Instant Pot Chicken Fettuccine Alfredo
Instant Pot Chicken Fettuccine Alfredo: when made in the instant pot, this pasta classic becomes a one pot recipe that couldn’t be any easier or more delicious!
Let me tell you about the new love of my life, this Instant Pot Chicken Fettuccine Alfredo.
I seriously love it even more than the one at Olive Garden or the one at the local Italian restaurant.
First, because it is absolutely loaded with the freshest and most simplest of ingredients.
It is truly creamy pasta perfection and I swear the whole family will inhale it and beg you to make it again tomorrow.
The second reason I love it SO much? It seriously could not be any easier to make!
It’s a true dump and go dinner recipe in the instant pot. One pot meals are a total Mom Win in my book.
Also, I can make this Instant Pot Chicken Fettuccine Alfredo quicker than I could go pick up take out.
Bonus: it is also much cheaper than you would pay at a restaurant…and it tastes better too!
The key to the spectacular flavor is good ingredients.
Since it’s such a simple basic recipe, the ingredients really get a chance to shine.
Make sure you use fresh lemon and garlic. You want to use heavy cream, not half and half.
Yes, I know half and half is less calories/fat, but this is not a dish you make on a diet!!
You also want to make sure you buy a good quality parmesan cheese, the freshly grated kind in the refrigerated section, not the kind in a shaker can.
The last (optional) ingredient is the shredded chicken.
You can make your own shredded chicken or just buy a rotisserie chicken for an easier dinner.
If you are looking for a vegetarian dinner, you can absolutely skip the chicken and use vegetable broth.
Alternatively, you can top the Instant Pot Fettuccine Alfredo with shrimp or steak once it’s done cooking!
It’s easy to make your own and adapt to whatever leftover meat you already have in the fridge.
I can’t wait for all of you to try this recipe for my Instant Pot Chicken Fettuccine Alfredo.
I have been working on this recipe for quite a few months and have had many friends and family test it!
It’s a winning recipe and I just know y’all are going to love it as much as we do!
Instant Pot Chicken Fettuccine Alfredo Recipe
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 30 minutes
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- juice of 1 lemon
- 2 garlic cloves, minced
- salt and pepper, to taste
- 1/2 lb (8 oz) dry fettuccine noodles, broken in half
- 2 cups cooked and shredded chicken
- 12 oz shredded parmesan cheese
- Add the broth, cream, lemon juice, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered in the liquid (to do this, just gently push them until the fall below the liquid level).
- Top pasta with chicken. Place lid onto instant pot, lock the lid and close the seal to the pressure cook setting.
- Set your Instant Pot to Manual pressure on high for 7 minutes and then let it naturally release its pressure for an additional 10 minutes then do a quick release.
- Gradually stir in the parmesan cheese, until creamy! Serve immediately!
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So this is only a HALF a 16 oz box of pasta.
Yes! You break the pasta in half to fit into the pot. It still makes a ton since fettuccine is a fatter noodle!
I have to feed 7 kids. I was thinking I will have to at least double the recipe but how does that change cooking times?
Can you cook this in a crockpot?
Hi! I haven’t tried it myself, I made it as an instant pot recipe. I worry the pasta might wind up over cooked, but if you have success with pasta in the crock pot and want to test it…I would love to hear how it turns out!
You say to set it to Manual for 7 minutes, but what temperature do we set it to on manual?
What do you mean by have it release it’s pressure naturally? Do I have the vent closed or open during that and THEN open it for the last 10 minutes? Kinda confusing.
I may be wrong, but when you let it release it’s pressure naturally you let it sit after cooking for the time requested vent closed. (Usually if you have to open the vent after cooking it’s referred to as a “quick release”.) Once the pressure is released after the 10 minutes you open the vent to release any other pressure that may be left and then you can go ahead and add the Parmesan cheese. Hope this helps!
Hi Meg! Jackie is correct. I also updated the recipe to clearly say High Manual pressure for 7 minutes.
Natural Pressure Release means you do not open the vent. Allow the pressure to come down naturally with no help from you.
