Instant Pot Recipes Chicken Alfredo Dinner
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.
Servings: 6 servings
Ingredients
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 16 oz penne pasta, uncooked
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and garlic, then cook until fragrant.
- Add chicken cubes and season with salt and pepper. Sear until lightly browned.
- Pour in chicken broth and add uncooked pasta. Stir to combine.
- Secure the lid and set to pressure cook on high for 6 minutes.
- Quick release the pressure when cooking ends. Open the lid carefully.
- Stir in heavy cream and Parmesan cheese until sauce is smooth and pasta is coated.
- Serve warm, garnished with fresh parsley.