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Instant Pot Chicken Alfredo

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It is no secret that I am a BIG, BIG fan of my Instant Pot.  I use it at least once a week and I have yet to be disappointed.   Especially as we move into school days and fall my Instant Pot will be my go to kitchen tool … especially for this quick and easy Chicken Alfredo.

Done in no time

Start to finish you can have dinner on the table in under 45 minutes and everyone is sure to love it.  It all starts with browning the chicken and then you add in the pasta with he liquid and before you know it you have a complete meal ready to go.  

Even better you only have one pot to clean up…I LOVE THAT PART THE MOST!

Let talk pasta

For this go around I used penne and I chose this cut for a few reasons.  I prefer it when using a short cut pasta.  I also low how the sauce sticks to the pasta and also gets inside of it making sure you get plenty of yummy sauce in each bite.  

If you wanted to use fettuccine or another cut of pasta, feel free. Use whatever you have on hand.

Rich and Creamy

Using chicken stock and heavy cream, along with the cream cheese and the parmesan makes for a very rich and decadent pasta dish.  If you wanted to lighten it up a bit you could use light cream cheese and less parmesan and add in another cup of chicken stock and reduce the cream to only 1 cup.  

Just make sure to use heavy cream not half & half or milk as it will burn in the Instant Pot.

Time for pasta…

Serves 6


Instant Pot Chicken Alfredo

A quick Instant Pot dinner that is perfect for those busy weeknights or lazy weekends. Trust me this is a GO TO dinner everyone will LOVE!

10 minPrep Time

25 minCook Time

40 minTotal Time

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  • 2-3 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 4 cups chicken stock
  • 2 cups heavy cream (do not use half & half or milk as it will not cook down well in the pressure cooker)
  • 1 pound penne pasta, or your favorite cut
  • 6 oz cream cheese
  • 1 cup shredded parmesan
  • Toppings (Optional)
  • Extra shredded parmesan
  • Fresh parsley


  • Season chicken breasts with salt, pepper and garlic powder
  • Turn Instant Pot (IP) to saute
  • Pour in olive oil and let heat up for a minute to two
  • Place chicken breasts into Instant Pot and let cook on each side for 3-4 minutes, or until nicely browned
  • Once both sides are browned, remove to a plate. Don't worry the chicken will complete cooking in a bit
  • Add in garlic and let cook for 1-2 minutes or until fragrant
  • Pour in chicken stock, cream and pasta
  • Stir to combine
  • Place chicken back into stock
  • Hit cancel on Instant Pot and put lid on and lock into place, making sure the valve is closed on the lid
  • Select pressure cooker setting on high and set for 6 minutes
  • Once it is complete quick release the pressure
  • Open and remove the chicken to a plate and cut into bite size pieces
  • Stir cream cheese and parmesan into pasta until well incorporated
  • Stir chicken back in and serve immediately
  • Divide into bowls and top with additional cheese and parsley, if using
  • ENJOY!


You can leave chicken out if you like and serve pasta with your favorite protein such as steak or pork.

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Tag us @sparklesnsprouts on Instagram, Twitter and Facebook with #IPChickenAlfredo so we can all see your creations.


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