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Instant Pot Creamy Chicken Alfredo Pasta

Close-up of Instant Pot Creamy Chicken Alfredo Pasta topped with grated Parmesan and dried herbs.
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Make creamy Chicken Alfredo Pasta quickly using your Instant Pot with this simple one-pot recipe.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 pound fettuccine pasta, uncooked
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter

Instructions

  1. Add the chicken pieces, uncooked pasta, chicken broth, salt, garlic powder, and black pepper to the inner pot of your Instant Pot. Do not stir excessively.
  2. Place the lid on the Instant Pot and set the valve to the Sealing position.
  3. Cook on High Pressure (Manual/Pressure Cook) for 4 minutes.
  4. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to Venting for a Quick Release (QR) of any remaining pressure.
  5. Carefully open the lid. The pasta should be mostly cooked.
  6. Stir in the heavy cream, Parmesan cheese, and butter until the cheese melts and the sauce thickens slightly. If the sauce seems too thin, set the Instant Pot to Sauté mode (Low setting) and cook, stirring constantly, for 2 to 3 minutes until it reaches your desired creaminess. Do not let it boil rapidly.
  7. Serve immediately topped with extra Parmesan cheese.

Notes

  • To prevent a ‘Burn’ notice, ensure the liquid covers the pasta and avoid stirring the ingredients too much before sealing.
  • Use high-quality grated Parmesan cheese for the best flavor and melting consistency.
  • If you prefer a thicker sauce, reduce the heavy cream slightly or cook longer on Sauté mode.

Nutrition

Find it online: https://tastytribune.com/instant-pot-creamy-chicken-alfredo-pasta/