Instant Pot Chicken Fettuccine Alfredo

Prep 13 mins
Cook 7 mins
Add'l 10 mins
Total 30 mins

When made in the instant pot, this Instant Pot Chicken Fettuccine Alfredo becomes a one pot pasta recipe that couldn’t be any easier or more delicious!

Need another quick instant pot dinner idea? Try this delicious Instant Pot Turkey & Gravy!

Instant Pot Chicken Fettuccine Alfredo Recipe

This Chicken Alfredo Recipe Is Full Of Fresh Ingredients

Let me tell you about the new love of my life, this Instant Pot Chicken Fettuccine Alfredo.

I seriously love it even more than the one at Olive Garden or the one at the local Italian restaurant.

First, because it is absolutely loaded with the freshest and most simplest of ingredients.

It is truly creamy pasta perfection and I swear the whole family will inhale it and beg you to make it again tomorrow.

Instant Pot Chicken Alfredo Recipe

I Love How Easy This Instant Pot Recipe Is To Make

The second reason I love it SO much? It seriously could not be any easier to make!

It’s a true dump and go dinner recipe in the instant pot. One pot meals are a total Mom Win in my book.

Also, I can make this Instant Pot Chicken Fettuccine Alfredo quicker than I could go pick up take out.

Bonus: it is also much cheaper than you would pay at a restaurant…and it tastes better too!

Easy Chicken Alfredo Recipe

How To Make The Best One Pot Chicken Alfredo

The key to the spectacular flavor is good ingredients.

Since it’s such a simple basic recipe, the ingredients really get a chance to shine.

Make sure you use fresh lemon and garlic. You want to use heavy cream, not half and half.

Yes, I know half and half is less calories/fat, but this is not a dish you make on a diet!!

Instant Pot Chicken Fettuccine Recipe

You also want to make sure you buy a good quality parmesan cheese, the freshly grated kind in the refrigerated section, not the kind in a shaker can.

The last (optional) ingredient is the shredded chicken.

You can make your own shredded chicken or just buy a rotisserie chicken for an easier dinner.

Instant Pot Pasta Recipe

You Can Customize This Alfredo Pasta Recipe To Fit Your Taste

If you are looking for a vegetarian dinner, you can absolutely skip the chicken and use vegetable broth.

Alternatively, you can top the Instant Pot Fettuccine Alfredo with shrimp or steak once it’s done cooking!

It’s easy to make your own and adapt to whatever leftover meat you already have in the fridge.

I can’t wait for all of you to try this recipe for my Instant Pot Chicken Fettuccine Alfredo.

I have been working on this recipe for quite a few months and have had many friends and family test it!

It’s a winning recipe and I just know y’all are going to love it as much as we do!

Yield: 4 Servings

Instant Pot Chicken Fettuccine Alfredo

Instant Pot Chicken Alfredo Recipe

When made in the instant pot, this Instant Pot Chicken Fettuccine Alfredo becomes a one pot pasta recipe that couldn't be any easier or more delicious!

Prep Time 13 minutes
Cook Time 7 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups chicken stock
  • 1 1/2 cups heavy cream
  • juice of 1 lemon
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 lb (8 oz) dry fettuccine noodles, broken in half
  • 2 cups cooked and shredded chicken
  • 12 oz shredded parmesan cheese

Instructions

Add the broth, cream, lemon juice, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered in the liquid (to do this, just gently push them until the fall below the liquid level).

Top pasta with chicken. Place lid onto instant pot, lock the lid and close the seal to the pressure cook setting.

Set your Instant Pot to Manual pressure on high for 7 minutes and then let it naturally release its pressure for an additional 10 minutes then do a quick release.

Gradually stir in the parmesan cheese, until creamy! Serve immediately!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 833Total Fat: 61gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 215mgSodium: 1721mgCarbohydrates: 15gFiber: 0gSugar: 5gProtein: 55g

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Fettuccine Alfredo Pasta Recipe

Instant Pot Chicken Fettuccine Alfredo

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Comments

110 Responses
  1. Lisa Swanson

    This is my “go to” recipe for alfredo now. SO good and SO easy! My picky 8 year old requests this often!

  2. Tammy Rowe

    Absolutely perfect! I was skeptical- Alfredo in an instant pot? Heck yeah! The lemon adds brightness and a bit of acid to cut the cream (I used half and half). The noodles were perfect and I cut in 3oz of cream cheese and a dash or two of cayenne for a bite. I baked lemon pepper chicken in the oven and this is my new go to. Yum!

