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Instant Pot Chicken Alfredo Recipe

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4.2 from 25 reviews

This Instant Pot Chicken Alfredo is a creamy, comforting pasta dish made effortlessly in just 25 minutes. Tender chicken breasts cook directly on top of fettuccine noodles in a luscious sauce of heavy cream, butter, garlic, and Parmesan cheese, resulting in a rich meal that's perfect for a weeknight dinner. The pressure cooking method ensures juicy chicken and perfectly cooked pasta without any stovetop fuss.

Ingredients

Pasta and Liquid

  • 1 pound uncooked fettuccine noodles
  • 4 cups water or broth

Chicken and Seasonings

  • 1 pound boneless skinless chicken breasts (left whole)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce Ingredients

  • 1 cup heavy cream
  • 3 tablespoons unsalted butter (cut into chunks)
  • 3 cloves garlic (minced)
  • 1 cup Parmesan cheese (shaved, shredded, or freshly grated)

Garnish

  • 1/4 cup parsley (optional, chopped)

Instructions

  1. Prepare the noodles: Break the fettuccine noodles in half and scatter them in a crisscross pattern inside the Instant Pot. Pour the water over the noodles, then press them down gently to ensure they are fully submerged.
  2. Add chicken and ingredients: Place the whole chicken breasts on top of the noodles. Add the heavy cream, unsalted butter chunks, minced garlic, salt, and black pepper over the top of everything.
  3. Pressure cook: Secure the Instant Pot lid and set the pressure release valve to the sealing position. Select the Manual or Pressure Cook function on high pressure and set the timer for 5 minutes.
  4. Natural release: When the cooking cycle finishes, let the Instant Pot sit undisturbed for a full 10 minutes to allow natural pressure release.
  5. Release remaining pressure and open lid: After 10 minutes, carefully turn the valve to venting to release any remaining steam. Press Cancel and open the lid.
  6. Stir pasta and check chicken: Stir the pasta gently to combine any liquid remaining on top. Insert a meat thermometer into the chicken breasts to ensure they have reached an internal temperature of at least 165°F.
  7. Rest chicken and pasta: Transfer chicken to a covered plate and let rest for 5 minutes. Cover the pasta and let it rest for 5 minutes to absorb liquid and thicken the sauce.
  8. Add cheese and toss: Add Parmesan cheese to the pasta and gently toss to coat the noodles evenly with the sauce.
  9. Shred chicken and serve: Shred the rested chicken breasts and return the shredded chicken to the pasta. Garnish with chopped parsley if desired and serve immediately.
  10. Storage: Cool leftovers completely and store in an airtight container in the refrigerator for up to 5 days.

Notes

  • If using half-and-half instead of heavy cream, note that the sauce may be thinner and less rich; consider reducing the liquid slightly or adding additional cheese to thicken.
  • For best results, use fresh or good-quality Parmesan cheese for a more authentic flavor.
  • This recipe is designed for the Instant Pot, so cooking times and liquid ratios may not directly translate to other cooking methods.
  • When breaking the noodles, try to scatter them in a way that avoids large clumps for even cooking.
  • Allowing the pasta to rest after cooking helps absorb excess liquid and improves sauce consistency.

Find it online: https://recipethrive.com/instant-pot-chicken-alfredo-recipe/