If you love creamy, comforting pasta dishes that come together quickly without sacrificing flavor, this Instant Pot Chicken Alfredo Recipe is about to become your new best friend. Imagine tender, perfectly cooked chicken nestled atop rich, velvety Alfredo sauce clinging to fettuccine noodles, all made effortlessly in just one pot. The magic lies in the Instant Pot that cooks the chicken and pasta simultaneously, locking in moisture and melding the flavors into a luscious, satisfying dish that’s perfect for weeknights or entertaining guests. Get ready to fall in love with comfort food made simple and spectacular.
Ingredients You’ll Need
The beauty of this dish is in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor, from the seasoning on the chicken to the creamy Parmesan sauce that completes the dish. They work together to create a balance of savory, creamy, and fresh notes that make this Instant Pot Chicken Alfredo Recipe irresistible.
- 1½ pounds boneless, skinless chicken breasts: Thinly sliced for quick, even cooking and tender bites.
- ½ teaspoon garlic powder: Adds a subtle, savory garlic undertone without overpowering.
- ½ teaspoon onion powder: Enhances depth of flavor in the chicken seasoning.
- 1 teaspoon kosher salt (divided): Essential for bringing out the best in every ingredient.
- â…› teaspoon ground black pepper: Just enough to provide a gentle hint of spice.
- 2 tablespoons olive oil: Used to sear the chicken for a golden crust and extra flavor.
- 1 cup low-sodium chicken broth: Adds richness to the pasta cooking liquid without excess salt.
- 3½ cups water: Helps cook pasta evenly and keep the sauce creamy.
- 1 pound dry fettuccine pasta: The perfect pasta shape to hold onto the creamy Alfredo sauce.
- 1 cup heavy cream: The secret to the lush, silky sauce that makes this dish special.
- ½ cup freshly grated Parmesan cheese (plus more for serving): Adds sharp, nutty flavor and thickens the sauce just right.
- 2 cloves garlic (grated): Fresh garlic elevates the sauce with aromatic, bright notes.
- Chopped fresh parsley (optional, for garnish): Adds a pop of color and fresh herbal brightness.
How to Make Instant Pot Chicken Alfredo Recipe
Step 1: Season the Chicken
Start by coating the thinly sliced chicken breasts with garlic powder, onion powder, half of the salt, and black pepper. This simple rub ensures each bite is flavorful from the inside out and forms a tasty crust when seared.
Step 2: Sauté the Chicken
Add olive oil to the Instant Pot and choose the Sauté function. Once hot, add the chicken slices. Cook just long enough to brown each side, which locks in juices and develops a rich flavor. If your pot is crowded, cook the chicken in batches to keep that perfect sear.
Step 3: Remove Chicken and Deglaze
Take the browned chicken out and set aside on a plate. Pour in the chicken broth and water, scraping up any browned bits from the pot’s bottom—this deglazing step is key to building flavor and preventing the burn notice.
Step 4: Add Pasta and Chicken Back In
Break the fettuccine noodles in half and add them to the pot. Stir gently to make sure the pasta is fully covered by the liquid. Then nestle the browned chicken on top of the pasta to ensure it cooks evenly under pressure.
Step 5: Pressure Cook
Cancel the sauté mode, hit Manual (or Pressure Cook) and set the timer for 6 minutes. The beauty of this step is that the chicken and pasta cook simultaneously, saving you hands-on time without compromising tenderness or texture.
Step 6: Quick Release and Slice Chicken
When the cooking cycle finishes, release the pressure immediately. Remove the chicken breasts from the pot and slice them into bite-sized pieces. This ensures the chicken stays juicy and ready to plate.
Step 7: Finish the Alfredo Sauce
Stir the heavy cream, grated Parmesan, and fresh garlic into the pot with the pasta. Let the residual heat thicken the sauce naturally over a few minutes, creating a rich and creamy coating that clings delightfully to the noodles.
Step 8: Serve
Return the sliced chicken to the pot or plate it on top of the pasta. Garnish with freshly chopped parsley and extra Parmesan for that picture-perfect finish that tastes just as amazing as it looks.
How to Serve Instant Pot Chicken Alfredo Recipe
Garnishes
Fresh parsley brightens up the creamy texture with a lively pop of green, balancing the richness visually and in flavor. Don’t skip an extra shower of Parmesan—its salty, nutty notes always steals the show.
Side Dishes
This Alfredo pairs wonderfully with crisp green salads, roasted vegetables, or steamed broccoli. These sides add needed freshness and crunch, making your meal well-rounded and satisfying without heaviness.
