Instant Pot Chicken Alfredo (Printable)

Tender chicken and fettuccine swim in a rich parmesan garlic cream sauce—all made in one pot in just 30 minutes.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-size pieces

→ Pasta

02 - 12 oz fettuccine or linguine, broken in half

→ Dairy

03 - 1 cup heavy cream
04 - 3/4 cup freshly grated parmesan cheese
05 - 2 tablespoons unsalted butter

→ Liquids

06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced

→ Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried Italian seasoning

→ Garnish

11 - Fresh parsley, chopped
12 - Extra parmesan cheese

# How To Make It:

01 - Set the Instant Pot to 'Sauté' mode. Melt the butter, then add the chicken pieces. Sauté for 2–3 minutes until just starting to turn golden (do not fully cook). Add garlic and cook for 30 seconds more.
02 - Cancel 'Sauté' mode. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add salt, pepper, and Italian seasoning.
03 - Layer the pasta over the chicken. Press lightly so the pasta is slightly submerged but do not stir.
04 - Seal the Instant Pot. Cook on 'Manual' or 'Pressure Cook' (high pressure) for 6 minutes.
05 - Carefully quick release the pressure. Open the lid, add the heavy cream and parmesan. Stir vigorously for 1–2 minutes until the sauce thickens and the pasta is fully coated and creamy.
06 - Adjust seasoning if needed. Serve immediately, garnished with chopped parsley and extra parmesan if desired.

# Tips from dashanddishes:

01 -
  • The sauce develops this incredible velvety texture that only happens when everything cooks together under pressure
  • Its become my go to for last minute dinner invites because it always impresses without the fuss
02 -
  • Do not stir the pasta into the liquid before pressure cooking, it turns into one giant glued together mass
  • The sauce continues thickening for a few minutes after you stir in the cream, so wait before adding more
03 -
  • Use freshly grated parmesan from a wedge instead of pre grated for the smoothest melting sauce
  • If the sauce seems too thick after sitting, just stir in a spoonful of warm pasta water or broth

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