Go Back
+ servings
Overhead photo of a bowl on instant pot chicken alfredo.
Print Recipe
No ratings yet

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo is a thick, creamy, cheesy dish served with tender pieces of seared chicken!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 738kcal


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1” cubes
  • 1 tablespoon garlic minced (about 3 cloves)
  • cups chicken stock
  • 1 cup heavy cream
  • 8 ounces fettuccine pasta use dried pasta
  • 1 teaspoon salt or to taste
  • 1 cup freshly grated Parmesan cheese
  • Fresh Parsley to garnish
  • Red pepper flakes optional


  • Heat the Instant Pot using the Saute-Normal function. Add the olive oil and allow it to heat for 1 to 2 minutes.
  • Add the chicken and cook, stirring occasionally, for 5 minutes, or until the chicken is browned on all sides.
  • Add the garlic and cook for an additional minute.
  • Next, add the chicken stock, heavy cream, dried pasta, and salt. Add the lid to the Instant Pot and ensure the valve is in the sealing position.
  • Set the timer for 5 minutes. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful -- the valve will steam and may splatter.
  • Return the Instant Pot to the Saute-Normal function. Stir and cook until the liquid has reduced by half, about 5 minutes. Add the parmesan and stir to combine.
  • Garnish with fresh parsley and red pepper flakes, if desired. Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to two days.


  • To save time, substitute the chicken breast for rotisserie chicken and skip steps one and two.
  • I always recommend using low sodium chicken stock if you have it available. If you don’t have chicken stock, water would also work.
  • I highly recommend using heavy cream in this recipe. Milk will thin the alfredo sauce too much.
  • Make sure to use a thick pasta in this recipe (such as fettuccine or tagliatelle)-- thin pastas (such as angel hair) will become overcooked.
  • Fresh Parmigiano Reggiano is a delicious splurge if you have it available! I recommend buying a block and grating it as needed for the most flavor.


Calories: 738kcal | Carbohydrates: 49g | Protein: 46g | Fat: 39g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1363mg | Potassium: 791mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 3mg | Calcium: 369mg | Iron: 2mg