Can I use frozen chicken breasts for this recipe?

Yes, but you'll need to adjust the cooking method slightly. Skip the browning step and increase the pressure cooking time to 8 minutes. The texture won't be quite the same, but it will still be delicious. Just make sure the chicken reaches 165°F before serving.

What if I don't have fettuccine?

Other pasta shapes work wonderfully! Linguine or pappardelle are closest in shape to fettuccine. For shorter pastas like penne or bow ties, you may need to adjust the cooking time slightly (typically a minute less for smaller shapes).

Why did my sauce come out too thin?

This typically happens if you release the pressure too soon after cooking. Let the pasta sit for 5-10 minutes after adding the cream and cheese – it will continue to absorb liquid and thicken. If it's still too thin, you can set the Instant Pot to Sauté mode for a minute or two, stirring constantly.

Can I make this dish lighter?

You can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich. Another option is using evaporated milk with a tablespoon of cornstarch mixed in to help thicken the sauce. For the cheese, stick with real Parmesan, but you can use a bit less.

Instant Pot Chicken Alfredo Recipe

Description

This creamy and flavorful Instant Pot Chicken Alfredo is the perfect quick meal for busy weeknights. Tender chicken slices paired with creamy fettuccine pasta in a rich Alfredo sauce are guaranteed to be a hit with your family. The convenience of the Instant Pot means less time cooking and more time enjoying this crowd-pleaser.

Ingredients

Units Scale

For the Chicken:

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, divided
1/8 teaspoon ground black pepper
2 tablespoons olive oil

For the Pasta:

1 cup low-sodium chicken broth
3 1/2 cups water
1 pound dry fettuccine pasta, broken in half

For the Alfredo Sauce:

1 cup heavy cream
1/2 cup freshly grated Parmesan cheese (plus more for serving)
2 cloves garlic, grated

Optional Garnish:

Chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken
Season the chicken breasts with garlic powder, onion powder, ½ teaspoon kosher salt, and ground black pepper. Ensure the chicken is evenly coated for flavor.
Brown the Chicken
Add olive oil to the Instant Pot and press the Sauté button. Once the oil is heated, place the chicken breasts in the pot. Cook for a few minutes on each side until browned. If needed, do this in batches and add more oil if necessary. Remove the chicken from the pot and set it aside on a plate.
Prepare Pasta Base
Add the chicken broth, water, and the remaining ½ teaspoon of salt to the Instant Pot. Break the fettuccine pasta noodles in half and add them to the pot, stirring to fully submerge the noodles in the liquid. Place the browned chicken back on top of the pasta.
Pressure Cook
Press the Cancel button, then select the Manual or Pressure Cook function, and set it for 6 minutes. When the cooking time is complete, carefully perform a quick release to immediately release the steam.
Slice the Chicken
Remove the cooked chicken breasts from the pot and place them on a cutting board. Let them rest for a moment before slicing into strips.
Make the Alfredo Sauce
Pour the heavy cream, Parmesan cheese, and grated garlic into the Instant Pot with the cooked pasta. Stir everything together to create a creamy sauce. Allow the pasta to sit for a few minutes to absorb any excess liquid.
Serve
Plate the Alfredo pasta, top with the sliced chicken breast, and sprinkle with additional grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately and enjoy!

Notes

Add Cajun seasoning to the chicken for a spicier, Cajun-inspired twist on this classic Alfredo.
Reserve some extra Parmesan cheese to garnish when serving the dish.
If you don’t have fettuccine on hand, you can use linguine, angel hair, or another type of pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 700mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 36g
Cholesterol: 120mg