Instant Pot Chicken Fettuccine Alfredo is a delicious, one pot meal that will be on your table in less than 30 minutes!
My family absolutely loves to eat anything with Alfredo sauce. In fact, I think if I would allow it, they would even spread it on their toast in the morning.
Every time that we go out to eat and it is on the menu, you can be sure that someone will be ordering it for dinner.
However, because we are trying to eat more meals at home, I decided that it was time to make it in our own kitchen.
I typically make my own Alfredo sauce using heavy cream, garlic, butter and cheese.
But this requires quite of bit of time on the stove top to thicken.
And sometimes, when you have a busy schedule, there just isn’t time for that.
That is when I decided to make life easier and make Chicken Fettuccine Alfredo in our Instant Pot.
Instant Pot Chicken Fettuccine Alfredo
In an effort to make dinner ready and on the table in under 30 minutes, I decided to use jarred Alfredo sauce instead of making my own.
To be honest, I was a little hesitant to make it in the Instant Pot.
I had heard horror stories about getting the dreaded BURN message when using a thick sauce.
And then there was the fear of the noodles sticking together and not cooking properly.
But I knew that I had to find a quicker and easier way to make Chicken Fettuccine Alfredo than on the stove top.
So I jumped in with both feet and gave it a try.
And I am so glad that I did! It turned out amazing.
I was shocked at how easy it was to make and the taste of the jarred Alfredo sauce was surprisingly delicious.
To kick things up a notch, I added a little minced garlic and red pepper flakes to the sauce.
Dump and Go?
My original intention was to make this Instant Pot Chicken Fettuccine Alfredo recipe a true dump and go meal.
A dump and go recipe is the kind that you throw all the ingredients in the pot and push start. No prep work required, like this Instant Pot Low Country Boil recipe.
Although that would have been ideal, I found that when I saute the chicken first, it turns out much better.
Then there are no worries of the chicken being under cooked and the noodles being over cooked.
Of course, if you want a true dump and go meal you could prep your chicken ahead of time and put it in the freezer until you are ready to use it.
And don’t worry, the cook time remains the same. It will just take longer to come to pressure.
Check out the printable recipe below and let me know what you think!
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- 2 Tbs butter
- 1 lb chicken breast, boneless, skinless, cut into bite sized pieces
- 1 14.5 oz jar of Alfredo sauce
- 3 cups chicken broth
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes , more or less to taste
- 8 oz dried fettuccine noodles, cut in half
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Set Instant pot to Sauté function. When the display reads HOT add the butter. Once melted add the chicken pieces.
- Cook just until the chicken is no longer pink on the outside, but still pink on the inside.
- Add alfredo sauce, chicken broth, garlic cloves, red pepper flakes and pasta to instant pot. Stir well to combine. Make sure to place the noodles in a criss-cross pattern so they are not clumped together and that the noodles are submerged in the liquid.
- Secure the lid and set the valve to the Sealing position. Pressure Cook/Manual and for 8 minutes on HIGH pressure.
- When the cooking time expires, allow pressure to naturally release for 10 minutes. Quick release any remaining pressure.
- Carefully remove the lid and stir in the cheese.
- Serve immediately.
The sauce will thicken as it stands.
Recipe provided by Make Your Meals
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g