  3. Lindsey

    It was wayyy too cheesy. I used shredded Parmesan from a bag since I’m definitely not grating that much. It was clumpy/string and just wat overpowering, not creamy like I had hoped. Maybe half that amount? But I can’t figure out how it wasn’t too cheesy for you??‍♀️

    1. Tay

      It turned out that way because you used shredded cheese and didn’t add it in slow enough. Try the grated cheese and stir in VERY slow!

  4. Stacey T

    I added a little more liquid, but very happy with the way it turned out! One pot/instant pot meals are my fav. Thank you for this!!

  5. Instant Pot Chicken Fettuccine Alfredo – aRedMoon Recipes

    […] Recipe is originally from The Novice Chef Blog. […]

      1. Lisa Swanson

        This is my “go to” recipe for alfredo now. SO good and SO easy! My picky 8 year old requests this often!

  6. Annie Harkess

    This was Amazing, everything cooked perfectly including the noodles The flavor was great and I liked the fresh squeezed lemon juice, everyone enjoyed it!!! Will definitely make it again, Thank You❤️

  7. Lori

    Very tasty. I did sub out milk for the cream, only because we’re watching our calorie intake. I also added some lemon rind because we love lemon. The noodles were a bit more al dante for my preference, so will maybe increase pressure time by 2 minutes. I even let it sit 5 more minutes after NR.

  8. Keith Phelps

    I followed the recipe exactly as posted and used bags of shredded Parmesan cheese. Fettuccini was cooked perfectly.  No burn notice. I weighed out exact amounts. But…  the flavor was not good to me. It was way too tangy, probably because of the lemon juice.  I used the juice of 1 lemon.  I prefer a more butter taste. Maybe without the lemon juice…. 

  9. Heather W

    This came out amazing. Tasted great. I will use 1/2 cup more of the heavy cream to make it a bit creamer but it was a hit at the dinner table tonight. We added steamed broccoli after mixing in the Parmesan cheese & it was yummy! Thanks for the recipe, will definitely be made again!

  10. Cha

    Hi, thanks for your delicious recipe. If I want to use penne, will I have to change the time? If I double or triple this recipe will I have to increase the time? Thanks

  11. Karina Schubert

    This recipe is so delicious! But I usually have leftovers and I’m not sure how to best re-warm them. It ends up very oily next day. Any ideas?

  12. Tammy Felder

    I prepared it exactly like the recipe stated and it burned and did not cook the noodles throughly. What did I do wrong?

  13. Amy

    This turned out great! Very tasty. Next time though I will add a minute or two to cook time. A few noodles were alittle aldente and I’ll add alittle more both. Thanks for the yummy and easy recipe! 

  14. Dee molina

    Hi,
    Is the Manual setting is different the button pressure cook? When I hit manual nothing happens. Can I do this recipe for 7 at pressure cook setting ? 

    Please help

  15. Kari

    If I wanted to add broccoli to this, would I add it at the beginning and cook it together or cook separately and stir in at the end? And would there be enough sauce if I did both chicken and broccoli?  Thanks!

    1. Jessica

      I would steam it and add it at the end! And yes, if you add less cheese the sauce will be thinner and go farther. But there should be enough sauce for some added broccoli. 😉 

    1. Jessica

      I would add a couple of minutes, and be forewarned, sometimes when trying to use something like Penne, I get the burn notice. Just FYI in case it happens to you!

  16. Tiffany Saliani

    I got a burn notice not long after the insta pot had finally reached pressure. What do I do when this happens. Has it happened to anyone else with this recipe? I turned it off. Released pressure. Stired it. Closed and turned back on. Hoping it turns out okay.

  17. Brooke

    Delicious!  My sauce was a little thin but that’s on me. I misread the recipe and didn’t have enough parm. Even still it was a huge hit and so easy!  

  18. Martha

    Made this tonight. Made a few changes decreased cheese by half. Used precooked grilled chicken. Steamed broccoli in insta pot while with remaining ingredients below. Upon removing lid set broccoli aside, stirred in cheese and added a bit of extra water as my sauce was thick. Added brocolli and 2 Tbs crumbled bacon. Other than brocolli over cooked it was amazing. Next time I will steam brocolli in microwave and add after stirring. Awesome recipe. Thank you!

    1. Jessica

      Hi Evelyn, I have not tried it in a crock pot, so I do not have any advice. If you do try it, I’d love to know what happens!

  19. Stephanie

    If I want to double or 2.5x the recipe, would I need to add any cook time? I’ve got an 8 qt. Instant Pot and am wanting to cook it for about 10 people and leave out the chicken.

