by Olena

Instant Pot Chicken Alfredo (Video)

by Olena

4.8 from 18 reviews

Instant Pot Chicken Alfredo with milk and Parmesan is creamy, saucy and absolutely like a heavy cream restaurant quality alfredo. And nobody will complain.

This easy 25 minute weeknight dinner is a family favorite!

Instant Pot Chicken Alfredo

Instant Pot Alfredo

I keep this Instant Pot chicken alfredo recipe in my back pocket for nights when we are super busy. Absolutely everyone loves pasta in my house and entire world.

This is skinny alfredo with milk, Parmesan cheese and whole wheat noodles (if you wish). And it is creamy, saucy and absolutely like a real heavy cream restaurant quality alfredo.

It is kid friendly, perfect for picky eaters and Instant Pot beginners. And like my friend, Joy, said in the video below we made alfredo “legal” by adding 3 cups of veggies at the end.

Instant Pot Fettuccine Alfredo

Ingredients for Instant Pot Chicken Alfredo

  • Chicken: You want to start with boneless and skinless chicken thighs or breasts. Frozen, half thawed or fresh work. You can also omit meat for vegetarian alfredo.
  • Pasta: Fettuccine, linguine or even spaghetti. White, whole wheat or gluten free works.
  • Chicken or veggie broth and milk: Broth will create steam and cook everything. Milk is added at the end for sauce.
  • Parmesan: I highly recommend to use freshly grated Parmesan and not from a shaker. Completely different taste.

chicken, peas, milk, cheese, pasta stock to make Instant Pot Alfredo

How to Make Alfredo Pasta in Instant Pot

There is video and detailed recipe card below. This is summary.

  • Cut chicken or not. I like to cut chicken into 1″ cubes with kitchen shears right above pressure cooker. Or you can lay whole pieces on top and shred after.
  • Add liquids: Then add chicken, stock, oil, salt and pepper.
  • Layer pasta to prevent from sticking: Break noodles in half and add criss cross in about 6 layers. Doesn’t have to be covered with liquid.
  • Pressure Cook on High for 8 minutes for all types of noodles except 5 minutes for gluten free noodles. Wider your noodles, the more bite to them. So, if you like your fettuccine pasta really soft – cook for 10 minutes. I used linguine this time.
  • Quick Release the pressure and open the lid. It will be liquidy – do not worry.
  • Add slurry, Parmesan and garlic. Whisk cold milk with cornstarch and add to the pot along with cheese and garlic. Stir with tongs separating the noodles.
  • Press Saute and cook until thickened. After 2-3 minutes sauce will start bubbling and will thicken.

Instant Pot Chicken Alfredo

  • Add veggies (optional). As my friend Joy says “we are going to make it legal” with 3 cups of frozen peas. No need to thaw. Stir and let pressure cooker chicken alfredo sit for a minute to melt the peas.

Recipe Tips and FAQs

  • You open the pot and it’s not pretty? Don’t worry. Follow the recipe and it will get there. At first, we just cook pasta and chicken and after work on making it creamy.
  • Pasta seems undercooked? Stir, put the lid back on and let it sit for 10 mins. It will become softer because pasta absorbs liquid like crazy.
  • Sauce thickness: You can adjust thickness by letting alfredo sit more or add more milk at any time.
  • Pasta: You can also use penne or any short pasta.
  • Milk should be cold otherwise cornstarch will lump. I use 3.5%, higher fat content – creamier sauce. I wouldn’t recommend using any plant-based milk.
  • Peas: They don’t have to be cooked. That’s why I like to let peas sit only for a few minutes so they don’t turn pale green and cooked.
  • Don’t have Instant Pot? Make this stovetop chicken alfredo.
  • More help: Check out this Instant Pot guide and which one I recommend to buy based on your lifestyle and family size.

How to Serve, Store and Reheat

Serving: Sprinkle alfredo with fresh parsley and proudly serve warm to your family. Now, did you hear a lot of “Oh’s” and Ah’s”? I would love to hear from you in the comments below.

Store: Alfredo will keep well in the fridge for up to 24 hours. Pasta gets soggy fast.

Reheat in a small pot by simmering on low while covered with a splash of milk. Stir often and add more milk if necessary.

Do not freeze.

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Instant Pot Chicken Alfredo

instant pot chicken alfredo

4.8 from 18 reviews

Instant Pot Chicken Alfredo with milk and Parmesan is creamy, saucy and absolutely like a real heavy cream restaurant quality alfredo. And nobody will complain.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian
Scale

Ingredients

  • 1.5 lbs chicken breasts or thighs, cut into 1” pieces
  • 2 cups chicken or vegetable stock, low sodium
  • 1 tbsp oil
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 11 oz any fettuccine, linguine or spaghetti
  • 12 cups cold 2% or 3.25% milk
  • 2 tbsp cornstarch
  • 1/2 cup Parmesan cheese, grated
  • 1 garlic clove, grated
  • 3 cups frozen peas
  • 2 tbsp parsley, for garnish

Instructions

  1. To Instant Pot, add chicken, stock, oil, salt and pepper.
  2. Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
  3. Close the lid and move pressure valve to Sealing, and press Pressure Cook on High or Manual for 8 minutes if you like pasta al dente, 10 minutes – very soft, gluten free – 5 minutes.
  4. Release pressure using Quick Release method – turn pressure valve to Venting.
  5. Open the lid when safe to do so. It will be liquidy and not pretty – do not worry.
  6. Press Saute.
  7. In a small bowl, whisk 1 cup (if using chicken thighs) or 2 cups (for chicken breast) of cold milk with cornstarch.
  8. Add to Instant Pot along with Parmesan cheese and garlic. Using tongs, stir gently while separating the noodles.
  9. Cook for 2-3 minutes until sauce starts to bubble and thickens.
  10. Optional: Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
  11. Sprinkle with parsley and serve warm.

