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 chicken Alfredo in the Instant Pot to your pressure cooker collection!
Calling all busy people and pressure cooker newbies! Get ready to crush dinner with my Instant Pot Chicken Alfredo. Just like my Instant Pot Tuna Noodle Casserole, this toss-and-go Chicken Alfredo practically makes itself into a creamy, delicious dinner in minutes! Many families have told me it rivals my Taco Pasta and Instant Pot Spaghetti in convenience, comfort, and flavor. I think they're right!
Instant Pot Chicken Alfredo ingredients
Ingredient amounts available in full printable recipe below.
- fettuccine - or linguini or spaghetti noodles for fettuccine if you like thinner pasta noodles.
- water - or chicken broth or vegetable broth
- heavy cream - also called heavy whipping cream. If using light whipping cream, half and half, or milk, wait to add until after cooking to avoid curdling
- butter - or olive oil
- fresh garlic - garlic powder is fine, but fresh is the best
- boneless skinless chicken breast - or boneless chicken thighs
- salt and pepper - these can be added to taste
- shredded Parmesan cheese - or grated Romano (or even cream cheese)
- parsley - optional garnish
How to make Instant Pot Chicken Alfredo (chicken fettuccine) step by step
Get the full printable recipe card below.
- Break FETTUCCINE noodles in half and scatter in crisscross patterns in the Instant Pot.
2. Add WATER and HEAVY CREAM. Press the pasta under the liquid and don't stir.
Note: If using half and half or milk, wait to add until after cooking to avoid curdling.
3. Scatter BUTTER and GARLIC on the surface. Then lay whole chicken breast(s) seasoned with salt and pepper on top of noodles. The chicken will sit above the liquid.
4. Select "Manual" or "Pressure Cook" 5 minutes on HIGH followed by a 10 minute natural pressure release. Carefully open the pressure valve to release any remaining steam. There might be no steam and that's perfectly fine.
5. Open the lid and test the chicken to confirm 165°F minimum internal temperature in the center. Transfer chicken to a covered dish.
6. Stir the cooked pasta and sauce together. It might seem like too much liquid at first, but it will get absorbed by the pasta. Place the lid back on the Instant Pot with the pressure valve turned to "Venting". Allow chicken and pasta to rest about 5 minutes.
Note: If you're in a hurry, you can hit the "Saute" button and cook the excess liquid down faster, stirring as needed.
7. Shred the chicken breast.
8. Stir Parmesan cheese into the pasta in small amounts. Once the noodles are saucy and creamy, stir in shredded chicken. Serve warm.
Note: You can always add more Parmesan cheese, but I bet you knew that already.
Chicken Alfredo Instant Pot tips
This recipe has been tested by countless people who have reported success, calling it a delicious, creamy, easy, one pot pasta. We've also learned that if you stray from key ingredients and/or instructions, or if there's an issue with your cooker, you can expect disappointing results. That said, here are my tips for success:
- For the love of God and all things food safety, frozen whole chicken breast must be thawed completely because it will not cook properly in said time for this particular recipe. The same goes for bone-in chicken.
- Always allow the full 10-minute natural pressure release (NPR) after the cooker is done because the chicken AND the pasta are still cooking.
- When you first open the lid after pressure cooking, be sure to confirm 165°F minimum internal temperature of the chicken breast for food safety reasons.
- If your chicken breast doesn't reach 165°F (which is not common with this recipe), set it back on top of the pasta and run a 1-minute high pressure cook with a 5 minute NPR and test the temperature again.
- When first stir the pasta and sauce together, you'll see some excess liquid. This is how it's supposed to look. Keep calm and carry on.
- If you want softer pasta after the cook cycle is done, remove the cooked chicken breast and press the "saute" button to continue heating the pasta. Stir as needed and add a splash of liquid to help it stay creamy.
- You can use precooked chicken for this recipe, but wait until after pressure cooking to add because it will dry out if pressure cooked.
