Instant Pot Chicken Alfredo
A creamy and delicious dish that combines tender chicken, rich Alfredo sauce, and fettuccine pasta, all cooked quickly in the Instant Pot.
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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of milk or cream to loosen the sauce. For a thicker sauce, let the dish sit longer before serving.