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Homemade Instant Pot Chicken Broccoli Alfredo

An Easy, Creamy, and Delicious Homemade Chicken Broccoli Alfredo

Instant Pot Chicken Broccoli Alfredo is a perfectly creamy and delicious pasta dish that is easy to make at home. Perfectly cooked noodles, chicken, and broccoli tossed in a creamy and delicious homemade Alfredo Sauce. A comforting meal perfect for the upcoming fall and winter months.

a creamy bowl of chicken broccoli alfredo pasta
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This Instant Pot Chicken Broccoli Alfredo is the creamiest, most delicious pasta dish ever. It’s a comforting, homemade meal that your entire family will enjoy. It’s easy to make and will be loved by even the pickiest of eaters.

The Best Instant Pot Pasta Recipes

I’m a huge fan of pasta and I am addicted to coming up with delicious and easy Instant Pot Pasta Recipes. One of my favorite pasta recipes so far has been this Instant Pot Chicken Tetrazzini. It’s amazing!

Well, this Chicken Broccoli Alfredo is right up there with it!

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Making pasta in the Instant Pot is super easy. You only have one pot to clean when all is said and done. No need for straining! If you’re ever making just plain pasta and have heard about it possibly making a mess, then check out my trick for avoiding a mess! It works great!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

These are the kitchen prep tools and utensils that you will need for this recipe:

Appliances & Cookware

I made this pasta in my 8-quart Instant Pot. It should work just fine in a 6-quart Instant Pot or any other 6 or 8-quart electric pressure cooker.

Electric Pressure Cooker Accessories

Make sure to check out my post on Must-Have Electric Pressure Cooker Accessories. You’ll find a complete list of all the top accessories that can be used with your electric pressure cooker.

How to Make Chicken Broccoli Alfredo in the Instant Pot

This Instant Pot Chicken Broccoli Alfredo is outstanding! And, while it’s very easy to make, it does have a few steps. Follow them and you will have the most rich, creamy, and flavorful Alfredo pasta dish ever!

a plate of chicken broccoli alfredo with fettucine
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Ingredients for Instant Pot Chicken Broccoli Alfredo

This recipe for Chicken and Broccoli Alfredo made in the Instant Pot pressure cooker includes bite-sized pieces of seasoned chicken and tender broccoli florets tossed in long pasta and then smothered in a homemade, creamy alfredo sauce and lots of delicious cheeses!  Here are the simple ingredients you will need to make this easy recipe:

  • Chicken Breasts: The chicken breasts are brined, cut into bite-sized pieces, and then sautéed and seasoned with the garlic powder and salt.
  • Olive Oil: The chicken is sautéed in olive oil. Make sure to use a variety that is made specifically for sautéing and cooking.
  • Garlic Powder
  • Kosher Salt
  • Linguine Pasta: I used linguine noodles in the recipe but any long pasta like fettuccine or spaghetti will work perfectly.
  • Unsalted Chicken Stock: I prefer to use Kitchen Basics All Natural Unsalted Chicken Stock. It has great flavor and allows me to control how much salt is going into my dish.
  • Unsalted Butter: Adds a rich creaminess to this pasta dish.
  • Heavy Whipping Cream: The higher fat content of heavy whipping cream will yield an extra rich and creamy Alfredo sauce.
  • All-Purpose Flour: Used for thickening the Alfredo sauce.
  • Better than Bouillon: The Better than Bouillon adds some wonderful flavor to the Alfredo sauce. I like to use the roasted garlic flavor for this recipe but the roasted chicken flavor is also great.
  • Ground White Pepper: Adds a touch of spice to the Alfredo sauce.
  • Parmesan Cheese: Parmesan tastes great on everything! It adds a wonderful savoriness to this dish that is unbeatable.
  • Mozzarella Cheese: Freshly shredded mozzarella adds the perfect amount of cheesiness.
  • Cream Cheese: To make this the creamiest Alfredo pasta ever, we have to add some cream cheese.
  • Broccoli Florets: Finally, you’ll need some cooked broccoli florets. You can use my easy recipe for Zero Minute Instant Pot Broccoli and make it ahead of time.
creamy plate of homemade chicken broccoli alfredo
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Brine the Chicken

I really like to brine the chicken before cooking it by letting it soak in a mixture of salt and warm water for 15 minutes or so.  It makes the chicken so much more tender. I explain in the recipe card below exactly how to brine the chicken breasts but this part is optional if you want to make a faster meal.

