When I need dinner on the table fast, I turn to this Instant Pot chicken Alfredo. This is the dish I pull out when soccer practice runs late and I need a win. It gives me that slow-simmered, restaurant-quality creaminess without the mountain of dishes or the constant stovetop stirring. I love that this entire meal–pasta and all–comes together in under 20 minutes in my pressure cooker. No separate pans, no boiling water, and no complicated steps. It’s a family favorite for a reason, and my boys always request seconds!
Chicken Fettuccine Alfredo in the Instant Pot
I’ve made this Instant Pot chicken Alfredo recipe more times than I can count, and it’s the one meal I can practically cook from memory. What makes it truly special is how the pressure cooker handles the pasta. Because the noodles cook directly in the sauce, their natural starches create a velvety, rich sauce that coats every noodle–all totally hands-off. My method ensures the chicken stays incredibly tender while the noodles come out perfectly al dente every time. If you love classic chicken Alfredo but hate all the cleanup, this one-pot version is a total game changer.
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Reduce the Sauce
I like the consistency of this Alfredo sauce right out of the pot. However, if you like a thicker sauce, you can switch your Instant Pot to “SAUTÉ” and reduce the sauce for a few minutes, stirring often. Just keep in mind that the sauce will thicken a bit more as it cools.
Instant Pot Chicken Alfredo Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 2 tablespoons unsalted butter (¼ stick)
- 3 boneless, skinless chicken breasts (cubed*)
- 3 teaspoons minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup white cooking wine (**)
- 2 cups chicken broth
- 1 cup heavy cream
- 16 ounces dry fettuccine noodles (1 box)
- 1 cup shredded Parmesan cheese
- fresh parsley (optional, for garnish)
Instructions
- Set the instant pot to "SAUTÉ" function then add the butter, chicken, garlic, salt and pepper. Sauté until the chicken is browned. Remove the chicken and set aside.2 tablespoons unsalted butter, 3 boneless, skinless chicken breasts, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 3 teaspoons minced garlic
- Pour in the cooking wine, chicken broth, and heavy cream. Stir to combine.⅓ cup white cooking wine, 2 cups chicken broth, 1 cup heavy cream
- Add the uncooked pasta to pot, then top with the chicken.16 ounces dry fettuccine noodles
- Lock the lid and set the pot to "SEALING". Program the instant pot on "MANUAL – HIGH" for 3 minutes, then allow to naturally release for 5 minutes.
- Immediately open the lid and stir in the Parmesan cheese.1 cup shredded Parmesan cheese
- Garnish with fresh parsley if desired.fresh parsley
Notes
- It will take about 5 minutes to completely brown the chicken. Be sure to stir often so it browns evenly.
- After you sauté the chicken and garlic, and before you add the pasta, make sure you use that white wine or broth to scrape every single brown bit off the bottom of the pot. This will prevent a “burn” notice.
- Use all of the liquid otherwise you will get crunchy noodles. Use a spoon to gently press the noodles down so they are mostly submerged in the broth/cream.
- Sometimes high pressure can make heavy cream look a little grainy. If you’re worried about this, you can wait to stir in the cream until after you’ve released the pressure.
- Quick release as soon as the 5 minute natural release is up or you will have soggy noodles.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Alfredo in an Instant Pot Step by Step
Prep: Gather the list of ingredients for chicken Alfredo. Cube the chicken, mince the garlic, and shred the cheese.
Sauté the Chicken: Set your Instant Pot to the “SAUTÉ” function, then add 2 tablespoons of unsalted butter, 3 cubed boneless, skinless chicken breasts, ¼ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 3 teaspoons of minced garlic. Sauté until the chicken is browned, then remove and set it aside.
Make the Sauce: Pour in ⅓ cup of white cooking wine, 2 cups of chicken broth, and 1 cup of heavy cream. Stir to combine, scraping up any stuck on browned bits so you don’t get a “burn” notice during cooking. If you’re worried about adding the cream now, you can reserve it and add it in with the cheese after cooking. Just make sure it’s at room temperature so it doesn’t curdle when you add it to the hot chicken and noodles.
Add the Pasta: Add 16 ounces (1 box) of dry fettuccine noodles to the pot, then top with the seared chicken. Gently press the noodles down into the sauce so they’re mostly submerged; otherwise, they may turn out crunchy.
Cook the Pasta: Lock the lid and set the pot to “SEALING”. Program your Instant Pot on “MANUAL – HIGH” for 3 minutes, then allow it to naturally release for 5 minutes.
Melt the Cheese: Immediately open the lid and stir in 1 cup of shredded Parmesan cheese until melted. If you reserved the cream, add it now, turn the pot to “SAUTÉ”, and cook for a few minutes, stirring frequently, to thicken it up.
Garnish and Serve: Garnish your Instant Pot chicken Alfredo with fresh parsley if desired before serving hot.
How to Store and Reheat
Store leftover Instant Pot chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments, stirring between, until warmed through.
I do not recommend freezing this dish, as the noodles tend to turn mushy once thawed.
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