Instant Pot Chicken Alfredo
This Instant Pot Chicken Alfredo is creamy, comforting, and made entirely in one pot! Juicy chicken, fettuccine pasta, and a rich homemade Alfredo sauce—all ready in just 35 minutes.
Servings: 6
Calories: 810kcal
Equipment
Ingredients
- 2 pounds chicken breasts skinless and boneless
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 cloves garlic minced
- 1 pound fettuccine pasta uncooked
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cup Parmesan cheese grated
- 1 cup milk
- fresh parsley chopped, for garnish
Instructions
- Set your Instant Pot to the sauté setting and heat the olive oil. Season the chicken breasts with salt and pepper. Once hot, add the chicken breasts and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Add the minced garlic to the Instant Pot and sauté briefly until fragrant. Pour in a splash of chicken broth and deglaze the pot, scraping up the browned bits.
- Break the fettuccine in half and place it in the Instant Pot. Pour in the remaining chicken broth, ensuring that the pasta is submerged.
- Lay the seared chicken breasts on top of the pasta.
- Secure the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. After cooking, allow for a natural release for 5 minutes, followed by a quick release of any remaining pressure.
- Remove the chicken breasts and set the Instant Pot back to sauté mode. Add the heavy cream, grated Parmesan cheese, and milk to the pasta, stirring until the sauce thickens and becomes creamy.
- While the sauce is cooking, slice the cooked chicken breasts into strips.
- Serve the creamy fettuccine Alfredo topped with the sliced chicken and garnished with fresh parsley.
Video
Notes
- Chicken – I use boneless, skinless chicken breasts, but thighs work too. Just trim the fat and sear as directed.
- Pasta – Fettuccine is the classic, but penne, linguine, or spaghetti also work. Just avoid delicate pastas like angel hair.
- Breaking the pasta – I know it feels wrong, but it’s necessary so it fits and cooks evenly.
- Heavy cream – Don’t skip or swap it out early in the process. It must go in after pressure cooking to avoid curdling.
- Parmesan – Freshly grated is best. Pre-shredded can make the sauce gritty and won’t melt as well.
- Sauce too thick? – Stir in a splash of milk or broth until it loosens up. Pasta soaks up liquid as it sits.
- Burn notice? – Be sure to deglaze the pot properly after searing to avoid that dreaded message.
Nutrition
Serving: 1serving | Calories: 810kcal | Carbohydrates: 60g | Protein: 60g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 790mg | Potassium: 975mg | Fiber: 3g | Sugar: 5g | Vitamin A: 976IU | Vitamin C: 3mg | Calcium: 510mg | Iron: 3mg
