Instant Pot Chicken Alfredo (Printable View)

Tender chicken and fettuccine in a rich parmesan garlic cream sauce, made effortlessly in the Instant Pot.

# Ingredient List:

→ Meats

01 - 2 boneless skinless chicken breasts (about 14 oz), cut into bite-size pieces

→ Pasta

02 - 12 oz fettuccine or linguine, broken in half

→ Dairy

03 - 1 cup heavy cream
04 - ¾ cup freshly grated parmesan cheese
05 - 2 tbsp unsalted butter

→ Liquids

06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced

→ Seasonings

08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp dried Italian seasoning (optional)

→ Garnish

11 - Fresh parsley, chopped (optional)
12 - Extra parmesan (optional)

# How to Make It:

01 - Set the Instant Pot to 'Sauté' mode. Melt the butter, then add the chicken pieces. Sauté for 2–3 minutes until just starting to turn golden (do not fully cook). Add garlic and cook for 30 seconds more.
02 - Cancel 'Sauté' mode. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add salt, pepper, and Italian seasoning.
03 - Layer the pasta over the chicken. Press lightly so the pasta is slightly submerged but do not stir.
04 - Seal the Instant Pot. Cook on 'Manual' or 'Pressure Cook' (high pressure) for 6 minutes.
05 - Carefully quick release the pressure. Open the lid, add the heavy cream and parmesan. Stir vigorously for 1–2 minutes until the sauce thickens and the pasta is fully coated and creamy.
06 - Adjust seasoning if needed. Serve immediately, garnished with chopped parsley and extra parmesan if desired.

# Expert Suggestions:

01 -
  • The sauce comes out impossibly creamy without any heavy stirring or babysitting
  • Everything cooks in one pot, so you're not washing a million dishes afterward
02 -
  • The pasta will look undercooked right after pressure release, but it finishes perfectly as you stir in the cream
  • You must stir vigorously after adding the dairy—the starch from the pasta is what makes the sauce thicken
03 -
  • Don't skip the step of scraping up the browned bits—that's where all the deep flavor lives
  • If the sauce seems too thick after sitting, stir in warm broth one tablespoon at a time

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