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+ servings

Instant Pot Chicken Alfredo

Creamy and delicious Instant Pot Chicken Alfredo. Don't forget to check out my step by step photos and tips above!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 639kcal


  • 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


  • 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.


  • 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.


Calories: 639kcal | Carbohydrates: 24g | Protein: 41g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 156mg | Sodium: 1046mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 906IU | Vitamin C: 4mg | Calcium: 339mg | Iron: 2mg