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Instant Pot Chicken Alfredo

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4.95 from 132 votes
25 minutes

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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!

Chicken Alfredo in black bowl with fork twisting up noodles

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Table of Contents hide
1) Why you'll love this recipe
2) Instant Pot Chicken Alfredo ingredient notes
3) How to make this recipe
4) Recipe tips
5) Recipe variations
6) Serving ideas
7) Recommended pasta recipes
8) 📖 Recipe
9) Instant Pot Chicken Alfredo

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!

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 works, such as chicken 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.
measured Instant Pot Chicken Alfredo ingredients labeled

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 the fettuccine noodles in half and scatter them in a crisscross pattern 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.

uncooked fettuccine pasta and water in Instant Pot
chicken breasts and heavy cream in Instant Pot

Step 3. Close and lock the lid. Set the pressure release valve to the "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 the 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.

overhead view of Instant Pot lid
meat thermometer inserted in cooked chicken breast inside Instant Pot

Step 8. Gently stir the pasta to combine the 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 the pasta for 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.

Parmesan cheese on top of chicken Alfredo in Instant Pot
cooked Alfredo pasta in Instant Pot

Step 10. Shred the chicken into bite-sized pieces and add it back to the pasta. Gently stir to combine. Feel free to adjust flavor with more salt and pepper, or add more cheese as desired.

chicken breast in white pan being shredded with utensils
shredded chicken breast and cooked Alfredo pasta in Instant Pot

To serve, garnish with fresh parsley, serve warm, and watch it disappear!

chicken Alfredo in Instant Pot

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, undercooking, too wet, too dry, clumpy, etc.

  • It is important to use a fully thawed chicken breast for this recipe so it reaches the safe minimum internal temperature with the 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 165°F 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 a 5-minute natural release until it's fully cooked.
  • To reheat, use a medium heat setting in your microwave or on your stove, and add a splash of dairy liquid to revive 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, since it will dry out in the pressure cooker.
  • 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 amount of heavy cream stated.
  • You can stir in 4 to 8 ounces of cream cheese to the cooked pasta, adding 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!

📖 Recipe

chicken Alfredo in Instant Pot

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo is a toss-and-go one pot pasta with tender noodles and juicy chicken in a silky cream sauce (not from a jar). Chicken Alfredo for Instant Pot is perfect for busy people AND pressure cooker beginners.
Prep Time5 minutes
Cook Time5 minutes
Total time25 minutes
Yield 8 cups
Author Traci
4.95 from 132 votes
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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

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 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 a crisscross pattern in the Instant Pot. Add WATER, then press the noodles down to fully submerge.
  • Lay whole CHICKEN BREASTS on top of the noodles. Add HEAVY CREAM, BUTTER, GARLIC, SALT, and PEPPER.
    * See the recipe notes if using half-and-half.
  • Secure the lid and turn the pressure release valve to the “Sealing” position. Select Manual or Pressure Cook on HIGH pressure for 5 minutes.
  • When the cooking cycle ends, let the pot sit undisturbed for a full 10-minute natural pressure release. Do not skip this step.
  • After the 10-minute natural release, carefully turn the valve to “Venting” to release any remaining steam. Press Cancel and open the lid.
  • Note: It’s normal to see extra liquid on top of the pasta. Gently stir to combine.
  • Insert a meat thermometer into the chicken breast to confirm it has reached a minimum internal temperature of 165°F. It may be slightly higher, especially if using smaller chicken breasts.
  • Transfer chicken to a covered plate and let it rest for 5 minutes.
  • Cover the pasta and let it rest for 5 minutes to absorb the remaining liquid. This helps the sauce form.
  • Add PARMESAN CHEESE and gently toss to coat the noodles.
  • Shred the chicken and return it to the pasta. Garnish with optional PARSLEY and serve.
  • To store: cool completely, then refrigerate in an airtight container for up to 5 days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

