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Instant Pot Chicken Alfredo Pasta

written by Ashley Fehr

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4.89 from 87 votes
Prep Time 15 minutes
Total Time 18 minutes
Servings 6 servings

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Last updated on January 26, 2024

This Instant Pot Chicken Alfredo Pasta is an easy, one-pot meal that’s ready in under 20 minutes. It’s creamy, flavorful, cheesy, and loaded with tender bites of chicken.

You might also like this Instant Pot Shredded Chicken, this Juicy Instant Pot Chicken Breast or these Instant Pot Chicken Recipes!

overhead image of chicken alfredo pasta in pressure cooker.

Table of Contents

This Instant Pot Chicken Alfredo Pasta is a new favorite around our house. It’s so easy and so creamy, and makes the perfect hearty meal. The whole family loves it!

Plus, if your kiddos are tired of sandwiches for lunch, the leftovers make a great thermos lunch the next day

No instant pot? Try my Chicken Broccoli Alfredo or Chicken Fettuccine Alfredo.

Ingredients Needed:

ingredients needed for instant pot chicken alfredo pasta.
  • Oil: you’ll need a little bit of oil to sauté the chicken before cooking.
  • Chicken: you can use boneless and skinless chicken breasts or chicken thighs. Cut them into 1/2″ cubes so they cook quickly.
  • Garlic: use freshly minced garlic for the best flavor.
  • Seasonings: a blend of salt, dried parsley, dried oregano, and black pepper gives the sauce that classic Alfredo flavor.
  • Chicken Broth: I use low sodium chicken broth to control the saltiness of the pasta.
  • Pasta: penne pasta is my favorite, but any other short pasta shape will work.
  • Water and Cornstarch: whisked together to form a slurry which helps thicken the sauce.
  • Cream Cheese: the secret to the perfect creamy Alfredo sauce.
  • Cheeses: we’re melting shredded mozzarella and shredded parmesan for the Alfredo.
close up image of chicken alfredo pasta in grey bowl.
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How to Make Instant Pot Chicken Alfredo Pasta

  1. Brown the chicken: Turn the instant pot to sauté and heat a drizzle of oil. Add in the chicken and cook until no longer pink, then season with garlic, salt, parsley, oregano, and pepper.
  2. Add the broth and deglaze the pot — scrape the bottom with a metal spoon to remove any browned bits from the bottom.
  3. Add the uncooked pasta: simply press down into the liquid but do not stir.
  4. Pressure cook: Cover with the lid and cook on manual or pressure cook for 2-3 minutes. When the cook time is up, release the pressure, then turn the instant pot back to sauté.
  5. Make the sauce: Mix together water and cornstarch until smooth, then stir that into the pasta. Turn the instant pot off, cut the cream cheese into small cubes, then add that into the pot along with mozzarella and parmesan.
  6. Stir until melted and creamy.
seasoned chicken breast pieces cooking in instant pot.
Cook chicken cubes just until no longer pink.
broth added to chicken pieces in pressure cooker.
Add broth and deglaze.
uncooked pasta added to broth in instant pot.
Add uncooked pasta and press down.
cooked pasta in instant pot before stirring.
Pressure cook just until al dente.
cream cheese and cheese added to pasta in instant pot.
Add cheeses.
cheese stirred into pasta in instant pot.
Stir until melted.

FAQs for Chicken Alfredo in the Instant Pot

What seasonings are good in Alfredo?

We’re seasoning our Alfredo sauce with a simple combination of salt, dried parsley, dried oregano, and black pepper, which adds just the right amount of flavor!

How do you keep chicken Alfredo moist?

The key to moist chicken Alfredo is to serve it right away. As it sits, the sauce will thicken up and dry out slightly. If this does happen, you can add a splash of milk or cream to moisten it up again before serving.

How to store:

Leftover chicken Alfredo will last in an airtight container in the fridge for 3-4 days. To reheat, warm with a splash of milk or cream on the stove or in the microwave until heated through.

overhead image of instant pot chicken alfredo in grey bowl with fork.

Tips and Notes

  • Shred your own cheese. Pre-shredded cheeses don’t melt nearly as smooth and creamy. I recommend shredding your own for the best texture.
  • Know your instant pot. Not all instant pots cook the same way. I have a 6-quart instant pot, and that’s what I use to test my recipes. Keep in mind that the 8-quart may have a different liquid requirement and cook differently. This particular recipe should work just fine in either.
  • Cook time: I set the timer for 2 minutes and it comes out perfectly, but if you prefer softer noodles, or if you’re using bowtie pasta, set the timer for 3 minutes instead.

