Instant Pot Chicken Alfredo is a creamy, delicious dish that brings comfort to your dinner table. This easy recipe combines tender chicken with rich Alfredo sauce and fettuccine pasta, all cooked quickly in your Instant Pot. It’s perfect for busy weeknights or when you want to impress family and friends without spending hours in the kitchen.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it saves time. The Instant Pot cooks the chicken and pasta quickly and efficiently. Second, the flavors are rich and satisfying, making it a hit with everyone. Finally, you can customize it with your favorite ingredients or side dishes for a complete meal.
How to Make Instant Pot Chicken Alfredo
Ingredients
- 1½ pounds boneless, skinless chicken breasts (thinly sliced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 3½ cups water
- 1 pound dry fettuccine pasta
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 2 cloves garlic (grated)
- Chopped fresh parsley (optional, for garnish)
Directions
- Season the chicken breasts with garlic powder, onion powder, ½ teaspoon of salt, and pepper.
- Add olive oil to the Instant Pot and press the Sauté button.
- Once the oil is hot, add the chicken breasts and cook for a few minutes on each side until browned. You may need to do this in batches, adding more oil if necessary.
- Remove the chicken from the pot and place it on a plate.
- Add chicken broth, water, and the remaining ½ teaspoon of salt to the pot. Break the pasta noodles in half and add them, stirring to ensure they are fully submerged.
- Place the chicken back on top of the pasta in the pot.
- Press Cancel, then press Manual and set the timer for 6 minutes.
- When the timer goes off, immediately release the steam.
- Remove the chicken breasts and place them on a cutting board to slice.
- Pour heavy cream, Parmesan cheese, and grated garlic into the Instant Pot and stir.
- Let the pasta sit for a few minutes to absorb the excess liquid.
- Serve the pasta with sliced chicken on top, garnished with fresh parsley and more Parmesan cheese.
How to Serve Instant Pot Chicken Alfredo
Serve Instant Pot Chicken Alfredo hot, with the sliced chicken beautifully placed on top of the creamy pasta. Garnish with fresh parsley and extra Parmesan cheese for an added touch of flavor. Pair it with a side salad or garlic bread for a complete meal.
How to Store Instant Pot Chicken Alfredo
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, microwave in short intervals, stirring in between until it’s heated through. You may want to add a splash of milk or cream to loosen up the sauce.
Tips to Make Instant Pot Chicken Alfredo
- Make sure to season the chicken well for better flavor.
- Keep an eye on the sautéing process, as chicken can brown quickly.
- If you like a thicker sauce, let the dish sit longer before serving to absorb more liquid.
- Experiment with adding your favorite vegetables, like spinach or broccoli, for extra nutrition.
Variation
You can customize this recipe by using different types of pasta or adding vegetables. For a lighter version, try substituting half-and-half for the heavy cream, or use grilled shrimp instead of chicken for a seafood twist.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but increase the cooking time to about 10 minutes.
2. Can I make this recipe dairy-free?
Yes, swap out the heavy cream for a dairy-free cream substitute and use nutritional yeast instead of Parmesan cheese.
3. How many servings does this recipe make?
This recipe typically serves about 6 people, depending on portion sizes.
Instant Pot Chicken Alfredo
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts (thinly sliced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 3.5 cups water
- 1 pound dry fettuccine pasta
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 2 cloves garlic (grated)
- Chopped fresh parsley (optional, for garnish)
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, ½ teaspoon of salt, and pepper.
- Add olive oil to the Instant Pot and press the Sauté button.
- Once the oil is hot, add the chicken breasts and cook for a few minutes on each side until browned. You may need to do this in batches, adding more oil if necessary.
- Remove the chicken from the pot and place it on a plate.
Cooking
- Add chicken broth, water, and the remaining ½ teaspoon of salt to the pot. Break the pasta noodles in half and add them, stirring to ensure they are fully submerged.
- Place the chicken back on top of the pasta in the pot.
- Press Cancel, then press Manual and set the timer for 6 minutes.
- When the timer goes off, immediately release the steam.
Finishing Touches
- Remove the chicken breasts and place them on a cutting board to slice.
- Pour heavy cream, Parmesan cheese, and grated garlic into the Instant Pot and stir.
- Let the pasta sit for a few minutes to absorb the excess liquid.
- Serve the pasta with sliced chicken on top, garnished with fresh parsley and more Parmesan cheese.
