Instant Pot Chicken Alfredo

Instant Pot Chicken Fettuccine Alfredo is a restaurant-style dinner that couldn’t be any easier! It’s a true dump-and-go cooking method that results in tender pasta, thick, creamy sauce, and juicy chicken.

Table of Contents

• A Creamy, Savory, One-Pot Meal
• The Ingredients
• How to Make Instant Pot Chicken Alfredo
• Helpful Tips
• What Else Can I Add to My Chicken Alfredo?
• What Goes with Chicken Alfredo?
• Storing and Reheating
• Can I FreezeInstant Pot Chicken Alfredo?
• Get the Recipe
• More Great Instant Pot Recipes

A Creamy, Savory, One-Pot Meal

As you guys already know, I’m a big fan of anything “alfredo,” which is why I created this Creamy Homemade Alfredo Sauce Recipe and this classic Chicken Fettuccine Alfredo, to name just a couple. But you guys. Let me introduce you to the new love of my life: this Instant Pot chicken fettuccine alfredo! 

I seriously love it even more than the one at Olive Garden. For one thing, it is absolutely loaded with the freshest and simplest ingredients. Shredded chicken, heavy cream, and Parmesan – what’s not to love? It is creamy pasta perfection, and I promise the whole family will inhale it and beg you to make it again tomorrow.

The second reason I love it so much? It seriously could not be any easier to make! It’s a true dump-and-go, one-pot meal. That alone makes it a total Mom win in my book. Besides all this, I can make this Instant Pot chicken alfredo quicker than I could go pick up takeout, and it’s much cheaper than you would pay at a restaurant.

The Ingredients

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. Here’s what you’ll need:

• Chicken Stock: 1 1/2 cups chicken stock
• Heavy Cream: 1 1/2 cups heavy cream
• Lemon Juice: Fresh lemon juice is best, but you could substitute bottled lemon juice, if needed.
• Garlic: Fresh garlic cloves give this dish the brightest flavor. Mince them or press them with a garlic press. If you don’t have fresh, you can use garlic powder or garlic in a jar.
• Salt and Pepper: To taste.
• Pasta: Dry fettuccine noodles, broken in half.
• Chicken: This is a great way to use leftover shredded chicken. Alternatively, you can make your own shredded chicken or just buy a rotisserie chicken for an easier dinner.
• Shredded Parmesan: Shredded parmesan cheese gives the sauce its signature flavor and thick, ultra-creamy texture.

How to Make Instant Pot Chicken Alfredo

It’s very important to remember one thing about this cooking method: do not stir! You want all of the pasta covered in the cooking liquid, but stirring before the dish is done will really spoil the texture. Just poke and push the noodles under the liquid, if they’re sticking out.

• Place the Ingredients in the Instant Pot. First, add the broth, heavy cream, lemon juice, garlic, salt, and pepper to the pot. Add the pasta next, and do not stir, just make sure all of the noodles are covered by gently pushing them into place. Finally, add the chicken. It’s fine if the chicken sticks out of the cooking liquid a bit.
• Cook the Ingredients. Lock the lid onto your instant pot, make sure the valve is sealed, and set your Instant Pot to pressure cook on high for 7 minutes. 
• Carefully Release Pressure. Once the cooking is done, let the Instant Pot naturally release its pressure for ten minutes before carefully sliding the valve to do a quick release of the remaining pressure.
• Add the Parmesan. Unlock the lid of the pressure cooker, and gradually stir in the parmesan cheese, until the pasta is creamy. 
• Enjoy! Serve immediately, with your favorite sides.

