This Instant Pot Chicken Alfredo will go down a storm with even the pickiest of eaters. I get it, one day kids are eating everything in sight, from broccoli to carrots to green beans; the next day they won’t touch anything but plain pasta with white sauce.
That’s where recipes like this easy chicken alfredo comes in super handy. While it looks plain and unthreatening, it’s actually rich, full of flavor, and undeniably comforting. Kicked up a notch with fresh lemon zest, this classic pasta supper if a family favorite, and extra easy thanks to the Instant Pot. For another comfort recipe, try my easy chicken parmesan recipe!
What you need to make this recipe
Pasta – I love to use dried linguine and break it in half so it fits nicely in the instant pot. You could also use spaghetti or a short pasta shape instead such as farfalle or penne.
Chicken – I used chicken breasts cut into 1-inch cubes so they cook evenly and are easier to manage. You can also use boneless and skinless chicken thighs just make sure to cut them into even-sized pieces.
Chicken stock – chicken stock adds a ton of flavor but I recommend using a low sodium variety so you can control the amount of salt that goes in. Vegetable stock will also work.
Wine – the wine is used to deglaze the pot and scrape any of those flavorful brown bits from the bottom and add a beautiful flavor. If you want this dish to be alcohol-free however, just replace it with extra chicken or vegetable stock.
Heavy cream – this is a pretty essential ingredient (alongside parmesan) to create a super creamy and delicious sauce. Make sure to use heavy whipping cream for a thick and creamy consistency.
How to make Instant Pot Chicken Alfredo
1. Season the chicken with the Italian seasoning, salt, and pepper and toss until evenly coated.
2. Add olive oil to the Instant Pot and saute the chicken on one site.
3. Turn the chicken and add the garlic to the Instant Pot.
4. Saute further until the chicken is just lightly colored but not cooked through, remove and set aside.
5. Add the wine and scrape any brown bits from the bottom of the pot.
6. Add the chicken stock and lemon zest.
7. Add the linguine and place the chicken on top.
8. Cook on high pressure according to the printable recipe instructions below.
9. Add the cream and parmesan to the instant pot and stir.
10. Let the pasta and sauce rest for a few minutes until it’s thick, creamy, and delicious! Serve with freshly chopped parsley.
Tips and ideas for making this recipe
- Want to make this recipe even easier? Use rotisserie chicken! Reduce the oil to 2 tablespoons, and saute the garlic for 2 minutes before proceeding with the rest of the recipe. Stir in the pulled rotisserie chicken with the cream and Parmesan cheese at the end of cooking.
- This recipe will work with many shapes of pasta, but if you want to use thinner pasta, such as regular spaghetti, reduce the pressure cooking time by 1 minute.
- When cooking the chicken, you’re just looking to get a little color on it, not cook it all the way through.
- The alfredo sauce will thicken slightly as it rests; if you’d like this extra creamy, stir in a couple tablespoons of sour cream or Greek yogurt just before serving.
Frequently Asked Questions
The sauce is too thin, what should I do?
After cooking the sauce will look very thin but don’t worry, follow the recipe to let the pasta rest and the sauce will thicken up beautifully! If you’d like the sauce to be extra creamy then I recommend adding in 1-2 tbsp of sour cream or Greek yogurt.
I don’t have an Instant Pot, can I make this on the stovetop?
Absolutely, my stovetop Chicken Alfredo recipe is one of my most popular recipes and it’s super easy and delicious. If you don’t have an Instant Pot just follow that recipe instead.
What can I use instead of chicken?
You can replace the chicken with turkey or sausage or you can skip the meat altogether if you prefer. And if you love shrimp make sure to check out my Shrimp Alfredo recipe it’s incredibly delicious!
How long will leftovers last for?
Alfredo sauce is one of those dishes that is always best served immediately but you can store leftovers in the fridge for up to 3 days. To reheat you may need to add a splash of stock or cream to loosen the pasta then heat up in a pot on the stove.
Can I freeze Chicken Alfredo?
I don’t recommend freezing this dish because dairy products tend to lose their delicious creamy texture once frozen. Although it’s perfectly safe it won’t taste quite the same.
If you love this recipe try these out!
If you’ve tried this Instant Pot Chicken Alfredo recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Instant Pot Chicken Alfredo
Ingredients
- ¼ cup olive oil
- 1 lb. boneless skinless chicken breast cubed
- 1 tsp. kosher salt
- ½ tsp. black pepper plus additional for garnish
- ½ tsp. Italian seasoning
- 4 cloves garlic minced
- 1/4 cup dry white wine such as Pinot Grigio
- 1 tsp. lemon zest optional
- 2 cups low-sodium chicken stock
- 8 oz. dried linguine
- 3/4 cup heavy whipping cream
- 1 cup grated Parmesan cheese plus additional, for garnish
- Chopped fresh parsley for garnish
Instructions
- Set a 6-quart Instant Pot to saute; add olive oil.
- Sprinkle chicken evenly with salt, pepper, and Italian seasoning.
- When oil is hot, add chicken to Instant Pot. Cook until lightly browned on one side, about 3 minutes.
- Turn chicken; add garlic. Cook 1 minute more. Remove with a slotted spoon, and set aside.
- Add wine to Instant Pot; stir to release browned bits. Press Cancel to reset Instant Pot.
- Add lemon zest and chicken stock to Instant Pot.
- Break pasta in half; add to Instant Pot. Place chicken on top of pasta.
- Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- Set Instant Pot to cook at High Pressure for 5 minutes.
- After cooking is complete, let pressure release naturally for 3 minutes. After that, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid from Instant Pot; stir in cream and 1 cup cheese. Place lid back on Instant Pot and let cheese melt, about 3 minutes.
- Let pasta mixture rest in Instant Pot 5 minutes; stir to coat noodles in sauce.
- Garnish servings with remaining cheese, pepper, and parsley.
Notes
- Want to make this recipe even easier? Use rotisserie chicken! Reduce the oil to 2 tablespoons, and saute the garlic for 2 minutes before proceeding with the rest of the recipe. Stir in the pulled rotisserie chicken with the cream and Parmesan cheese at the end of cooking.
- This recipe will work with many shapes of pasta, but if you want to use thinner pasta, such as regular spaghetti, reduce the pressure cooking time by 1 minute.
- When cooking the chicken, you’re just looking to get a little color on it, not cook it all the way through.
- The alfredo sauce will thicken slightly as it rests; if you’d like this extra creamy, stir in a couple tablespoons of sour cream or Greek yogurt just before serving.
