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–+ servings

Instant Pot Chicken Alfredo Pasta

This creamy, comforting one-pot pasta comes together fast and delivers big flavor. Perfect for busy weeknights when you want something satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 619 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lb Boneless Skinless Chicken Breasts
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 1 tbsp Olive Oil
  • 4 cloves Garlic, minced
  • 3 cups Chicken Broth
  • 12 oz Penne Pasta
  • 1 cup Heavy Cream
  • 1.5 cups Freshly Grated Parmesan Cheese
  • 2 tbsp Butter
  • 2 tbsp Fresh Parsley, chopped

Instructions
 

  • Season the chicken breasts with the salt, black pepper, garlic powder, and Italian seasoning. Set the Instant Pot to Saute mode and add the olive oil.
  • Sear the chicken for 3 minutes per side until golden. Remove and set aside. Add the minced garlic and saute for 30 seconds.
  • Pour in the chicken broth and scrape up any browned bits from the bottom. Add the penne pasta and push it down so it is mostly submerged. Place the seared chicken on top of the pasta. Do not stir.
  • Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
  • Perform a quick release by carefully turning the valve to Venting, keeping hands and face clear of the steam. Remove the lid once the pin drops. Take out the chicken and set aside.
  • Stir the butter, heavy cream, and parmesan cheese into the pasta. Mix until the cheese is fully melted and the sauce is creamy and smooth. Slice or shred the chicken.
  • Serve the pasta in bowls topped with the chicken. Garnish with fresh parsley and extra parmesan.

Nutrition

Serving: 1servingCalories: 619kcalCarbohydrates: 47gProtein: 46gFat: 27g
Keyword chicken alfredo pasta, instant pot chicken alfredo, instant pot pasta, pressure cooker pasta
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