Break out your pasta bowels and crank up some Dean Martin “That’s Amore” for this one. This Quick Instant Pot Chicken Alfredo is one to invite the neighbors over for. It’s 7 ingredients and a dump-and-go type of preparation. No need to throw the pasta against the wall for this one – it’s going to stick, guaranteed!

All too often my husband and I are passing each other on the road—he’s driving home from work as I’m doing the carpool shuffle between kid’s practices. The reason this meal is a homerun (on top of tasting incredible) is that it’s so simple. Check this: Except for the parmesan cheese, I dump all the ingredients into the Instant Pot (cooks for about 7 minutes)… and then I leave the house. When my husband gets home, he stirs in the cheese and it’s done! #SoEasyMyHusbandCanDoIt

What is fettuccine alfredo sauce made of?

A classic Alfredo sauce is a simple creamy white sauce that is most commonly used with pasta. Typically, it is made from adding together butter, milk or cream, and parmesan cheese. Some people add cream cheese for a thicker consistency. Others substitute in milk for cream for a lighter, thin sauce. There are subtle variations that include bold seasonings as well.

What can I add to my fettuccine alfredo?

The sky is the limit on this one! You can always toss pasta and Alfredo sauce with about 1 cup of any of your favorite vegetables.  You can add fish, shrimp, scallops, chicken, beef, or ham! One of my favorite things to do is clean out my refrigerator with items that are close to expiration and toss them in a creamy home-made Alfredo with some pasta. I love to sauté some onions, carrots, zucchini, and corn together and throw it with Alfredo. IT’s tough to go wrong with this go-to sauce!

Ingredients for our Quick Instant Pot Chicken Alfredo:

• Fettuccini Noodles
• Heavy Cream
• Chicken Broth
• Cooked Chicken
• Lemon Juice
• Parmesan Cheese
• Garlic

How to make our Quick Instant Pot Chicken Alfredo:

First, add the broth, heavy cream, lemon juice, and garlic to the instant pot and stir.

Next, break the Fettuccini noodles in half and place them in the liquid mixture. You should lightly manipulate the noodles with a spoon or form to get them fully emerged. All the noodles should be covered in the liquid.

Take the cooked shredded chicken and place it on top of the noodles. It is ok if the chicken isn’t fully covered in liquid (like pictured).

Place instant pot lid on and set valve to ‘seal’. Set instant pot to high on manual for 7 minutes. Once the 7 minutes has elapsed, allow the recipe to naturally release for 10 minutes. After 10 minutes, release the remaining steam carefully by shifting the valve on top to ‘vent’. Once all steam is released, open the lid and slowly stir in 2 cups of parmesan cheese. Serve and enjoy!

Great Side Options:

• Quick Broccoli
• Honey Lime Fruit Salad
• Walnut Spinach Salad
• Sweet Potato Fries
• Italian Roasted Cauliflower

After growing up watching my grandmother make Alfredo sauce from scratch, I always thought it would be an all afternoon ordeal requiring a level of expertise that was above my qualification. Meals like this were daunting because using canned Alfredo sauce for recipes was never really a crowd pleaser in my house. After a couple attempts to perfect, this recipe combined the great taste that we craved and married it up with the simplicity that we needed in our lives.

Love fresh and simple recipes??! Subscribe to our emails below and we will send them straight to your inbox!

First Name

Email address:

Leave this field empty if you’re human: