Looking for a foolproof, creamy Instant Pot chicken Alfredo your whole family will love?
This quick, satisfying dinner is ready in under 30 minutes with minimal prep. It’s a dump-and-go recipe that delivers big on flavor—no canned sauces here. Just real cream, freshly grated Parmesan, juicy chicken, and perfectly cooked pasta. Whether you’re new to pressure cooking or a seasoned pro, this one-pot recipe is a must-try.
Let’s get cooking!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Beginner-Friendly: Easy steps make this a great recipe for Instant Pot first-timers.
- Quick & Convenient: Dinner is on the table in under 30 minutes with minimal prep.
- Customizable: Add broccoli, mushrooms, spinach, or crispy bacon to make it your own.
- Family-Friendly: Creamy, cheesy, and mild in flavor—kids love it.
- One-Pot Cooking: Pasta, chicken, and sauce all cook together for easy cleanup.
Ingredients for Instant Pot Chicken Alfredo
The beauty of Instant Pot Chicken Alfredo is that it uses simple, everyday ingredients to create a restaurant-quality meal. You can stick to the basics or make easy swaps to suit your taste.
- Chicken breasts – Boneless, skinless chicken breasts are the classic choice for Instant Pot Chicken Alfredo. You can also substitute chicken tenders or boneless thighs for a richer flavor.
- Heavy cream – This is what makes the Alfredo sauce rich and silky. If you want a lighter version, use half-and-half with a little butter.
- Pasta – Penne and fettuccine are both excellent choices. Penne soaks up the sauce beautifully, while fettuccine delivers that iconic Alfredo texture. Avoid thin pasta like angel hair, which can overcook in the Instant Pot.
- Parmesan cheese – Always use freshly grated Parmesan for the best flavor and melt. Pre-shredded varieties can clump and won’t give your Instant Pot Chicken Alfredo the same creamy finish.
- Garlic – Freshly minced garlic provides the most robust flavor, but garlic powder can be used if needed.
- Butter – Adds depth and richness to the sauce.
- Chicken broth – Infuses savory flavor into the pasta and chicken as they cook together in the Instant Pot.
- Salt and pepper – Adjust seasoning to taste.
- Optional add-ins – Fresh parsley, steamed broccoli, red pepper flakes, or crispy bacon can take your Instant Pot Chicken Alfredo to the next level.
Tip: For tender, juicy chicken in any Instant Pot Chicken Alfredo recipe, follow the temperatures in our Chicken Internal Temperature Chart.
How to Make Instant Pot Chicken Alfredo (Step-by-Step)
Making Instant Pot Chicken Alfredo is straightforward if you follow these steps. The layering technique and cook times are key to achieving tender chicken, perfectly cooked pasta, and a creamy sauce all in one pot.
- Sauté the Chicken
Set the Instant Pot to Sauté mode. Melt the butter, then add garlic and cook until fragrant. Add cubed chicken breasts, season with salt and pepper, and sauté until the outside is no longer pink. This step builds flavor for your Instant Pot Chicken Alfredo. - Layer the Ingredients
Turn off Sauté mode. Pour in the chicken broth first, then place the pasta on top in a crisscross pattern. Gently press it into the liquid without stirring. Pour the heavy cream over the pasta. This no-stir method prevents the burn warning and ensures your Instant Pot Chicken Alfredo cooks evenly. - Pressure Cook
Lock the lid and set the valve to sealing. Pressure cook on high for 6 minutes. Let the Instant Pot naturally release pressure for another 6 minutes before quick-releasing any remaining pressure. This timing delivers pasta with just the right bite and chicken that’s juicy and tender. - Finish the Sauce
Remove the lid and gently stir the pasta. Add freshly grated Parmesan cheese, stirring until melted and the sauce becomes creamy. Let your Instant Pot Chicken Alfredo rest for 2–3 minutes so the sauce thickens naturally. - Customize and Serve
Stir in extras like steamed broccoli, crispy bacon, or red pepper flakes for added texture and flavor. Garnish with chopped parsley before serving your Instant Pot Chicken Alfredo hot.
Pro Tips for Success:
- Never stir pasta before pressure cooking—it can cause the burn notice.
- Heavy cream works best for pressure cooking; milk can curdle under pressure.
- Resting the pasta after cooking helps your Instant Pot Chicken Alfredo sauce thicken without extra starch.
For another creamy and comforting dish, check out our Easy Creamy White Chicken Enchiladas—perfect if you love rich, cheesy recipes like this.
Recipe Variations
One of the best things about this recipe is how adaptable it is. With a few small changes, you can create new flavors to suit your mood, dietary needs, or what you have in the fridge.
With Broccoli
Steam fresh broccoli while the pasta and chicken cook in the Instant Pot. Once everything is done, stir in the florets for a pop of color and added nutrition. The bright green contrasts beautifully with the creamy sauce.
Low-Carb or Keto-Friendly
Skip the pasta and cook just the chicken with broth, cream, and seasonings. After cooking, stir in zucchini noodles or roasted cauliflower for a lighter version of this creamy chicken dinner.
Extra Creamy with Cream Cheese
Add 4 ounces of cream cheese after releasing the pressure. Stir until fully melted for an even richer, velvety sauce.
