Instant Pot Chicken Alfredo Pasta
It’s so quick and easy to make delicious and satisfying Instant Pot Chicken Alfredo. A one-pot meal that’s a perfect busy weeknight dinner the whole family will love!
There’s not much better than a delicious, comforting, belly-warming meal like this dreamy, creamy Instant Pot Chicken Alfredo. Grab your fork, because you’re going to loooooooove this recipe.
Making Instant Pot Chicken Alfredo is so easy. It’s one of my favorite one pot meals. And guys, if you know me, you know I’m a fan of one-pot meals. They always help make dinner clean up a breeze.
The best part is that with the Instant Pot, you don’t even have to precook the pasta. Simply break it in half and toss it right in the pot. Yeap this Chicken Alfredo Instant Pot recipe couldn’t be any more simple to make for dinner tonight.
If you like this you’ll also like Instant Pot Mac and Cheese the deliciously creamy Easy Instant Pot Creamy Tuscan Chicken Pasta and family favorite Instant Pot Chicken Mac and Cheese.
Why You’ll Love This
- Super simple to make and to clean up.
- Very versatile – easy to change it up so you have endless options (see variations below).
- Homemade thick creamy sauce is always better than store-bought sauce.
- Cheaper than a restaurant meal.
- Convenient and crowd-pleasing – the whole family will love this dish!
Ingredient Notes
- Chicken broth- you can substitute for vegetable broth, chicken stock, or other variations listed below.
- Heavy cream– do not substitute, as anything else will curdle.
- Cream cheese– allow it to get to room temperature before using.
- Minced garlic- mince your own resh garlic cloves or used prepared minced garlic.
- Capers- always goes well in alfredo dishes, but you can also omit if desired.
- Italian seasoning mix- use a store-bought version or this homemade recipe.
- Lemon zest- don’t skip, as it really brightens up this dish.
- Chicken breasts- preferably fresh, but you can use frozen if you needed.
- Pasta- if using fettuccine or spaghetti, break in half before adding to the Instant Pot.
How To Make Instant Pot Fettuccine Alfredo
Get the complete ingredients list and instructions in recipe card below.
- Put the broth, garlic, capers, Italian seasoning, lemon zest, salt, pepper, and chicken in the Instant Pot. Stir to combine.
- Break the pasta in half and distribute it evenly, then gently press it down until it is fully covered by the liquid. Make sure the pasta pieces are not stuck together.
- Pour the cream on top of the pasta, then add the cream cheese on top. Do NOT mix in.
- Cover the Instant Pot and turn the valve to the sealing position. Set to manual pressure / high pressure, for 2 minutes.
- When done, allow for a 5 minutes natural pressure release, then perform a quick pressure release to release the remaining pressure.
- Carefully remove the lid and gently stir the pasta. Let stand for about 1-2 minutes, then add the parmesan cheese and stir until just combined.
To Make Cornstarch Slurry (Optional):
- Add cornstarch and water in a small bowl, stirring until fully combined.
- When the pasta is done, select the sauté function on your Instant Pot, add the cornstarch slurry to the cooked chicken alfredo, stir and then simmer for 2 minutes.
- The sauce will thicken as it cools. If it is too thick, simply stir in a bit of broth.
Recipe Tips
- Once you release the pressure, let the pasta sit a few minutes to absorb the sauce flavoring and thicken up a bit.
- If the sauce isn’t as thick as you’d like, use the sauté function to reduce it down some.
- Make sure the pasta is fully covered with the cooking liquid and not stuck to the bottom.
- Use shredded Parmesan cheese, not grated, as it makes a difference in how it melts.
- Wait until the end to add the Parmesan so it doesn’t get stuck to the pot.
- Layer the ingredients in the order listed to help avoid getting a BURN notice.
- Cook time listed does not include the time it takes for Instant Pot to come to pressure or for the pressure to release pressure.
Delicious Variations
- Swap protein- Swap out the chicken for turkey, steak, shrimp, or scallops.
- Add wine- Add some white wine or cooking wine, about ¼ cup or less during the first step.
- Add veggies- Try broccoli, mushrooms, peas, bell peppers, spinach, onions, etc.
- Add bacon- Bacon makes everything even more delicious.
