There’s something comforting about a bowl of creamy pasta, and when that pasta happens to be chicken alfredo made in the Instant Pot, it feels like a small victory at the end of the day. This dish doesn’t ask for much from you, just a few simple steps and a little patience while the pot does its thing. Before you know it, dinner’s ready and the house smells amazing. I’ll be honest, I used to think dishes like this were better left to restaurants. Then the Instant Pot came along and flipped that idea on its head. Now I make it on weeknights when everyone’s hungry and the clock feels like it’s sprinting past me. It’s rich, cheesy, and just a little indulgent, but balanced with the simplicity of chicken and pasta cooked together. Every time I make this, I remind myself that comfort food doesn’t need to be complicated. It just needs to taste good, feel warm, and bring a little calm after a busy day. That’s what this chicken alfredo delivers, every single time.

1) Key Takeaways
2) Easy Instant Pot Chicken Alfredo Recipe
3) Ingredients for Instant Pot Chicken Alfredo
4) How to Make Instant Pot Chicken Alfredo
5) Tips for Making Instant Pot Chicken Alfredo
6) Making Instant Pot Chicken Alfredo Ahead of Time
7) Storing Leftover Instant Pot Chicken Alfredo
8) Try these Main Course recipes next!
9) Instant Pot Chicken Alfredo
10) Nutrition

1) Key Takeaways

This Instant Pot Chicken Alfredo comes together quickly and tastes like comfort in a bowl.
You only need basic ingredients, no complicated prep or fancy tricks.
The Instant Pot does the heavy lifting, leaving you with creamy pasta and tender chicken.
It’s an easy weeknight meal that feels like something you’d order at a restaurant.

2) Easy Instant Pot Chicken Alfredo Recipe

When I first tried making chicken alfredo in my Instant Pot, I was skeptical. Pasta in a pressure cooker? That sounded like a recipe for mush. But to my surprise, the pasta came out tender, the chicken juicy, and the sauce rich enough to make me forget the long day I’d had. That’s the thing with instant pot recipes: they strip away the fuss without robbing the dish of soul.

The ease of this dish can’t be overstated. You’re not standing over the stove juggling pans or checking timers. You set it, step away for a few minutes, and return to something that looks and smells like you put in serious effort. Honestly, the hardest part is resisting the urge to peek while it cooks.

What I love most is that this recipe doesn’t require obscure ingredients. It’s the sort of meal you can pull off with items you probably already have on hand. Pasta, chicken, cream, parmesan. That’s all it takes to create a dinner that feels indulgent without feeling over the top. Instant Pot Chicken Alfredo proves that simple really is better.

3) Ingredients for Instant Pot Chicken Alfredo

Chicken Breast: Boneless, skinless chicken breast works best for this recipe. I like to cut mine into bite-sized cubes so they cook evenly and mix well with the pasta. They turn out tender and soak up the sauce beautifully.

Olive Oil: A splash of olive oil helps brown the chicken and adds a subtle richness to the dish. It’s the first layer of flavor, and it makes a difference.

Garlic: Fresh garlic cloves, minced finely, bring the sauce alive. The smell of garlic sizzling in oil might just be my favorite kitchen moment.

Chicken Broth: Low-sodium broth keeps the dish flavorful without overwhelming the other ingredients. It’s what helps the pasta cook and gives the sauce depth.

Pasta: Penne is my go-to here. It cooks well under pressure and holds the sauce in its hollow shape. Plus, it’s hearty enough to stand up to the creamy sauce.

Heavy Cream: Cream is the star of Alfredo. It creates that silky base for the sauce, binding everything together with a velvety texture.

Parmesan Cheese: Freshly grated parmesan gives the sauce its nutty bite. Skip the pre-grated stuff if you can—it melts smoother and tastes so much better when fresh.

Salt and Black Pepper: Simple seasoning makes all the other flavors pop. I always finish the dish with a little cracked black pepper on top.

Fresh Parsley: Chopped parsley isn’t just for looks. It adds a clean finish that balances the richness of the sauce.

4) How to Make Instant Pot Chicken Alfredo

Step 1. Set the Instant Pot to sauté mode. Warm the olive oil, then add minced garlic. Stir until it smells fragrant and starts to soften.

Step 2. Toss in the chicken cubes. Sprinkle them with salt and pepper, then stir until they’re lightly browned on all sides.

Step 3. Pour in the chicken broth and add the pasta. Stir gently so everything is submerged and coated.

Step 4. Secure the lid and set the Instant Pot to pressure cook on high for six minutes. Step away, relax, or wash a few dishes if you must.

Step 5. When the timer beeps, quick release the pressure. Open the lid carefully. The pasta should be cooked and the chicken tender.

Step 6. Stir in the heavy cream and parmesan. Mix until the sauce thickens and coats the pasta evenly. Taste and adjust seasoning if needed.

Step 7. Serve hot with a sprinkle of fresh parsley on top. Try not to eat it straight out of the pot—it’s tempting.

5) Tips for Making Instant Pot Chicken Alfredo

One thing I’ve learned with pasta in the Instant Pot is that it cooks fast. If you like your noodles a little firmer, shave off a minute from the cook time. The pasta keeps softening as the sauce rests, so that minute can make a difference.

Always use freshly grated parmesan. It sounds picky, but the pre-grated version often has additives that stop it from melting well. Fresh parmesan melts into the cream like butter on warm bread, and the sauce becomes smooth instead of clumpy.

If you like a thicker sauce, let it sit uncovered for a few minutes after mixing in the cream and cheese. The pasta will absorb some of the liquid, and the sauce thickens as it cools slightly. Patience pays off here.

6) Making Instant Pot Chicken Alfredo Ahead of Time

I like to make this recipe when I know the next day is going to be busy. It holds up surprisingly well in the fridge. The flavors deepen overnight, and reheating brings them back to life with minimal effort.

When making it ahead, I usually cut the cream in half while cooking. Then I add the rest when I reheat. It keeps the sauce from drying out and makes it taste fresh again.

Store it in an airtight container, and don’t forget to label it. I’ve opened many containers thinking I’d found soup, only to discover leftover pasta. Not that I’m ever disappointed, but clear labels help.

7) Storing Leftover Instant Pot Chicken Alfredo

Leftovers rarely last long in my house, but when they do, I store them in airtight containers in the fridge. They’re good for three days, maybe four if you trust your fridge. The pasta softens more each day, but the flavor is still spot on.

When reheating, add a splash of cream or milk to loosen the sauce. Microwave it in short bursts, stirring in between so the pasta doesn’t dry out. A skillet on the stove works too if you like more control.

If you somehow end up with too much, you can freeze portions. Just know that cream sauces separate a bit after thawing. It’s still tasty, but not quite as silky as when fresh. I say enjoy it fresh if you can.

8) Try these Main Course recipes next!

9) Instant Pot Chicken Alfredo