Instant Pot Chicken Alfredo

Oh, Instant Pot Chicken Alfredo and its creamy hug on a plate! That silky-smooth pasta and succulent chicken wrapped up in a rich, garlicky Alfredo sauce. It’s like an embrace from an old friend who’s got a knack for making you feel all warm and fuzzy inside. If you need some cozy vibes with minimal fuss, this dish is your jam. Toss everything into the magical Instant Pot, and voilá, dinner’s a symphony of flavors in record time.

My husband swears he’d eat this stuff for breakfast if it wasn’t slightly odd to wake up munching on pasta. The moment that magical hissing stops and the steam clears up—bam, our kitchen is perfumed with incredible aromas that have somehow woven their way into our family lore. I’ll confess, this recipe has played the hero card on more chaotic evenings than I can count. You know, those days when you’re juggling a million things and just need something reliable that whispers “hey, you got this.” It’s become a tradition: gather ’round, fill plates, and chatter away as the creamy goodness warms our souls.

How to Make It

Let’s not overthink this, okay? Just chop up some chicken and toss it all into that trusty Instant Pot. Throw in your favorite pasta shapes—I swear, it’s like the pasta doesn’t even care what shape it is—and don’t skimp on the garlic. Let that bad boy do its thing. Once you see that button pop, stir in some cream and a darn good amount of cheese. Let it all hang out until it’s creamy as your softest dreams. Sprinkle some parsley if you’re feeling fancy or if someone Instagram-worthy might drop by.

✔Ingredient Notes

– Chicken: Boneless and skinless, always. Nobody wants to fish bones out of creamy goodness.
– Pasta: I adore penne but, seriously, use what you’ve got! Ziti or rotini do the trick.
– Garlic: A clove’s friendly, five is generous. Go big or go flavorless.
– Cream: You say cream cheese or heavy cream? Cool, just don’t mention low-fat to my husband.

✔Recipe Steps

1. Dice up the chicken into chunks.
2. Add the chicken, pasta, garlic, broth, and some salt to the Instant Pot.
3. Set the Instant Pot to high pressure for 10 minutes.
4. Once done, quick release the steam (watch out for that hot whoosh!).
5. Stir in cream and cheese until it’s silky smooth.
6. Garnish with parsley (optional) and serve hot.

What to Serve It With

Go classic with a side of garlic bread, or light with a crisp green salad. A chilled glass of white wine wouldn’t hurt!

✔Tips & Mistakes

Watch the pasta. Overcooked pasta turns into mush faster than you can say “alfredo.”

✔Storage Tips

Pop leftovers in an airtight container. Fridge, pronto. Reheat gently, or go full rebel and dig in cold. Breakfast alfredo? Own it, no regrets.

✔Variations and Substitutions

No chicken? No problem! Swap in shrimp or veggies. Ran out of Parmesan? Honestly, mozzarella saves the day. Need to thin the sauce? A splash of milk got your back!

Frequently Asked Questions

Instant Pot Chicken Alfredo

A creamy, rich Instant Pot Chicken Alfredo that is ready in under 30 minutes—perfect for a comforting weeknight dinner.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 12 oz fettuccine pasta
• ▢ 2 cups heavy cream
• ▢ 1 cup grated Parmesan cheese freshly grated
• ▢ 2 cups chicken broth low sodium
• ▢ 2 tbsp unsalted butter
• ▢ 2 cloves garlic minced
• ▢ 0.5 tsp salt adjust to taste
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Turn Instant Pot to saute mode and melt the butter. Add garlic and cook until fragrant, about 1 minute.
• Add chicken breasts and season with salt and pepper. Sear each side for 2 minutes until lightly browned.
• Pour in chicken broth and stir to deglaze the pot. Add uncooked fettuccine pasta, spreading it evenly.
• Close the lid, set valve to sealing, and cook on high pressure for 8 minutes.
• Perform quick release. Remove chicken breasts and slice into strips.
• Switch to saute mode again, stir in heavy cream and Parmesan cheese. Cook until sauce thickens, about 3 minutes.
• Return sliced chicken to the pot and mix well. Serve hot.

Notes

For best results, use freshly grated Parmesan and avoid pre-shredded cheese for a smoother sauce.