Variations

  • Swap the meat. You can use chicken breasts or boneless, skinless chicken thighs in this recipe depending on your tastes. You can also mix it up and swap the chicken for precooked sausage or ham instead.
  • Switch it up. This is a basic Instant Pot Chicken Alfredo Pasta recipe, so feel free to mix in other things to add more flavor. A spoonful of basil pesto, a sprinkle of red pepper flakes, or even a drizzle of Sriracha would be delicious.
  • Add veggies. Try mixing in cooked broccoli, sautéed mushrooms, or frozen mixed veggies to boost the nutrition.
  • Make it vegetarian. Just leave out the chicken and use veggie broth in place of the chicken broth.
  • Lighten it up. I use light cream cheese to make my sauce because it makes it thick and creamy, but you can also use a thickened milk mixture. Just whisk together two tablespoons of flour and a cup of milk, then cook until thickened. You can also swap the cheese our for a low-fat variety.

Serving Suggestions

I love to serve this Instant Pot Chicken Alfredo next to a pile of Roasted Green Beans, Roasted Vegetables, or of course, Garlic Bread or Breadsticks!

More Instant Pot Chicken Recipes You’ll Love

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Instant Pot Chicken Alfredo

written by Ashley Fehr

4.89 from 87 votes
This Instant Pot Chicken Alfredo Pasta is an easy, one-pot meal that's ready in under 20 minutes. It's creamy, flavorful, cheesy, and loaded with tender bites of chicken.
overhead image of chicken alfredo pasta in pressure cooker.
Review
Print
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 520cal

Ingredients

  • 2 tablespoons oil
  • 3 boneless skinless chicken breasts cut into 1/2" cubes (about 1½ lbs)
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 4½ cups low sodium chicken broth
  • 375 grams penne pasta or other short pasta (4½-5 cups)
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • 250 grams light cream cheese (1 8oz package)
  • 1 cup mozzarella cheese shredded
  • ¼ cup Parmesan cheese shredded
US Customary – Metric

Instructions

  • Turn Instant Pot to saute. When it reads "hot" add oil and let the oil heat for a couple minutes.
  • Add the chicken breasts and cook just until no longer pink, about 2 minutes each side. 
  • Add the garlic, salt, parsley, oregano and pepper and stir and cook 1 minute.
  • Add the chicken broth, and scrape the bottom of the pot with a hard metal spoon to remove any stuck on bits. Turn the Instant Pot off.
  • Add the pasta — don’t stir — and press down into the liquid. The liquid will just barely cover the pasta.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes (3 for bowtie pasta or a softer texture). 
  • When the cook time is over, do a quick release (open the valve all the way) and remove the lid. Turn the Instant Pot to saute.
  • Stir together the water and corn starch and stir into the pasta. Allow to cook and thicken slightly.
  • Turn off the Instant Pot. Cut the cream cheese into small cubes. (You can warm it slightly in the microwave to make it easier to incorporate as well)
  • Stir in the cream cheese, mozzarella, and Parmesan. Stir until melted. Serve.

Notes

Tips and Variations:
  • Feel free to add in different flavors you enjoy! You could sprinkle some Cajun seasoning on the chicken before cooking, use flavored cream cheese, or explore your spice drawer.
  • I find 2 minutes is perfect for Instant Pot pasta — we don’t want it overcooked because we do need a little time to thicken the sauce and melt the cheese. If you prefer softer pasta, you might find 3 minutes is more to your tastes.
  • Try swapping the chicken for Italian sausage or bacon (browned first)!
 
Storing:
Leftover chicken Alfredo will last in an airtight container in the fridge for 3-4 days. To reheat, warm with a splash of milk or cream on the stove or in the microwave until heated through.

Nutrition Information

Serving: 365grams | Calories: 520cal | Carbohydrates: 53g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 872mg | Potassium: 608mg | Fiber: 2g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 0.9mg | Calcium: 223mg | Iron: 1.6mg
Keywords chicken alfredo, instant pot chicken, instant pot pasta, pressure cooker alfredo

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Heidi Salyer says

    Does not taste like chicken Alfredo. I wouldn’t put cream cheese in it next time if I did ever make it again.