Quick Release is when you open the seal to manually allow the pressure to decrease quickly through the valve on the top of the pot.
So, after the 7 minutes of cooking time, do not do anything and let the timer count up to 10 minutes for a natural pressure release. THEN after the 10 minutes has passed, open the valve on the top to finish with a quick pressure release.
I hope this helps explain in depth!
Just making this now. I was wondering if I had to turn off the IP after the 7 min. But I read your comment above and there was the answer to my question.
You also said to use heavy cream I hope I’m using the right one. I bought fresh whipping cream 35% m.f.
This is very good I will make again. My lemon was smallish so I added the zest of the lemon & it wasn’t too much lemon.
I would like to know if you could use half & half.
Can you use milk in the lP.
Glad you enjoyed it Shirley!
I recommend sticking with heavy cream, but yes you can use half and half if you need to. It won’t be as creamy, but should still taste pretty good!
Sounds amazing. Brand new at working with Instant Pot and would love to try this. Quick question, can I cook the chicken in the instant pot ahead? If so. how would I cooked chicken enough to shred? How much water and time? Thanks in advance! 🙂
Hi Kristine! Of course you can cook and shred your chicken in the instant pot too, but the time depends on how much chicken and if it’s bone in or not. I would google to find the standard times per pound or check your instant pot manual!
This response is so unhelpful. Why would you publish an instant pot recipe and not provide the simple instructions needed to cook the chicken in the instant pot. Undermines the whole purpose.
Yikes chill out
Really. These instructions are very easy.
ML Kopen, this recipe is using already cooked chicken. I do not want her to end up with raw chicken, so I recommended she google the correct cooking time for whatever type of chicken she is using.
Rudeness will not be tolerated and you will be blocked if you can not behave accordingly. Thanks!
You are rude. Just cook some damn chicken or get a can or a rotisserie chicken. If you need that much instruction then use google or a mother figure. The recipe is perfectly instructed for me.
Hi there. Could you add pesto to this? If so would you add it for cooking or after? Thanks!
Yes! I would add it after cooking!
I started off using this recipe, but when I was getting my ingredients together, I saw 1/2 lb of pasta and 4 cups of parmesan. I have been around the Instant Pot for a few years now, and to me, this was backwards. I used a lb of fettuccine, cut back on the cheese, (6 oz or 2 cups parmesan), upped the stock 1 cup (to 2.5 cups), used the entire pint of heavy cream (2 cups). It still was incredibly rich. Next time, I will add the shredded chicken when I add the cheese at the end. The fresh lemon juice was a really nice touch!
Did you have to adjust the cooking time for the added pasta?
Thank you for posting your adjustments to the recipe! I made this tonight and it was really good but we like more sauce and felt like the amount the recipe makes wasn’t enough. Will try it with your adjustments next time!
Need help asap as I just bought ingredients to make this now but in reading directions I don’t know that I have the right instant pot? Got as a gift the gem 8 in 1 multicooker? No pressure settings, no locking lid? Can I make this recipe in the “multicooker” ? Please help. Thanks!
The gem is a crock pot
Hi is it still 7 minutes if I double the recipe?
(New to the instant pot)
I TRIPPLED the recipe in my 8 quart instant pot. After a bit of online research, I set it for exactly as listed. 7 minutes and it came out PERFECT!! Will definitely make again.
Parallel with Olive Garden just as you said!
SO crazy easy. So crazy good.
Next time I want to cook some broccoli on the side and have that with it as well.
The possibilities are endless! THANK YOU!!
This sauce was delicious! I cooked exactly to the recipe and my pasta was a bit underdone. Should I increase cook time a bit?
Mine too. What did you do?
I’m trying to pin your recipe without following you, but I can’t find the Pin button. Do you have one?
Never mind, figured it out!
Why not just cook the chicken at the same time? I guess if you’re using leftover chicken this recipe would make sense as it is, but otherwise I’m not going to cook chicken separately and then make this. Popping in a couple of raw or frozen chicken breasts and adding ten or 15 minutes should do the trick.
