Instant Pot Chicken Alfredo (Print version)
Tender chicken and pasta in a rich parmesan garlic cream sauce, made effortlessly in the Instant Pot.
# What you'll need:
→ Meats
01 - 2 boneless skinless chicken breasts, cut into bite-size pieces
→ Pasta
02 - 12 oz fettuccine or linguine, broken in half
→ Dairy
03 - 1 cup heavy cream
04 - 3/4 cup freshly grated parmesan cheese
05 - 2 tbsp unsalted butter
→ Liquids and Aromatics
06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried Italian seasoning
→ Garnish
11 - Fresh parsley, chopped
12 - Extra parmesan cheese
# Method:
01 - Set Instant Pot to Sauté mode. Melt butter, add chicken pieces, and cook 2–3 minutes until lightly golden. Add minced garlic and cook 30 seconds.
02 - Cancel Sauté mode. Pour in chicken broth, scraping bottom of pot. Add salt, pepper, and Italian seasoning.
03 - Arrange pasta over chicken mixture. Press lightly to submerge slightly without stirring.
04 - Seal Instant Pot. Cook on Manual or Pressure Cook (high) for 6 minutes.
05 - Quick release pressure. Open lid, add heavy cream and parmesan. Stir vigorously 1–2 minutes until sauce thickens and pasta is creamy.
06 - Adjust seasoning if needed. Serve immediately garnished with parsley and extra parmesan.
# Expert advice:
01 -
- Everything cooks in one pot including the raw chicken which means zero cleanup and minimal effort
- The sauce creates itself right in the Instant Pot with no separate boiling or whisking required
02 -
- The sauce will look thin right after pressure cooking but thickens beautifully as you stir in the cream and parmesan
- Breaking the pasta in half is crucial because long noodles tend to clump together and can block the steam vent
03 -
- Do not skip scraping up the browned bits from the bottom after sautéing because that is where all the deep flavor lives
- Buy a block of parmesan and grate it yourself instead of using the pre grated stuff