Instant Pot Chicken Alfredo Recipe

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Instant Pot Chicken Alfredo is a game-changer for busy home cooks. Traditional Alfredo recipes require multiple pots and careful sauce preparation, but this version streamlines everything into a single, easy-to-use appliance. The result? Tender, flavorful chicken, perfectly cooked pasta, and a luscious, homemade Alfredo sauce—all ready in about 30 minutes.

Whether you’re looking for a quick weeknight dinner, a meal to impress guests, or comfort food that’s easy to make, this Instant Pot Chicken Alfredo is your answer. Plus, with simple variations, you can customize it to your taste and dietary needs.

Ingredients You’ll Need

For the Chicken & Pasta:

• 2 tablespoons butter (or olive oil)
• 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 3 cloves garlic, minced
• 4 cups chicken broth (or water with bouillon)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (optional)
• 12 ounces fettuccine pasta, broken in half

For the Alfredo Sauce:

• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup grated Parmesan cheese (freshly grated for best results)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg (optional, but adds depth)
• 1/2 cup milk (to adjust sauce consistency, if needed)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Sauté the Chicken

1. Set your Instant Pot to “Sauté” mode and add butter.
2. Once melted, add the chicken pieces and cook for 2-3 minutes until lightly browned. (No need to cook through completely.)
3. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
4. Turn off the “Sauté” mode.

Step 2: Add Broth and Pasta

1. Pour in the chicken broth and season with salt, pepper, and Italian seasoning.
2. Add the fettuccine pasta, making sure it is submerged in the liquid but not stirred (this prevents clumping).

Step 3: Pressure Cook

1. Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high for 6 minutes.
2. Once the timer goes off, do a quick release to prevent overcooking the pasta.
3. Carefully open the lid and stir the pasta to ensure even cooking.

Step 4: Make the Alfredo Sauce

1. Switch the Instant Pot back to “Sauté” mode.
2. Stir in the heavy cream, Parmesan cheese, garlic powder, and nutmeg.
3. Mix until the cheese melts and the sauce thickens (about 2-3 minutes).
4. If the sauce is too thick, add a little milk until desired consistency is reached.

Step 5: Serve and Enjoy!

1. Turn off the Instant Pot and let the pasta sit for a few minutes to allow the sauce to thicken further.
2. Garnish with freshly chopped parsley and extra Parmesan cheese.
3. Serve warm and enjoy your homemade Instant Pot Chicken Alfredo!

Pro Tips for Perfect Instant Pot Chicken Alfredo

• Use Fresh Parmesan – Pre-packaged Parmesan doesn’t melt as smoothly.
• Adjust Creaminess – For a richer sauce, use more heavy cream; for a lighter version, use half-and-half.
• Don’t Stir the Pasta Before Cooking – This prevents it from sticking together.
• Cook Time Matters – Overcooking pasta in the Instant Pot can make it mushy. Stick to the recommended time.
• Want More Flavor? Add a splash of white wine or a dash of red pepper flakes for extra depth.

Variations and Substitutions

Healthier Version

• Use whole wheat or chickpea pasta for added fiber.
• Substitute heavy cream with Greek yogurt or reduced-fat milk.
• Add steamed broccoli or spinach for extra nutrients.

Protein Swaps

• Replace chicken with shrimp (add after pressure cooking to avoid overcooking).
• Use rotisserie chicken for an even quicker meal.

Dairy-Free Option

• Swap out heavy cream for coconut cream.
• Use dairy-free Parmesan or nutritional yeast for a cheesy flavor.

Serving Suggestions

• Garlic Bread: A crispy slice of garlic bread pairs perfectly with creamy Alfredo sauce.
• Salad: Serve with a fresh Caesar or mixed greens salad to balance the richness.
• Wine Pairing: A light white wine, such as Chardonnay or Pinot Grigio, complements the creamy sauce beautifully.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce.
• Freezing: Alfredo sauce can separate when frozen, so it’s best enjoyed fresh.

Final Thoughts

Making Instant Pot Chicken Alfredo is a foolproof way to enjoy restaurant-quality pasta at home with minimal effort. With just a handful of ingredients and a little pressure cooking magic, you can whip up a creamy, comforting dish in no time. Try this recipe today and customize it to make it your own!

Comfort Food

Instant Pot Chicken Alfredo Recipe

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Cooking Method: Instant Pot, Pressure Cooking Cuisine: American Courses: Dinner, Lunch

Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Best Season: All Seasons

Description

This creamy and flavorful Instant Pot Chicken Alfredo is the perfect one-pot meal for busy weeknights. Made with tender chicken, rich Parmesan sauce, and perfectly cooked fettuccine, this dish delivers restaurant-quality flavor in under 30 minutes. A quick and easy comfort food favorite that the whole family will love!

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken & Pasta:

• 2 tbsp butter (unsalted)
• 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 tsp salt
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp onion powder
• 2 cups chicken broth (low sodium)
• 1 cup heavy cream
• 8 oz fettuccine (broken in half)
• 2 cloves garlic (minced)
• ¹⁄₂ cup Parmesan cheese (grated)
• ¹⁄₂ cup whole milk
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

Sauté the Chicken

1. Set the Instant Pot to “Sauté” mode and add butter. Once melted, add the chicken pieces, salt, pepper, garlic powder, and onion powder. Cook for 3–4 minutes until lightly browned, stirring occasionally.

Add Liquids and Pasta

1. Pour in the chicken broth and heavy cream. Add the fettuccine, making sure to submerge it but not stir. Add minced garlic on top.

Pressure Cook

1. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode. Cook on high pressure for 8 minutes. Once done, do a quick release to release the pressure.

Finish the Sauce

1. Open the lid and stir the pasta. Pour in the milk and add the Parmesan cheese. Stir well until the cheese melts and the sauce thickens.

Serve & Garnish

1. Let the pasta sit for 5 minutes for the sauce to thicken further. Garnish with fresh parsley and serve warm.

Note

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop or microwave, adding a splash of milk or broth to maintain creaminess.
• Variations: Add sautéed mushrooms or spinach for extra flavor and nutrients.
• Substitutions: Use half-and-half instead of heavy cream for a lighter version.

Keywords: quick, easy, creamy, one-pot, family-friendly