If you’re looking for the ultimate weeknight comfort food that tastes like you spent hours in the kitchen, look no further than Instant Pot Chicken Alfredo. This creamy, dreamy dish delivers tender chicken, perfectly cooked fettuccine, and a lush Parmesan sauce, all in just one pot and in about 30 minutes! Whether you’re a fan of hearty pasta dinners or just want a foolproof way to get a home-cooked meal on the table fast, Instant Pot Chicken Alfredo will quickly become your new go-to favorite.
Ingredients You’ll Need
The beauty of Instant Pot Chicken Alfredo is in its simplicity—each ingredient plays a starring role in building layers of flavor, texture, and a comforting richness that satisfies every craving. Here’s exactly what you’ll need and why it matters.
- Olive oil: Gives a subtle fruitiness and is perfect for getting that first sear on your chicken.
- Boneless skinless chicken breasts: The star protein—cut into bite-sized pieces for quick, even cooking and easy serving.
- Garlic: Adds punchy aroma and rich flavor depth that’s essential in any classic Alfredo sauce.
- Salt: Brings all the flavors together—don’t skip it!
- Black pepper: A little spice for warmth and contrast in the creamy sauce.
- Fettuccine: Traditional and wide enough to hold all that luscious sauce; snapping it in half helps everything fit and cook evenly in the pot.
- Low-sodium chicken broth: Infuses your pasta with savory flavor as it cooks—go lower sodium to keep things balanced.
- Heavy cream: Provides that silky, luxurious texture synonymous with Alfredo (for a lighter take, swap with half-and-half).
- Grated Parmesan cheese: The salty, nutty, cheesy backbone of the sauce! Freshly grated always melts better.
- Unsalted butter: Rounds out the sauce with classic richness and helps everything emulsify beautifully.
- Chopped fresh parsley (optional): For a pop of color and an herbaceous lift right before serving.
How to Make Instant Pot Chicken Alfredo
Step 1: Sauté the Chicken and Garlic
Set your Instant Pot to sauté mode and heat up the olive oil until it’s nice and shimmery. Toss in the chicken pieces along with salt, pepper, and garlic. Give everything a good stir, and sauté for just 2–3 minutes—long enough to bring out the fragrant garlic and give the chicken golden edges. Don’t worry about cooking the chicken through right now; it’ll finish with the pasta!
Step 2: Layer in the Fettuccine and Broth
Turn off sauté mode to keep from overcooking anything, then start layering your fettuccine in a cozy crisscross pattern. This neat trick helps prevent pasta clumps later. Pour in all your chicken broth so the noodles are just submerged—no stirring at this point! Trust the Instant Pot: letting everything cook as-is ensures perfect pasta texture.
Step 3: Pressure Cook
Secure the Instant Pot lid and set it to cook on high pressure for 7 minutes. While it works its magic, set the table or whip up a quick salad. When the timer beeps, do a quick release to let the steam out. Gently stir everything up; you’ll see tender chicken and spot-on al dente pasta.
Step 4: Finish the Alfredo Sauce
Time for the creamy finale! Add in the heavy cream, Parmesan cheese, and butter. Stir slowly and watch as everything transforms into a velvety, restaurant-worthy sauce. Let it sit for two or three minutes so it thickens to perfection, then give it a final stir before spooning onto plates.
Step 5: Garnish and Serve
Top with a sprinkle of chopped fresh parsley if you’d like, letting those vibrant green flecks brighten up the dish. Your Instant Pot Chicken Alfredo is now ready to impress—creamy, cheesy, and oh-so-satisfying!
How to Serve Instant Pot Chicken Alfredo
Garnishes
For that final touch, I love showering the Alfredo with a little extra Parmesan, plenty of cracked black pepper, and a handful of chopped fresh parsley. These garnishes do more than just look pretty; they add fresh flavor, aroma, and a lovely contrast to all that creamy goodness. Lemon zest and red pepper flakes can add an extra kick if you’re feeling adventurous.
Side Dishes
A crisp Caesar salad or simple green salad balances the rich sauce perfectly. You can’t go wrong with some garlicky bread on the side, or even roasted broccoli for a hit of color and extra veggies. If you want to round things out Italian-style, a platter of marinated olives or antipasto bites will shine alongside your Instant Pot Chicken Alfredo.
Creative Ways to Present
For a special dinner or entertaining, twirl portions into neat pasta nests on each plate and drizzle with extra Alfredo sauce. Serve from a large, warm bowl family-style for easy sharing. Try tossing in a handful of peas or sautéed mushrooms for a twist, or top with grilled shrimp if you’re feeling fancy. However you serve it, Instant Pot Chicken Alfredo always feels a little bit special!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Alfredo keeps surprisingly well! Simply transfer cooled pasta to an airtight container and refrigerate for up to 3 days. The sauce may thicken as it sits, but it stays delicious.
Freezing
For best texture, freeze portions in freezer-safe containers for up to 2 months. To help preserve creaminess, you might want to add a splash of cream or milk when reheating. Thaw overnight in the fridge before warming up.
Reheating
Gently reheat your Instant Pot Chicken Alfredo on the stove or in the microwave, adding a little milk or cream if the sauce seems too thick. Stir well to bring back the silky consistency, and finish with a fresh hit of Parmesan and parsley if you have it.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and add extra richness to the sauce, so feel free to swap them in using the same method and cook time.
What other pasta shapes work for Instant Pot Chicken Alfredo?
If you’re out of fettuccine, no worries—penne or rotini are fantastic options and hold the creamy sauce beautifully. Just use 12 ounces and follow the same steps.
Is it possible to make this recipe gluten-free?
Yes, just use your favorite gluten-free pasta. Double-check your cook times, as gluten-free brands can vary; keep a close eye for the perfect texture.
Can I add vegetables to this Instant Pot Chicken Alfredo?
Definitely—add frozen peas or steamed broccoli right at the end, or fold in some sautéed mushrooms or spinach for an extra veggie boost and pretty color.
Why do I layer the pasta instead of stirring?
Layering the pasta in a crisscross pattern helps prevent sticking and clumping during pressure cooking. Stirring at the end ensures your noodles stay separate and perfectly silky.
Final Thoughts
There’s something incredibly comforting about a bowl of creamy, dreamy Instant Pot Chicken Alfredo, especially when it’s this easy and reliable every time. Whether you’re new to pressure cooking or just want a new weeknight favorite, don’t hesitate to give it a try—it might just become your family’s most-requested dinner!
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Instant Pot Chicken Alfredo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a creamy and satisfying Instant Pot Chicken Alfredo for a quick and delicious weeknight dinner. Tender chicken, fettuccine, and a rich Parmesan cream sauce come together effortlessly in your pressure cooker.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 12 ounces fettuccine, broken in half
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté the Chicken: Set the Instant Pot to sauté mode, heat the olive oil, and sauté the chicken, garlic, salt, and pepper until lightly browned.
- Add Pasta and Broth: Layer the broken fettuccine in a crisscross pattern, pour in the chicken broth without stirring.
- Cook: Pressure cook on high for 7 minutes, then quick release the pressure.
- Finish the Dish: Stir in cream, Parmesan, and butter until smooth. Let thicken slightly and garnish with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add peas or broccoli for extra veggies.
- This recipe is versatile with different pasta shapes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
