Instant Pot Chicken Alfredo is a toss-and-go one-pot creamy chicken pasta for the whole family. If you want a meal that practically makes itself, add THIS Instant Pot chicken fettuccine to your pressure cooker collection!
Calling all busy people and pressure cooker newbies! Get ready to crush dinner with my Instant Pot Chicken Alfredo. This dump-start chicken fettuccine practically makes itself into a creamy, delicious dinner the whole family will agree on...even the kids! It rivals my Taco Pasta and Instant Pot Spaghetti in convenience, comfort, and flavor.
Instant Pot chicken alfredo ingredients
- fettuccine - or linguini (or any pasta)
- water - or chicken broth or vegetable broth
- heavy cream
- fresh garlic - garlic powder ok too
- boneless skinless chicken breast - or chicken thighs
- salt and pepper
- shredded Parmesan cheese
How to make Instant Pot chicken alfredo (chicken fettuccine)
- Add ingredients to the Instant Pot - fettuccine, water, heavy cream, chicken breast, salt, and pepper.
- Pressure cook and depressurize - pressure cook 5 minutes followed by a 10 minute natural pressure release.
- Remove chicken - open the lid, transfer chicken out of the pot, check internal temperature, cover and rest 5 minutes, then shred into bite-sized pieces.
- Stir and rest - stir pasta and liquid until well-combined, close lid and let pasta rest for 5 minutes to absorb excess liquid.
- To serve - open lid, stir in Parmesan cheese, and add shredded chicken.
What to serve with chicken alfredo
- Cucumber Tomato Feta Salad
- Lemony Kale Salad
- Garlicky Oven Roasted Mushrooms
- Homemade French Bread
- Crostini Bread
Chicken Alfredo Instant Pot tips & FAQ
How to prevent pasta clumping
Break and scatter long noodles in the Instant Pot. Add liquids and press the noodles under the liquid surface. After pressure cooking, stir noodles and liquid thoroughly, then allow to rest so pasta can absorb excess liquid.
Can I use pre-cooked chicken?
Yes! But don't add it until after the pressure cook cycle is complete because it will overcook and become dry.
Can I use frozen chicken breast for Instant Pot Chicken Alfredo?
You can use frozen chicken tenders or Costco's frozen diced uncooked chicken for this recipe. But whole frozen chicken breast MUST be fully thawed for this recipe. This is because the pasta will overcook while the pot compensates to cook the frozen chicken. However, frozen chicken tenders do not require thawing because they're thin enough to cook in the given time.
Chicken breast vs chicken thighs
Your choice! You can use breast or thighs interchangeably, but they MUST be boneless to fully cook within the said pressure cook time. If you use bone-in chicken, you'll risk overcooking the past because you need longer cook time.
Why cook the chicken breast whole?
I cook the breast whole (as opposed to cutting into pieces) for convenience and moisture. Shredding chicken breast after cooking = less handling of raw chicken before cooking, which reduces cross-contamination. It also keeps juices in tact until you shred it. I do the same thing with my Instant Pot Chicken Burrito Bowls.
Even though I haven't had a problem with chicken reaching the proper internal temperature, I always recommend testing it for good measure. As you can see in this photo, this chicken breast hit 205°F after the 5 minute pressure cook cycle, which is well over the recommended 165°F.
It won't look like creamy alfredo right when you open the lid
When you first open the lid after pressure cooking the pasta, it's not creamy yet, and it might even look scary for a minute (like the picture above). Trust me, it will be fine. Just stay the course of the recipe instructions and don't stray. I promise, it will be creamy. Just like this...
More Instant Pot pasta dinner recipes
- Instant Pot Taco Pasta
- Instant Pot Spaghetti
- Instant Pot Tuna Casserole
- Lasagna Soup for Instant Pot or Stove
- Instant Pot Tuna Casserole
- Orzo Italian Sausage Soup
- Instant Pot Shrimp Pasta in Lemon Cream Sauce
- Ham and Peas Alfredo
More pasta recipes to love
Instant Pot Chicken Alfredo
- 16 oz Uncooked Fettuccine Noodles, or any pasta
- 4 cups Water, or broth
- 1 cup Heavy Cream
- 3 tbsp Unsalted Butter, cubed
- 3 cloves Garlic, minced
- 1 lb Boneless Skinless Chicken Breast, whole (do not cut)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Shredded Parmesan Cheese
- 1/4 cup Parsley, chopped
- Break FETTUCCINE pasta in half and scatter in the Instant Pot.
- Pour WATER and HEAVY CREAM over the pasta. Push the pasta under the liquid to submerge it.
- Scatter BUTTER pieces and GARLIC over the pasta noodles.
- Lay whole CHICKEN BREAST on the pasta and add SALT and PEPPER. (we'll shred the chicken after it cooks) *see recipe footnote
- Secure the lid; turn pressure valve to "Sealing" and pressure cook on HIGH for 5 minutes.
- When cook cycle completes, let the pot sit undisturbed for a 10-minute (NPR) natural pressure release. DO NOT SKIP THIS STEP ... the chicken and pasta are still cooking! *see recipe footnote
- Safely turn pressure valve to "venting" position to release any remaining steam.
- Open the lid and use a meat thermometer to confirm chicken breast is 165°F minimum. Transfer chicken to a plate and cover with foil.
- Let the pasta and chicken rest for 5 minutes. Then shred or slice the chicken into bite-sized pieces, cover, and set aside.
- Stir SHREDDED PARMESAN CHEESE into the pasta. Do this in small amounts to avoid clumping (trust me on this one). If it starts to clump, rest the lid on the pot and allow it to rest a few minutes.
- When pasta and cheese are saucy and creamy, stir in the CHICKEN.
- Serve warm garnished with PARSLEY.
Storage and reheat instructions
- To store, cool the pasta completely and refrigerate in an airtight container up to five days.To reheat, add a splash of liquid or heavy cream to revive the creaminess (you'll need this because the pasta soaks up the excess moisture). If you add too much liquid, stir in more Parmesan to get the thickness you want.
You can use frozen chicken tenders in place of fresh chicken breast. Can I use pre-cooked chicken? Yes! But don't add it until after the pressure cook cycle is complete because it will overcook and become dry. INGREDIENT SUBSTITUTION IDEAS:
- Use chicken thighs in place of chicken breasts for even juicier results.
- Use half and half or milk in place of heavy cream (add it after the pressure cook cycle is done, otherwise it can curdle)
- Substitute linguini noodles (or any pasta) for fettuccine.
- You can use cooked chicken (such as shredded chicken, canned chicken, or rotisserie chicken. Don't add it until after the pressure cook cycle because it will become dry from overcooking.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.