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Instant Pot Chicken Alfredo is a one-pot creamy chicken pasta for the whole family. If you want a meal that practically makes itself, add this chicken Alfredo Instant Pot recipe to your pressure cooker collection!
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Why you'll love this recipe
Calling all busy people and pressure cooker newbies! Get ready to crush dinner with the best Instant Pot Chicken Alfredo.
Just like my Instant Pot Tuna Noodle Casserole, this toss-and-go pasta recipe practically makes itself into a delectable dinner in minutes. It's creamy, comforting, and family-loved, even the little ones devour it!
In fact, many families have told me it rivals my Taco Pasta in convenience, comfort, and flavor. I concur wholeheartedly.
Instant Pot Chicken Alfredo ingredient notes
- fettuccine - You can use any pasta of equal thickness, such as elbow macaroni or bow ties. I don't recommend thin varieties, such as shells, angel hair, or spaghetti noodles because they'll likely overcook in said cooking time.
- water - Any cooking liquid will work, such as chicken broth or vegetable broth.
- heavy cream - This is the one dairy liquid that actually holds up in the pressure cooker without curdling. Visit the 'Recipe Variations' section below for alternatives.
- butter - Or olive oil in equal amounts.
- fresh garlic - Garlic powder is fine if it's what you have on hand, but fresh garlic adds a more authentic, robust flavor to this entree.
- boneless skinless chicken breast - Boneless thighs can also be used, however I do not recommend bone-in chicken because it requires longer cooking time, which overcooks the pasta.
- salt and pepper - These can be added before pressure cooking, or to taste at any point after cooking.
- shredded Parmesan cheese - This essential ingredient gives Alfredo sauce its creamy texture and rich, nutty flavor. Grated Romano can be used in its place.
- parsley - Optional, of course, but recommended for a pop of color and flavor.
How to make this recipe
This Instant Pot Chicken Alfredo recipe is simple and straightforward as you will see in these step by step photos with instructions. Feel free to skip down to the full, printable recipe below.
Step 1. Break fettuccine noodles in half and scatter in crisscross patterns in the Instant Pot. Add water and press pasta under liquid to submerge.
Step 2. Lay chicken breasts flat on top of noodles. Add heavy cream, butter, salt, and pepper.
Step 3. Close and lock lid. Set pressure release valve to "Sealing" position. Select "Manual" or "Pressure Cook" 5 minutes on HIGH.
Steps 4-7. Let the pot sit undisturbed for a 10-minute natural pressure release (NPR). Carefully turn pressure release valve to "Venting" to release any remaining steam. Press "Cancel", open the lid and insert a meat thermometer in the chicken breast to confirm a 165 degrees Fahrenheit minimum internal temperature. Transfer chicken to a covered dish and set aside for a few minutes.
Step 8. Gently stir the pasta to combine ingredients. It won't look pretty – yet. There will be very little, if any, excess liquid that will naturally absorb into the pasta. Loosely cover and rest pasta a few minutes, if needed.
Step 9. Add Parmesan cheese to the pasta. Gently stir everything together to melt the cheese and coat the noodles.
Step 10. Shred the chicken into bite-sized pieces and add back to the pasta. Gently stir to combine. Feel free to adjust flavor with more salt and pepper, or add more cheese as desired.
To serve, garnish with fresh parsley, serve warm, and watch it disappear!
Recipe tips
This chicken Alfredo Instant Pot recipe is well-tested and well-loved by countless readers, including Instant Pot beginners! Take it from them, if you stray from the recipe, or if your cooking process is interrupted, even accidentally, you can expect unintended results, such as overcooking, under-cooking, too wet, too dry, clumpy, etc etc.
- It is important to use fully thawed chicken breast for this recipe in order for it to reach the safe minimum internal temperature with given instructions.
- Do not skip the full 10-minute natural pressure release (NPR) because the chicken and fettuccine are still cooking.
- If the chicken breast doesn't reach the minimum temperature, which is uncommon with this recipe, place it back on top of the pasta and run another 1-minute high pressure cook cycle with 5-minute natural release until it's fully cooked.
- To reheat, use a medium heat setting on your microwave or stove, adding a splash of dairy liquid to revive the moisture, as needed.
Recipe variations
- If you double the chicken, I recommend doubling the entire recipe for optimal results, which also requires an 8-quart pressure cooker in order to stay under the 'max fill' line.
- If using precooked chicken or turkey, add it after the pasta is cooked because it will dry out in the pressure cooker since it's fully cooked.
- When heavy cream isn't an option, other dairy liquids, such as half and half or milk, may be added after pressure cooking. Do this during step 8 of the recipe, using half the stated amount of heavy cream.
- You can stir in 4 to 8 ounces of cream cheese to the cooked pasta add even more flavor and richness.
Serving ideas
Any of these sides can be made while the chicken Alfredo cooks in the Instant Pot. They're so convenient and definitely delicious!
