Instant Pot Chicken Alfredo (or Stovetop)

This easy Instant Pot fettuccine alfredo recipe is a classic one-pot meal made even faster in the pressure cooker (or on the stove top) for a comfort food dinner that's ready in just 30 minutes or less.

Course Main Course
Cuisine Italian
Keyword instant pot
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 25 minutes
Servings 2
Calories 932 kcal


  • 2 tablespoons butter , divided
  • 1 pound skinless, boneless chicken breasts , cut into strips (2 breasts)
  • Kosher salt
  • Freshly ground black pepper
  • 4 cloves garlic , pressed
  • 1 cup chicken stock
  • 4 ounces fettuccine
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • Minced parsley


For the Instant Pot:

  1. Preheat the Instant Pot pressure cooker on sauté mode and add 1/2 tablespoon of butter to melt. Pat the chicken dry with paper towel. Season with salt and pepper, and add the chicken to the pot in 2 batches (use the additional 1/2 tablespoon butter for the second batch), and cook undisturbed for 1 to 2 minutes on each side. Transfer to a plate, and set aside. 

  2. Add the garlic to the pot and cook until fragrant, about 1 minute. Be sure to stir so it doesn't burn. Add the chicken stock to the pot and scrape the pot with a wooden spatula to deglaze. 

  3. Break the fettuccine noodles in half and lay half of them flat in the pot, then top with the other half in the other direction. Add water if needed to be cover the noodles. Add the chicken strips back to the pot, on top of the noodles. 

  4. Secure the lid and cook on high pressure for 3 minutes, then allow the pressure to naturally release for about 5 minutes. Open the vent and remove the lid. Press cancel and select sauté. 

  5. Use tongs to remove the chicken from the pot and set in a bowl, then set aside. Use the tongs to separate any noodles that may have clung together. Stir the remaining 1 tablespoon of butter, the heavy cream, and the Parmesan cheese into the fettuccine in the pot and cooked until the sauce begins to thicken. Season with more salt and pepper to taste, and return the chicken to the pot, tossing in the alfredo sauce.

  6. Serve with more Parmesan cheese and sprinkle with parsley. 

For the Stove Top:

  1. Follow the same directions as the Instant Pot, but use a large, high sided skillet for the stove top. Cook the chicken for 5 minutes or until cooked through, and set aside. Cook the noodles in the chicken stock for 10 minutes or until al dente. Then, add the butter, cream, and Parmesan cheese and stir to combine. Add the reserved chicken, reduce the heat to medium, and cook until the sauce thickens. Adjust seasoning and serve with more Parmesan and minced parsley. 

Recipe Notes

Nutrition Facts
Instant Pot Chicken Alfredo (or Stovetop)
Amount Per Serving
Calories 932 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 27g169%
Cholesterol 325mg108%
Sodium 971mg42%
Potassium 1195mg34%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 3g3%
Protein 70g140%
Vitamin A 1523IU30%
Vitamin C 5mg6%
Calcium 377mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.