Instant Pot Chicken Alfredo Recipe

A creamy, restaurant-quality Italian-American dish with tender chicken, silky pasta, and a buttery Parmesan sauce. Pressure-cooked in under 35 minutes, this one-pot meal is rich, flavorful, and effortless for weeknight dinners.

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Course: Instant pot

Cuisine: Italian-American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 550kcal

Author: Eva Stoner

Ingredients

4 boneless, skinless chicken breasts
12 oz fettuccine or thick-cut pasta
2 cups chicken broth
4 tbsp unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
Optional: Fresh parsley, chopped

Instructions

Add broth to the Instant Pot. Sauté garlic in the inner pot on sauté mode for 1 minute.
Place chicken breasts on top of the broth. Seal the lid and pressure cook for 12 minutes at high pressure.
Quick release the steam, then return the lid to natural release for 10 minutes.
Stir broth with a whisk, add butter, cream, Parmesan, salt, pepper, and nutmeg (if using). Cook for 6 minutes on sauté mode until thickened.
Remove chicken, set aside. Add pasta to the sauce, cooking for 10 minutes (or per package instructions) until al dente.
Stir in cooked chicken, toss to combine, and season with additional Parmesan and parsley.

Notes

Use whole milk or half-and-half as a substitute for heavy cream if needed.
Adjust broth salt if using a low-sodium variety.
Chop garlic finely for even distribution.
Store leftovers in an airtight container for 3 days or freeze for up to 1 month. Reheat gently.

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