Will the pre-cooked chicken get dried out? Could you just add it at the end with the Parmesan cheese?
Has anyone tried this with gluten free pasta? Our daughter was just diagnosed with celiac’s and this is her favorite food! Thanks in advance
I’m gluten free and I haven’t tried it but will for dinner tomorrow. I can let you know how it goes. You could always make the pasta separate from the chicken and Alfredo sauce and put them together at the end.
Hi, we tried this last night for dinner and it was amazing. We used the barilla gluten free fettuccine instead of regular pasta. We adjusted the cooking time because we found that pasta to need more cook time than normal pasta. We cooked it for 8 minutes and think 9 would have been better. We have the power pressure cooker and we used the rice risotto setting. Hope you guys enjoy it.
Can you add raw shrimp or should it be cooked?
Yes, you can add raw shrimp and it will cook. It may possibly over cook to be honest, because shrimp usually cooks in 2 minutes high pressure in the instant pot.
What size Instant Pot (quart size) is needed for this recipe?
This is really good. I cooked the chicken in the instapot and then used the stock from that for this recipe, I just messed up by doing a quick release instead of letting it naturally for the first 10 minutes so it came out runny but it was still really good. Had I let it sit for the next 10 minutes it would have been perfect so I’ll definitely be making this again
I have a crock pot brand instant pot! I dont Have a manual mode on my so i just Used the steam mode for 7 minutes! Is that okay?
When I made mine all my pasta stuck together and didn’t cook properly. Half was cooked and the other half was stuck together.
Oh my goodness this turned out to be so delicious. I already had a main course of meat so I left out the chicken. I’m so pleased
This receipe burned the entire bottom of my instant pot. I do not recommend this receipe to anyone unless you want the bottom of your instant pot ruined!! Thanks a lot…
I just purchased my first instant pot today and thought I’d try this recipe first. I didn’t read the instructions close enough and poured the cheese in all at once which didn’t work very well. The cheese clumped together and did not get creamy. Given all of the positive reviews I will diffinatly try this recipe again.
This was so flavorful! Noticed my pasta stuck together and was a bit al dente. I may do a little “stir” before adding chicken. I also used frozen precooked chicken (Tyson) breast strips and half & half. It was great. Thinking this may be menu for Christmas Eve!
Has anyone ever doubled this? I tried once and it didn’t turn out? Any ideas on any adjustments? I used a jar instead too, this may have been why it didn’t turn out. I have made this recipe and it’s great!! Just not enough for my family of 6.
If I want to double the recipe, do I need to increase the cooking time?
Could you cook the sauce adding chicken and brocolli but without noodles for a low carb option?
The recipe would not work that way because the noodles absorb a ton of the liquid. Sorry!
12oz of Parmesan cheese on 8oz of noodles. Is this correct? Even with two cups of chicken this seems off…
It’s correct. The noodles cook up a ton and the parmesan is used to thicken the sauce.
First, the flavor is amazing. My grandson wanted seconds.
But I used a name brand shredded cheese-12oz. I thought I was stirring slowly enough but the cheese clung to the chicken and I had big chicken clumps. I had to cut them apart so we didn’t choke on them. What did I do wrong?
Is that fresh basil sprinkled on top? Or parsley?
Parsley, just for looks for photos. I don’t add it normally. 🙂
This was very yummy and easy. I used broccoli instead of chicken. Yum! I also added 1/2 cup more water. Will definitely make again!
This looks delicious! I’ve never made an alfredo sauce before using chicken stock. I’ll have to try it.
Excellent, though I made a few modifications:
1 lb fettuccine
2.5 cups chicken stock
2 cups heavy cream
More garlic, because GARLIC!
And only needed a 5 oz container of Parmesan.
First I cooked 6 frozen tenderloins in my IP (Cook on Manual HIGH for 6 minutes, followed by a 6 minute NPR before turning the knob to release the pressure manually. Use the same time and liquid even if you use more tenderloins)
While the chicken was cooking I rolled my lemon on a cutting board before slicing it in half (this makes it easier to hand squeeze), then only squeezed half into a small glass bowl – I had a monster sized lemon from a friend’s tree. Then I chopped my garlic and I love garlic so I used all I had, which was 3 cloves.
