close up of a creamy bowl of instant pot chicken fettuccine alfredo
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5 from 4 votes

Instant Pot Chicken Alfredo

This classic pasta dish features linguine pasta and tender chicken tossed in a homemade Alfredo sauce that's wonderfully rich, creamy, and comforting. Plus, it's ready in less than 30 minutes making it a perfect weeknight option.
Prep Time6 mins
Cook Time20 mins
NPR2 mins
Total Time28 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken Alfredo, Homemade, Instant Pot, Pasta, Pasta Dinner, Quick and Easy, Recipe, Weeknight Dinner
Category: Pastas, Poultry
Cooking Method: Instant Pot
Difficulty: Not Too Tricky
Development Status: Finished
Servings: 8
Calories: 837kcal
Author: Valerie Cooper


for the Chicken

  • 2 pounds chicken breasts 3 to 4 breasts, brined and cut into small strips
  • 1 tablespoon olive oil
  • ½ cup butter 1 stick, divided
  • 1 tablespoon garlic powder
  • ¾ teaspoon kosher salt or to taste

for the Pasta

for the Alfredo Sauce Base

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

to add After Cooking

  • 1 cup parmesan grated
  • 1 cup mozzarella cheese freshly shredded
  • 4 ounces cream cheese ½ an 8-ounce box, cut into small cubes and softened


prepare the Chicken & Pasta

  • 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 thin strips no longer than 1" and no wider than 1/2".
  • Sauté Chicken: Turn on 'Sauté' and adjust the heat level to 'More'. Allow the pot to heat up until the display reads 'Hot'. Add the olive oil and 2 tablespoons of butter to the pot and allow the butter to melt and heat up. Add the strips of chicken breast to the pot and toss until thoroughly coated in the butter. Spread in an even layer across the bottom and sauté, tossing occasionally, until cooked white on all sides. About 10 minutes.
  • Season Chicken: Add the garlic powder and salt to the pot and toss the chicken to fully coat. Sauté for another 30 seconds, tossing as the chicken sautés in the seasonings. Add the remaining butter and allow it to melt, tossing the chicken so that it is fully coated in the melted butter. Cancel Sauté and deglaze the bottom of the pot.
  • Add Pasta and Stock: Break the linguine 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 Pasta 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 Base: While the pasta is cooking, prepare the Alfredo sauce base. 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. 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. Open the pot and, using a large spoon, mix the pasta and chicken together.

After Cooking

  • Add Alfredo Sauce Ingredients: Add the alfredo sauce base, parmesan, mozzarella, and cream cheese to the pot, mixing into the pasta until the cheeses fully melt. The mozzarella may become stringy at first but as it continues to heat and melt, it will become smooth. This takes a few minutes.
  • Serve and enjoy!


Adapted from the Instant Pot Chicken and Broccoli Alfredo
Round 3 came out great!!!
For Round 3 - June 17, 2019: Needed more salt/flavor: I added more salt. I adjusted the stock down to 3 1/2 cups to thicken the liquid. Added more parmesan. Added more cream. Added cream cheese. Added more pepper. Added already cooked brocolli.
For Round 2: Came out great but the liquid could be thicker. I reduced the broth from 4 to 3 cups. Maybe do 2 cups heavy cream instead of 1 cup cream and 1 cup milk. Maybe amp up the parmesan from 1/2 a cup to 1 cup. The broccoli was a little crisp. Maybe let the pot sit covered for 15 minutes with the release valve set to sealing to make sure it's steamed enough.


Calories: 837kcal | Carbohydrates: 50g | Protein: 44g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 222mg | Sodium: 838mg | Potassium: 737mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1656IU | Vitamin C: 2mg | Calcium: 287mg | Iron: 2mg