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instant pot chicken alfredo penne pasta on white plate with parsley
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5 from 20 votes

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo penne pasta is made from scratch in the pressure cooker with heavy cream, pasta, chicken, butter and spices in about 30 minutes!   
Course Main
Cuisine Italian
Keyword instant pot chicken alfredo
Prep Time 5 minutes
Cook Time 10 minutes
time to pressurize 10 minutes
Total Time 15 minutes
Servings 8
Calories 350kcal
Author Dee


  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cubed -- about 2 medium or 3 small
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 16-ounce box penne pasta -- uncooked
  • 8 tablespoons butter, divided -- 1 stick
  • 4 cups water
  • 1 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Parmesan cheese


  • Press SAUTE button, and when it reads Hot, add the olive oil, then the chicken. and cook until no longer pink, stirring frequently
  • Add sea salt, garlic powder and pepper, and stir, making sure no chicken bits are stuck to bottom. then hit Cancel
  • Add penne pasta over chicken, then pour water over and around the sides of the pasta. Top with 4 tablespoons of butter 
  • Cover, turn valve to Sealing position, and hit PRESSURE COOK for 4 minutes
  • When pot beeps, do a gradual quick release to minimize liquid spurting out of valve. When pin drops, remove lid, and stir
  • Stir in remaining 4 tablespoons butter, heavy cream and nutmeg. Mixture will be thin, but will thicken up as sauce cools. You can hit SAUTE for about 5 minutes to help sauce reduce if you want.
  •  Gradually stir in grated Parm, and add more, if desired. Taste, and add more salt, if desired. Serve with more Parm and fresh parsley, if desired. Sauce will continue to thicken as it stands



Recipe was made in 6-quart Instant Pot electric pressure cooker. Can also be made in an 8 quart using same ingredients.


Calories: 350kcal