    1. Jessica

      Hi Stephanie! I have not tried doubling it or tripling it. I do not know how it would turn out. But if you try it, please report back and let us know how it works out! 

        1. Jessica

          Hi Lisa! I tried double/tripling it and my instant pot gave me the dreaded burn message the second time I tried it. So it’s a 50/50 shot of it works in my opinion.

  20. d3w4yn3

    How much does this actually make? We have seven adults and two little ones in the house. If I double this, would it even fit in the 8q? If so, how would you recommend I modify cooking time, if at all?

  21. Cathy

    Made this tonight. Followed directions to a tee, using rotisserie chicken. Doubled the recipe and it served 8 people easily. It was amazing. Will definitely have it again. Thank you

  22. Pete

    Hi, we tried whole wheat fettuccine and used 3/4 of the box along with adding extra broth and cream.  Tastes great but took 3 times as long to cook.  Three 7 minute cycles with the natural release to cook the pasta sufficiently.  It could probably go less time with one extended cycle once the correct amount of time is determined .

  23. Heather F

    I’ve had my instant pot for a while but finally just getting into really taking advantage.  Alfredo is one of my husbands favorites so I decided to give this recipe a try.  It turned out great!  Instructions were easy to understand and the pasta came out the perfect version of al dente in my opinion.  I think the lemon juice gave an extra tang I wasn’t quite expecting and I might use a little less next time.  All in all, a great recipe.  Thanks for sharing 

  24. Katie

    Ok, so I made this for a special dinner party, and O. M. G. This was the best, fastest fettuccine I have ever made, and I’ve tried all the recipes there can possibly. And to make it in my precious Instapot was the icing on the cake.  You won’t regret it. 

  25. Monica

    It’s not really clear how you set the inta pot to cook. I’m using the insta pot for the first time with your recipe and I’m super confused on how I need to set the time and which setting on the pot

    1. Jessica

      Hi Monica, I recommend reading the manual that came with your instant pot. Every version of the instant pot is a little different, so I can’t tell you exactly what buttons or where they are on your particular machine. However, if you read your manual, my directions should then make sense to you. Hope this helps! 

      1. Trudy Weaver

        I have a instant pot duo series. I do not have a manual button on mine. I still made this recipe tonight but got a burn notice. It did not ruin it though. I turned it off and put it on saute to finish cooking the noodles. It was really good. Do you have any recommendations on how to set my pot so it would cook for 7 minutes and then go to natural release for 10 minutes.

  26. Debbilyn

    There’s a real grace to discovering a new recipe and following it to the letter.  I say this because in my younger years I’d change something.  But the wisdom of following a first time recipe to the exact ingredient has proven to be a wonderful treat.  I know the recipe has been fiddled with, tried and retried until it met the cook’s expectations.  Cooking is an art.  I am not a cook so I respect that talent in other people who are and who love cooking.  Thanks for the wonderful recipe and beautiful pics!

  27. Kindra

    Excellent, though I made a few modifications: 
    1 lb fettuccine 
    2.5 cups chicken stock
    2 cups heavy cream
    More garlic, because GARLIC!
    And only needed a 5 oz container of Parmesan.

    First I cooked 6 frozen tenderloins in my IP (Cook on Manual HIGH for 6 minutes, followed by a 6 minute NPR before turning the knob to release the pressure manually. Use the same time and liquid even if you use more tenderloins)

    While the chicken was cooking I rolled my lemon on a cutting board before slicing it in half (this makes it easier to hand squeeze), then only squeezed half into a small glass bowl – I had a monster sized lemon from a friend’s tree. Then I chopped my garlic and I love garlic so I used all I had, which was 3 cloves.

    When chicken was done I removed it and shredded it. Then poured the stock into a large glass measuring cup and added more to equal about 2.5 cups. Then quickly scrubbed and washed my IP because I didn’t want to risk a burn notification.

    We’ve been remodeling our kitchen since August and most of my tools were packed away, so I used the IP steamer and poured the stock through it to strain it back into my IP.

    Then added 2 cups heavy cream instead of 1.5, the lemon juice, garlic, salt & pepper as the recipe instructed, and then a pound of fettuccine because I wanted more noodles. I made sure to push the noodles just under my liquid and had to add a tiny more broth to get the liquid above them, I poured the broth close to the edge so it wouldn’t mix the other liquids. Then shredded chicken on top and followed recipe timing (Manual HIGH 7 min, followed by NPR for 10, then turning knob to release rest of pressure manually) 

    After pressure was released I poured and mixed the fresh grated Parmesan little by little, steamed broccoli in the microwave to serve on the side and BOOM family was fed.

