This Instant Pot Creamy Chicken Alfredo is not only SO easy to make in your electric pressure cooker, it is SO flavorful! The chicken broth adds depth to the alfredo sauce, the cream and parmesan are perfectly, well, creamy, and the lemon adds a bright acid note that makes this a 5 star recipe!! If you want to try pasta in your Instant Pot then I definitely recommend you start with this Instant Pot Chicken Alfredo recipe!
If you do not have an Instant Pot you can absolutely make this recipe on the stove top. Just follow the instructions over at Creamy Chicken Fettuccine Alfredo.
If you are looking to make pasta in your Instant Pot you may also like to check out this Instant Pot Spaghetti with Jar Sauce, Instant Pot Rigatoni , or Instant Pot Mac and Cheese.
Ingredients & Supplies
Here are the ingredients and supplies that you need to make this Chicken Alfredo recipe in your Instant Pot:
- Instant Pot or electric pressure cooker (I use the 6qt)
- butter
- garlic
- chicken broth
- heavy whipping cream
- fettuccine pasta
- chicken
- 1 lemon
- onion powder, kosher salt, and black pepper
Lemon
Instant Pot Chicken Alfredo is a super rich dish, which can be a little heavy on the palate.
A perfect way to enhance the flavor of alfredo is adding lemon juice and lemon zest (like Giada does). It adds a beautiful note of brightness (acid) and balances some of the heaviness of the cream and carbs.
Don’t skipping the lemon!
Heavy Cream
Definitely make sure that you use HEAVY CREAM in this recipe! The fat content of true heavy cream stabilizes it in the pressure cooker.
It is also what mixes with the butter and starch to thicken into a perfect Alfredo sauce.
If you sub a half and half or milk, you run the risk of it curdling in the Instant Pot.
Chicken
This Instant Pot Chicken Alfredo recipe calls for boneless skinless chicken breast cut into ½ inch pieces.
You can absolutely sub in boneless skinless chicken thighs or a mixture of the two.
As always we recommend using an air chilled chicken. It has consistent texture and taste that is superior to traditional chicken!
Fettuccine
Fettuccine is a type of long pasta that looks like a wide and flat spaghetti noodle. You can easily find it in any grocery store.
I have also made this recipe with linguine and has worked just fine! A linguine noodle looks just like fettuccine but is less wide and thinner.
Parmesan Cheese
Definitely use fresh shredded parmesan cheese to make your alfredo. Using a powder shaker of parmesan will not give you the same texture or flavor.
We always recommend buying the best parmesan you can. If you are able to buy a wedge that comes from a larger wheel that has the parmesan stamp on the rind, absolutely buy it! It will be delicious.
How To Make Instant Pot Chicken Alfredo
If you are a visual learner you can pop over to Pinterest and watch me make this recipe on a 30 minute Episode of Pinterest TV.
This Instant Pot Chicken Alfredo is pretty easy to make. Once you get it all in the Instant Pot you are hands off:
Turn the Instant Pot on to sauté mode. Add the butter and melt. Add the garlic and sauté for 1 minute. Turn the sauté mode off.
Pour in the chicken broth, cream, lemon zest, and lemon juice. Give it a stir to distribute the lemon zest.
Break the pasta in half. Add it to the pot about ¼ at a time, layering in a crisscross pattern. This will help the pasta not all cook together in one clump. Lightly press and shimmy the pasta with a wooden spoon to make sure it is in the liquid.
Add the raw diced chicken on top of the pasta. Then sprinkle with the onion powder, kosher salt, and pepper.
Pop the lid on, turn the pressure vent to seal, and set to cook on high pressure for 6 minutes. Do a quick release, this will take a few minutes…
Open the pot and stir the pasta and liquid. It will still be pretty “soupy”, that is ok! Let it sit for 5 minutes. This allows the pasta starches to thicken the cream/liquid.
Now add half the parmesan cheese, give it a good stir to combine. Add in the other half of the cheese and stir. By adding half the cheese at a time you help prevent clumping.
Let the Chicken Alfredo sit for another 5-10 minutes to thicken before serving.
Doubling The Recipe
This recipe only calls for 8 oz. of fettuccine and 1 large chicken breast. How many that feeds is completely up to you… at one house that might feed 4 people, at another it might only feed 1 person!
But, you can absolutely double this recipe, there are many comments on Mom’s Dinner and on Pinterest from people that have doubled and tripled the recipe! No problem.
No need to change the cook time when doubling or tripling, stick with a 6 minute high pressure cook and quick release.
TIP FOR DOUBLING AND TRIPLING: When you use the Mom’s Dinner recipe card you can easily change the measurements to the amount of people you are serving.
In the recipe card below simply hover over the “servings” and a slider will appear, move it up or down to the amount of people you have and it will adjust the ingredients!
Side Dish Ideas
To make this Instant Pot Chicken Alfredo a meal add a green salad with a basil vinaigrette dressing or a Big Italian Salad and some warm crusty bread. Some haricot verts (green beans) would also be a great addition.
Nothing better than a big pasta dinner!
Storing and Reheating
Store any leftover Alfredo in the fridge in an airtight container for up to 4 days.
Alfredo is notorious for the cream and butter/oil separating when you reheat. The nice thing about this recipe is that there is not a ton of butter, so you don’t need to worry about it separating a ton!
Simply add a splash of milk or broth give it a stir and microwave for 30 seconds. Stir again and microwave for another 30 seconds.
Pro Tips
Here are a few tips to make sure your Instant Pot Chicken Alfredo recipe turns out perfect!