Creative Ways to Present
Try serving this pasta in individual bowls sprinkled generously with black pepper and parsley for a rustic look. Or plate it on warmed white dishes to highlight the creamy sauce’s color. For casual dinners, garlic bread or cheesy breadsticks on the side make a perfect accompaniment.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer leftovers to airtight containers and refrigerate. The sauce may thicken in the fridge, so just add a splash of milk while reheating to bring back that silky texture.
Freezing
While cream-based sauces don’t always freeze flawlessly, this recipe can be frozen for up to one month if packaged properly. Use freezer-safe containers, and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat your Instant Pot Chicken Alfredo gently over medium-low heat, stirring often to prevent the sauce from separating. A little extra cream or broth helps refresh the noodles and sauce beautifully.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes! You can use frozen chicken breasts, but you might need to increase the cooking time slightly. Make sure the chicken is fully thawed or adjust pressure cook times accordingly to ensure it cooks through evenly.
Is it necessary to break the pasta in half?
Breaking the fettuccine noodles helps them fit inside the Instant Pot and cook more evenly, preventing clumping or undercooked centers. It’s a simple step that makes a big difference.
What can I substitute for heavy cream?
Whole milk with a bit of butter can work as a substitute but the sauce won’t be quite as rich and creamy. For a lighter option, half-and-half is another alternative, though the texture and flavor will be slightly different.
Can this recipe be made dairy-free?
Absolutely! Use dairy-free cream alternatives and vegan Parmesan cheese to make this a creamy, satisfying dairy-free meal. Just keep in mind that flavor and texture might vary a bit from the classic version.
How can I make this recipe spicier?
Add a pinch of red pepper flakes when sautéing the chicken, or sprinkle some crushed chili flakes on top before serving. A little heat pairs wonderfully with the creamy sauce to excite your palate.
Final Thoughts
This Instant Pot Chicken Alfredo Recipe is a total game-changer for busy cooks craving a rich, satisfying pasta dish without fuss. It’s cozy, quick, and downright delicious, perfect for any occasion where you want something special but effortless. I can’t wait for you to make it and share your own moments of creamy, cheesy joy with family and friends!
Print
Instant Pot Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Description
This Instant Pot Chicken Alfredo recipe offers a creamy, comforting Italian-inspired dish that combines tender chicken breasts with perfectly cooked fettuccine pasta in a rich Parmesan and garlic cream sauce, all prepared quickly in an Instant Pot for convenience and flavor.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts (thinly sliced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- â…› teaspoon ground black pepper
- 2 tablespoons olive oil
Liquid & Pasta
- 1 cup low-sodium chicken broth
- 3½ cups water
- 1 pound dry fettuccine pasta
Sauce
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 2 cloves garlic (grated)
Garnish
- Chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken: Season the thinly sliced chicken breasts thoroughly with garlic powder, onion powder, ½ teaspoon of kosher salt, and ground black pepper to enhance the flavor of the meat.
- Heat the oil in the Instant Pot: Add olive oil to the Instant Pot and activate the Sauté function to heat the oil, preparing it for browning the chicken.
- Sear the chicken breasts: Once the oil is hot, add the seasoned chicken breasts and cook for a few minutes on each side until browned. If the Instant Pot is crowded, cook in batches and add more oil as needed to prevent sticking.
- Remove the chicken: Take the browned chicken breasts out of the pot and set them aside on a plate.
- Add liquids and pasta: Pour the chicken broth, water, and remaining ½ teaspoon kosher salt into the pot. Break the fettuccine noodles in half and stir them into the liquid to ensure they are fully submerged. Place the browned chicken breasts on top of the pasta.
- Pressure cook the pasta and chicken: Cancel the Sauté mode, then select the Manual function and set the timer for 6 minutes to pressure cook the contents.
- Release pressure: When cooking finishes, immediately perform a quick release of the steam to stop the cooking process and prevent overcooking the pasta and chicken.
- Slice the chicken: Remove the chicken breasts from the pot and set them on a cutting board to slice into strips or bite-sized pieces.
- Prepare Alfredo sauce: Add the heavy cream, freshly grated Parmesan cheese, and grated garlic to the Instant Pot and stir well to combine with the pasta, creating a creamy Alfredo sauce.
- Let the sauce thicken: Allow the pasta to sit in the pot for a few minutes so it can absorb excess liquid and thicken the sauce to the desired consistency.
- Serve: Plate the creamy fettuccine Alfredo and top with the sliced chicken. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired, then serve immediately.
Notes
- Breaking the fettuccine in half helps it fit into the Instant Pot and cook evenly.
- Be sure to use low-sodium chicken broth to control the saltiness of the dish.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- Do not skip the immediate quick release after pressure cooking to avoid overcooked pasta.
- You can substitute heavy cream with half-and-half for a lighter sauce but expect a thinner consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
