Easy Instant Pot Chicken Alfredo recipe! This fast pasta dinner is cooked entirely in the electric pressure cooker for a simple, easy cleanup dinner!
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
- 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
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.
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.
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.
Instant Pot Chicken Alfredo
Equipment
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.
Missy
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.
Kate
Thank you! I'm so glad that you liked it!