Instant Pot Chicken Alfredo Recipe
This Instant Pot Chicken Alfredo is creamy, easy, and perfect for busy nights! Tender chicken and pasta come together in a rich, cheesy sauce in just minutes.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Cutting board and knife
- Serving bowls
Ingredients
- 1 pound pasta uncooked (fettuccine, penne, or your favorite type)
- 1 pound chicken breasts skinless and boneless, cut into bite-sized pieces
- 4 tablespoons butter diced
- 2 cups chicken broth or water or chicken stock
- 1 teaspoon Stone House Seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon granulated garlic
- 4 ounces cream cheese
- 2 cups heavy cream
- 1 cup Parmesan cheese plus more for topping
- 2 tablespoons chopped fresh parsley optional
Instructions
- Start by cutting your chicken breasts into bite-sized pieces for even cooking and easy eating.
- Set your Instant Pot to the "Sauté" function. Add diced butter and let it melt. Then add chicken pieces, Stone House Seasoning, salt, pepper, and granulated garlic. Sauté for about 5 minutes until chicken is browned but not fully cooked.
- Pour in the uncooked pasta and chicken broth. Stir with a wooden spoon to ensure pasta is submerged in the liquid.
- Close the lid of the Instant Pot and set the valve to "Sealing." Cook on "Manual" or "Pressure Cook" for 6 minutes.
- Once cooking is complete, carefully perform a quick release by turning the valve to "Venting." Be cautious of steam.
- Open the lid and stir in cream cheese and heavy cream until fully melted and incorporated. Then add Parmesan cheese and stir until sauce is creamy and smooth.
- Scoop portions into serving bowls, sprinkle with extra Parmesan cheese, and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- Deglaze the pot after sautéing the chicken using some chicken broth to avoid burn notices.
- For a thicker sauce, whisk in a cornstarch slurry after adding the cream cheese and heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days; add broth or cream when reheating if sauce thickens.