- Do not overcook your garlic. It just needs about 1 minute in the butter to become fragrant.
- When you add your pasta to the pot make sure you break it in half and then layer it in 4 layers, in a crisscross pattern. This will help the pasta not clump together.
- Let the pasta rest for 5 minutes after the quick release and after you add the cheese. This allows the natural pasta starches to thicken the liquid.
- Add the parmesan cheese in two batches. This prevents the cheese from becoming one big clump.
FAQ and Troubleshooting
Turn the sauté mode on low and stir constantly while the heat thickens the cream sauce. Be careful that it doesn’t burn on the bottom of the pot. Also stir in a little extra parmesan cheese to thicken.
Add a little extra milk, cream or chicken broth to thin it out.
With a wooden spoon tap the vent closed and let it natural release for a minute, then try again.
No, you can pressure cook with heavy cream. The higher fat content will stabilize it during cooking!
Yes, you want to cut your chicken breast into ½ inch pieces so they cook quickly with the pasta. This also eliminates the step of cutting the hot chicken after it cooks in the Instant Pot.
No. When you are making a cream sauce like this Alfredo in the Instant Pot it is imperative that you use heavy cream and not milk or half and half. The fat in the heavy cream stabilizes it in the Instant Pot and will ensure it doesn’t curdle.
Other Instant Pot Chicken Recipes
There are quite a few Instant Pot Chicken Recipes on Mom’s Dinner, but here are some that we highly recommend you put on your “must make” list:
Did you make this recipe?!
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Instant Pot Creamy Chicken Alfredo Recipe
Ingredients
- 2 tablespoon butter
- 2 plump garlic cloves chopped
- 1 ¾ cups chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 2 teaspoon lemon zest
- 8 oz fettuccine pasta broken in half (linguine works too)
- 1 lb boneless skinless chicken breast cut into ½ inch pieces
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- black pepper to taste
- 1 cup fresh shredded parmesan cheese
Instructions
- Turn the Instant Pot on to sauté mode (normal heat). Add the butter and melt. Add the garlic and sauté for 1 minute. Turn the saute mode off.2 tablespoon butter, 2 plump garlic cloves
- Pour in the chicken broth, cream, lemon zest, and lemon juice. Give it a stir to distribute the lemon zest.1 ¾ cups chicken broth, 1 cup heavy whipping cream, 1 tablespoon lemon juice, 2 teaspoon lemon zest
- Add the pasta, about ¼ at a time. Break it in half, adding each layer to the pot in a crisscross pattern. This will help the pasta not all cook together in one clump. Lightly press on the pasta with a wooden spoon to make sure it is all touching the liquid.8 oz fettuccine pasta
- Add the chicken on top. Then sprinkle with the onion powder, salt, and pepper.1 lb boneless skinless chicken breast, ½ teaspoon onion powder, ½ teaspoon kosher salt, black pepper to taste
- Pop the lid on, turn the pressure vent to seal, and set to cook on high pressure for 6 minutes. At the end of the cook time do a quick release, this will take a few minutes..
- Open the pot and stir the pasta and liquid. It will still be pretty "soupy", that is ok! Let it sit for 5 minutes.
- Now add half the parmesan cheese, give it a good stir to combine. Add in the other half of the cheese and stir. By adding half the cheese at a time you help prevent clumping.1 cup fresh shredded parmesan cheese
- Let the Chicken Alfredo sit for 5-10 minutes to thicken.
- Serve warm!
Leftovers
- Store leftovers in the fridge for up to 3 days.
- Reheat leftovers in the microwave or stove top with a splash of milk or chicken broth.Microwave 30 seconds, stir, microwave another 30 seconds.
Notes:
Doubling The Recipe
You can absolutely double or triple this recipe, stick with the same cook time – 6 min high pressure and quick release. Simply hover over the “servings” at the top of the recipe card. Move the slider that appears to how many people you are serving. It will change the ingredient measurements for you!Tips
- Do not overcook your garlic. It just needs about 1 minute in the butter to become fragrant.
- When you add your pasta to the pot make sure you break it in half and then layer it in 4 layers, in a crisscross pattern. This will help the pasta not clump together.
- Let the pasta rest for 5 minutes after the quick release and after you add the cheese. This allows the natural pasta starches to thicken the liquid.
- Add the parmesan cheese in two batches. This prevents the cheese from becoming one big clump.
Troubleshooting
- After adding the cheese the sauce is still too thin. Turn the sauté mode on low and stir constantly while the heat thickens the cream sauce. But be careful that it doesn’t burn on the bottom of the pot.
- The sauce got too thick. Add in a little extra milk, cream, or chicken broth to thin it out.
- Liquid is spattering during the venting. With a wooden spoon tap the vent closed and let it natural release for a minute and then try again.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Tammy
6 minutes cooking was woefully inadequate. I recognized this, and bumped up time by 1 minute … still not enough. Was this recipe even tested???
Susie Weinrich
I’m so sorry this recipe didn’t work for you. You are the first person to not give this 5 stars… on here and Pinterest. To troubleshoot this, here are a couple things to check especially if you are finding a lot of Instant Pot recipes don’t cook in the time written in recipe cards.
1. Is your sealing ring still in tact or is it wearing out? Does it need to be replaced?
2. Check that the sealing ring is totally in place. If it is out of wack at all your Instant Pot will not pressurize completely.
3. Is your pot set to cook on high pressure automatically? Sometimes pots will be set for “low” or “normal” pressure. This recipe is written for high pressure.
I hope this helps and you will give it a try again or try another Instant Pot recipe from Mom’s Dinner!