Instant Pot Chicken Alfredo Recipe

This creamy, dreamy Instant Pot Chicken Alfredo is a game-changer for pasta lovers! In just 40 minutes, you’ll have restaurant-quality chicken alfredo without the fuss of multiple pots and pans. The pressure cooker creates perfectly tender chicken and al dente pasta all in one pot, while the homemade alfredo sauce brings rich, garlicky goodness that coats every strand of fettuccine. Perfect for busy weeknights when you want something impressive without the effort!

Ingredients You’ll Need

• Chicken breasts: Creates the protein foundation of this dish. Slice them thinly for quicker, more even cooking.
• Seasonings (garlic powder, onion powder, salt, pepper): These build a flavorful base for the chicken that complements the creamy sauce perfectly.
• Olive oil: Helps brown the chicken and prevents it from sticking to the pot.
• Chicken broth: Adds depth of flavor to the pasta as it cooks and creates steam for pressure cooking.
• Water: Works with the broth to create enough liquid for cooking the pasta properly under pressure.
• Fettuccine pasta: The traditional choice for alfredo sauce. Breaking it in half helps it fit in the Instant Pot and cook evenly.
• Heavy cream: The key to that luxurious, velvety sauce texture we all crave in alfredo.
• Parmesan cheese: Brings the nutty, salty flavor that defines a good alfredo sauce. Use freshly grated for the best melting and flavor.
• Fresh garlic: Adds a punch of aromatic flavor to the sauce that dried garlic just can’t match.
• Fresh parsley: Adds a pop of color and fresh flavor that cuts through the richness of the sauce.

Variations

Protein Swaps

Substitute the chicken with shrimp (add after pressure cooking), sliced Italian sausage, or even cubed salmon for different flavor profiles.

Veggie Additions

Stir in steamed broccoli, sautéed mushrooms, or fresh spinach at the end for added nutrition and texture.

Cheese Options

Try mixing in some Romano or Asiago cheese with the Parmesan for a more complex flavor profile.

Cajun Kick

Season your chicken with Cajun spice blend instead of the garlic and onion powders for a spicy twist that’s absolutely addictive.

How to Make Instant Pot Chicken Alfredo

Step 1: Season and Brown the Chicken

Season chicken breasts with garlic powder, onion powder, half the salt, and pepper. Set the Instant Pot to Sauté mode and add olive oil. Once hot, brown the chicken pieces on both sides until golden (about 2-3 minutes per side). Work in batches if needed to avoid overcrowding.

Step 2: Prepare the Pasta Base

Remove the browned chicken to a plate. Pour chicken broth and water into the pot, scraping the bottom to release any browned bits (this prevents the dreaded “burn” notice). Add the remaining salt, then break the fettuccine in half and add to the liquid, ensuring all pasta is submerged.

Step 3: Pressure Cook

Place the browned chicken on top of the pasta. Cancel the Sauté function, then set to Manual/Pressure Cook for 6 minutes. Make sure the valve is set to sealing position.

Step 4: Quick Release and Finish

When cooking completes, perform a quick release of pressure. Remove the chicken to a cutting board and slice it. Add heavy cream, Parmesan cheese, and freshly grated garlic to the pasta in the pot, stirring well to combine.

Step 5: Thicken and Serve

Let the pasta mixture sit for a few minutes – it will continue to absorb liquid and thicken. Arrange the sliced chicken over portions of pasta and garnish with additional Parmesan and fresh parsley.

How to Serve

Perfect Pairings

Serve this rich pasta dish with a crisp green salad dressed with a light vinaigrette to balance the creaminess of the alfredo.

Bread Options

Garlic bread or a crusty Italian loaf makes the perfect companion for soaking up extra sauce.

Wine Suggestion

A light Pinot Grigio or unoaked Chardonnay pairs beautifully with the creamy sauce without overwhelming the dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken alfredo in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when cold.

Reheating

When reheating, add a splash of milk or cream to loosen the sauce. Warm gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Alternatively, microwave in 30-second intervals, stirring between each until heated through.

Freezing

While cream-based sauces typically don’t freeze well, you can freeze this dish in a pinch. Thaw overnight in the refrigerator and expect to add extra cream when reheating to restore the sauce’s consistency.

FAQs

Final Thoughts

This Instant Pot Chicken Alfredo brings together convenience and indulgence in one magnificent dish. Whether you’re cooking for a family dinner or looking to impress guests without spending hours in the kitchen, this recipe delivers restaurant-quality results with minimal effort. The combination of tender chicken, perfectly cooked pasta, and that silky, cheesy sauce creates comfort food at its finest. Give it a try tonight – your taste buds (and your schedule) will thank you!

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