This Instant Pot chicken Alfredo has been made and loved by countless readers, including many who made it as their first Instant Pot meal. For best results, follow the ingredient amounts, layering, cook time, and natural release as written.
Chicken temperature – use fully thawed chicken breasts so they reach 165°F with the listed cook time. if needed, return chicken to the pasta, secure the lid, and cook on high pressure for 1 more minute, followed by a 5-minute natural release.
Heavy cream behavior – heavy cream can be pressure-cooked in this recipe. It may look slightly separated after cooking, but it will smooth out when stirred.
Half-and-half substitute – use ½ cup and stir it in after pressure cooking to prevent curdling.
Using milk instead – milk can also be added after cooking, using the same method as half-and-half, but the sauce will be lighter and less creamy.
Precooked chicken – if using cooked chicken or turkey, stir it in after pressure cooking to prevent it from drying out.
Doubling the recipe – many readers have successfully doubled this recipe, but an 8-quart pressure cooker is required since it exceeds the capacity of a 6-quart cooker.
Cream cheese option – stir in 4 to 8 ounces after cooking for a richer, thicker sauce.
Reheating – warm gently and add a splash of milk, cream, or broth to loosen the sauce as needed.

Equipment

Nutrition

Serving: 1cup | Calories: 474kcal | Carbohydrates: 42g | Protein: 25g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 588mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 877IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner Recipes, Main Course
Cuisine American, Italian
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.95 from 132 votes (79 ratings without comment)

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  1. Diana says

    4 stars
    I really liked this recipe, it was very creamy and came out perfect. My only comment is I think it could use another 1/4 to 1/2 cup of shaved Parmesan as that flavor didn’t really come through, but I’ll experiment with adding a bit more. It really is a great recipe and works perfectly if you follow the directions (I did).

    Reply

    • Traci says

      Great! I'm so glad you're enjoying it. Parmesan is one of those things you can measure with your heart, as they say. Thanks for sharing your experience and feedback!

  2. Lizzie says

    5 stars
    really good very tasty 🤤

    Reply

    • Traci says

      Yay! Glad you enjoyed and thanks for the review. Cheers!

  3. Nairel says

    3 stars
    Some things were not clear.

    For example, how much liquid is too much liquid.
    you mention broth can be used as a replacement for water, but don't mention how many. Because 4 cups of broth was nog enough to submerge the pasta.

    Reply

    • Traci says

      Hi there, thanks for asking. To answer 'how much liquid is too much?', I can see how it might not seem clear, so I reworded it in the recipe card above. As for broth quantity, water and broth can be substituted in equal amounts. Lastly, regarding the 4 cups amount, I have to ask...did you break the pasta in half as indicated? Or are you using a different pasta? It's ok if a few pieces stick out as you can see in my step-by-step photos above. Let me know if I need to further clarify anything. Thanks and enjoy!

  4. Res1 says

    3 stars
    I tried it with chicken broth and did not like it. I think the four cups was overkill. The pasta tasted like chicken noodle soup and not alfredo.

    Reply

    • Traci says

      I personally don't love it with broth either, but I offer it as an ingredient option for those who do. To me, the heavy cream and Parmesan give it plenty of rich and satisfying flavor. Let me know if you end up going for it again. Cheers!

  5. Maria says

    5 stars
    Just made this tonight! Amazing!!! I subbed heavy cream with 2/3 cups lactose free whole milk and 1/3 cup light olive oil. So good! This is going into our meal rotation immediately!

    Reply

    • Traci says

      Yayy! So glad you went for it! Great to know those subs worked for you. Thanks so much for the feedback and I love it that it's going into your rotation 🙂 Cheers!

  6. Elizabeth says

    5 stars
    Have you ever tried adding broccoli to this? Can it be cooked in the IP at the same time? This is our favorite alfredo recipe, but we're missing the broccoli in it now. I tried cooking it separately & adding it in, but the flavor just wasn't the same.