- Swap pasta- Grab whatever pasta is in your pantry.
Storage
- Store – Store in an airtight container inside the fridge for up to 3 days.
- Reheat- When reheating in the microwave, splash a little heavy cream in with the sauce or even a small chunk of cream cheese to help the sauce come back to life and not separate as much. I also recommend reheating in a saucepan on the stovetop.
FAQs
While using dairy in the Instant Pot may make you nervous guys, you don’t need to be. Heavy cream has a higher fat content which will help it keep from curdling. Keep in mind using it may increase the chances of getting a burn notice.
Yes, you can stack the chicken pieces on top of each other. The only thing you need to keep in mind when doing this is to make sure that all the sides of your meat have been thoroughly seasoned.
More Instant Pot Recipes
- Instant Pot Mac and Cheese.
- Easy Instant Pot Creamy Tuscan Chicken Pasta.
- Dump and Start Instant Pot Creamy Bacon Pasta.
- Instant Pot Chicken and Rice.
- Instant Pot Buffalo Chicken Baked Feta Pasta.
- Instant Pot Chicken Mac and Cheese.
- Instant Pot Chicken Noodle Soup.
- Instant Pot Chicken Tortilla Soup.
Serving Suggestions
Tools You Need
Thank you for reading my Instant Pot Chicken Alfredo Pasta recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Instant Pot Alfredo Chicken Recipe:
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Instant Pot Chicken Alfredo Pasta! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Instant Pot Chicken Alfredo Pasta
Ingredients
For the Chicken Alfredo:
- 3 cups (700ml) chicken broth
- 2 cups (480ml) heavy cream
- ½ cup (60g) cream cheese room temperature
- 1 tablespoon minced garlic
- 1 teaspoon capers
- ½ teaspoon Italian seasoning mix
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 pound (453g) chicken breast cubed into 1 inch pieces
- ½ pound (227g) uncooked pasta spaghetti or fettuccine, broken in half
- 1 cup (90g) parmesan cheese shredded
For the Cornstarch Slurry (optional):
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Add broth, garlic, capers, Italian seasoning, lemon zest, salt, pepper and chicken into the Instant Pot. Stir to combine.
- Break the pasta in half and distribute it evenly on top, but do not stir it in. Instead, gently press the pasta down to soak up liquid. Make sure the pasta pieces are not stuck together.
- Pour the cream on top of the pasta. Add the cream cheese on top.
- Cover and turn the valve to the sealing position. Set to manual pressure cook for 2 mins.
- Once cook time is complete, allow for a 5 mins natural pressure release, then perform a quick pressure release.
- Carefully remove the lid and gently stir the pasta gently. Let it stand for about 1-2 minutes.
- Then add the parmesan cheese and gently stir until combined.
For the Cornstarch Slurry (optional):
- Add the cornstarch and water into a small bowl and stir until fully combined.
- When the pasta is done, select the sauté function, pour in the cornstarch slurry, stir and simmer for 2 minutes.
- The alfredo sauce will thicken as it cools. If the sauce is too thick, simply stir in a bit more broth.
Video
Recommended Products
Notes
- Once you release the pressure, let the pasta sit a few minutes to absorb the sauce flavoring and thicken up a bit.
- This dish pairs nicely with some white wine. In fact, feel free to add some in. See the variation listed below.
- If the sauce is too thick for your liking and you don’t want to add water or anything to thin it, use the Saute function to reduce it down some.
- Make sure your pasta is covered with your cooking liquid of choice and isn’t just stuck to the bottom or you will get a BURN notice.
- Use Shredded Parmesan cheese and not grated parmesan cheese, it makes a difference in melting, and wait to add it until the end so it doesn’t get stuck to the pot.
- As you’re putting the ingredients in, try to layer them a bit to help avoid a BURN notice.
- Cook Time does not include the time it takes for Instant Pot to come to pressure or for the pressure to release.
- Store in an airtight container inside the fridge for up to 3 days.
Another great recipe for my Instant Pot! Adding this to my dinner line up for the week; looks too good to pass up, indeed!
I did not know you could make chicken alfredo in an instant pot! What a great recipe!
I use my Instant Pot several times a week and this delicious pasta recipe has gone into the IP dinner rotation.