When chicken was done I removed it and shredded it. Then poured the stock into a large glass measuring cup and added more to equal about 2.5 cups. Then quickly scrubbed and washed my IP because I didn’t want to risk a burn notification.
We’ve been remodeling our kitchen since August and most of my tools were packed away, so I used the IP steamer and poured the stock through it to strain it back into my IP.
Then added 2 cups heavy cream instead of 1.5, the lemon juice, garlic, salt & pepper as the recipe instructed, and then a pound of fettuccine because I wanted more noodles. I made sure to push the noodles just under my liquid and had to add a tiny more broth to get the liquid above them, I poured the broth close to the edge so it wouldn’t mix the other liquids. Then shredded chicken on top and followed recipe timing (Manual HIGH 7 min, followed by NPR for 10, then turning knob to release rest of pressure manually)
After pressure was released I poured and mixed the fresh grated Parmesan little by little, steamed broccoli in the microwave to serve on the side and BOOM family was fed.
There’s a real grace to discovering a new recipe and following it to the letter. I say this because in my younger years I’d change something. But the wisdom of following a first time recipe to the exact ingredient has proven to be a wonderful treat. I know the recipe has been fiddled with, tried and retried until it met the cook’s expectations. Cooking is an art. I am not a cook so I respect that talent in other people who are and who love cooking. Thanks for the wonderful recipe and beautiful pics!
It’s not really clear how you set the inta pot to cook. I’m using the insta pot for the first time with your recipe and I’m super confused on how I need to set the time and which setting on the pot
Hi Monica, I recommend reading the manual that came with your instant pot. Every version of the instant pot is a little different, so I can’t tell you exactly what buttons or where they are on your particular machine. However, if you read your manual, my directions should then make sense to you. Hope this helps!
I have a instant pot duo series. I do not have a manual button on mine. I still made this recipe tonight but got a burn notice. It did not ruin it though. I turned it off and put it on saute to finish cooking the noodles. It was really good. Do you have any recommendations on how to set my pot so it would cook for 7 minutes and then go to natural release for 10 minutes.
Ok, so I made this for a special dinner party, and O. M. G. This was the best, fastest fettuccine I have ever made, and I’ve tried all the recipes there can possibly. And to make it in my precious Instapot was the icing on the cake. You won’t regret it.
I’ve had my instant pot for a while but finally just getting into really taking advantage. Alfredo is one of my husbands favorites so I decided to give this recipe a try. It turned out great! Instructions were easy to understand and the pasta came out the perfect version of al dente in my opinion. I think the lemon juice gave an extra tang I wasn’t quite expecting and I might use a little less next time. All in all, a great recipe. Thanks for sharing
Hi, we tried whole wheat fettuccine and used 3/4 of the box along with adding extra broth and cream. Tastes great but took 3 times as long to cook. Three 7 minute cycles with the natural release to cook the pasta sufficiently. It could probably go less time with one extended cycle once the correct amount of time is determined .
Made this tonight. Followed directions to a tee, using rotisserie chicken. Doubled the recipe and it served 8 people easily. It was amazing. Will definitely have it again. Thank you
Do you think you can stir in baby spinach when it is done? Would there be enough liquid?
How much does this actually make? We have seven adults and two little ones in the house. If I double this, would it even fit in the 8q? If so, how would you recommend I modify cooking time, if at all?
Does this ever get a BURN notice on the pot from the thicker sauce?
If I want to double or 2.5x the recipe, would I need to add any cook time? I’ve got an 8 qt. Instant Pot and am wanting to cook it for about 10 people and leave out the chicken.
Hi Stephanie! I have not tried doubling it or tripling it. I do not know how it would turn out. But if you try it, please report back and let us know how it works out!
Hey there, I’m Jessica!
I am a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama to twins Ellie & Lyla.
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