Instant Pot Chicken Alfredo

Ingredients

• 480 ml (2 cups)chicken broth
• 227 g (8 oz)dry linguine
• 454 g (1 lb)frozen chicken tenderloins, ice glazed
• 10 ml (2 teaspoons)minced garlic
• 10 ml (2 teaspoons)Italian seasoning
• 57 g (2 oz)one-third-less-fat cream cheese, cubed and softened
• 170 g (6 oz)fat-free evaporated milk
• 100 g (1 cup)shredded Parmesan cheese
• 1.25 ml (¼ teaspoon), or to tastesalt

Instructions

1. 1

   Layer the pasta

   Pour the chicken broth into the Instant Pot. Break the linguine in half and arrange it in the liquid.

2. 2

   Add the chicken

   Place the frozen chicken tenderloins on top of the linguine. Sprinkle the minced garlic and Italian seasoning over the chicken.

3. 3

   Pressure cook

   Fit the lid and set the valve to sealing. Cook on high pressure for 6 minutes. When cooking is complete, leave the pot for a 5-minute natural release, then release the remaining pressure.

4. 4

   Melt the cream cheese

   Take out the cooked chicken and set it aside. Set the Instant Pot to low sauté. Add the cubed cream cheese to the pasta and stir until fully melted and combined.

5. 5

   Finish the sauce

   Add the evaporated milk, Parmesan and salt. Stir until the cheese has melted and the sauce thickens.

6. 6

   Return the chicken

   Dice the chicken, add it back to the pasta and stir to combine.

What is chicken Alfredo?

Chicken Alfredo is an American-style pasta dish built around chicken, noodles and a creamy cheese sauce. This Instant Pot version cooks the chicken and linguine together, then brings the sauce together in the same pot.

Milk and reduced-fat cream cheese take the place of heavy cream, while Parmesan gives the sauce its savoury, cheesy character. The one-pot method keeps the cooking straightforward and limits washing up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 495 calories, 43g protein, 51g carbs, 13g fat.

The linguine supplies most of the carbohydrates, while the chicken and Parmesan contribute much of the protein. The cream cheese and Parmesan provide fat, with the evaporated milk adding creaminess; serve a moderate portion with salad or green vegetables to balance the plate.

Why the pasta goes underneath

Broth first: the liquid helps the linguine cook under pressure, so arrange the broken strands in it rather than leaving them dry on top.

Chicken on top: layering the frozen tenderloins above the pasta keeps them separate enough to lift out after cooking. The garlic and Italian seasoning sit on the chicken and flavour the dish as it cooks.

Getting a smooth sauce

Cream cheese first: stir it into the hot pasta on low sauté until no lumps remain. Softened, cubed cream cheese is easier to incorporate than a cold block.

Milk and Parmesan next: add them after the cream cheese has melted, then stir until the cheese melts and the sauce thickens. Keep the heat low and stir steadily to help the sauce come together evenly.

Checking the pasta and chicken

Pasta texture: the linguine should be cooked through but still hold its shape. Break the strands in half before cooking so they fit in the pot and can be stirred into the sauce more easily.

Chicken: dice the tenderloins after pressure cooking and before stirring them back in. If a piece does not seem cooked through, check it before serving and continue cooking as needed.

Timing the pressure release

The recipe uses 6 minutes at high pressure followed by a 5-minute natural release. Releasing pressure too soon would skip that resting period, so let the pot stand before releasing what remains.

Once the pressure is released, remove the chicken and make the sauce promptly while the pasta is hot. The recipe gives a total time of 26 minutes.

What to serve alongside

A crisp green salad or steamed green vegetables make a fresh contrast to the creamy pasta. Serve them alongside rather than mixing them into the pot, so the sauce stays at its intended consistency.

The dish is also filling on its own. A little extra grated Parmesan at the table works well for anyone who wants a more pronounced cheese flavour.

Recipe notes & tips

• Break the linguine in half so it fits neatly in the Instant Pot.
• Let the cream cheese soften before cooking so it melts into the pasta more readily.
• Use low sauté while making the sauce and stir continuously.
• Taste the sauce before adding all the salt, since the broth and Parmesan may already be salty.
• Have the chicken ready to dice as soon as it is cool enough to handle.

Variations

• Add spinach: stir in a handful at the end until just wilted.
• Add broccoli: serve steamed florets alongside, or stir them in after cooking.
• Use fettuccine: break the strands to fit the pot and follow the recipe's cooking time.
• Boost the garlic: add extra minced garlic when layering the chicken.
• Add black pepper: season the finished sauce to taste.

Common mistakes to avoid

• Dry pasta on top: arrange the broken linguine in the broth so it can cook in the liquid.
• Skipping the natural release: wait 5 minutes after cooking before releasing the remaining pressure.
• Lumpy cream cheese: use softened, cubed cream cheese and stir until it melts fully.
• High heat for the sauce: use low sauté and keep stirring as the milk and Parmesan go in.
• Over-salting: taste the finished sauce before adding the full amount of salt.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the hob or in the microwave, stirring in a splash of milk or broth if the sauce has thickened.

Frequently asked questions