Instant Pot Creamy Chicken Alfredo
Creamy, comforting, and surprisingly quick, this Instant Pot Creamy Chicken Alfredo brings restaurant-style flavors to your table with minimal effort. Tender chicken, silky alfredo sauce, and perfectly cooked pasta come together in one pot, so you get a delicious meal with less cleanup. It’s ideal for busy weeknights, yet special enough for a cozy weekend dinner.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- Set the Instant Pot to Sauté and add olive oil. When hot, add chicken pieces in a single layer and cook until lightly browned on all sides, about 4–5 minutes. Remove chicken and set aside.
- Add minced garlic to the pot and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and use a spatula to scrape up any browned bits from the bottom of the pot.
- Return the chicken to the pot, then add the dry pasta, making sure the pasta is submerged in the liquid.
- Stir in butter, heavy cream, salt, and pepper. Close the lid, set the valve to sealing, and cook on High Pressure for 6 minutes.
- Allow a natural pressure release for 5 minutes, then perform a quick release. Open the lid and stir in grated Parmesan cheese until smooth and glossy.
- Taste and adjust seasoning as needed. If the sauce seems too thick, whisk in a splash of chicken broth or water until you reach your desired consistency.
- Gently fold in chopped parsley. Serve immediately with extra Parmesan sprinkled on top and a quick pinch of pepper.