Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo is a scrumptious, 30-minute alfredo pasta recipe with tender fettuccini noodles and juicy chicken in a heavenly, white cream sauce. This one-pot, toss-and-go recipe is perfect for Instant Pot beginners and busy people. It’s as easy as my Instant Pot Taco Pasta!

The Best Chicken Alfredo Pasta

You know that dreamy restaurant-style alfredo pasta you crave on the regular and wish you could make at home? Now you can…with minimal effort and a fraction of the cost! The best part, it’s made in your beloved Instant Pot!

If you’re a pressure cooker beginner or a very busy person, you’ll have no problem crushing this dump-and-start chicken pasta recipe to get dinner on the table in 30 minutes. It practically makes itself and produces rich, creamy, delicious results every time!

How to Make Chicken Alfredo Pasta in the Instant Pot

1. Break uncooked fettucini noodles in half and scatter them in the instant pot in multiple directions. Think of it like a bird’s nest where noodles aren’t resting parallel to each other, but rather stacked in multiple directions.
2. Scatter butter pieces over the noodles.
3. Pour in liquids and press pasta noodles under the surface of the liquid.
4. Place uncooked chicken (breast or thighs) on top of the pasta and sprinkle in seasonings. *Note: you can cut the chicken into pieces before pressure cooking or shred it after cooking…your choice. (I prefer to shred it after). See recipe below for details.
5. Pressure cook for +5 min on high pressure with a 10 min NPR (natural pressure release).
6. Open the lid, transfer chicken to a plate, confirm 165° minimum internal temperature, let it rest a minute, and shred it.
7. Use tongs to stir the pasta noodles and liquid together.
8. Add parmesan cheese, stirring until sauce thickens.
9. Add shredded chicken to the pasta, serve, and devour.

* See full recipe below

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Alfredo Pasta Instant Pot Cooking tips

Things to know before you close the Instant Pot lid

• No pre-cooking: Calling all non-cooks and Instant Pot newbs…this Instant Pot Chicken Alfredo is a dump-and-start recipe. I got you!
• How to prevent pasta clumping: When adding the uncooked fettuccini noodles to the Instant Pot, break them in half and scatter them in the pot, avoiding stacking them in bundles. Once you’ve added the liquids, don’t stir, just press the noodles down under the liquid surface.
• Do I use raw or cooked chicken for Chicken Alfredo? This Instant Pot chicken recipe was developed using raw chicken. You could use pre-cooked chicken if you like, but you would add it to the alfredo pasta after the cook cycle has completed to prevent drying out.
• Chicken breast or chicken thighs: Your choice! Chicken breast is the leaner cut, so it’s quite popular. But chicken thighs seem to never dry out, even as reheated leftovers. Either cut will rock this Instant Pot chicken recipe, but make sure to use the boneless skinless version of either. It’s more convenient than removing bone and skin and reduces the total fat and cholesterol.
• Cut up the raw chicken before or after cooking? You are welcome to cut the uncooked chicken breast or thighs into pieces before pressure cooking. However, I prefer to pressure cook them as whole pieces and shred after cooking. This reduces raw-chicken handling, produces fewer dishes, AND helps prevent drying out. FYI, if you go this route, you’ll want to confirm a minimum internal temperature of 165° with a meat thermometer at the end of the pressure cooking cycle.

After you open the lid

• It’s just not very pretty at first: When you first open the lid after pressure cooking Chicken Alfredo, it does NOT resemble a creamy, finished product. Trust me, it’ll get there. First, test your chicken and pasta to make sure they’re adequately cooked before doing the final step that taking this dish to the delicious ending. Here’s how…
• Confirm 165° internal temperature of the chicken: If you choose the cook-whole-shred-later option with the chicken in this recipe, you’ll want to confirm a 165° minimum internal temperature of the chicken pieces with a meat thermometer after the cook cycle is complete.
• Test the pasta for doneness: Before adding parmesan cheese, test the texture of the pasta noodles to make sure they’re to your liking. They should be fully cooked at this point, as in, slightly beyond al dente. But, if you’re the super-soft pasta type, no prob! Just return the lid, close the valve, and add another +1 minute to the instant pot (this time with quick pressure release).
• Bringing it all together: Once you’ve confirmed that the pasta and chicken are adequately cooked, it’s time to stir in the parmesan cheese and the sauce will naturally thicken. If you want it thicker, add more parmesan cheese. If you want it thinner, add more liquid.
• Not all pasta brands are equal: I’ve definitely found that different brands of pasta noodles produce different results. This is why I recommend testing the noodles for doneness before thickening the sauce with cheese and pressure cook another minute if needed.

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Alfredo Pasta Storage and Reheat tips

• The pasta soaks up the sauce: When Chicken Alfredo rests after being cooked, it naturally continues to absorb the moisture of the alfredo sauce and can appear dry. I promise you, it’s not dry. It just needs a splash of cream, chicken broth, or plain water during reheat to revive that glistening creaminess that makes alfredo pasta so irresistible.
• Freezing alfredo pasta: I’ve never tried it (because…no leftovers lol), therefore I can’t recommend it based on experience. You’re welcome to try…lemme know if you do!

