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.
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!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Chicken Alfredo Pasta Recipe
Recipe Video
Equipment
Ingredients
- 1 tablespoon oil vegetable, corn, or canola
- 1 large chicken breasts cut into 1-inch pieces
- 2 cups (150 grams) mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 10 oz (300 grams) tagliatelle or fettuccine pasta
- 2 cups (500 ml) chicken or vegetable stock
- 5 oz (150 grams) cream cheese softened
- 1 cup (200 grams) mozzarella shredded – optional
Instructions
- 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.
Notes:
- This recipe is tested in the 6-quart Instant Pot.
- 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!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Karin says
Delicious and super easy to make!
Dale Padley says
One of the best recipes I have tried on this group for fettuccine Alfredo!
I layered the noodles in several different directions. A bit of time to do that, but didn’t have any noodles stuck together.
Plus added fresh parmesan as the cheese melted
And for a topping
Wish I could add a picture.
Thanks for this recipe.
ROBBIE says
Do you need to brine your Chicken breast before adding to the Instant Pot?
Diana says
Hi Robbie, I only recommend brining chicken for dry cooking methods for example roasting, grilling/smoking, air frying, searing, or frying.
Donna Anderson says
Love love love! Subbed mozzarella for Swiss (my personal fave). The Boursin cheese is the perfect size for the cream cheese required.
Harley says
I wish there was some instruction regarding the noodles. Not sure how you got balls of noodles, but I’ll be making this recipe with Bowties tonight. Much easier to fit in my pot. Seems simple enough to follow and I love these one pot recipes. Will update after dinner!