This super easy Instant Pot Chicken Alfredo Pasta is a classic one pot comfort meal that gets sped up by using the Instant Pot! Video down below.
Jump to:
- Instant Pot Chicken Alfredo
- What You'll Need To Make Chicken Alfredo in the Instant Pot
- Can you use Bottled Alfredo Sauce in the Instant Pot?
- How To Make Chicken Alfredo in the Instant Pot
- How Do You Reheat Instant Pot Chicken Alfredo Leftovers?
- Notes on This Instant Pot Alfredo Chicken
- Recipe
- Other recipes you may like
Instant Pot Chicken Alfredo
I am obsessed with this chicken alfredo. I mean, it's made with butter, cream, and parmesan...what's not to like about it? Whenever I make this, I can't just have one bowl. I always grab seconds because something about it just hits the spot.
Even when reheating this for my partner after he came back late, I was sneaking bites out of his bowl of chicken alfredo haha. I cannot resist this Instant Pot chicken alfredo! Served with a crusty bread and you've got my full undivided attention.
What You'll Need To Make Chicken Alfredo in the Instant Pot
- butter — make sure to use unsalted butter.
- chicken breast — boneless, skinless chicken breast is ideal.
- salt and pepper
- garlic — the more the better!
- chicken stock — I use better than bouillon to make my chicken stock but you can simply use boxed stock.
- heavy cream — I'm a little indulgent and find the higher the fat for the heavy cream, the better!
- fettuccine
- parmesan — freshly grated parmesan from a block will melt much smoother than pre-grated parmesan.
Can you use Bottled Alfredo Sauce in the Instant Pot?
For this recipe, we make our own. It's super simple, promise! I haven't tried pre-made jarred sauce as I'm concerned that it'll be too thick and give the burn message.
How To Make Chicken Alfredo in the Instant Pot
- On sauté mode, melt your butter, place your seasoned chicken (salt and pepper) inside, and brown the chicken.
- Remove the chicken after browning it on both sides, it doesn't have to be cooked through as it'll cook some more later. The reason we brown the chicken here is I find that it adds more flavour to the chicken, especially as it's browned in butter.
- Next, add in the garlic, give it a stir, and then add in your stock. Using your wooden spoon, deglaze your Instant Pot/scrape off any brown bits on the Instant Pot from the chicken.
- Next, add in the heavy cream and then your fettuccine. Layer the chicken on top.
- Close your lid, set the valve to sealing, and set the Instant Pot on high pressure for 6 minutes.
- When done, let natural pressure release for 5 minutes before quick releasing.
- Stir in parmesan cheese to thicken the liquid. The sauce will also thicken more as it cools. Serve immediately.
How Do You Reheat Instant Pot Chicken Alfredo Leftovers?
This Instant Pot alfredo chicken holds up best the day you make it, however, you can reheat leftovers gently on the stove. I also own a mini convection/steamer oven combo and steaming it works as well as it helps loosen up the sauce without overcooking the chicken.
Notes on This Instant Pot Alfredo Chicken
- Do not substitute milk for the heavy cream. Milk can curdle or separate when cooked under pressure.
- This recipe has only been tested in the Instant Pot 60 DUO PLUS 6 QT. Adjustments may have to be made in different sizes/models.
- Don't have fettuccine? Try this Instant Pot Spaghetti recipe instead.
Recipe
Instant Pot Chicken Alfredo Pasta
This super easy Instant Pot Chicken Alfredo Pasta is a classic one pot comfort meal that gets sped up by using the Instant Pot! | Instant Pot Alfredo Chicken
Ingredients
- 2 tbsp butter, unsalted
- 2 chicken breast, diced
- 1 tsp salt and pepper
- 3 cloves of garlic, sliced
- 2 cups chicken stock
- 1 cup heavy cream
- 400 grams fettuccine
- ½ cup parmesan, or more
Instructions
- On sauté mode, melt your butter, place your seasoned chicken (salt and pepper) inside, and brown the chicken.
- Set aside the chicken after browning it on both sides.
- Next, add in the garlic, give it a stir, and then add in your stock. Using your wooden spoon, deglaze your Instant Pot/scrape off any brown bits on the Instant Pot from the chicken.
- Next, add in the heavy cream and then your fettuccine. Layer the chicken on top.
- Close your lid, set the valve to sealing, and set the Instant Pot on high pressure for 6 minutes.
- When done, let natural pressure release for 5 minutes before quick releasing.
- Stir in parmesan cheese to thicken the liquid. The sauce will also thicken more as it cools. Serve immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 605Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 148mgSodium: 763mgCarbohydrates: 39gFiber: 2gSugar: 5gProtein: 32g
Other recipes you may like
- Instant Pot Shrimp Risotto
- Instant Pot Mac and Cheese
- Instant Pot Mason Jar Cheesecakes
- Instant Pot Cheeseburger Soup with Bacon
- Instant Pot Chicken Vegetable Soup
- Instant Pot Chicken Stroganoff
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Facebook
Jenny says
Love your pictures and recipe. We crave comfort food these days and your chicken alfredo pasta is perfect! Thank you for sharing.
aupanda says
Why do you have to use unsalted butter? Could you use regular butter and just reduce the salt in the recipe? Thanks!
Carmy says
Hi Aupanda! There are a few reasons I use unsalted butter. Salted butter varies in salt across different brands, so you may have a saltier or less saltier butter than I use, so unsalted butter will ensure the recipe is as accurate as possible. We also don't know the exact amount of salt is in the salted butter! So it can be a little tricky if you're watching your salt intake.
Also, this isn't too big of a deal for this recipe, but in baking, it's important to use unsalted butter when called for as salted butter almost always contains more water than unsalted butter, which affects the development of gluten. I personally buy and use unsalted butter for my recipes for these reasons.
However, at the end of the day, it's up to you if you want to swap for salted butter, especially if it's what you usually use and are familiar with it. LMK if you have any more questions 🙂