Instant Pot Chicken Fettuccine Alfredo

Make restaurant quality Chicken Fettuccine Alfredo right in your Instant pot. The pasta cooks perfectly al dente and is coated with the creamiest Alfredo sauce. This easy Instant pot Chicken Fettuccine Alfredo is cozy and comforting!!

Course Main Course

Cuisine Italian

Keyword instant pot chicken alfredo, instant pot chicken alfredo pasta, instant pot chicken fettuccini alfredo, instant pot chicken pasta

Prep Time 6

Cook Time 20

Total Time 26

Servings

Calories 776kcal

Author Maria Doss

Ingredients

2 tablespoons unsalted butter
2 garlic cloves, minced
1 and ½ cups chicken stock, refer notes (I used 33% less sodium)
1 teaspoon salt (refer notes) or to taste
¼ teaspoon ground black pepper or to taste
1 and ½ cups heavy cream
8 ounces fettuccine pasta, broken in half
¾ pound boneless, skinless chicken thighs, chopped (about 3 thighs)
¾ cup grated parmesan cheese, or more if desired

Instructions

Heat Instant pot to saute mode.
When hot, add butter and let it melt. Add chopped garlic into the pot and saute for 20 to 30 seconds, until it begins to get golden.
Press cancel and add chicken stock, salt and pepper. Give a good stir and please note that it is very important not to stir after this step.
Pour in heavy cream (DO NOT STIR) and add fettuccini on top, gently pressing the pasta to be submerged into the liquid (DO NOT STIR).
Place chicken on top in an even layer (DO NOT STIR).
Close and lock lid (making sure the valve is in sealing position). Select manual cooking mode and set for 6 minutes (for al dente pasta ) or 7 minutes (for softer pasta).
Once cooking time is done, let it be in warm mode for 7 minutes (or after 9 minutes for softer cooked pasta).
Release pressure and open lid and stir in parmesan cheese. The pasta will be liquidy at this point but will thicken as it cools (do not cover).
If you are using a smaller instant pot and liquid sprays out when trying to quick release, then simply turn valve back to seal and wait for few more minutes before trying again.
Serve after few minutes with additional grated parmesan if desired.

Notes

Salt - Salt will depend on the stock used and your taste. I found that 1 teaspoon salt was perfect for this recipe. Also, I used 33% chicken stock. If you are using regular / no sodium chicken stock, then please adjust salt accordingly.

Chicken stock - I used 33% chicken stock.

If you are using a smaller instant pot and liquid sprays out when trying to quick release, then simply turn valve back to seal and wait for few more minutes before trying again.

Pasta – I used the classic fettuccini for this recipe, but penne or Bow Tie works just as well.

Chicken – Boneless, skinless chicken thighs is always my go-to cut of meat, but boneless, skinless chicken breasts may be used instead.

Nutrition