- Cucumber Tomato Feta Salad
- Lemony Kale Salad
- Garlicky Oven Roasted Mushrooms
- Homemade French Bread
- Crostini Bread
Recommended pasta recipes
- Chicken Penne alla Vodka
- Homemade Beef Stroganoff
- Baked Feta Pasta [Tiktok viral pasta]
- One Pot Mushroom Stroganoff
- Instant Pot Spaghetti
📖 Recipe
Instant Pot Chicken Alfredo
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Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 1 pound Uncooked Fettuccine Noodles
- 4 cups Water, or broth
- 1 pound Boneless Skinless Chicken Breast(s), leave whole
- 1 cup Heavy Cream
- 3 tablespoons Unsalted Butter, cut into chunks
- 3 cloves Garlic, minced
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 cup Parmesan Cheese, shaved, shredded, or fresh grated
- Parsley (optional for garnish), ¼ cup chopped
Instructions
- Break FETTUCCINE noodles in half and scatter in crisscross patterns in the Instant Pot. Add WATER. Push the pasta under the liquid to submerge.
- Lay whole CHICKEN BREASTS on top of the noodles. Add HEAVY CREAM, BUTTER, GARLIC, SALT, and PEPPER.*See recipe footnote to substitute heavy cream.
- Secure the lid. Turn pressure release valve to the "Sealing" position. Select "Manual" or "Pressure cook" on HIGH pressure for 5 minutes.
- When pressure cook cycle completes, let the pot sit undisturbed for a 10-minute natural pressure release (NPR). DO NOT SKIP THIS STEP!
- Carefully turn the pressure valve to the "Venting" position to release any remaining steam. Press "Cancel" on the Instant Pot and carefully open the lid.Note: When you open the lid, it's normal to see excess liquid on top of the pasta. This gets absorbed by the pasta AND helps develop the sauce texture.
- Insert a meat thermometer into chicken to confirm a minimum temperature of 165 degrees Fahrenheit.Note: It may actually be several degrees higher, especially if using smaller breasts.
- Transfer chicken to a covered dish and set aside for 5 minutes.
- Meanwhile, gently stir the pasta to distribute the excess liquid throughout. Cover the cooker and rest for five minutes until the pasta absorbs the liquid, as needed.
- Add PARMESAN CHEESE and gently toss to coat the noodles.
- Shred the chicken and stir it back into the pasta. Garnish with PARSLEY, serve, and devour!
- To store, cool the pasta completely and refrigerate in an airtight container up to five days.
Recipe Notes
- It is important to use fully thawed chicken breast for this recipe in order for it to reach the safe minimum internal temperature with given instructions.
- Do not skip the full 10-minute natural pressure release (NPR) because the chicken and fettuccine are still cooking.
- If the chicken breast doesn't reach minimum temperature, which is uncommon with this recipe, place it on the pasta and run another 1-minute high pressure cook cycle with 5-minute natural release until it's fully cooked.
- To reheat, use a medium heat setting on your microwave or stove, adding a splash of dairy liquid to revive the moisture.
- Here are some noteworthy recipe variations you might enjoy!
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
LP says
This is so EASY and delicious. Love that it takes minimal ingredients, is quick, and always turns out great. Definitely a family favorite. Thank you!
Traci says
Yayy!! I'm so glad you're enjoying it 🙂 Truly one of our favorite Instant Pot dinners too! Thanks for trying my recipe and for letting me know. Cheers!!
Aubrielle Arroyo says
It is possible to make this recipe with store-bought alfredo sauce? Can I cook it with the noodles and the chicken just like this recipe states to cook the heavy cream? Looking for a lazy option with what I have in my kitchen, lol.
Traci says
Hey there! It’s not as simple as swapping in jarred Alfredo for the heavy cream because it would require adjustments to the other ingredients and I have not tested that. You’re welcome to test it, but honestly, if you’re looking for a version that starts with store-bought Alfredo, a quick online search will turn up that method from several of my Instant Pot blogging friends. Of course, I do recommend trying my version sometime! 😉 Let me know if you have any other questions.
Mary says
My grandson and I made this and it was delicious! Simple to make. He found the web site and showed me. We have several recipes picked out that we will be making soon. Thank you!
Traci says
Awww I love knowing this and thrilled to be part of your family cooking enjoyment. Thanks for taking the time to share your experience 🙂 xoxo
Lauren Sullivan says
Is it okay to substitute sour cream for the heavy cream? Heavy cream is hard to find where I live. Thanks!
Traci Antonovich says
Thanks for the question! Sour cream isn’t a good substitute for heavy cream during pressure cooking—it can curdle. You could stir it in after cooking, but keep in mind that heavy cream also adds both fat and liquid. If you skip it, you’ll need to add some liquid to balance things out and I haven’t tested it so please let me know if you give it a try or if you have more questions. Enjoy!
Kim says
Great recipe! Quick & easy. I added a teaspoon of Italian seasoning & used 2 cups chicken broth, 1 1/2 cups water & 1/2 cup white wine.