    Reply

    • Traci says

      Hiya! We love broccoli with Alfredo too but, sadly, it overcooks with this recipe, so we we always cook it separately and mix it in before serving 🙂

  7. Colleen says

    I plan on making this tonight! I tested Chicken Alfredo (not in the instant pot) because my picky kids needed to keep things separate...LOL, but after a trial of some alfredo sauce they actually liked it. So now I am going all in....
    Do you really ONLY pressure cook the chicken/noodles for 5 minutes and let it rest for 10? I don't know why that makes me so nervous...probably because other instant pot chicken I know I have cooked for longer, but perhaps it rested for a shorter time?

    Reply

    • Traci says

      Hi Colleen, yes, you read the directions correctly and this recipe has been tested countless times with those exact instructions. Let me know if I can answer any more questions for you. Enjoy!!

  8. Jeff Silversmith says

    5 stars
    I made this tonight. Substituted garlic broth for chicken broth and was outstanding and super easy. After trying a different Alfredo recipe from a popular instant pot cook book author a while ago which was way too liquidy I had all but given up on this dish in the instant pot. So glad I found this, enjoyed by all.

    Reply

    • Traci says

      Hi Jeff, I'm so glad you tried my recipe and that it was enjoyed by everyone. I appreciate you taking the time to let me know. Thank you 🙂

  9. Pat says

    5 stars
    OMG.....I made this chicken alfredo the other night. It was sooooo good and even better the next day. Hubby loved it. Very easy recipe.

    Reply

    • The Kitchen Girl says

      Yayy! So glad to hear it was a hit! Thank you so much for letting me know 🙂

  10. Debbie says

    5 stars
    This is the second time I have made this recipe. This time I added peas after cooking. It is so good and so easy. Definitely a keeper.

    Reply

    • The Kitchen Girl says

      Awesome! Yeah, this is definitely one of our favorite Instant Pot dinners. I'm so glad you're enjoying it and thanks so much for the feedback 🙂

  11. Janice Daughtry says

    5 stars
    I always bought alfredo sauce in the jar. Never realized it is so easy to make yourself and tastes soooo much better. This recipe turned out great and we loved it. Thanks for sharing.

    Reply

    • The Kitchen Girl says

      I'm so glad you found your way to this recipe because, you're right, you don't need the jar sauce at all 🙂 Thanks so much for the feedback. I'm happy you're enjoying it!

  12. Lala says

    5 stars
    This was so good! I didn't think so few ingredients would turn out like this! I didn't have the heavy cream so I followed the direction for that and used half cream cheese and half milk. This is the first pasta recipe I've made where all the noodles are cooked evenly!

    Reply

    • The Kitchen Girl says

      Yayy! I'm so glad you're enjoying it and I really appreciate your feedback. Thank you!

  13. Robin says

    5 stars
    I was surprised at how good this was since it was so easy! Layering the pasta as directed—all cooked perfectly and separated easily. I got sidetracked and left the natural release for 14 minutes, don't think it had any effect.

    We did add a little cayenne pepper to the leftovers (along with a splash of cream as directed) and I think it enriched the flavors without being spicy.

    Thanks for the recipe!

    Reply

    • The Kitchen Girl says

      Awesome, Robin! I'm so glad you made it and even better that you loved it! The ease and comfort of this pasta really make it a winner for us too. Thanks for the feedback .. much appreciated 🙂

  14. Meredith says

    5 stars
    Yum!!! So good! I used 2 cups chicken broth and 2 cups water! Came out perfect! Even the 3 year old enjoyed it! Thanks for the extremely detail instructions it made it almost foolproof!

    Reply

    • The Kitchen Girl says

      Awww yayyy Meredith! I'm so glad you enjoyed this and especially love to hear when the kiddos give the thumbs up. That is wonderful and I appreciate you taking the time to let me know. Thank youuuu 🙂

  15. Jeff says

    5 stars
    Made this again recently and a huge hit as always. Chicken Alfredo in the Instant Pot, yep I'm sold on one pot dinners!

    Reply

  16. Amy says

    Do you think I could add broccoli for the full time and it wouldn’t be mushy?