    Reply

  2. Abbie says

    I found this recipe a year or so ago. It’s been my go-to for my family on a busy night or even a weekend lunch. When we’re in a crunch for time, I omit the chicken and it’s still fantastic! I probably make this a few times a month for my family! I have to make 2 batches of it because my 3 kids, my husband, and I love it! It’s got a fantastic flavor and it honestly is super easy to make!

    Reply

  3. Approachable Foodie says

    So easy and comforting. Made this for my teenage son to eat and am pretty sure he will not want to share! Great to have leftovers for after football and hockey practice.

    Reply

  4. Jen says

    This was such a lovely recipe and everyone thoroughly enjoyed the rick creamy sauce. I just added some Parmesan as didn’t have the other cheeses. My instant pot may have been a little full though as the pressure made it almost boil over when I released it. Great quick and easy and will definitely make this again!

    Reply

  5. Natalie Anderson says

    I am excited to try this recipe…I need to make 2 lbs (2 boxes) penne pasta so I will double all the ingredients. Do I double the cook time?

    Reply

  6. Mama Bahama says

    Sunday night clean-out-the-frig special! We only had 2 thawed chicken thighs and about 6 ounces of dried fettuccine, so I cut the broth and cheese in half. I piled 5 ounces of baby spinach and kale on to the top of the pasta and set the IP for 3 minutes, then finished as directed. It was fabulous! Thanks for the recipe!

    Reply

      • Brian says

        Not enough broth. Didn’t cook all the way. Should be at least 3 to 3 and half cups for almost a pound of noodles. I had to re-do it

      • The Recipe Rebel says

        I’m sorry to hear you had trouble with the recipe Brian but this method does work. We test our recipes multiple times to make sure they come out just right.

  7. Kristen Shave says

    It was a little to “stringy” because of all the mozzarella (for my tastes). Next time I would use less mozzarella and more Parmesan. I used a whole pound of penne, and pressure cooked for 4 minutes. Pasta was perfectly cooked.

    Reply

    • The Recipe Rebel says

      I’m sorry to hear you didn’t enjoy the cheese in this recipe, Kristen. We all have different taste, so I understand that it can be a hit for some and not others.

      Reply

  8. Patricia Spencer says

    Loved this recipe! Everyone loved it including my 7 year old granddaughter. I wouldn’t change a thing. It was rich and terrific.

    Reply

  9. Heather says

    It didn’t save my rating.

    I tried this recipe last night, I was a little intimidated at first because when I put thr pasta over the chicken the chicken slightly touches the bottom. Chicken was still safe and did not burn tho! Using the IP definitely cuts down on time compared to the stove top recipe I usually use. This was tasty and I could see this being served at a restaurant as it tasted similar to dishes I’ve had. I especially like that the recipe didn’t call for heavy cream or milk as I can’t have either. Thank you for this recipe I will be making it again!

    Reply

  10. Gina says

    Made this last night with a couple very slight modifications to serve more people. First, I used 4 chicken breasts because that’s what I had in a package (and to serve 8). Second, I used an entire bag of penne pasta, which was like 450g. I added just a tiny bit more chicken broth to make sure the pasta was covered, probably about 1/3 cup. I ended up needing to thicken it with an extra tablespoon of cornstarch at the end. Added a head of fresh broccoli when I added the cheese at the end and it was perfect. My teenage cheese hater didn’t even complain/notice the cream cheese. My tween did complain there was too much meat, however, so I probably could have just used 3 breasts after all. Fed 8 of us just fine! I am printing and adding this recipe to the binder of “meals no one complains about”

    Reply

  11. Amy Yates says

    Made this recipe tonight and it was a huge hit with my husband! Quick question: what is the serving size for the nutrition facts? Thanks!

    Reply

      • Heather S says

        Easy recipe to follow and we enjoyed it but it didn’t taste like Alfredo. It was more of a creamy garlic pasta but didn’t have that specific Alfredo flavor. Made it a second time and added broccoli, onions, heavy cream and more parmesan. Overall a decent weeknight meal and would make it again.

  13. PKing says

    Hello I’ve tried your recipe with chicken, if I opt out on the chicken portion and just do the pasta and everything else, would the timing be the same?

    Reply

  14. Casey MORGAN says

    I made this recipe. Oh it was delicious one of my favorites! Only difference that added was a little bit of Tony Cajun seasoning and a little extra parmesan which is graded and a little extra parsley at the end

    Reply

  16. Valerie Peloso says

    Good and easy recipe !!
    Maybe you should add the the pasta amount in cups !
    Will definitely we make again

    Reply
4.89 from 87 votes (62 ratings without comment)

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