Traci says
Yayy!! We had it this week too! Love the wine idea YUM! Thanks for trying my recipe and for sharing your feedback. Enjoy xoxo
Mary says
Amazing! My husband rated it a 10/10! Even my babies liked it. Using chicken broth instead of water was so delicious. Thanks for the recipe. I’ll be making this again for sure!
Traci says
Yay!! That makes me so happy to hear! Chicken broth is such a great swap—adds so much flavor. So glad it was a hit with the whole family! It's a fav in our house too, which makes it so fun to share. Enjoy!!
Natalee Jones says
This was a fast and delicious recipe for chicken Alfredo!
Traci says
Yay!! So glad you enjoyed. Thanks for taking the time to leave your feedback 🙂
Vicki Coxwell says
How would I make more sauce? I would love more sauce especially when re-heating or if I added broccoli.
Traci says
Hiya! I always add a splash of heavy cream when reheating—it really helps bring the sauce back to life. Since you’re looking for it to be saucier from the start, you could try adding an extra 1/2 cup of heavy cream, though I haven’t tested it myself, so I can’t make any promises about the exact texture. I’d also increase the Parmesan by 1/4 to 1/2 cup to help balance the liquid. I’d love to hear how it goes if you try it—thanks and enjoy!
F Sethman says
Using this recipe for the first time tonight! Came together quite nicely. Even though I’m using German egg noodles instead; I added a total of 10c broth to cover the pasta. I’m also going to add both fresh mozzarella and Parmesan cheeses to let sit and melt. Thank you for this great recipe!
Traci says
My pleasure and yay!! Yours sounds extra delicious! Thank you for trying my recipe and for taking the time to write this feedback. xoxo
Cindy Gillen says
This is a this is a favorite in our household. All six of us love it.❤️ It is so quick and easy to prepare. People have a hard time believing it’s made in the instant pot. I always cook broccoli In the microwaves and then add it into the Alfredo before serving.
Traci says
Yes!! I love knowing it received 12 thumbs up lol. Oh and we do the broccoli trick too. So easy! Thank you so much for taking the time to leave this feedback. I really appreciate it! xoxo
Kenneth says
Very easy and it turned out great.
Zero leftovers.
Traci says
Yay!! This is an Instant Pot favorite in our house. Thanks for trying my recipe and for leaving this feedback. Enjoy!!
Kandi says
I would like to add fresh broccoli to this, do I need to adjust the time?
Traci says
Hello! Fresh broccoli will overcook in the given time and, unfortunately, reducing the time will undercook the chicken and noodles. I recommend cooking the broccoli separately and adding it to the final dish. Let me know if you have other questions. Thanks and enjoy!
Kat says
I made this last week and we enjoyed it!!
Also I think it was a very well written and easy to understand recipe.
I followed it exactly (with 4 cups no sodium chicken broth)
Did add chili flakes at the end and no parsley
I don't like my noodles al dente and enjoyed the doneness of the noodles (not mushy though in my opinion)
I will be making it again tonight with a few very minor tweaks:
I will be taking the advice and adding some cream cheese at the end,
I will probably add a touch more parmesan,
and my bf likes mushrooms so i will pan fry and add at the end (to his portion lol)
Traci says
Yay! So glad you're liking my recipe and find it helpful. Yes, enjoy the additions. This recipe is super easygoing like that. I add things all the time. Thanks for the feedback. Enjoy!!
Hope says
Delicious!! I made this recipe over the weekend and now want to make it for Sunday dinner with my family. I will need to double the recipe and am wondering if I need to alter the cooking time?
Traci says
Yay! I'm glad you're enjoying the recipe and thanks for the feedback! As for doubling, the timing stays the same but you likely need the 8 quart Instant Pot to prevent going over the 'max' fill line. Let me know if you have further questions. Thanks so much and enjoy!
Kath says
Delicious! Used two cups of chicken broth and two cups of water in step one and added half a tablespoon each of dried parsley and dried oregano in step two. I used one large chicken breast, which was just shy of 165°F after step five but the one-minute pressure cooking and five-minute natural release brought it above the minimum temp (although I did get the burn warning). Thank you for the recipe, looking forward to making again!
Traci says
Hi Kath, I'm glad you enjoyed it! I'm not sure why you would have gotten the warning with the 1-minute cook time, but I'm glad it worked out. Thanks for giving my recipe a try and thanks for taking the time to leave feedback!
Shelbie says
SO YUMMY! I never make an alfredo without cream cheese so I added a whole block cut into cubes for extra deliciousness. It turned out to be one of the best chicken alfredos I've ever had and I will return to this recipe from here on out! THANK YOU
Traci says
Yayy!!! I'm so glad you're loving it as much as we do! Thank you so much for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Joanna Dunegan says
Is there anything I can do to keep the noodles from getting as soft? I love very al dente pasta
Traci says
Hiya! In that case, I recommend using a traditional stove-cooking method so you can be in full control of the texture. This Instant Pot recipe needs the full 5-minute cook time for the chicken. Let me know if you have any more questions. Thanks!