  28. Sandra Trauernicht

    This was very yummy and easy. I used broccoli instead of chicken. Yum! I also added 1/2 cup more water. Will definitely make again!

  29. Suzanne

    12oz of Parmesan cheese on 8oz of noodles??? Is this correct? Even with two cups of chicken this seems off…

      1. Sue

        First, the flavor is amazing. My grandson wanted seconds.
         But I used a name brand shredded cheese-12oz. I thought I was stirring slowly enough but the cheese clung to the chicken and I had big chicken clumps. I had to cut them apart so we didn’t choke on them. What did I do wrong?

        1. Paula

          Sue, pre-grated chz has an extra added ingredient to keep the chz from sticking together. That’s probably the reason. Try grating your own next time. Good luck.

  30. Michelle

    Has anyone ever doubled this? I tried once and it didn’t turn out? Any ideas on any adjustments? I used a jar instead too, this may have been why it didn’t turn out. I have made this recipe and it’s great!! Just not enough for my family of 6.

    Thanks!

  31. Julie Fisher

    This was so flavorful!  Noticed my pasta stuck together and was a bit al dente.  I may do a little “stir” before adding chicken.  I also used frozen precooked chicken (Tyson) breast strips  and half & half.  It was great.  Thinking this may be menu for Christmas Eve!

  32. Cheryl

    I just purchased my first instant pot today and thought I’d try this recipe first.  I didn’t read the instructions close enough and poured the cheese in all at once which didn’t work very well.   The cheese clumped together and did not get creamy.   Given all of the positive reviews I will diffinatly try this recipe again. 

  33. Amber

    This receipe burned the entire bottom of my instant pot. I do not recommend this receipe to anyone unless you want the bottom of your instant pot ruined!! Thanks a lot…

  34. Cindy

    Oh my goodness this turned out to be so delicious. I already had a main course of meat so I left out the chicken. I’m so pleased

  35. Kim Wedin

    Hey,
    When I made mine all my pasta stuck together and didn’t cook properly. Half was cooked and the other half was stuck together.

  36. Kaylee

    I have a crock pot brand instant pot! I dont Have a manual mode on my so i just Used the steam mode for 7 minutes! Is that okay? 

  37. Laura

    This is really good. I cooked the chicken in the instapot and then used the stock from that for this recipe, I just messed up by doing a quick release instead of letting it naturally for the first 10 minutes so it came out runny but it was still really good. Had I let it sit for the next 10 minutes it would have been perfect so I’ll definitely be making this again

    1. Jessica

      Yes, you can add raw shrimp and it will cook. It may possibly over cook to be honest, because shrimp usually cooks in 2 minutes high pressure in the instant pot.

  38. Hifromkris

    Has anyone tried this with gluten free pasta? Our daughter was just diagnosed with celiac’s and this is her favorite food! Thanks in advance

    1. Amanda

      I’m gluten free and I haven’t tried it but will for dinner tomorrow. I can let you know how it goes. You could always make the pasta separate from the chicken and Alfredo sauce and put them together at the end. 

    2. Amanda

      Hi, we tried this last night for dinner and it was amazing. We used the barilla gluten free fettuccine instead of regular pasta. We adjusted the cooking time because we found that pasta to need more cook time than normal pasta. We cooked it for 8 minutes and think 9 would have been better.  We have the power pressure cooker and we used the rice risotto setting. Hope you guys enjoy it. 

  39. One-pot-is-best-pot

    Why not just cook the chicken at the same time? I guess if you’re using leftover chicken this recipe would make sense as it is, but otherwise I’m not going to cook chicken separately and then make this. Popping in a couple of raw or frozen chicken breasts and adding ten or 15 minutes should do the trick.

  40. Stacy

    This sauce was delicious! I cooked exactly to the recipe and my pasta was a bit underdone. Should I increase cook time a bit?

    1. Christa

      —update— 
      I TRIPPLED the recipe in my 8 quart instant pot. After a bit of online research, I set it for exactly as listed. 7 minutes and it came out PERFECT!! Will definitely make again.
      Parallel with Olive Garden just as you said! 
      SO crazy easy. So crazy good. 

      Next time I want to cook some broccoli on the side and have that with it as well.
      The possibilities are endless! THANK YOU!!

