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
Jane Paul says
Delicious easy recipe. Doubled it and turned out perfectly.
Jill Brown says
One chicken breast? That seems like a very small amount of chicken for a whole recipe
Diana says
I used a large chicken breast. If you like more chicken with your pasta, feel free to add one more. Enjoy!
Ash says
How much garlic does this recipe call for? I see it added in the step-by-step instructions, but it’s not listed in the ingredient list.
Diana says
Thanks for the heads up! I just added the garlic to the recipe card. I use 2 cloves of garlic for this recipe.
Jayne Bradley says
Just a question….. how do you measure 4 cups of long pasta? Would it be a whole box? Thanks 🙂
Diana says
That’s about 10oz of pasta. Enjoy!
Meghna says
This is exactly what I was looking for to cook this week. Thanks for the detailed and helpful post. My dinner worries are calmed down already 🙂