Instant Pot Chicken Alfredo

Prep Time 5 minutes
Cook Time 5 minutes
Pressure Release 5 minutes
Total Time 15 minutes

Instant Pot Chicken Alfredo pasta has a garlicky creamy cheese sauce and tender bites of chicken. A hearty delicious one-pot meal in no time!

Using the same ingredients as our Easy Alfredo Sauce you can easily adapt a classic Italian dish for the Instant Pot. The pressure cooker lets you cook the chicken, pasta, and sauce all together for Dinner in minutes! For more favorite recipes made easier, try our Instant Pot Beef Lasagna and Instant Pot Spaghetti and Meatballs too.

Sabrina’s Instant Pot Chicken Alfredo Recipe

Chicken Alfredo is a comforting and rich Italian dish that is also super kid-friendly! Now you can enjoy this amazing meal on any busy weeknight, and skip the heavy cream or jarred sauces. This homemade version of the popular restaurant pasta comes together easily and quickly in the Instant Pot!

You create a savory creamy sauce right in the pressure cooker with the cooked pasta and chicken for a true easy, one-pot meal. The secret ingredient is making the sauce with cream cheese instead of thickening a heavy cream mixture with a flour roux like in traditional Alfredo pasta recipes. You get the same rich and creamy dish with almost no work. If you have an electric pressure cooker, this delicious recipe is a must try!

Instant Pot Chicken Alfredo ingredients in separate prep bowls
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  • Cooking Liquid: You can use plain water for your cooking liquid, but we like chicken broth because its an easy way to add a lot of savory flavor. You can also use vegetable broth or do a mixture of broth and water.
  • Chicken: Boneless, skinless chicken breast works great in this recipe because it will stay nice and juicy. Make sure to cut your chicken into even, small pieces so it cooks quickly. You can also use chicken tenders or chicken thighs. 
  • Spaghetti: You could use any pasta for this recipe but the spaghetti tends to cook more evenly in the short time than thicker fettuccine pasta. Make sure to break it in half so it all gets submerged and spread it out so it doesn’t clump.
  • Butter: The butter helps bind the creamy sauce together and gives it a rich, delicious flavor.
  • Cream Cheese: Make sure to take the cream cheese out and leave it on the counter while you’re preparing everything else so that it softens before you stir it in. If you need to soften it quickly, you can cut it into chunks and microwave it on a defrost setting for 30 seconds at a time until it is soft but not melting.
  • Seasonings: Just like regular alfredo sauce, you only need some minced garlic, salt and pepper to season it. The fresh garlic gives it lots of delicious garlicky flavor.
  • Milk: Since the cream cheese is already really rich, it’s best to use milk instead of cream in the sauce so it’s not too heavy.
  • Parmesan Cheese: A traditional Alfredo sauce is made with Parmesan cheese, but you can also mix in other grated hard cheeses to add depth of flavor, such as Asiago, Pecorino, or Fontina. Just make sure you still use at least 1 cup of the Parmesan and only sub in 1 cup of a different cheese so you still get that delicious, salty nutty Parmesan flavor.
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Kitchen Tools & Equipment

Pressure Cooker: A standard electric pressure cooker is the only equipment you need to make this delicious one-pot dinner! Make sure to use the settings in the recipe and not the preset options because they won’t have the same cook time.

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How to Make

Time needed: 15 minutes.

  1. Add the Chicken and Pasta

    Pour the water or broth into your Instant Pot, then add the chicken pieces, stirring a bit to distribute it. Add the broken spaghetti noodles, again stirring so they aren’t clumped in one place.Instant Pot Chicken Alfredo uncooked chicken in pot

  2. Pressure Cook

    Secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes. Allow to rest for 5 minutes then quick release the pressure. Carefully remove the lid and stir.Instant Pot Chicken Alfredo uncooked pasta and chicken in pot

  3. Make the Sauce

    Add the butter, cream cheese, garlic, salt and pepper to the pot. Stir until it is smooth and the cream cheese is melted.Instant Pot Chicken Alfredo cooked pasta and chicken in pot with sauce ingredients before mixing

  4. Finish and Serve

    Add the milk and cheese, then stir again until it’s mixed in and creamy. Rest for 3 minutes before stirring again and serving.Instant Pot Chicken Alfredo cooked pasta and chicken in pot after adding sauce

Can this be made ahead of time?

No, Instant Pot Chicken Alfredo is best served after it’s cooked and since everything is made at once, there isn’t much to prep ahead. The good news is it only takes minutes to cook so no need to make it ahead of time.

