This Instant Pot Chicken Alfredo Pasta is like a warm hug after a long day—rich, creamy, perfectly savory, and ready faster than it takes to wrangle the kids into pajamas. Whether you’re juggling homework time or hosting a cozy Friday night in, this one-pot wonder delivers pure comfort with minimal cleanup. Trust me, once you try this, it’ll be on regular dinner rotation in your house too.
Why You’ll Love This Recipe
I first whipped this up on a chaotic Tuesday when my fridge looked bare and my brain felt foggy. Thank goodness for pantry staples and the Instant Pot! It quickly became a favorite that tastes way fancier than the effort it takes.
- One-pot meal = fewer dishes
- Ready in under 30 minutes
- Kid-approved and grown-up loved
- Creamy, cheesy, and oh-so-satisfying
- Easily customizable with what you have on hand
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast (cubed)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 12 oz penne pasta (uncooked)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pro Tips
- You can sub rotisserie chicken to make this even faster—just stir it in at the end.
- If using frozen chicken, be sure to fully thaw and cube before pressure cooking.
- Grate the Parmesan fresh if you can—it melts smoother and tastes so much better.
- Linguine or rotini work too, just adjust cook time by a minute or so.
Step-by-Step Instructions
- Turn Instant Pot to sauté mode. Add olive oil and cubed chicken. Season with garlic powder, salt, and pepper. Sauté until lightly browned (about 3–4 minutes).
- Cancel sauté mode. Add the uncooked pasta and chicken broth. Push pasta down to submerge as much as possible but don’t stir.
- Secure lid and set to pressure cook on high for 6 minutes. Quick release the pressure once done.
- Stir in heavy cream and Parmesan cheese until everything is creamy and well combined.
- Let rest 2–3 minutes so sauce thickens. Taste and add more salt or pepper if needed. Serve warm!
Chef’s Tips and Tricks
- Always deglaze the pot after sautéing to avoid the dreaded burn notice.
- Let it rest a few minutes after cooking—this helps the sauce thicken naturally.
- Use good-quality Parmesan for max flavor payoff.
- Slice chicken into equal-sized pieces so it cooks evenly.
Recipe Variations and Serving Suggestions
- Add cooked broccoli or baby spinach at the end for a veggie boost.
- Swap chicken for shrimp—just sauté fast and stir it in post-cooking.
- Top with crispy pancetta or bacon crumbles for extra flair.
- Serve with garlic bread and a big leafy salad for a full meal.
- Use this alfredo base with fettuccine for a more classic take.
FAQs
Can I use frozen chicken?
Yes, but you’ll need to thaw it first so it cooks evenly with the pasta. Frozen solid chicken won’t break down well under pressure.
What if I don’t have heavy cream?
You can sub with half-and-half or whole milk and add a tablespoon of cream cheese for extra richness.
Can I make this dairy-free?
Yes! Swap out the heavy cream with unsweetened cashew cream or a dairy-free alternative and use vegan Parmesan.
Recipe Card
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast (cubed)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 12 oz penne pasta (uncooked)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Instructions:
- Turn Instant Pot to sauté mode. Add olive oil and chicken. Season and sauté for 3–4 minutes.
- Add pasta and broth. Pressure cook on high for 6 minutes. Quick release when done.
- Stir in heavy cream and Parmesan. Let rest to thicken before serving.
Nutrition: ~580 calories per serving
If you give this recipe a try, let me know how it turned out! Drop a comment below or tag me @thekitchensaid on Instagram—I love seeing your take on these cozy classics!