    Reply

    • The Kitchen Girl says

      Hiya, actually it will overcook and be mushy using the full cook time. I would cook it separately and add before serving. Let me know if you have more questions. Enjoy! 🙂

  17. Vicki says

    Hi, if I omitted the chicken, would any other changes be needed?
    Thanks!!

    Reply

    • The Kitchen Girl says

      No, you can make it exactly as it is without the chicken 🙂 Thanks and enjoy!!

  18. Karla says

    4 stars
    Halved the recipe but as usual didn't have everything as written! After adding the half & half (substituted for heavy cream) and parmesan after pressure cooking I stirred rotisserie chicken (substituted for chicken breast) into the noodles (substituted for linguine). It turned out great and my husband confirmed it's a keeper recipe! I was worried about mushy pasta so cooked for 4 minutes instead of 5, but some of the noodles were a little chewier than I like so will cook for the 5 minutes next time. Pretty easy, too!

    Reply

    • The Kitchen Girl says

      So glad you both enjoyed ... it's a favorite over here for sure! Yes, 5 minutes is the minimum for the chicken and fettuccine noodles. We've tested it extensively to get the cook time right, but if you make changes, you may have to adapt. Sounds like you did 😉 Thanks for taking the time to leave a review. Cheers!

  19. Elissa says

    Hi! I used a substitute for heavy cream (nonfat Greek yogurt and milk) and followed your substitute instructions and it didn’t come out good. Next time I’ll try the recipe as written.

    Reply

    • The Kitchen Girl says

      Hi Elissa! I love NFGY and use it a lot, but I don't think it would create an ideal texture or flavor for chicken Alfredo. I hope you'll give this recipe another go and please let me know if you have questions about other substitutions in the future. Cheers!

  20. Lauren says

    I got the burn notice twice because the noodles stuck to the bottom. 🙁 How could I have avoided this?

    Reply

    • The Kitchen Girl says

      Hi Lauren, the IP user manual indicates that burn notices usually get sorted out without any action needed. In your case, it sounds like your cooker didn't pressurize properly. The sealing ring not seated properly is THE biggest culprit of this. Make sure to check the ring all the way around the lid before closing it. Hope this helps. Got more questions? I'm here for it 🙂

  21. Mike says

    5 stars
    Just made this and awesome is an understatement!
    The ease of this dish doesn't match how delicious it is.
    Thanks for sharing

    Reply

    • The Kitchen Girl says

      Yayy!! I'm so glad to inspire your Chicken Alfredo happiness 🙂 Sounds like you love it as much as I do! Thanks so much for taking the time to leave feedback. I super appreciate it!

  22. Amanda says

    Have you are anyone you know of tried gluten free noodles with this? Or could I just cook the noodles separately?

    Reply

    • The Kitchen Girl says

      Hi Amanda, I've had good reports from my readers that say yes, but I haven't tried it myself. Also, there are SO many gf noodles out there. I do recommend going with a thicker GF pasta, one that you know cooks at the same rate as regular pasta 🙂 Also, I recommend cutting the recipe in half when testing. Lmk how it goes!

  23. Lisa says

    Could I double the recipe in an 8qt instant pot?

    Reply

    • The Kitchen Girl says

      I have not, but others have done it with great success. Let me know if you have any other questions 🙂 Enjoy!

  24. Deborah says

    Do you need to half the recipe if you have a 3 qt Instant Pot, or can you make the whole recipe in a pot that size?

    Reply

    • The Kitchen Girl says

      Hiya! I believe this recipe can be made as-is in the 3 qt without going over the max fill line. Also, make sure the noodles are short enough to be under the liquid. Enjoy!!

  25. Jennifer says

    5 stars
    Made this for supper tonight per the recipe. I got a thumbs up from the whole clan. It’s a keeper!👍🌟

    Reply

    • The Kitchen Girl says

      Yayyy! I love it when the family approves and so glad you found a keeper for your Instant Pot collection. Thanks so much for taking the time to leave feedback. I really appreciate it 🙂