Instant Pot chicken fettuccine Alfredo with broccoli cooks the noodles, chicken and sauce base together in one pot, so dinner is done in about 30 minutes with very little cleanup. The pasta cooks in chicken stock, which means it absorbs flavor instead of plain water.
The trick is to build the cream sauce after the pressure cooking is finished. Cream and cheese added before sealing the lid can scorch or trigger a burn warning, so here they go in at the end, off pressure, where they melt into a smooth sauce. For a slower, hands-off version, try our crockpot chicken Alfredo.
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Why This Instant Pot Chicken Fettuccine Alfredo Works
Only 2 cups of stock are used, which is just enough to cook 8 ounces of pasta under pressure without leaving soup behind. Layering the noodles in a crisscross pattern and placing the chicken on top keeps everything from sticking to the bottom of the pot.
Cream cheese does double duty. It thickens the sauce and keeps it creamy as it cools, so the pasta does not turn greasy or break. Small florets of broccoli go in at the end, so they stay bright green and slightly crisp.
Ingredients
- 8 oz fettuccine, broken in half
- 3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes
- 2 cups chicken stock
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 3/4 cup heavy cream, warmed
- 3 oz cream cheese, cubed and softened
- 1 cup freshly grated Parmesan
- 1 1/2 cups small broccoli florets, steamed or blanched
- 1/2 tsp black pepper
- 1/4 tsp salt
How to Make Instant Pot Chicken Fettuccine Alfredo
1. Season the chicken. Toss the chicken cubes with the pepper and salt and set them aside.
2. Saute the garlic. Set the Instant Pot to Saute on normal heat. Melt the butter, add the garlic and stir for 30 seconds.
3. Add the stock. Pour in the chicken stock and scrape the bottom of the pot well. This prevents a burn warning. Turn off the Saute function.
4. Layer the pasta and chicken. Arrange the broken fettuccine in a crisscross pattern, then spread the chicken in a single layer on top. Do not stir.
5. Pressure cook. Seal the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then move the valve to venting.
6. Make the sauce. Open the lid and stir to separate the noodles. Add the warm cream, then the cream cheese, stirring until smooth. Add the Parmesan a handful at a time.
7. Add the broccoli. Fold in the broccoli, let the pasta rest for 2 minutes so the sauce thickens, and serve.
How to Serve
Serve in shallow bowls with extra Parmesan and black pepper. A crisp green salad or garlic bread is all it needs. If you want a baked version for a crowd, try our chicken and broccoli Alfredo bake, or the chicken Alfredo casserole. Shrimp lovers can swap in our creamy lemon garlic shrimp pasta on another night.
How to Store and Reheat
Refrigerate leftovers in an airtight container within two hours of cooking and eat them within 3 days. Reheat to 165°F, as recommended in Texas A&M AgriLife Extension food safety guidance for leftovers.
Pasta keeps absorbing sauce as it sits, so the dish thickens in the fridge. Warm it in a skillet or the microwave with a splash of cream or chicken stock and stir well. I do not recommend freezing it, since cream sauces can separate after thawing.
Tips and Variations
- Use block Parmesan. Pre-shredded cheese contains anti-caking starch and can make the sauce grainy.
- Warm the cream. Cold cream can cool the pot and make the cheese clump.
- Break the pasta evenly. Halves cook more evenly in the pot than full-length noodles.
- Check the chicken. Cubes this size are cooked after pressure cooking, but confirm that they reach 165°F.
- Change the vegetable. Peas or chopped spinach can replace the broccoli.
- Add flavor. A pinch of Italian seasoning or red pepper flakes goes well here.
FAQ
Why did I get a burn warning?
Food stuck to the bottom of the pot is the usual cause. Scrape up all the browned bits after the garlic and do not stir the pasta into the liquid before sealing the lid.
Can I use frozen chicken?
I recommend thawing it first. Frozen chicken changes the cooking time and makes it harder to get the pasta tender at the same moment.
Can I make the sauce ahead?
The sauce is best made right after the pasta cooks, because it comes together in a few minutes with the heat of the pot. Making it ahead means reheating cream, which can separate.
What if the sauce is too thin?
Let it stand uncovered for a few minutes, since starch from the pasta thickens it. You can also stir in another handful of Parmesan.
Can I use penne instead of fettuccine?
You can try it, but this recipe was written for fettuccine. Pasta shapes and brands cook differently under pressure, so check the package and expect to adjust the time.
Instant Pot Chicken Fettuccine Alfredo with Broccoli
Ingredients
Main Ingredients
- 8 oz fettuccine broken in half
- ¾ lb boneless skinless chicken breast cut into 1/2-inch cubes
- 2 cups chicken stock
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- ¾ cup heavy cream warmed
- 3 oz cream cheese cubed and softened
- 1 cup freshly grated Parmesan
- 1 ½ cups small broccoli florets steamed or blanched
- ½ tsp black pepper
- ¼ tsp salt
Instructions
Cooking
- Toss the chicken cubes with the pepper and salt and set aside.
- Set the Instant Pot to Saute on normal heat. Melt the butter, add the garlic and stir for 30 seconds.
- Pour in the chicken stock and scrape the bottom of the pot well to prevent a burn warning. Turn off the Saute function.
- Arrange the broken fettuccine in a crisscross pattern, then spread the chicken in a single layer on top. Do not stir.
- Seal the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then move the valve to venting.
- Open the lid and stir to separate the noodles. Add the warm cream, then the cream cheese, stirring until smooth. Add the Parmesan a handful at a time.
- Fold in the broccoli, let the pasta rest for 2 minutes so the sauce thickens, and serve.
