Chicken Fettuccini is a favorite at our house and I’m so excited that I can now make it super quick! Using the Instant Pot cuts the cooking time by more than half and the best part is I only dirty one stinkin’ pot. I’m tellin’ you this Instant Pot thing is a game changer, especially for this Instant Pot Chicken Fettuccini Alfredo.
You guys! I’m so excited about this recipe I could hardly wait to get it photographed and written out! I’ve been cooking ALOT with my Instant Pot (see my latest recipe here) and this one is pretty life changing.
I’ll admit I miiiiight be being a tad bit dramatic about this, but seriously you guys– Chicken Fettuccini Alfredo DONE in under 20 minutes in one pot! I want to give this recipe all the exclamation points right now.
It’s made with real ingredients, too. I’m not dumping in a jarred sauce and covering the lid. We’re talking real cream, butter, and garlic. If I ever got a private concert from Julie Andrews, I’m pretty sure I’d have her sing “Favorite Things” with those three ingredients added into the song. You think she’s too classy to oblige?
Probably.
Be Sure to Sign Up For My Email! New Recipes Delivered Straight to You!
This Instant Pot Chicken Fettuccini Alfredo recipe is pretty self explanatory so I’m just going to leave this right here and direct you to the recipe card below and make sure to read the recipe notes if you don’t want a mess in your kitchen. 🙂
If you have an Instant Pot make this like, now. If you don’t, this is the one I have and clearly love. Much love to you all!
Instant Pot Chicken Fettuccini Alfredo
Chicken Fettuccini is a favorite at our house and I'm so excited that I can now make it super quick! Using the Instant Pot cuts the cooking time by more than half and the best part is I only dirty one stinkin' pot. I'm tellin' you this Instant Pot thing is a game changer, especially for this Instant Pot Chicken Fettuccini Alfredo.
Ingredients
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 chicken breasts, boneless and skinless
- 2 tbsp salted butter
- 5 cloves garlic, minced
- 2 C heavy cream
- 2 C chicken broth
- 1/4 tsp kosher salt
- 1 pinch of ground nutmeg
- 1 lb dry fettuccini noodles
- 1/2 C parmesan cheese, shredded
- fresh basil
Instructions
Press saute button on Instant Pot and heat olive oil until display reads "HOT". Season chicken breasts with salt and pepper and place in the pot to brown. Cook 2 minutes per side just until lightly browned, but not cooked all the way through, remove from pot and place on a plate.
Melt butter in the pot and stir in minced garlic. Cook for less than 1 minute, stirring constantly until fragrant and pour in cream.
Bring cream and garlic to a simmer while scraping the bottom of the pot with a spatula to release the browned bits from cooking the chicken. Simmer sauce for 2 minutes until just slightly thickened and pour in chicken broth, salt and nutmeg.
Break dry noodles in half and place into the pot, followed by the browned chicken breasts.
Cover Instant Pot and set it to cook at High Pressure for 6 minutes.
When time is up, allow Instant Pot to naturally release pressure-- about 8 minutes (See Notes).
Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving.
Recipe Notes
The first time I made this I tried doing a quick release of pressure after the cooking time was up and I ended up with a literal volcano of cream coming from the spout of my Instant Pot! Ha! So, that's why I recommend you wait for a natural release. Cream has a tendency to boil up when being cooked and comes right up to the top of the pot, making for an easy escape when you release the valve. You may be able to get away with letting it cool for 5 minutes and then try a quick release, but do so knowing you might get a cream bath. 😉
Made this recipe?I'd love to see how you rocked it! Share your photo on Instagram with the hashtag #heatherlikesfood --It will totally make my day to see it!
I’m serious, you want to sign up for my Email! You’ll never miss a dang recipe!
Hi Heather,
My daughter will be trying this recipe out in the next couple of weeks. We are a bit confused as to how much parmesan cheese to use. It says 1/21 of a cup, but I’m assuming it should be 1/2 of a cup?
Thanks!
I wondered that too or should it be one and a half cup?
1/2 Cup. I just went in and fixed it. 🙂
This is my first IP fail. I translated the parmesan typo to 1-1/2 C. wouldn’t build pressure. Took off the lid to find a scorched sloppy mess weldedto the bottom of the pot. Trying to salvage the mess but it looks like it will be fast food forth e family tonight.
I’m so sorry Jim! I just went in and fixed the typo. It’s supposed to be 1/2 cup cheese, added at the end after cooking. I’ve made this multiple times with no issue. I’ll be making again to be certain. My apologies!
What size cooker did you use? Could I double it in an 8 qt?
What if I were to add spinach and tomato to this recipe? During which step would I add them in and would it change the cooking time?
Can I use milk instead of heavy cream?
Did you ever try the milk instead? How were the results?
I made this last night and it was so good! I had used the timer on my IP and got home a little later than planned so I had to think it out a bit. Love that there was only one pot to wash!will be making this again!
,
I made this tonight. My chicken turned out really hard. It was fresh chicken. Any thoughts? I did a NPR after 6 mins
It was delicious! My picky family loved it!
Pasta didn’t cook all the way 🙁 I even let it do natural pressure release for like 13 minutes
Mine was the same. In fact, I got an over heat error twice. Not sure what I’m doing wrong.
Turned out really well for me. Would I need to make any changes in the cooking time if I cut the chicken into bite sized pieces before browning it?
I have a 8-quart instant pot. Can I double the recipe? How do I adjust the cooking time? Thanks!
Did you use 2 lb chicken or 2 chk breasts ? Can we add cream in the end. Pressure cooking cream changes its texture and we are not a big fan of it.
The photos don’t really line up with the recipe – if you cooked the pasta in with the sauce, it should already have sauce on it; not look like it was cooked separately with sauce drizzled over top. Has this recipe actually been tested in an instant pot?
I’ve made it a few times and it came out really good. Keep the chicken breasts whole though and cut up after the cooking has finished otherwise small pieces will get rubbery. I also add broccoli and carrots. The broccoli dissolves somewhat but it’s there!
Made this recipe tonight. Very good! I did a quick release after 6 minutes and put a paper towel over it to catch any liquid. Chicken was very tender, and not dry. We did use chicken tenderloins instead of chicken breasts.
Just got an Instant Pot and made this tonight and it was delicious. I doubled the cream because we like a lot of the sauce, and my chicken breasts were those big, fat ones they sell at Sprouts, so I was worried that because they were so large, they wouldn’t cook through for the 6 min. time, but they came out perfectly moist and done. The pasta was perfectly al dente and was not all clumped together like someone else said that theirs did. I think you just need to stir it really good in the cream before putting on the lid.
Some of my noodles turned brown but tasted fine. Not sure what happened. This happen to anyone else?