  41. Liz

    Need help asap as I just bought ingredients to make this now but in reading directions I don’t know that I have the right instant pot? Got as a gift the gem 8 in 1 multicooker? No pressure settings, no locking lid? Can I make this recipe in the “multicooker” ? Please help. Thanks!

  42. Shasta

    I started off using this recipe, but when I was getting my ingredients together, I saw 1/2 lb of pasta and 4 cups of parmesan. I have been around the Instant Pot for a few years now, and to me, this was backwards. I used a lb of fettuccine, cut back on the cheese, (6 oz or 2 cups parmesan), upped the stock 1 cup (to 2.5 cups), used the entire pint of heavy cream (2 cups). It still was incredibly rich. Next time, I will add the shredded chicken when I add the cheese at the end. The fresh lemon juice was a really nice touch!

    1. Annette Baldwin

      Thank you for posting your adjustments to the recipe! I made this tonight and it was really good but we like more sauce and felt like the amount the recipe makes wasn’t enough. Will try it with your adjustments next time!

  43. Kristine

    Sounds amazing!!! Brand new at working with Instant Pot and would love to try this!!! Quick question, can I cook the chicken in the instant pot ahead? If so. how would I cooked chicken enough to shred? How much water and time? Thanks in advance! 🙂

    1. Jessica

      Hi Kristine! Of course you can cook and shred your chicken in the instant pot too, but the time depends on how much chicken and if it’s bone in or not. I would google to find the standard times per pound or check your instant pot manual! 

      1. Ml Kopen

        This response is so unhelpful. Why would you publish an instant pot recipe and not provide the simple instructions needed to cook the chicken in the instant pot. Undermines the whole purpose.

        1. Jessica

          ML Kopen, this recipe is using already cooked chicken. I do not want her to end up with raw chicken, so I recommended she google the correct cooking time for whatever type of chicken she is using. 

          Rudeness will not be tolerated and you will be blocked if you can not behave accordingly. Thanks! 

        2. Jill

          M L Kopen

          You are rude. Just cook some damn chicken or get a can or a rotisserie chicken. If you need that much instruction then use google or a mother figure. The recipe is perfectly instructed for me. 

  44. Shirley

    Just making this now. I was wondering if I had to turn off the IP after the 7 min. But I read your comment above and there was the answer to my question.  
    You also said to use heavy cream I hope I’m using the right one. I bought fresh whipping cream 35% m.f. 

    1. Shirley

      This is very good I will make again. My lemon was smallish so I added the zest of the lemon & it wasn’t too much lemon.
      I would like to know if you could use half & half.
       Can you use milk in the lP.

      1. Jessica

        Glad you enjoyed it Shirley! 

        I recommend sticking with heavy cream, but yes you can use half and half if you need to. It won’t be as creamy, but should still taste pretty good! 

  45. Meg

    You say to set it to Manual for 7 minutes, but what temperature do we set it to on manual?
    What do you mean by have it release it’s pressure naturally? Do I have the vent closed or open during that and THEN open it for the last 10 minutes? Kinda confusing.

    1. Jackie

      I may be wrong, but when you let it release it’s pressure naturally you let it sit after cooking for the time requested vent closed. (Usually if you have to open the vent after cooking it’s referred to as a “quick release”.) Once the pressure is released after the 10 minutes you open the vent to release any other pressure that may be left and then you can go ahead and add the Parmesan cheese. Hope this helps! 

    2. Jessica

      Hi Meg! Jackie is correct. I also updated the recipe to clearly say High Manual pressure for 7 minutes. 

      Natural Pressure Release means you do not open the vent. Allow the pressure to come down naturally with no help from you. 

      Quick Release is when you open the seal to manually allow the pressure to decrease quickly through the valve on the top of the pot. 

      So, after the 7 minutes of cooking time, do not do anything and let the timer count up to 10 minutes for a natural pressure release. THEN after the 10 minutes has passed, open the valve on the top to finish with a quick pressure release. 

      I hope this helps explain in depth! 

    1. Jessica

      Hi! I haven’t tried it myself, I made it as an instant pot recipe. I worry the pasta might wind up over cooked, but if you have success with pasta in the crock pot and want to test it…I would love to hear how it turns out! 

    1. Jessica

      Yes! You break the pasta in half to fit into the pot. It still makes a ton since fettuccine is a fatter noodle!

      1. Emily Howell

        I have to feed 7 kids. I was thinking I will have to at least double the recipe but how does that change cooking times?

      2. Sheri Brunelli

        So far this is the best recipe I have done with this pot!!  Easy easy easy – which I love. I appreciate the comments and tips. 

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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