Instant Pot Chicken Alfredo Pasta

Super creamy Instant Pot chicken Alfredo pasta with mushrooms makes a wonderful family-friendly meal that even the pickiest eaters will love!

Nothing beats a bowl of comforting pasta on a cold day! I especially love alfredo sauce and make it all the time, whether it’s just the simple homemade sauce with pasta, this chicken alfredo pasta, or my chicken alfredo tortellini soup that I make in the Instant Pot as well.

This alfredo chicken pasta turns out so rich and creamy quite similar to what you get at Olive Garden! Serve it with homemade breadsticks, and a simple side salad for a complete meal.

How to Make Chicken Alfredo Pasta in the Instant Pot

Set the Instant Pot on the SAUTE setting, and heat the oil. Add the diced chicken pieces, and cook them for a couple of minutes.

Add mushrooms if using, followed by the garlic, herbs, nutmeg, salt, and pepper.

Add the pasta and cover with chicken or vegetable stock. Gently press the pasta with a spatula so that it’s fully covered in liquid (if not, then add more stock of water).

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, and stir in the cream cheese and shredded mozzarella. Stir until the cheese has completely melted. Give the sauce a taste, and adjust the seasonings to your preference.

Garnish with chopped fresh parsley, and extra grated parmesan cheese.

What Size Instant Pot Is Needed?

This recipe is tested in my 6 quart Instant Pot. If you’re using an 8 quart, keep the amount of liquid the same as it’s enough for the 8 quart Instant Pot.

Top Tips

• If you end up using more liquid to cover the pasta, your sauce might be a bit too thin. To thicken it after pressure cooking and stirring in the cheese, stir in 1 teaspoon of cornstarch mixed with 1 teaspoon of water.
• Cooking the pasta for 5 minutes will result in soft but not mushy pasta. If you prefer al dente pasta, reduce the cooking time to 4 minutes.
• If you’re watching your calorie intake or want to make this recipe healthier, use light cream cheese, and omit the mozzarella cheese.
• I used mozzarella cheese, but feel free to add your favorite cheeses!

Don’t forget to check out the rest of my Instant Pot recipes.

Recommended Tools

These are the tools that I’ve used to make this Alfredo chicken pasta.

• Garlic press – the only garlic press that I will ever use. I’ve had this for over 5 years now and love it. Reliable, easy to use and wash, and never breaks.
• Wooden spoon or spatula.
• Sharp knife – This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
• Instant Pot – this is the Instant Pot that I have and really love!

For Olive Garden copycat alfredo, check out my alfredo sauce recipe!

Love EASY Instant Pot pasta recipes? Try my Instant Pot Mac and Cheese, and shrimp linguine pasta!