Store: Refrigerate in an airtight container for up to 2 days. You can adjust thickness of the sauce with more milk anytime.

Reheat in a small pot by simmering on low while covered with a splash of milk. Stir often and add more milk if necessary.

Do not freeze.

Notes

  • You open the pot and it’s not pretty? Don’t worry. Follow the recipe and it will get there. At first, we just cook pasta and chicken and after work on making it creamy.
  • Pasta seems undercooked? Stir, put the lid back on and let it sit for 10 mins. It will become softer because pasta absorbs liquid like crazy.
  • Sauce thickness: You can adjust thickness by letting alfredo sit more or add more milk at any time.
  • Pasta: You can also use penne or any short pasta.
  • Milk should be cold otherwise cornstarch will lump. I use 3.5%, higher fat content – creamier sauce. I wouldn’t recommend using any plant-based milk.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

47 comments on “Instant Pot Chicken Alfredo (Video)

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  1. I omitted the chicken then added a 3 and quarter cup of almond milk instead of regular milk and it tasted great I didn’t wait to 10 minutes so the noodles some of them were a little hard but it was excellent taste and then I let them sit for the 10 minutes thank you so much for this recipe that I can make for my son with no milk

  2. This is delicious!! My hubby is a big chicken Alfredo fan, and he says it’s better than the restaurant in MI, where he loves the dish! So, so good! Loves it! Added a little red pepper flake for our own pallet.

  3. Delicious and so easy! I’ll never go back to making full fat Alfredo in two different pots. Family loved it. I’m the only one who likes peas, so we enjoyed this with broccoli instead.

  4. I used spaghetti and the top 2 layers weren’t cooked all the way. Any idea what could have caused this? I used spaghetti

    1. I would add 3 mins to cook time. Sometimes altitude or who knows what as it’s a computerized machine… And closing the lid back on finishes cooking pasta quickly if it’s a tad underdone. Pasta cooks fast.

  5. Hi Olena
    Can I increase the size of this recipe. I only have a 6quart IP, but find it’s not enough for us and my 2 grown sons.
    Wondering if I could increase by 1/3?
    (Hoping you can save me a huge mess if I try this in my own :))

    1. Using skim milk will result in a more watery, less creamy sauce. I have never tried the recipe with Swiss cheese. It will have a different flavour than parmesan. But up to you if you want to use it!

    2. Finally made it, great recipe thank you so much, I will make this again. Used 5% cream 1 cup and skim milk the other cup….and Parmesan. I am a faithful follower. Diane

  6. I followed this recipe exact and the fettuccine noodles were hard and not cooked through. The taste of the sauce was really good. I’m not sure what went wrong.

    1. What pasta did you use? You can add 3 minutes to cook time next time and it will work. Pasta cook time is an easy thing to fix, it is like a sponge and cooks fast. Could be your elevation or Instant Pot as it is a machine. Also some like a bite to them and some very soft fettuccine.

  7. Quick. tastey & we don’t miss the cream at all which is brilliant now my man has been recently diagnosed with heart problems & also needs to loose weight. These wonderful recipes along with other’s have helped him to loose 2 stone so far in just under 3 months. Thank you.

  8. I am vegetarian, but I made this recipe for my grandchildren while babysitting. I have never seen them eat with such gusto!
    I was told, “This is the best meal ever!”

  9. My family loves this, and it is so quick and easy when I don’t have anything else planned, plus clean up is simple! I’ve made it several times already. It’s very much comfort food. (I prefer spicier dishes so have to add a lot of red pepper flakes on my serving.) We don’t like peas, so I roast some brussel sprouts or broccoli in the oven while this is cooking. Thanks for the great addition to our rotation!

  10. I was wondering if it was okay to add the frozen raw chicken and penne pasta together? I wasn’t sure if I had to put them in at separate times. And what if I was to add baby carrots? I am trying to find a recipe using frozen chicken, baby carrots and penne pasta. I am just unsure of the time and exact steps to take. I would appreciate any help you could give me.

    Thanks a bunch!
    Melissa

  11. I sauteed mushrooms before adding chicken and pasta, used soy milk in place of whole milk and used frozen broccoli instead of peas. The family loved it!

      1. Wow – best fettuccine Alfredo we’ve ever had!
        I subbed in part steamed broccoli for peas (family doesn’t like cooked peas for some reason) and put in a bit extra cheese.
        This is recipe in number 3 since I.P. purchase. This confirmed to me why Olena loves it so much! Keep those amazing recipes coming!

        1. Yay! Yes, Olena is obsessed for a reason haha. In my super old kitchen and with all the renos and life that happened past year, IP saved the day many times for us. Glad you liked it. Btw, we do not like cooked peas either. I still have vivid memories of a pea mash in a Soviet daycare, with liver burgers. When you add frozen peas, they are raw and just thaw with hot noodles.:)

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