Easy Instant Pot Chicken Alfredo Recipe
This isn’t just another Instant Pot Chicken Alfredo recipe. It’s the Instant Pot Chicken Alfredo recipe that will save your weeknights, impress your family, and make you feel like a freaking culinary genius, even if your biggest accomplishment lately has been not burning toast. Seriously, you need this in your life. It’s creamy, dreamy, chicken-y goodness all cooked in one pot. Fewer dishes? Yes, please!
My husband, bless his heart, is a picky eater. Like, really picky. So when I first made this Instant Pot Chicken Alfredo, I was fully expecting the usual “meh” face. But you guys? He DEVOURED it. And my kids? They were practically licking their plates clean. Now, it’s a regular request. Seriously, I swear they think I’m a Michelin star chef or something now… all thanks to the Instant Pot. Last week, I forgot to thaw the chicken, but I threw it in frozen anyway, added a few minutes to the cook time, and it still turned out AMAZING! So, yeah, it’s foolproof. Kinda.
Why You’ll Love This Easy Instant Pot Chicken Alfredo Recipe
- One pot = minimal cleanup (because who has time for dishes?)
- It tastes like you spent hours slaving over the stove (but you didn’t).
- Even picky eaters will inhale it.
- Leftovers are bomb (if there are any!).
- It’s ridiculously easy to customize. Veggies? Different cheese? Go wild!
How to Make It
Alright, buckle up, buttercups, because we’re about to dive into the easiest Alfredo you’ll ever make.
First, grab your Instant Pot and toss in your chicken breasts. You can use fresh or frozen, whatever floats your boat. Then, dump in the chicken broth, heavy cream, garlic powder, Italian seasoning, salt, and pepper. Don’t stress about measuring perfectly; just eyeball it. Who has time for measuring spoons anyway?
Lock the lid and set that bad boy to “Manual” or “Pressure Cook” for 8 minutes if your chicken is thawed. If it’s frozen, crank it up to 12 minutes. When it’s done, let it naturally release for about 10 minutes, then do a quick release to get rid of the rest of the pressure.
Carefully take out the chicken and shred it with two forks. Or, if you’re feeling lazy like me, just chop it up roughly. Then, stir in the cream cheese and Parmesan cheese until it’s all melty and glorious. Finally, toss in your cooked pasta and stir until everything is coated in that creamy, dreamy Alfredo sauce.
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Taste it and add more salt and pepper if it needs it. I sometimes throw in a little extra garlic powder because I’m obsessed. And that’s it! Serve it up and watch everyone lose their minds. You’re welcome!
Ingredient Notes
- Chicken Breasts: Fresh or frozen, it doesn’t matter! If frozen, just add a few extra minutes to the cooking time. I’ve also used chicken thighs when I’m feeling fancy.
- Chicken Broth: This adds flavor and helps with the pressure cooking. You can use water in a pinch, but it won’t be as tasty. I always have some bouillon cubes on hand for emergencies.
- Heavy Cream: This is what makes the Alfredo so rich and creamy. Don’t even think about using milk. Just don’t.
- Garlic Powder & Italian Seasoning: These are your flavor BFFs. If you’re feeling adventurous, throw in some onion powder or red pepper flakes.
- Cream Cheese: This adds a tang that cuts through the richness of the Alfredo. Don’t skip it! I’ve forgotten it before, and it just wasn’t the same.
- Parmesan Cheese: Freshly grated is always best, but the stuff in the green can will work in a pinch. I won’t judge… much.
- Pasta: I like using fettuccine, but any pasta will work. Penne, rotini, even those little bow tie ones. Just make sure it’s cooked before you toss it in!
Recipe Steps:
- Combine: Place chicken, broth, cream, garlic powder, Italian seasoning, salt, and pepper in the Instant Pot.
- Pressure Cook: Seal the lid and cook on manual for 8 minutes (12 for frozen chicken).
- Release: Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Shred: Remove chicken and shred or chop it.
- Melt: Stir in cream cheese and Parmesan cheese until melted.
- Combine: Add cooked pasta and stir until coated in sauce.
- Season: Taste and adjust seasonings as needed.
- Serve: Enjoy!
What to Serve It With
Okay, so this stuff is pretty rich, right? I usually serve it with a simple side salad to lighten things up. Garlic bread is also a classic pairing, because, well, carbs on carbs are never a bad idea. Steamed broccoli or green beans are great too, if you’re trying to be healthy (ish). Honestly, though, it’s so good, you could just eat it straight out of the pot. Don’t worry, I won’t tell anyone.
Tips & Mistakes
- Don’t overcook the chicken! It will dry out and be sad. If you’re using frozen chicken, make sure to add those extra minutes.
- Don’t skip the natural pressure release! It helps the chicken stay moist.
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- If the sauce is too thin, simmer it for a few minutes with the lid off to let it thicken up.
- I once tried adding spinach to this and it was… fine. But not amazing. Maybe stick to a side salad.
- And for the love of Pete, don’t forget to add the pasta! (Yes, I have done this).
Storage Tips
Leftovers? If you’re lucky enough to have any, store them in an airtight container in the fridge. They’ll be good for about 3-4 days. It might not be quite as creamy after being refrigerated, but a quick zap in the microwave or a gentle reheat on the stove will bring it back to life. And listen, I’m not gonna lie… cold chicken alfredo for breakfast? It’s been done. No regrets.
Variations and Substitutions
Okay, so here’s where you can get creative.
- Veggies: Throw in some cooked broccoli, peas, or mushrooms. I’ve even added sun-dried tomatoes, which were surprisingly good.
- Cheese: Use a different kind of cheese! Mozzarella, provolone, asiago… the possibilities are endless.
- Spice: Add a pinch of red pepper flakes for a little kick.
- Cream Cheese: I’ve used Neufchatel cheese (1/3 less fat) when I’m trying to be good, and it works pretty well.
- Pasta: Tried using whole wheat pasta once. It was… chewier. Maybe stick with the regular stuff.
- No chicken? Use shrimp or sausage instead! Or just go vegetarian and load it up with veggies.
Frequently Asked Questions
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Easy Instant Pot Chicken Alfredo Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken breast boneless, skinless, cut into cubes
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 2 cups chicken broth low sodium
- 1 cup heavy cream
- 8 ounces fettuccine broken in half
- 1 cup Parmesan cheese grated, plus more for garnish
- 2 tablespoons parsley fresh, chopped, for garnish
Instructions
Preparation Steps
- Turn on the Instant Pot and set it to sauté mode. Add a splash of oil, then add the chicken and sauté until golden, about 5 minutes.
- Add the minced garlic, salt, and pepper. Sauté for another minute until fragrant.
- Pour in the chicken broth and heavy cream. Stir to combine.
- Break the fettuccine in half and layer on top of the chicken mixture. Do not stir.
- Seal the Instant Pot lid and set to pressure cook on high for 6 minutes. Once done, allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure.
- Open the lid, stir in the Parmesan cheese until melted and creamy. Garnish with chopped parsley and extra Parmesan before serving.
Notes
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