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Nutritional Facts

Nutrition Facts
Instant Pot Chicken Alfredo
Amount Per Serving
Calories 826 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 166mg55%
Sodium 1221mg53%
Potassium 692mg20%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 7g8%
Protein 41g82%
Vitamin A 1424IU28%
Vitamin C 1mg1%
Calcium 462mg46%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tips for Instant Pot Chicken Alfredo

Include Time for Pressurizing

An Instant Pot usually takes anywhere from 5-15 minutes to pressurize, then the timer will begin to count down the 5 minutes of high pressure cooking. You’ll know it’s pressurizing when the float valve pops up. Listen for the beep when the 5 minutes of high pressure cooking begins, so that you’re ready to quick release it once it’s finished. It will beep again when finished, and you can carefully release the steam. Let it release for another 5 minutes before opening the lid and proceeding to the remaining steps.

Make Space in the Pot

Because of how pressure cookers work, you don’t want your pasta and your chicken to be all in one place. Make sure to stir it well so that the noodles and chicken are evenly spaced out or the pasta will clump together in one chunk. You also want the pasta submerged as much as possible in the liquid so it cooks evenly.

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What to Pair With Chicken Alfredo

Serve Instant Pot Chicken Alfredo with a side of crispy Garlic Bread, top a fresh salad with Olive Garden Italian Salad Dressing and you’ve got a delicious homemade Italian dinner! If you want to add some veggies to your dish, it would be great with some Roasted Broccoli on the side or mixed in after the sauce is made.

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How to Store

Keep Warm: Instant Pot Chicken Alfredo can be kept warm for up to 4 hours or at room temperature for up to 2 hours before needing refrigeration.

Store: Store Instant Pot Chicken Alfredo in the refrigerator in an airtight container for up to 4 days.

Reheat: Reheat gently on the stove to avoid separation. You can add milk or broth a splash at a time if the sauce is too thick.

Freeze: It is not suggested to freeze this recipe, as the pasta would become mushy and the sauce would become watery and is likely to separate upon defrosting.

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Frequent Questions

Can I use frozen chicken?

You can use frozen chicken however you will want to add a few minutes to the cooking time. Don’t use whole chicken breasts though, use frozen chicken pieces.

Can you overcook chicken in an Instant Pot?

Yes, if you cook the chicken for too long in the Instant Pot, it will break down and lose its texture. You can also overcook the pasta, so follow the cooking time and do a quick release to stop the cooking after 5 minutes.

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Recipe Card

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo pasta has a garlicky creamy cheese sauce and tender bites of chicken. A hearty delicious one-pot meal in no time!
Yield 6
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 3 cups water or chicken broth
  • 2 chicken breasts cut into 1″ chunks
  • 1 pound spaghetti broken in half
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 8 ounces cream cheese softened and cut into 1″ chunks
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 cups whole milk
  • 2 cups grated Parmesan cheese


  • Add water to Instant Pot.
  • Add chicken, spreading the chunks apart evenly.
  • Top with broken spaghetti spread apart in the pot (do not just add in one large clump).
  • Seal the instant pot and cook on high pressure for 5 minutes.
  • Quick release the pressure after five minutes, open the top and stir well.
  • Add the butter, cream cheese, garlic, salt and pepper until smooth and creamy (the cream cheese needs to be softened or this will take a long time).
  • Stir in the milk and grated parmesan cheese until creamy.
  • Let sit for 3 minutes before serving.


Calories: 826kcal | Carbohydrates: 67g | Protein: 41g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1221mg | Potassium: 692mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 462mg | Iron: 1mg

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Meat: You can use other cuts of boneless chicken, just make sure they are chopped in 1-inch chunks to keep the same cooking time. You can also leave the chicken out or swap in shrimp or pork pieces, but for shrimp, add it at the end. Let the shrimp cook in the residual heat or pop the unit on saute until they cook.

Veggies: If you’d like to add a vegetable to Instant Pot Chicken Alfredo, include 1 cup of chopped broccoli florets, thawed frozen peas, or diced red bell pepper to the chicken before adding the pasta on top.

Pasta: You can switch up the pasta but it’s better to use penne, macaroni, or other small pasta versus thick flat noodles like fettuccine. You don’t want the pasta to clump or be too bulky or the dish won’t cook right.

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More Easy Instant Pot Dinner Recipes

Instant Pot Chicken Alfredo collage of steps to make the dish and recipe name

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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