This Instant Pot Chicken Alfredo is the perfect answer to “what’s for dinner?” When you want something creamy, comforting, and filling, this one-pot meal delivers. The pasta, chicken, and sauce cook together in the Instant Pot for an easy, satisfying dinner the whole family will enjoy.
Why you’ll love it
Easy to make. Follow the straightforward step-by-step instructions for a creamy Alfredo dinner that tastes like it came from a restaurant. No pre-cooking required, so it comes together quickly with minimal fuss.
Simple ingredients. The recipe uses fresh and pantry staples that are easy to find and many cooks already have on hand.
Comfort food everyone loves. Rich, cheesy, and creamy, this dish is a family favorite. Chicken adds flavor and protein to round out the meal.
One-pot convenience. Everything cooks in the Instant Pot—pasta, sauce, and chicken—so cleanup is fast and easy.
Ingredients
Step by step instructions
Mince the garlic, cut the chicken breasts in half crosswise, and cube the butter and cream cheese.
Scatter the minced garlic and butter across the bottom of the Instant Pot, then add the chicken broth.
Pour in 1 cup of heavy cream, then add the pasta, pressing it gently so most of the pasta is submerged. Do not stir.
Place the prepared chicken on top of the pasta, pressing slightly so it is partly submerged. Season with salt and pepper.
Close and lock the lid. Cook on High Pressure for 6 minutes. After the cycle finishes, allow a natural pressure release for 5 minutes, then carefully release remaining steam. Cover the valve with a kitchen towel and use the handle of a wooden spoon to press the valve down—do not use your hand. When the valve drops, open the lid. Remove the chicken to a cutting board and stir the pasta; it will be soupy but will thicken.
Microwave the cream cheese until very soft (about 30 seconds). Add the softened cream cheese and 1 cup of grated Parmesan to the pasta, stirring until well combined.
Shred or chop the chicken into bite-size pieces and return it to the pot. Stir to combine. If you prefer a saucier Alfredo, add the reserved heavy cream a tablespoon or two at a time, stirring until you reach the desired consistency. To thicken the sauce, add more Parmesan. Serve with extra cheese if desired.
Expert Tips
Know your pressure cooker. Read the manual for your model and follow safety guidelines. This recipe was tested in a 6-quart Instant Pot Ultra.
Garlic swap. If you don’t have fresh garlic, substitute 1 ½ teaspoons garlic powder.
Season the chicken. Don’t skip salt and pepper—seasoning is essential for good flavor.
Use fresh chicken. The recipe is written for 1 pound of fresh chicken breasts. Cooking times and results may vary with different amounts or frozen meat.
Skip or swap the chicken. You can omit the chicken or use leftover grilled or rotisserie chicken—add it after the pasta cooks and let it warm through briefly.
Fettuccine option. If using fettuccine, break the noodles in half before adding them so they fit and cook evenly.
Be careful with steam. Always cover the steam release valve with a towel when releasing pressure to avoid splatter. Use a wooden spoon to press the valve, not your hand.
Sauce thickens as it cools. The Alfredo will set up a bit as it stands—adjust cream and cheese to reach your preferred texture before serving.
More Easy Main Dishes
Instant Pot Brisket
Creamy Sausage Pasta with Mushrooms
Stovetop Fettuccine Alfredo
Easy Sloppy Joes
Meatless Baked Ziti
📖 Recipe
Instant Pot Chicken Alfredo
Equipment
Ingredients
- 3 tablespoons butter, cut into small cubes
- 3 cloves garlic, large, minced
- 2 cups chicken broth
- 1 1/4 cups heavy cream, divided
- 8 oz farfalle pasta
- 1 lb chicken breasts, cut in half crosswise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Parmesan cheese, finely grated, divided
- 2 oz cream cheese, softened (about 30 seconds in the microwave)
Instructions
- Scatter butter and minced garlic across the bottom of the Instant Pot.
- Pour in chicken broth and 1 cup of heavy cream. Reserve 1/4 cup of cream for later.
- Pour the pasta over the liquid, pressing to submerge as much as possible. Do not stir.
- Season both sides of the chicken with salt and pepper and place it on top of the pasta, pressing to submerge slightly. Do not stir.
- Close and lock the lid, ensuring the valve is set to sealing.
- Select Manual or Pressure Cook on High and set the time to 6 minutes. After cooking, allow a natural release for 5 minutes.
- Cancel the cooker and manually release the remaining pressure. Cover the valve with a kitchen towel and use the handle of a wooden spoon to press the valve down to avoid burns. Open the lid when safe.
- Microwave the cream cheese until very soft, about 30 seconds.
- Remove the chicken to a cutting board. Stir the pasta—it will be thin at first but will thicken. Add 1 cup Parmesan and the softened cream cheese, stirring until combined.
- Shred or chop the chicken into bite-sized pieces and return it to the pot. Stir to combine.
- If you want a saucier texture, add reserved heavy cream a tablespoon or two at a time. To thicken, add more cheese. Use any remaining cheese to garnish before serving.
Notes
Safety first: Be familiar with your pressure cooker’s controls and safeguards before use.
Garlic substitute: Use 1 1/2 teaspoons garlic powder if you don’t have fresh garlic.
Seasoning: Always season the chicken well to avoid bland results.
Chicken options: Skip the chicken or use leftover rotisserie or grilled chicken—add after the pasta cooks and warm through briefly.
Noodle tip: Break fettuccine in half if you prefer that shape so it fits and cooks evenly.
Steam release caution: Cover the valve with a towel and use a utensil to press the valve to prevent burns and splatter.
Sauce: The sauce will continue to thicken as it cools slightly.
Nutrition
Calories: 878 kcal
Carbohydrates: 48 g | Protein: 48 g | Fat: 55 g
Saturated Fat: 32 g | Cholesterol: 238 mg | Sodium: 1897 mg
Potassium: 759 mg | Fiber: 2 g | Sugar: 2 g
Vitamin A: 1877 IU | Vitamin C: 11 mg | Calcium: 537 mg | Iron: 2 mg