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    Home » Instant Pot Pasta Recipes » Instant Pot Chicken Alfredo

    Instant Pot Chicken Alfredo

    Published: Aug 3, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy Instant Pot Chicken Alfredo recipe! This fast pasta dinner is cooked entirely in the electric pressure cooker for a simple, easy cleanup dinner!

    A plate of instant pot chicken alfredo next to an Instant Pot.

    The Instant Pot is  such a great way to make one-pot dishes - like this Instant Pot Chicken Alfredo! The chicken, pasta, and sauce all cook right in the same pot, which makes it easy to make and easy to clean up.

    Another great thing about this pasta is that it's rich and creamy and flavorful. Sometimes Alfredo sauce because it can lack flavor.

    This sauce, though, gets great flavor from the seasonings, garlic, and Parmesan so it tastes like more than just cream. It was so good that my family was all calling dibs on the leftovers!

    What you'll need to make Instant Pot chicken alfredo

    Ingredients for Instant Pot chicken alfredo in dishes.
    • Butter: Feel free to use an equal amount of olive oil if  you prefer.
    • Boneless, skinless chicken breast
    • Italian seasoning
    • Salt
    • Black pepper
    • Ground nutmeg
    • Garlic: If you like stronger garlic flavor, increase the garlic to 3 or even 4 cloves.
    • Pasta: You can use a similar shaped pasta, like ziti or mostaccioli, if you prefer.
    • Chicken broth: I like to use reduced or no-sodium chicken broth so that I can better control the salt level. You can use regular if you would like.
    • Cream cheese: Regular, reduced-fat, or Greek cream cheese will work. I don't recommend fat-free in this recipe.
    • Parmesan cheese
    • Heavy cream: If you substitute milk or half-and-half, the sauce will the thinner.
    • Parsley: The parsley is for decoration. Feel free to omit it if you prefer.

    How to make Instant Pot chicken alfredo

    Cooked cubed chicken in an instant pot inner pot

    Step 1: Select SAUTE. Add butter to melt.

    Step 2: Add the chicken, Italian seasoning, salt, and pepper. Cook, stirring regularly, for about 5-7 minutes, or until the chicken is cooked through.

    Step 3: Stir in the garlic, and cook for 30 seconds, stirring the entire time. Press CANCEL. Remove the chicken to a plate.

    Uncooked pasta in an instant pot inner pot

    Step 4: Pour in 1 cup chicken broth, and scrape up any browned bits. Add pasta.

    Step 5: Pour in the rest of the chicken broth, and push the pasta into the broth.

    Step 6: Close and lock the lid. Turn the pressure release valve to sealing.

    Step 7: Cook. When the cooking time ends, carefully release the pressure by turning the pressure release valve to venting.

    Step 8: Unlock and remove the lid. Stir in cream cheese, Parmesan cheese, and cream. Let stand for about 2 minutes to let the cheese melt.

    Step 9: Stir in the cooked chicken. Season with additional salt and pepper, if desired. Serve topped with parsley.

    A fork holding a bite of chicken alfredo.

    Storage

    Store any leftover chicken alfredo in an airtight container in the refrigerator. The pasta will keep for up to 4 days when properly stored in the fridge.

    More Instant Pot chicken pasta recipes!

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      Instant Pot Bruschetta Chicken Pasta
    • A black plate with Olive Garden chicken pasta on it.
      Instant Pot Olive Garden Chicken Pasta
    • A white dish filled with chicken pesto pasta.
      Instant Pot Chicken Pesto Pasta
    • Instant Pot Chicken Parmesan Pasta

    If you’ve tried this Instant Pot chicken alfredo recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food.

    A plate of instant pot chicken alfredo next to an Instant Pot.

    Instant Pot Chicken Alfredo

    Easy Instant Pot Chicken Alfredo recipe! This fast pasta dinner is cooked entirely in the electric pressure cooker for a simple, easy dinner!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Time to Pressure: 10 minutes
    Total Time: 36 minutes
    Servings: 8 servings
    Calories: 409kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 2 tablespoons butter
    • 2 pounds boneless, skinless chicken breast in 1" pieces
    • 1 teaspoon Italian seasoning
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon ground nutmeg
    • 2 cloves garlic minced
    • 16 ounces penne pasta
    • 5 cups reduced-sodium chicken broth
    • 8 ounces cream cheese at room temperature
    • 1 cup grated Parmesan cheese
    • ½ cup heavy cream
    • 2 tablespoons chopped flat leaf parsley

    Instructions

    • Select sauté.
    • Add butter to melt.
    • Add the chicken, Italian seasoning, salt, pepper, and nutmeg.
    • Cook, stirring regularly, for about 5-7 minutes, or until the chicken is cooked through.
    • Stir in the garlic, and cook for 30 seconds, stirring the entire time.
    • Press cancel.
    • Remove the chicken to a plate.
    • Pour in 1 cup chicken broth, and scrape up any browned bits.
    • Add pasta.
    • Pour in the rest of the chicken broth, and push the pasta into the broth.
    • Close and lock the lid.
    • Turn the pressure release valve to sealing.
    • Press manual high pressure and adjust the time to 5 minutes.
    • When the cooking time ends, carefully release the pressure by turning the pressure release valve to venting.
    • Unlock and remove the lid.
    • Stir in cream cheese, Parmesan cheese, and cream.
    • Let stand for about 2 minutes to let the cheese melt.
    • Stir in the cooked chicken.
    • Season with additional salt and pepper, if desired.
    • Serve topped with parsley.

    Notes

    • Butter: Feel free to use an equal amount of olive oil if  you prefer.
    • Garlic: If you like stronger garlic flavor, increase the garlic to 3 or even 4 cloves.
    • Pasta: You can use a similar shaped pasta, like ziti or mostaccioli, if you prefer. 
    • Chicken broth: I like to use reduced or no-sodium chicken broth so that I can better control the salt level. You can use regular if you would like.
    • Cream cheese: Regular, reduced-fat, or Greek cream cheese will work. I don’t recommend fat-free in this recipe. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 409kcal | Carbohydrates: 24g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 736mg | Potassium: 554mg | Fiber: 1g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 0.3mg | Calcium: 247mg | Iron: 2mg
    Tried this recipe?Leave me a comment below to let me know!
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    Reader Interactions

    Comments

    1. Missy

      August 13, 2022 at 2:54 pm

      5 stars
      I've been looking for an easy chicken alfredo recipe and this was just the ticket. The sauce was so creamy and delicious and we will be adding this to our menu rotation.

      Reply
      • Kate

        August 17, 2022 at 4:22 pm

        Thank you! I'm so glad that you liked it!

        Reply

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