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a serving of instant pot chicken alfredo in a white plate
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Instant Pot Chicken Alfredo Pasta

It's so easy to make this beloved pasta recipe in the Instant Pot!
Course Dinner
Cuisine American, Italian, Western
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings
Calories 898kcal
Author Bintu Hardy

Equipment

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 minutes.
  • Once cook time is complete, allow for a 5 minutes 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

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. 

Nutrition

Calories: 898kcal | Carbohydrates: 52g | Protein: 48g | Fat: 55g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1584mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2003IU | Vitamin C: 16mg | Calcium: 510mg | Iron: 2mg