Instant Pot Chicken Alfredo

Ingredients

• 907 g (2 pounds)skinless, boneless chicken breasts
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• 3 clovesgarlic, minced
• 454 g (1 pound)uncooked fettuccine
• 710 ml (3 cups)chicken broth
• 240 ml (1 cup)heavy cream
• 200 g (2 cups)grated Parmesan cheese
• 240 ml (1 cup)milk
• to tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Sear the chicken

   Set the Instant Pot to sauté and heat the olive oil. Season the chicken with salt and pepper, then sear it until golden on both sides, about 3–4 minutes per side. Remove the chicken and set it aside.

2. 2

   Deglaze the pot

   Add the minced garlic and sauté briefly until fragrant. Pour in a splash of chicken broth and scrape up the browned bits from the bottom of the pot.

3. 3

   Add the pasta

   Break the fettuccine in half and put it in the Instant Pot. Add the remaining chicken broth, making sure the pasta is submerged.

4. 4

   Top with chicken

   Lay the seared chicken breasts on top of the pasta.

5. 5

   Cook under pressure

   Secure the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

6. 6

   Make the sauce

   Remove the chicken and set the Instant Pot to sauté again. Add the heavy cream, Parmesan and milk to the pasta, stirring until the sauce thickens and turns creamy.

7. 7

   Slice the chicken

   While the sauce cooks, slice the chicken breasts into strips.

8. 8

   Serve the pasta

   Serve the creamy fettuccine topped with sliced chicken and chopped fresh parsley.

What is chicken Alfredo?

Chicken Alfredo is an American favourite built around pasta coated in a rich, creamy cheese sauce, usually served with chicken. This Instant Pot version cooks the pasta and chicken in the same pot, then finishes the sauce with cream, milk and Parmesan.

Searing the chicken first adds colour, while the browned bits left in the pot give the broth and pasta extra savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 60g protein, 60g carbs, 36g fat.

The fettuccine and broth provide most of the carbohydrates, while the chicken is the main source of protein. Olive oil, heavy cream, Parmesan and milk contribute much of the fat; add a green salad or vegetables alongside to balance the plate.

Why cook it in one pot?

One-pot cooking means the fettuccine absorbs flavour from the broth as it cooks under pressure. It also avoids having to boil pasta in a separate pan.

The method depends on scraping the base clean after searing. Loosen all the browned bits before pressure cooking to help prevent food from sticking to the pot.

Getting the pasta right

Break the fettuccine in half so it fits into the Instant Pot, and arrange it in the broth so the strands are submerged. This helps the pasta cook evenly.

Follow the stated 8-minute pressure-cooking time, then allow 5 minutes of natural release before venting the remaining pressure. Open the lid carefully once the pressure is fully released.

Making a creamy sauce

Cream, milk and grated Parmesan go in after pressure cooking. Stir them into the hot pasta on the sauté setting until the cheese melts and the sauce thickens.

Keep stirring as the sauce comes together so the cheese disperses through the pasta. Slice the chicken while the sauce cooks, as directed, and serve it over the finished fettuccine.

Choosing the ingredients

Chicken breasts: Boneless, skinless breasts are easy to sear and slice into strips for serving. Season them before they go into the pot.

Parmesan: Grated cheese melts into the cream and milk to make the sauce savoury and rich. Fresh parsley adds a green finish when the dish is served.

What to serve with it

A crisp green salad or simply steamed vegetables make a fresh contrast to the creamy pasta. Keep side dishes straightforward so the chicken and Alfredo sauce remain the focus.

Serve the pasta as soon as the sauce is creamy, with the sliced chicken and parsley arranged on top.

Recipe notes & tips

• Cut the chicken into evenly sized pieces before serving so it is easy to portion.
• Scrape the browned bits from the bottom of the pot when deglazing.
• Make sure the pasta is submerged in the broth before pressure cooking.
• Add the dairy and Parmesan after pressure cooking, as the method directs.
• Stir the sauce until the Parmesan has melted and the mixture looks creamy.
• Have the parsley chopped and ready to garnish when serving.

Variations

• Add mushrooms: Sauté sliced mushrooms after removing the chicken, before adding the garlic.
• Add spinach: Stir baby spinach into the hot pasta while finishing the sauce.
• Use another pasta: Choose a similarly sturdy pasta shape and adjust the cooking method as needed.
• Add lemon: Finish with a little lemon zest for a bright contrast to the cream.
• Use extra herbs: Sprinkle chopped basil over the finished pasta along with the parsley.

Common mistakes to avoid

• Skipping the deglaze: Scrape the pot after adding broth so browned bits do not remain stuck to the base.
• Leaving pasta above the broth: Arrange and press the fettuccine into the liquid before cooking.
• Adding dairy before pressure cooking: Stir the cream, milk and Parmesan in after the pressure cycle.
• Rushing the release: Wait for the full 5-minute natural release before quick-releasing the remaining pressure.
• Overlooking the sauce: Stir as it thickens on sauté so the cheese melts evenly into the pasta.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of milk if the sauce has thickened.

Frequently asked questions