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When I’m in the mood for an Italian-inspired meal, this Instant Pot Chicken Alfredo is my go-to. I get restaurant-quality food featuring tender, juicy chicken sitting atop fettuccine noodles bathed in a creamy Alfredo sauce. Easy, flavorful, and perfect for a romantic dinner or a busy weeknight.
Easy Chicken Alfredo Recipe
When I’m in the mood for authentic-tasting Italian food but not up for going out, this Instant Pot Chicken Alfredo fits the bill. Not only does it taste like the fresh Italian cuisine you’d get at any high-quality restaurant, but it’s also super simple to assemble using the Instant Pot.
Perfectly-flavored creamy Alfredo sauce coats juicy chicken and fettuccine for the most delicious meal. Though it tastes great as is, I’ll often throw in a few veggies like broccoli or asparagus if I’ve got them sitting in the fridge to add some greens.
Tips for Beginners
- For spicy chicken. If you like spicy foods, use Cajun seasoning on your chicken to prepare a Cajun version of this Instant Pot Chicken Alfredo.
- If using frozen chicken. It will require more cooking time to ensure it’s not raw.
- Make a double batch. If you’re serving a large crowd and your Instant Pot can handle the space, you can double this recipe.
- Pre-made Alfredo sauce. Though store-bought sauce will work, homemade will taste best.
Instant Pot Chicken Alfredo Recipe
Ingredients
- 1½ lbs. boneless, skinless chicken breasts or boneless chicken thighs, skin removed, thinly sliced
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt divided
- ⅛ tsp ground black pepper
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 3½ cups water
- 1 lb. dry fettuccine pasta linguine or angel hair also work
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese plus more for serving
- 2 cloves garlic grated
- chopped fresh parsley optional, for garnish
Video
Instructions
- Season the chicken breasts with the garlic powder, onion powder, ½ tsp salt, and pepper.1½ lbs. boneless, skinless chicken breasts, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp kosher salt, ⅛ tsp ground black pepper
- Add the oil to the Instant Pot and press the Sauté button.2 tbsp olive oil
- Once the oil is heated, add the chicken breasts, cooking them for a few minutes on each side until browned. If needed, do this in batches adding more oil if necessary.
- Remove the chicken from the pot and place onto a plate.
- Add the chicken broth, water, and remaining ½ tsp salt. Break the pasta noodles in half, and add them to the pot, stirring to ensure the pasta is completely submerged in the liquid. Add the chicken back to the pot and place it on top of the pasta.1 cup low-sodium chicken broth, 3½ cups water, 1 lb. dry fettuccine pasta
- Press the Cancel button. Then, press the Manual button and set the timer for 6 minutes.
- When the cook time is complete, immediately release the steam.
- Remove the chicken breasts and place on a cutting board and slice.
- Pour the heavy cream, Parmesan cheese, and garlic into the Instant Pot and stir.1 cup heavy cream, ½ cup freshly grated Parmesan cheese, 2 cloves garlic
- Let the pasta sit for a few minutes to allow the excess liquid to absorb.
- Serve the pasta with sliced chicken on top and sprinkle with fresh parsley and grated Parmesan cheese.chopped fresh parsley
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Alfredo in the Instant Pot Step by Step
Prepare the chicken: Season 1½ lbs. chicken breasts with ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and ⅛ tsp ground black pepper.
Add 2 tbsp of olive oil to the Instant Pot and press the Sauté button.
Once the oil has warmed up, add the chicken breasts, and cook them for a few minutes on each side until browned. If you don’t have the space to do the chicken all at the same time, do this in batches, adding more oil if necessary.
Remove the chicken from the pot and place on a plate.
Cook the noodles: Add 1 cup chicken broth, 3½ cups water, and the other ½ tsp salt to the Instant Pot. Break 1 lb. of fettuccine noodles in half, and add them to the pot, stirring to ensure they are completely submerged in the liquid.
Return the chicken to the pot and place it on top of the pasta. Press the Cancel button. Then, press the Manual button and set the timer for 6 minutes.
When the cook time is complete, immediately release the steam. Remove the chicken breasts and place on a cutting board and slice.
Make the sauce: Pour 1 cup heavy cream, and add ½ cup Parmesan cheese and 2 cloves grated garlic to the Instant Pot and stir.
Let the fettuccine sit for a few minutes to allow the excess liquid to absorb.
Serve: Serve the pasta with the chicken sliced on top and sprinkle with fresh parsley and grated Parmesan cheese.
How to Store
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat over the stove or in the microwave. Add water, broth, or cream to loosen up the sauce as it will thicken while in the fridge.
Though you can freeze leftovers, the noodles will get soft, and the sauce may separate. If you do choose to freeze the chicken alfredo, you should give it a good stir and add cream to smooth out the sauce before reheating.
Serving Suggestions
For a true Italian-inspired meal, I love preparing a Caesar salad to start our meal and always make Dutch oven bread. For dessert, nothing beats these easy tiramisu cups for the complete Italian experience.
