Instant Pot Chicken Alfredo Pasta

Why you’ll love this recipe:

You can make this heavenly Instant Pot chicken alfredo pasta in just 30 minutes with minimal effort thanks to the convenience of using just one pot! It’s a quick, hands-free recipe that tastes like it came from a fancy restaurant. 

• Easy – Only a handful of ingredients are required, and my step-by-step Instant Pot instructions make this an effortless weeknight dinner. 
• Flavor – This is the BEST alfredo sauce with loads of savory parmesan cheese, cream cheese, and two types of garlic.  
• Kid-approved – Cheesy pasta is pretty much a primary food group in our house. I make this chicken alfredo pasta recipe when we’re in the mood for a slightly elevated dish the kids will still devour! 

It’s similar to my Instant Pot sun-dried tomato chicken tortellini but without veggies, making it 100% picky-eater-approved! 

Key Ingredient Notes:

• Chicken breasts – Stick with boneless, skinless chicken breasts. These are easier to shred into fork-tender pieces and won’t add more fat to the dish like skin-on chicken would. Chicken thighs will also work if that’s what you prefer.
• Olive oil – Use this to create a beautiful golden-brown sear on the outside of the chicken breast. 
• Hot chicken stock – Heated-up chicken stock is my #1 secret to shaving minutes off Instant Pot recipes because it cuts down the amount of time needed for the pot to come up to pressure and begin cooking!
• Pasta – Large noodles that capture the creamy alfredo sauce, such as penne, fettuccine, or ziti, are my favorite. You can use the instant pot to cook any type of pasta, though!   
• Garlic – This is a signature flavor in alfredo sauce, so I add freshly minced garlic and garlic powder. 
• Heavy whipping cream – This helps thicken the alfredo sauce, adding a lusciously smooth texture. 
• Cream cheese – Whenever a sauce contains cream cheese, you know it will cling well to the pasta! Be sure to use a brick of cream cheese, not spreadable or whipped varieties. 
• Parmesan cheese – The most essential ingredient in all alfredo sauce recipes. Parmesan cheese gives alfredo its rich, savory flavor and creamy texture. For the best results, I highly recommend choosing a high-quality variety labeled as Parmigiano Reggiano and grating it fresh yourself.

How to make this chicken alfredo pasta recipe:

Before you get started, set your Instant Pot to “saute.” 

1. Sear the chicken

• Season the chicken breasts with salt and pepper using only 1 teaspoon of salt, reserving the remaining teaspoon. 
• Add the olive oil to the instant pot when the display reads, “HOT.”
• Sear the chicken breast in the hot oil until golden brown, about 5 minutes per side. 
• Remove the chicken from the Instant Pot, and set it aside. 

2. Add the remaining ingredients

• Deglaze the instant pot pan with ½ cup of hot chicken stock. 
• Add the pasta, minced garlic, garlic powder, the remaining teaspoon of salt, and the rest of the chicken stock. 
• Place the browned chicken breasts back into the Instant Pot, on top of the rest of the ingredients. 

TIP – Properly layering your ingredients is a key to success with Instant Pot cooking. Place the remaining ingredients into the Instant Pot in the exact order listed in the recipe, and do not stir! We’ll give it a good stir at the end of the cooking time to make sure everything is well combined.  

3. Pressure cook the chicken alfredo pasta 

• Close the Instant Pot lid, and turn the valve to “sealing.” 
• Set the Instant Pot to “pressure cook/manual” for 10 minutes on high. It may take 10 minutes or more for pressure to build in your Instant Pot before it actually begins pressure cooking. 
• Release the pressure using quick release, by carefully turning the valve to “venting,” then carefully open the lid. 

4. Prepare and serve

• Transfer the cooked chicken breasts to a cutting board. Then, add the heavy cream, cream cheese, and parmesan cheese to the pot. 
• Cover the Instant Pot, and allow the mixture to sit for 2-3 minutes, or until the cream cheese has softened. 
• Slice or shred the chicken breasts while the cheese is melting. 
• Add the sliced chicken back to the pot, stir the Instant Pot chicken alfredo pasta well, then serve, and enjoy! 

Mistakes to Avoid:

There are 4 major mistakes that may cause the Instant Pot burn message. Here are a few potential issues relating to this Instant Pot chicken alfredo pasta recipe. 

• Not deglazing the pot after searing the meat. Make sure to de-glaze the bottom of the inner pot after you sauté the chicken. This removes all the stuck-on bits and pieces. If you don’t, the instant pot won’t come up to pressure, resulting in the dreaded “burn” warning.
• Not taking into account the time it takes to come to pressure. Don’t call the family to the dinner table as you set the cooking time. That 10 minutes of cooking time will start after the Instant Pot comes to pressure, which can take up to 20 minutes. 
• Using dairy as the liquid when pressure cooking. Dairy-based liquids prevent the pot from building up pressure, which can cause a “burn” warning, as milk usually curdles during pressure cooking, which is not an appetizing sight!

Storing Tips:

• Allow the pasta to cool to room temperature, and transfer it to an airtight container. 
• This Instant Pot chicken alfredo pasta recipe will stay fresh in the refrigerator for 3-4 days. 
• Reheat leftovers in the microwave or on the stove. If the sauce isn’t as creamy as you’d like, add a splash of milk or heavy cream to freshen it back up.  

Chicken Alfredo Pasta FAQs:

More Instant Pot Recipes:

• Instant Pot Vegetable Spaghetti
• Instant Pot Sun-Dried Tomato Chicken Tortellini 
• Instant Pot Spaghetti and Meatballs
• Instant Pot Chicken Chili