Prepare the Chicken

You will need to pat the chicken breasts dry with paper towels. Then, trim away any extra fat and cut the chicken breasts into bite-sized pieces.

Sauté the Chicken

Turn on the ‘Sauté’ feature and, using the ‘Adjust’ button, adjust the heat level to ‘More’. Once the digital display reads ‘Hot’, add the olive oil to the pot. Allow the olive oil to get hot and then add the chicken. Toss the chicken until it’s coated in the oil and then sauté, tossing it occasionally, until it’s cooked white on all sides. This will take about 8 minutes.

Season the Chicken

Once the chicken is ready, add the garlic powder and salt to the pot. Toss the chicken to fully coat it in the seasonings and sauté for another 30 seconds to let it cook in the seasonings. Now press ‘Cancel’ to turn off the ‘Sauté’ function.

Add the Pasta to the Pot

Break the linguine in half and add it to the pot, layering it over the chicken. Pour in the chicken stock over the pasta.

Cook the Pasta

Now it’s time to start cooking the pasta and chicken. Move the pressure release valve to ‘Sealing’, select the ‘Manual’ or ‘Pressure Cook’ button and set the Instant Pot to cook on ‘High Pressure’ for 9 minutes. While the pasta is cooking you’ll prepare the Alfredo Sauce.

Prepare the Alfredo Sauce

In a bowl, whisk the flour into half a cup of the cream until smooth. Next, add the Better than Bouillon and pepper and whisk together. Finally, whisk in the remaining cream until you have a smooth sauce.

Release the Pressure

When the pasta is finished cooking, allow for a 2-minute Natural Pressure Release. After that, release the remaining pressure and when the pin drops, open your pot. Leave it on ‘Keep Warm’.

Add the Butter

Add the butter and mix the pasta and chicken together until the butter has fully melted.

Add the Alfredo Sauce and Cheeses

Add the Alfredo sauce and cheeses and mix until the cheeses are melted.

Add the Broccoli

Finally, add the cooked broccoli and gently toss it into the pasta. Let the pasta sit in the pot for another 5 to 10 minutes to allow the Alfredo sauce to thicken. Continue to gently toss the pasta occasionally and once the sauce has reached your desired consistency, you can press the ‘Cancel’ button to turn the pot off.

Enjoy Your Chicken and Broccoli Alfredo

This pasta is so rich and creamy and the taste is just spectacular. It’s just as good as anything you can get at an Italian restaurant. My family absolutely loves this recipe for Pressure Cooker Chicken Broccoli Alfredo and I know you and your family will LOVE it too!

a plate of chicken and broccoli alfredo
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When you try it, please give it a 5-star rating and let me know how you liked it in the comments!

Instant Pot Chicken Broccoli Alfredo

Linguine Pasta, Tender Chicken Pieces, and Broccoli Florets Coated in a Creamy Rich Homemade Alfredo Sauce

4.41 from 35 votes
DifficultyNot Too Tricky
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
10 minutes
Cook Time
18 minutes
Pressure Release
2 minute NPR
Total Time
30 minutes
Recipe by: Valerie Cooper
This Instant Pot pasta recipe is wonderfully delicious and features a homemade Alfredo sauce that's unforgettably rich, creamy, and flavorful. Plus, this pasta dish is ready in about 30 minutes making it a perfect weeknight option.
Cuisine: American, Italian
Course: Main Course
Category: Pastas, Poultry
instant pot chicken broccoli alfredo
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for the Chicken

  • 2 lbs chicken breasts 3 to 4 breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • ¾ tsp kosher salt or to taste

for the Pasta

for the Alfredo Sauce

  • 2 cups heavy whipping cream room temperature, divided
  • 3 tbsps all-purpose flour
  • 2 tsps Better than Bouillon roasted garlic or roasted chicken flavor
  • ½ tsp ground white pepper or to taste

to add After Cooking

  • ½ cup unsalted butter 1 stick, cut into small pieces and softened
  • 1 cup parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 4 oz cream cheese cut into small cubes and softened
  • 1 lb broccoli florets cooked


  • Set out the heavy whipping cream, butter, and cream cheese to warm and soften.