Helpful Tips

Doesn’t that sound easy? Not to mention wholesome, free from artificial ingredients and preservatives, and totally delicious. Here are some additional recipe tips to make sure your Instant Pot chicken alfredo turns out perfectly:

• Fresh Is Best. If you really want this dish to sing, make sure you use fresh lemon and fresh garlic. Powdered and bottled versions just don’t have that bright, tongue-tingling flavor.
• Cream: You want to use heavy cream for this recipe, not half and half. Half and half will not give the sauce its thick, creamy texture.
• Parmesan: You also want to use good quality parmesan cheese. The freshly grated kind in the refrigerated section is great.
• Fettuccine Alfredo: If you want to skip the chicken and make a vegetarian version of this recipe, that works too! Just leave out the chicken, and substitute vegetable broth for the chicken broth.
• Shrimp or Steak: Alternatively, you can skip the chicken and top the Instant pot fettuccine alfredo with shrimp or steak once it’s done cooking. Yummy!

What Else Can I Add to My Chicken Alfredo?

Once your pasta is done, you can add loads of things along with the parmesan to give it even more flavor. Lightly sauteed vegetables, like bell peppers or mushrooms, would be great. Steamed broccoli florets? Yes, please! And let’s not forget fun additions like Creole seasoning, diced ham, or sundried tomatoes. Basically, turn this easy, cheesy dinner into a feast with all of your favorites.

What Goes with Chicken Alfredo?

To serve Instant pot chicken alfredo, I recommend adding an easy, veggie-heavy side dish or two. These are a couple of ideas that my family loves:

• Stuffed Avocado: A Caprese Stuffed Avocado is the perfect light salad option. With pesto, tomatoes, and balsamic dressing, it’s amazing served with creamy pasta.
• Chopped Salad: Green salad, tomatoes, bacon, and blue cheese make this Copycat Maggiano’s chopped salad a firm favorite for a leafy main dish, or a generous side dish to share.
• Rolls: Store-bought or homemade rolls are a wonderfully warm, comfy side dish to serve. The flaky texture and buttery taste of Homemade Crescent Rolls will have everyone reaching “just for one more!”

Storing and Reheating

To store leftover Instant Pot chicken alfredo, place the leftovers in an airtight container or a food storage bag, and place it in the fridge. The dish will keep for 3 – 4 days.

To reheat, place the desired amount of chicken alfredo in a covered skillet over low heat. Stir now and then until warmed through. You can add a splash of cream if the dish seems a little dry.

Can I FreezeInstant Pot Chicken Alfredo?

Yes, you can, but keep in mind that the texture of the pasta and sauce may change and break down a bit after freezing and thawing. For the best results, cool the dish down, and pack it into a freezer bag or an airtight container. Mark with the date, and freeze for up to 3 months. Thaw in the fridge before reheating.

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Yield: 4 Servings

Instant Pot Chicken Alfredo

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Instant Pot Chicken Fettuccine Alfredo is a restaurant-style dinner that couldn’t be any easier! It’s a true dump-and-go cooking method that results in tender pasta, thick, creamy sauce, and juicy chicken.

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!

Notes

• Storage: To store leftover Instant Pot chicken alfredo, place the leftovers in an airtight container or a food storage bag, and place it in the fridge. The dish will keep for 3 - 4 days.
• Reheating: To reheat, place the desired amount of chicken alfredo in a covered skillet over low heat. Stir now and then until warmed through. You can add a splash of cream if the dish seems a little dry
• Fresh Is Best. If you really want this dish to sing, make sure you use fresh lemon and fresh garlic. Powdered and bottled versions just don’t have that bright, tongue-tingling flavor.
  Cream: You want to use heavy cream for this recipe, not half and half. Half and half will not give the sauce its thick, creamy texture.
  Parmesan: You also want to use good quality parmesan cheese. The freshly grated kind in the refrigerated section is great.
  Fettuccine Alfredo: If you are want to skip the chicken and make a vegetarian version of this recipe, that works too! Just leave out the chicken, and substitute vegetable broth for the chicken broth.
• Shrimp or Steak: Alternatively, you can skip the chicken and top the Instant pot fettuccine alfredo with shrimp or steak once it’s done cooking. Yummy!

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

More Great Instant Pot Recipes

• Instant Pot Chicken and Dumplings
• Instant Pot Turkey and Gravy
• Easy Instant Pot Hard Boiled Eggs

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