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4.50 from 12 votes

Instant Pot Chicken Alfredo Recipe

This Instant Pot chicken Alfredo is the meal I pull out when I'm short on time. No juggling pans or boiling pasta separately required!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 504kcal
Author: Becky Hardin

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
    sautéed cubed chicken in an instant pot.
  • 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
    creamy alfredo sauce in an instant pot.
  • Add the uncooked pasta to pot, then top with the chicken.
    16 ounces dry fettuccine noodles
    dry noodles and cooked cubed chicken in an instant pot.
  • 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.
    overhead view of a sealed instant pot.
  • Immediately open the lid and stir in the Parmesan cheese.
    1 cup shredded Parmesan cheese
    shredded cheese and cubed chicken over pasta in an instant pot.
  • Garnish with fresh parsley if desired.
    fresh parsley
    overhead view of chicken alfredo in an instant pot with tongs.

Video

Notes

*Boneless, skinless chicken thighs will also work with no time adjustments.
**If you don’t have cooking wine, you can substitute it with more chicken broth.
Tips:
  • 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.
Storage: Store Instant Pot chicken Alfredo in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 43g | Protein: 31g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 635mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg