Instant Pot Chicken Alfredo Recipe
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This Instant Pot Chicken Alfredo Recipe is a quick and easy one-pot dinner with tender chicken and fettuccine noodles in a creamy sauce. Perfect for busy weeknights and easy weekends!
There’s something so comforting about a creamy, cheesy plate of Chicken Alfredo, don’t you think? This Instant Pot Chicken Alfredo recipe is a game-changer for busy weeknights when you’re craving something indulgent but don’t have hours to spend in the kitchen. With tender chicken, perfectly cooked pasta, and a rich, creamy Alfredo sauce, this one-pot meal comes together in about 30 minutes.
Why You’ll Love This Instant Pot Chicken Alfredo
- Quick and Easy: Ready in about 30 minutes using the Instant Pot, perfect for hectic evenings.
- One-Pot Wonder: Minimal cleanup since everything cooks together.
- Creamy and Comforting: A rich Alfredo sauce with tender chicken and pasta that hits all the cozy spots.
- Customizable: Add veggies like broccoli or spinach, or lighten it up with half-and-half.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Here’s everything you need to make this delicious chicken Alfredo recipe.
Pasta: Use an uncooked pasta in this recipe. I use fettuccine that is broken into pieces.
Chicken: Skinless, boneless chicken makes this recipe prep easy!
Butter: Adds flavor and richness to the recipe.
Chicken Broth: You can also use water or chicken stock if you prefer.
Seasoning: I use Stone House Seasoning in this recipe.
Cheese: You’ll need both cream cheese and Parmesan cheese for this recipe.
Heavy Cream: Makes the rich and creamy sauce for this Alfredo.
Ingredient Swaps
Pasta: Use a bite-sized pasta such as penne or bowtie pasta instead of fettuccine. You can also substitute with gluten-free pasta.
Protein: Stir in shredded leftover rotisserie chicken, use grilled chicken, or omit the chicken entirely. You can also use another protein such as turkey cut into pieces the size of the chicken.
Seasonings: I use Stone House Seasoning in so many of my recipes. You can also use minced garlic and salt and pepper to taste, if you prefer.
Cheeses: Swap the heavy cream for half and half or whole milk, but note that the sauce will not be as thick, rich, and creamy with the change. Be sure to use freshly grated Parmesan from the block as pre-grated cheeses do not melt as smoothly.
Add Veggies: Stir in steamed broccoli, fresh spinach, or frozen peas during the final step for a pop of color and nutrition.
Prevent Clumping: Make sure the pasta is submerged in the liquid before beginning the pressure cooking step. Additionally, if using fettuccine or another long noodle, make sure they are broken into pieces and scattered along the bottom of the Instant Pot container.
Step by Step Instructions to Make Instant Pot Chicken Alfredo
My preferred method for this super quick and easy Chicken Alfredo is to make it in my Instant Pot. In minutes, I have an easy and delicious meal ready to serve that is always a crowd-pleaser.
- Add to pasta to Instant Pot.
- Add chicken, seasonings, butter, and broth.
- Add cream and cheeses.
- Stir to incorporate all with the creamy sauce.
Recipe Success Tips
- Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches 165°F for safety and juiciness.
- Taste and Adjust Seasoning: Before serving, taste. Add more salt or seasonings to suit your preference.
- Keep Toppings Fresh: Prep fresh ingredients like grated Parmesan and chopped fresh parsley so they remain fresh and vibrant.
Storage Instructions
- Refrigerate: Store in airtight containers in the fridge for up to 3 days.
- Reheat: Warm chicken Alfredo in the microwave or stovetop. Add a splash of broth or water to refresh the sauce.
- Meal Prep: Assemble in containers without garnishing. Add any garnishes right before eating.
Frequently Asked Questions
Yes! Store in containers without garnishing. Reheat in the microwave or stovetop. You may want to add a little broth or water to rejuvenate the Alfredo sauce.
You can use frozen chicken in the Instant Pot. Increase cooking time to 12-14 minutes for frozen breasts or thighs, ensuring 165°F internal temperature. Then, remove the chicken from the Instant Pot and shred with a fork before adding the cream and cheeses.
Omit the chicken and swap with tofu or add lots of fresh vegetables instead. Use vegetable broth or water in place of chicken broth.
Why This Recipe Works
The Instant Pot makes this Chicken Alfredo incredibly easy by cooking the pasta, chicken, and sauce all in one pot! The combination of chicken, Parmesan, and heavy cream creates a restaurant-quality chicken alfredo that’s simple enough for a weeknight but feels special enough for guests.
Don’t Have An Instant Pot?
If you don’t have an instant pot, don’t worry! We’ve got you covered with our Alfredo Sauce Recipe that is cooked on the stovetop and is always a family favorite. Simply add freshly cooked or leftover grilled chicken, baked chicken, or even rotisserie chicken to the top of the Alfredo when serving.
I’d love to hear how your chicken alfredo turn out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Instant Pot Chicken Alfredo Recipe
Equipment
Ingredients
- 1 pound pasta, uncooked
- 1 pound chicken breasts, skinless, boneless, cut into bite-sized pieces
- 4 tablespoons butter, diced
- 2 cups chicken broth, water or chicken stock
- 1 teaspoon Stone House Seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon granulated garlic
- 4 ounces cream cheese
- 2 cups heavy cream
- 1 cup Parmesan cheese, plus more for topping
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Add to Instant Pot. Break the uncooked pasta in half and place into the bottom of the Instant Pot in a random pattern so that all noodles aren't clumped together. Top the noodles with the cubed chicken breasts. Pour in the chicken broth. Add the butter and Stone House Seasoning.
- Pressure Cook. Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Pressure Release. When the cook cycle has completed, allow the Instant Pot to enter natural pressure release for 10 minutes. Then, carefully perform a quick release and carefully remove the lid according to the manufacturer's instructions.
- Add Cream and Cheeses. Stir in the cubed cream cheese, heavy cream, and Parmesan cheese into the hot chicken Alfredo mixture. Allow to rest a few minutes, then stir the pasta to incorporate all of the sauce with the chicken and pasta.
- Serve. Serve the chicken Alfredo and top with additional parmesan cheese and chopped fresh parsley, if desired.
Notes
- Refrigerate: Store in airtight containers in the fridge for up to 3 days.
- Reheat: Warm chicken Alfredo in the microwave or stovetop. Add a splash of broth or water to refresh the sauce.
- Meal Prep: Assemble in containers without garnishing. Add any garnishes right before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Looking forward to trying this recipe with my instantpot!