Using Jarred Sauce
Short on time? Pressure cook the chicken and pasta in broth, then stir in a jar of Alfredo sauce after cooking. While homemade sauce is more flavorful, this shortcut is quick and convenient.
For another customizable one-pot meal, check out our Hot Honey Ground Beef Bowls. They’re a completely different flavor profile but just as weeknight-friendly.
Serving Suggestions for Instant Pot Chicken Alfredo
While Instant Pot Chicken Alfredo is satisfying on its own, pairing it with the right sides can turn it into a full, well-rounded meal. Here are some ideas to complement the creamy sauce and tender pasta:
- Garlic Bread or Breadsticks – Ideal for soaking up the rich Alfredo sauce from your Instant Pot Chicken Alfredo.
- Caesar Salad – Crisp lettuce, tangy dressing, and Parmesan balance the dish’s richness.
- Roasted Vegetables – Serve asparagus, zucchini, or bell peppers alongside for color and nutrition.
- Fresh Herbs – A sprinkle of parsley, basil, or chives gives Instant Pot Chicken Alfredo a fresh finish.
- Bacon or Red Pepper Flakes – Add on top for a smoky or spicy twist.
For a bold and unexpected pairing, try serving Instant Pot Chicken Alfredo with our Street Corn Chicken Salad. The combination of creamy pasta and tangy, cheesy corn salad makes for a memorable dinner.
Storage and Reheating for Instant Pot Chicken Alfredo
Proper storage ensures your Instant Pot Chicken Alfredo stays fresh and delicious for another meal.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe dish for up to 2 months. Make sure the pasta is well coated in sauce to prevent freezer burn.
- Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of milk or cream to bring the sauce back together. You can also reheat in the microwave in short intervals, stirring between each one.
Instant Pot Chicken Alfredo FAQs
Can I use frozen chicken?
Yes. Increase the cook time to 10 minutes, then shred or slice the chicken after cooking.
What pasta works best for Instant Pot Chicken Alfredo?
Fettuccine and penne are top choices because they hold up well under pressure and capture the creamy sauce.
Is heavy cream better than milk in Instant Pot Chicken Alfredo?
Heavy cream holds up better during pressure cooking and creates a richer sauce. Milk can be added afterward for a lighter version.
Can I double this Instant Pot Chicken Alfredo recipe?
Yes, but use an 8-quart Instant Pot and make sure not to exceed the max fill line.
What size Instant Pot is best for this recipe?
A 6-quart model works well for standard batches. Use an 8-quart if doubling or adding more mix-ins.
If you love this recipe, you might also enjoy our comforting Neiman Marcus Chicken Casserole—another rich, creamy chicken dinner that’s perfect for family nights.
PrintInstant Pot Chicken Alfredo
Creamy Instant Pot Chicken Alfredo made in one pot with tender chicken, fettuccine or penne, real cream, and freshly grated Parmesan. A fast, family-friendly weeknight dinner ready in under 30 minutes—no jarred sauce required.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (includes ~6 min pressure + 6 min NPR)
- Total Time: 25–30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American, Italian-Inspired
Ingredients
2 tablespoons unsalted butter
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 to 1¼ pounds boneless skinless chicken breasts, cut in 1-inch cubes
2 teaspoons kosher salt, divided (to taste)
1 teaspoon black pepper (to taste)
2 cups low-sodium chicken broth
8 ounces pasta (penne or fettuccine; break long pasta in half)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Red pepper flakes, for serving (optional)
Instructions
1. Set Instant Pot to Sauté. Melt butter, add garlic, and cook 30–60 seconds until fragrant. Add chicken, season with 1 teaspoon salt and pepper, and sauté just until the outside is no longer pink.
2. Press Cancel. Pour in chicken broth and scrape up any browned bits. Lay pasta on top in a crisscross pattern and press down to submerge. Pour heavy cream over the pasta. Do not stir.
3. Lock lid and set valve to Sealing. Pressure cook on High for 6 minutes. Let pressure naturally release for 6 minutes, then quick-release any remaining steam.
4. Open lid and gently stir. Add Parmesan a handful at a time, stirring until melted and the sauce turns creamy. Taste and season with remaining salt as needed.
5. Let pasta rest 2–3 minutes to thicken. Stir in parsley and serve. Add red pepper flakes, extra Parmesan, or steamed broccoli if desired.
Notes
Pasta choices: Penne and fettuccine hold up best. Avoid very thin pasta (angel hair) which can overcook.
Broccoli add-in: Steam separately while the pot runs, then stir into the finished pasta.
Extra creamy: Stir in 4 ounces cream cheese after pressure cooking.
Low-carb swap: Toss the cooked chicken and sauce with roasted cauliflower or zucchini noodles.
Storage: Refrigerate up to 4 days. Reheat gently with a splash of milk/cream. Freeze up to 2 months; thaw overnight and reheat with added liquid.
Safety tip: For perfect doneness, see our Chicken Internal Temperature Chart.
More dinner ideas: Try Garlic Parmesan Chicken Thighs, Easy Creamy White Chicken Enchiladas, or Neiman Marcus Chicken Casserole.
Craving variety? For a different flavor profile, see Hot Honey Ground Beef Bowls or pair with our Street Corn Chicken Salad.
Nutrition
- Serving Size: About 1½ cups
- Calories: 640
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg
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