Instant Pot Chicken Alfredo

4.95 from 132 votes

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

Cook Time5

Total Time25

Course: Dinner Recipes, Main Course

Cuisine: American, Italian

Servings: cups

Calories: 474kcal

Author: Traci

Equipment

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.

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.

Nutrition