What to serve with Chicken Alfredo
Instant Pot Chicken Alfredo
Ingredients
- 16 oz Uncooked Fettuccine Noodles, or any pasta
- 4 cups Water, or broth
- 1 cup Heavy Cream, also called heavy whipping cream
- 3 tbsp Unsalted Butter, cubed
- 3 cloves Garlic, minced
- 1 lb Boneless Skinless Chicken Breast (whole), we'll shred after cooking
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 cup Parmesan Cheese, shaved, shredded, or fresh grated
- 1/4 cup Parsley, chopped
Equipment
- stirring utensil
Instructions
- Break FETTUCCINE noodles in half and scatter in crisscross patterns in the Instant Pot.
- Pour WATER and CREAM over the pasta. Push the pasta under the liquid to submerge it.Note: If using milk or half and half in place of heavy cream, wait until after pressure cook cycle to add it because it will curdle.
- 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).
- 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 because the chicken and pasta are still cooking!
- 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 covered dish and rest 5 minutes.
- Cover the pot and let the pasta rest 5 minutes. Then shred or slice the chicken, cover, and set aside.
- Stir PARMESAN CHEESE into the pasta 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 (optional) with PARSLEY and PARMESAN CHEESE garnish.
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.
Traci's Notes
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Pam says
Hi Traci,
Did you use heavy cream or heavy whipping cream? Just curious my grocery stores only carry whipping cream. I can buy the powder through amazon though lol Just curious what you used. ty Pam
The Kitchen Girl says
Hi Pam, they are interchangeable. Thanks for asking and enjoy the recipe.
Ann says
Can you leave the chicken out? Would it change the cooking time?
The Kitchen Girl says
Yes you can leave the chicken out. You would change the cooking time to 2 minute pressure cook with 10 minute natural pressure release. Let me know if you have other questions and enjoy the recipe 🙂
Katie says
Can I double the chicken?
The Kitchen Girl says
Sure! I'm pretty sure you don't need to increase the timing either. But, to be on the safe side, make sure every chicken piece registers 165°F on an instant read thermometer before shredding it. Enjoy the recipe 🙂
Annie B says
This recipe looks delicious, but I would need to halve the recipe. I assume I halve all the ingredients, but would I need to adjust timing at all?
The Kitchen Girl says
Hi Annie, you can cut it in half but keep the same timing. Hope you enjoy as much as we do 🙂 Thanks!
Lori says
I made this for dinner tonight. Excellent. My husband loved it. I just added a little extra S&P at the end and it was a perfect weeknight meal with leftovers for lunch tomorrow. Thank you and so appreciate...from Phoenix.
The Kitchen Girl says
Awesome!!! Sounds like you love it like we do 🙂 I truly appreciate this feedback...I'm so glad you enjoyed!
Alyssa says
Hi!
If I wanted to add broccoli to it, when would be the best time to do so?
The Kitchen Girl says
Hi Alyssa, I would cook it separately and add it at the end. It will become mushy if cooked with the pasta. Let me know if you have more questions 🙂
Renee says
second time making this. My family loves it!
The Kitchen Girl says
Awesome, Renee! It's popular in our house too 🙂 I always look forward to Chicken Alfredo night. Thanks for taking the time to let me know...really appreciate it
Mkenzie says
I made this, but I doubled the noodles and water. I also added sour cream, spices, mushrooms, onions and broccoli. Sooo good! I was nervous that the pasta would stick together or be too hard, but it was perfect!
Thank you!!
The Kitchen Girl says
Awesome, Mkenzie! So glad you gave it a go and experimented. Love those add-ins...we do something similar 🙂 Thanks for taking the time to review...much appreciated!
cindy says
I'm taking one star off because it needed a lot more seasoning (I used Tony's, red pepper and more black pepper) but the ease, consistency and creaminess make adding the extra spices so worth it! After I doctored it up to my taste, it was easily the best chicken alfredo I've ever made!
The Kitchen Girl says
Hi Cindy, this classic chicken alfredo isn't intended to be spicy. I'm a super fan of creole, but my Cajun Chicken Alfredo just hasn't hit the blog yet. Anywho, glad you found your happy place with the seasonings 🙂
Caitlin Castellini says
Hi, if I doubled the noodles, how would that affect the other ingredients and cooking time?
The Kitchen Girl says
Hi Caitlin, if you're doubling the noodles, double everything. You don't need to adjust the pressure cook time either. The Instant pot will take care of it for you.