo in an airtight container in the refrigerator. Reheat and enjoy within 3-5 days.
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.
Easy Instant Pot Alfredo Tips
- 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.
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, Instant Pot 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!
Instant Pot Chicken Alfredo Recipe
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.
- 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.
- 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.
- Allow it to sit for about 1 or 2 minutes to thicken if needed.
Notes
- 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.
Video
Nutrition
Easy, inexpensive and completely delicious Chicken Alfredo Pasta is even easier when you use your Instant Pot!
if you double the recipe, do you need to double the broth amount?
Yes 🙂
So we double each ingredient and double the time (so 16 mins at pressure and 16 mins natural release)?
And double the time?
Same cook time, but will take longer to come to pressure.
I made this twice this week, once for a quick lunch day meal and then another time for dinner when I needed something quick. The first time I made it without chicken and the second time I threw frozen chicken tenderloins on. Both times it was delicious. I doubled it and without the chicken, it was fine after the natural release, with the chicken in it (doubled) it was too full so it started to spurt milk out so I closed it again and let the pressure release all the way naturally and it was fine. I know I need to get the 8QT but I wanted people to know doubling it should work. So yummy. So much easier than making a roux! Thanks!!
Can I add broccoli to this and not change the cooking time or ingredients? Thank you
Yep!
Does the cook time need to be adjusted for frozen chicken breast?
Nope, it just may take longer to come to pressure.
So I made it and put it up to 12 minutes to cook because I didn’t see your reply lol. Chicken was overdone, but still tasted great with the sauce. I added some garlic pepper along with normal salt and pepper and it was a winner!!!! Husband usually eats the Alfredo at Olive Garden but I think we finally have a winner for a home Alfredo! Thank you!!!!
Hi, this recipe is one that my entire family begs for!!! I also buy a bag of steamed broccoli florets and add those in (after they are nuked) at the same time as the Parmesan cheese. It’s SO GOOD!!
I’d like to make more of it at once – can this recipe be doubled?? If I double the entire recipe how does it change the cook time??? Help, please! Thank you!!
By fresh chicken, do you mean fresh cooked or uncooked chicken??
Uncooked.
Can this recipe be doubled and use the same cook time?
I am wondering this, too!! Help!
I doubled and didn’t have any issue really. Some noodles s little over done and browned but I also have an 8 qt that may be why. The noodles were not mushy tho. Family loved it!
Can I use thin sliced chicken breasts?
I love this recipe. It has quickly become my favorite. We’re not big fans of fettuccine noodles so we use spagetti noodles. We also cut our chicken up in smaller pieces and saute it. Turns out great everytime!
This was so very delicious and pleased every one of my picky eaters. I made the skinny version and you would never know that it was “skinny”. I did add 3 min to the cook time bc the noodles weren’t done enough to my liking. Also, I added one cup of parmesan instead of just a 1/2 cup. I like to cut calories when I can but let’s not get crazy!! Let me live!! Definitely going in the weeknight meal rotation. Thank You!!
This is such a good recipe that my kids and husband said, “this needs to be added to our regular meal plan!” Thank you!!
Do you think it would work to double it in a 6 qt instant pot??
This is one of my favorite instant pot recipes!
I follow the majority of the recipe as is, but I do the chicken differently. I add a tiny bit of oil and saute seasoned cubed chicken breasts. I turn the saute function off and add the garlic to the hot pan. Then, I add the chicken broth, heavy cream, and noodles. When I put the halved noodles in I make sure I criss-cross them so that they don’t get clumped together. After mixing in the parmesan, I add steamed broccoli, and salt & pepper to taste. Delicious!
*I haven’t had any burn issues!
This is exactly how I do mine! Noodle, I always cross cross but I’m doing penne pasta! My fave! And I add a little Cajun seasoning(and a few others) to the kitchen like Chili’s pasta! Always amazing!
I’ve made Chicken Alfredo previously in the Instant Pot with jarred sauce. This was my first time making it from scratch. It was delicious!
Other than seasoning the chicken with salt, pepper, garlic powder, and onion powder and searing for a few minutes, I followed your recipe. I also added a cornstarch slurry at the end to thicken the sauce, but I suspect that it wasn’t necessary.
Will definitely be making this again! Thanks for sharing your recipes.
OM Jesus Lord!!! Thank you for this wonderful recipe! I swear I will never order chicken fettuccine from a restaurant again! And I love that I didn’t have to use a whole stick of butter to make it. I’m an instant pot newbie (this is the 2nd recipe I’ve tried) but holy Moses…you knocked this one out of the park! Thanks so much for sharing! I did make a few alterations…added in a little more cream when adding the sliced chicken back in…also added a few shakes of Italian seasoning, oregano, garlic powder and some crushed red pepper. Way better than anything I’ve tried to make on the stove, even though that always turned out pretty good too. Amazing recipe…a MUST TRY!!!
So glad you loved it 🙂
Can you make this with cooked chicken?
Absolutely, just stir it in at the end and use “saute” to make sure the chicken is warm.
Do you think this could be doubled or will the pasta not cook correctly?
We doubled and made no adjustments, it was amazing.
When you doubled it, did you just pile it all in there (2 pounds of chicken and 1 lb of pasta, etc) and keep it at 8 minutes in manual/high? I’m always so worried about things (esp chicken) fully cooking! Thanks for your help!!
So so so good!! Do you think I could double it in a 6 qt instant pot?
Does manual mean high or low pressure?
high pressure 🙂
Can I cut this recipe in 1/2? If so, do I use the same amount of liquids?
I added the ingredient in the order list.
Got the burn warning and it turned off before reaching pressure. Very disappointing 🙁
I made a double batch of the skinny variation. It came out perfect!!! The only difference I did was I ended up subbing in tomato/spinach/carrot veggie Noddles.
I have never made fettuccine alfredo before, but I was craving some and was hoping it was something I could make easily in my instant pot. This recipe was super easy for a beginner cook like me!
My only adjustments were that I used heavy cream instead of whipping cream and I added some flour to thicken the sauce at the end (1/4 cup, but I am not an expert, so maybe less would be okay?). I think I am more used to something similar to a bechamel, so I prefer a thicker sauce.
I also separately steamed some broccoli to add in at the end, and it made it into a perfect, complete meal for me!
Thank you for the recipe, Aimee!