Chicken Alfredo Ingredient Substitutions

1. Use ANY milk in place of half and half (add more parm cheese to balance the fat).
2. Use ANY pasta noodles in place of fettuccine.
3. Use shredded chicken, canned chicken, or rotisserie chicken instead of raw chicken breast. You’ll add it at the end when you stir in the cheese and allow it to get warm.

Recommended tools

• Instant Pot
• oven mitt (optional to use to open pressure valve)
• tongs
• meat thermometer

Want more 30 minute meals?

• Instant Pot Taco Pasta
• Baked Chicken Legs
• Lasagna Soup for Instant Pot or Stove
• Orzo Italian Sausage Soup
• Instant Pot Shrimp Pasta in Lemon Cream Sauce
• Thai Coconut Soup

Grab my easy Instant Pot recipes

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo is a scrumptious, 30-minute alfredo pasta with tender fettuccini noodles and juicy chicken in a heavenly, white cream sauce. It's a simple, dump-and-start Instant Pot recipe, making it perfect for busy people AND pressure cooker beginners.

5 from 12 votes

Print Pin

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 1-cup servings

Author: Traci Antonovich from TheKitchenGirl.com

Ingredients

• 8 oz uncooked Fettuccine Noodles broken in half
• 2 Tbsp Unsalted Butter cubed
• 1.5 cups Half and Half or heavy cream
• 1 cup Water or reduced-sodium chicken broth
• 1 1/2 lb uncooked Boneless Skinless Chicken Breast or chicken thighs
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1/2 cup Parmesan Reggiano Cheese grated

Instructions

How to Make Chicken Alfredo in the Instant Pot

• Break the uncooked FETTUCCINI NOODLES in half and scatter them in multiple directions in the Instant Pot. Then scatter BUTTER pieces over the noodles.

  * See note below about scattering noodles to prevent clumping.
• Add HALF AND HALF and WATER. Don't stir, but DO push the pasta down under the liquid to coat it. Then, make sure it stays under (or very near) the liquid surface.
• Lay CHICKEN over the pasta. Sprinkle with SALT and BLACK PEPPER. *See recipe notes below about cooking whole chicken breast or thighs or cutting them first.
• Secure the Instant Pot lid; turn the pressure release valve to the "Sealing" position; select "Manual" and set the Instant Pot on "High" pressure for +5 minutes.
• When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
• Use an oven mitt to turn the pressure valve to the "venting" position to release any remaining steam. When fully depressurized, press CANCEL on the Instant Pot and open the lid.
• Transfer the chicken to a plate, insert a meat thermometer in the center of the chicken to confirm a minimum internal temperature of 165°, then allow it to rest for a minute or two. ** See recipe notes below about bringing the chicken up to temperature.
• Meanwhile, stir the pasta and liquid together. Test a few noodles for doneness. If you're happy, go to the next step. ** See recipe notes below about cooking pasta more.
• Shred the chicken and add it back to the Instant Pot.
• Add PARMESAN CHEESE to the pasta, stirring to combine all ingredients. Add more salt and pepper, if needed.

Serving, storage, and reheating instructions

• Serve Chicken Alfredo pasta warm garnished with parsley.

  To store, cool the pasta and refrigerate in an airtight container up to five days.

  To reheat, add a splash of water, half-and-half, or chicken broth to the pasta before heating it up.

RECIPE NOTES

Yield: 4 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

How to avoid pasta noodle clumping?

When adding pasta noodles to the cooker, scatter them in multiple directions. Think of it like a bird’s nest where noodles aren’t resting parallel to each other and are touching each other as little as possible.

Do I cut the chicken (breast or thighs) into pieces…or not?

You can pressure cook the chicken without cutting it first, and then shred it after it has cooked. Or you can cut the chicken into bite-sized pieces before pressure cooking. I prefer to leave it intact during cooking, and shred later. This reduces raw-chicken handling, makes fewer dishes, AND helps prevent drying out. Win-win-win!

If the chicken didn’t reach 165° after the cycle completes

Return the chicken piece(s) to the Instant Pot (with the pasta still in it!), close the lid, close the valve seal, and allow the cooker to sit for 5 minutes. Do not program it to cook. You’ll need to depressurize again and remove all steam before opening the lid.

If the pasta isn’t soft enough after the cycle completes

If you prefer your pasta really soft, close the lid, close the valve seal, and allow the cooker to sit for 5 minutes. Do not program it to cook. You’ll need to depressurize again and remove all steam before opening the lid.

INGREDIENT SUBSTITUTION IDEAS:

1. Use ANY milk in place of half and half (add more parm cheese to balance the fat).
2. Use ANY pasta noodles in place of fettuccine.
3. Use shredded chicken, canned chicken, or rotisserie chicken instead of raw chicken breast (just add it at the end when you stir in the cheese and allow it to get warm).

Nutrition

Serving: 1cup | Calories: 435kcal | Carbohydrates: 45g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 544mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 1mg

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The Kitchen Girl

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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