prepare the Chicken Breasts

  • Brine Chicken Breasts (Optional): For best results, make a brine by filling a large bowl with one quart of warm water and adding a ¼ cup of kosher salt to the water then mixing until the salt is fully dissolved. Place the chicken breasts in the brine and allow to sit for 15 minutes.
  • Prepare Chicken Breasts: Pat the chicken breasts dry with paper towels. Trim any fat, and cut the breasts into small bite-sized pieces no wider than ½".
  • Sauté Chicken: Turn the Instant Pot on 'Sauté' and adjust the heat level to 'More'. Allow the pot to heat up until the display reads 'Hot'. Add the olive oil to the pot and allow it to heat up. Add the chicken to the pot and toss until thoroughly coated in the oil. Spread in an even layer across the bottom and sauté, tossing occasionally, until cooked white on all sides. About 8 to 10 minutes.
  • Season Chicken: Add the garlic powder and salt to the pot and toss into the chicken to fully coat. Cook for another 30 seconds, tossing as the chicken cooks in the seasonings. Cancel 'Sauté' and deglaze the bottom of the pot.

add the Pasta and Stock

  • Break the pasta in half and add to the pot, spreading evenly over the chicken. Pour the chicken stock into the pot over the pasta.

set the Cooking Time

  • Cook for 9-Minutes: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 9 minutes.
  • Prepare Alfredo Sauce: While the pasta is cooking, prepare the Alfredo sauce. In a medium-sized mixing bowl, gradually whisk the flour into a ½ cup of the heavy cream until a smooth paste is formed. Add the Better than Bouillon and white pepper and whisk until smooth. Then add the remaining heavy cream and gently whisk until the sauce is smooth and creamy.
  • 2-Minute NPR: Once the cooking time has finished, allow for a 2 minute NPR (natural pressure release) and then release any remaining pressure. After the pressure has been released and the pin has dropped, open the pot. Leave on 'Keep Warm'.

After Cooking

  • Add Butter: Add the butter and, using a large spoon, mix the pasta and chicken with the butter until it has fully melted.
  • Add Alfredo Sauce & Cheeses: Add the Alfredo sauce, parmesan, mozzarella, and cream cheese to the pot. Mix into the pasta until the cheeses fully melt.
  • Add Broccoli: Add the cooked broccoli and gently toss into the pasta.
  • Allow to Thicken: Allow the pasta to sit in the pot on 'Keep Warm' for 5 to 10 minutes to let the Alfredo sauce thicken. Gently toss every couple of minutes. Once the sauce has reached your desired thickness, press 'Cancel'.
  • Serve and enjoy!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 866kcal | Carbohydrates: 54g | Protein: 46g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 224mg | Sodium: 863mg | Potassium: 939mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2034IU | Vitamin C: 52mg | Calcium: 331mg | Iron: 2mg


Some things you should know about this Instant Pot Chicken Broccoli Alfredo recipe.

Thinning the Alfredo sauce. If the Alfredo sauce ends up thickening too much and you wish to thin it, gradually add whole milk, a little at a time, mixing it in until the pasta reaches the consistency that you desire.

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  • Kim says:

    I followed this recipe to a T and once the IP was done on high pressure, half of the noodles were hard while the other half were mushy…

    • Hi Kim! I’m sorry to hear this happened to you. It could be a number of things. It’s possible your pot did not come to pressure even if it counted down. Sometimes this happens if the seal is on wrong. Could also be not enough liquid or the type of pasta used. It’s hard to tell a definite cause.

    • Christy Robles says:

      Kim I had the same issue. Idk what happened. 🙁

  • Zoey says:

    Hi Valerie! I’m super excited to make this alfredo, but I’m scared about the 3.5 cups of water. I’m new to using an IP to cook and so far everything has come out extremely watery washing off all my seasoning from the chicken. I’m also using a 6QT instant pot.

  • Anna says:

    I made the Alfredo last night in my ninja foodie
    It was delicious but very thick I’d love to have a thinner sauce

  • Becca says:

    In step 4 of the chicken preparation you say to deglaze the pot. How do you expect to do that with the chicken still in the pot and with what liquid?

    • Hi Becca! The chicken will release plenty of liquid for you to be able to deglaze the pot, which is simply scraping the bottom to get any stuck bits off. With the chicken in the pot just scrape the bottom with a wooden spoon or spatula and you’re set. Hope this helps! Thanks for stopping by!

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