Instant Pot Chicken Alfredo Pasta
Comfort food that comes together fast and keeps everyone happy—this Instant Pot Chicken Alfredo Pasta is creamy, savory, and simple enough for a busy weeknight. Tender cubes of chicken braise in aromatic broth and join bowtie pasta in a smooth, cheesy sauce made with light cream cheese, mozzarella, and parmesan. The pressure cooker does most of the work, so you end up with rich flavor and minimal fuss.
This recipe is written for a 6-quart electric pressure cooker and uses ingredients you probably already have on hand. Read through the full recipe once before you begin so you have a sense of timing, and of course, make any small swaps you prefer for your family’s tastes.
Why this Instant Pot Chicken Alfredo Pasta works
- Speed: Pressure cooking shortens the time drastically compared with stovetop simmering.
- Even cooking: Cutting the boneless skinless chicken breasts into 1/2″ cubes helps them cook quickly and remain tender.
- Creamy texture: Combining light cream cheese with shredded mozzarella and parmesan yields a rich, silky sauce that clings to bowtie pasta.
- One-pot cleanup: Everything cooks in the Instant Pot for minimal dishes and maximum flavor.
Ingredients
- 2 tablespoons canola oil
- 1½ cups cubed boneless skinless chicken breasts cut into 1/2″ cubes
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 4½ cups low sodium chicken broth
- 5 cups bowtie pasta
- 1 (8-ounce) package light cream cheese
- 1 cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- 2 tablespoons water
- 1 tablespoon corn starch
Equipment
- 6-quart electric pressure cooker (Instant Pot or similar)
- Spoon or spatula for stirring
- Measuring cups and spoons
- Small bowl for mixing cornstarch slurry
Prep
- Cut the boneless skinless chicken breasts into 1/2″ cubes so they cook evenly and quickly inside the pressure cooker.
- Measure the broth, cheeses, and pasta so they’re ready to add when you need them.
- Shred the mozzarella and parmesan if not pre-shredded.
Step-by-step Instructions
Below is a clear, sequential set of directions that follows the ingredient list and keeps the same overall order as typical Instant Pot recipes. Read each step and complete it before moving to the next.
- Sear the chicken: Turn the Instant Pot to the Sauté setting and add 2 tablespoons canola oil. When the oil is hot and shimmering, add the 1½ cups cubed boneless skinless chicken breasts. Sear the chicken, stirring occasionally, until the pieces are lightly browned on the outside but not necessarily cooked through, about 2–3 minutes. This step adds flavor and helps lock in juices.
- Season the chicken: Sprinkle 1 teaspoon salt and ⅛ teaspoon black pepper over the seared chicken. Add 1 teaspoon minced garlic and 1 teaspoon dried parsley. Stir to coat the chicken evenly with the seasonings and garlic, letting the garlic become fragrant for about 30 seconds while using the Sauté setting.
- Add the broth: Pour in 4½ cups low sodium chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon or spatula. Those browned bits add concentrated flavor and help prevent a burn notice later.
- Add the pasta: Spread 5 cups bowtie pasta in an even layer over the chicken and broth. Do not stir the pasta into the liquid; letting it sit on top helps avoid clumping and prevents starchy foam from triggering a burn warning. Ensure the pasta is mostly submerged by pressing it gently into the liquid without stirring.
- Pressure cook: Secure the lid and set the pressure valve to the sealing position. Cancel the Sauté setting and select the Manual or Pressure Cook setting on high. Cook the pasta and chicken for 6 minutes under high pressure. This timing works because the chicken is cut small and the bowtie pasta cooks quickly in the pressurized liquid.
- Quick release: When the cook time ends, perform a quick release by carefully moving the valve to venting (use a long utensil or towel and keep your face and hands away from the steam). Once the pressure has fully released and the float valve drops, remove the lid and tilt it away from you to avoid steam.
- Soften the cream cheese: Add the 1 (8-ounce) package light cream cheese directly to the hot pasta and chicken. Stir gently to help the cream cheese break up and melt into the sauce. The residual heat will soften it quickly.
- Make the cornstarch slurry: In a small bowl, whisk together 2 tablespoons water and 1 tablespoon corn starch until fully combined and smooth. This slurry will give the sauce a glossy, slightly thicker consistency without changing the flavor.
- Incorporate the cheeses and slurry: Pour the cornstarch slurry into the pot and stir it in. Add 1 cup shredded mozzarella cheese and ¼ cup shredded parmesan cheese. Stir continuously until the cheeses are melted and the sauce is unified and creamy. If the sauce seems too thick, add a splash of additional chicken broth or water; if it seems thin, allow it to rest a minute—the cornstarch will thicken as it heats and the sauce cools slightly.
- Taste and adjust: Taste a small spoonful and adjust seasoning if needed. You can add a small pinch more salt or a grind of black pepper to suit your preference. Stir in a pinch more dried parsley if you like a fresher herb note.
- Serve: Spoon the Instant Pot Chicken Alfredo Pasta into shallow bowls or onto plates. Serve hot with an extra sprinkle of parmesan cheese, a crack of black pepper, or an optional garnish of fresh chopped parsley for color. The texture should be creamy, with tender chicken and pasta coated in a smooth sauce.
Tips for success
- Cut the chicken into consistent 1/2″ cubes so each piece finishes cooking at the same time as the pasta.
- Use low sodium chicken broth so you can control the salt level; add more if needed after cooking.
- If your pressure cooker shows a burn warning, cancel the cook, add a few tablespoons of extra broth to deglaze the bottom, and then restart the pressure cooking for a brief time if necessary.
- The cornstarch slurry is essential for a silky sauce; whisk it well so there are no lumps before adding to the hot pot.
- Light cream cheese melts well and keeps the sauce lighter in texture, while mozzarella and parmesan add the familiar cheesy pull and savory depth.
Make-ahead and storage
You can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between intervals to restore creaminess. Add a splash of broth or water during reheating if the sauce has thickened too much.
To freeze
Freeze cooked portions for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture of the pasta may soften slightly after freezing, but the dish will still be flavorful and satisfying.
Variations
- Veggie boost: Stir in a cup of frozen peas or steamed broccoli florets after pressure cooking for color and nutrition.
- Herby twist: Fold in fresh basil or chopped spinach right after adding the cheeses for a bright finish.
- Extra cheesy: Swap half of the mozzarella for provolone for a deeper melting character.
Serving suggestions
This Instant Pot Chicken Alfredo Pasta pairs wonderfully with a crisp green salad, garlic bread, or roasted vegetables. A simple side of lemony arugula helps cut through the richness. For a complete meal, add a bowl of warm soup or a plate of roasted asparagus.
Notes on ingredient choices
The recipe uses canola oil for neutral flavor and a high smoke point during searing. Light cream cheese provides a creamy base without weighing the sauce down. Low sodium chicken broth keeps control over saltiness so you can season to taste at the end. Corn starch thickens the sauce without clouding flavor.
Nutritional snapshot (approximate, per serving)
Values vary by specific brands and portion sizes, but a typical serving of this Instant Pot Chicken Alfredo Pasta will provide a balance of protein from the cubed chicken and cheeses, carbohydrates from the bowtie pasta, and fats from the cheeses and oil. Use lower-fat cheeses or whole grain pasta to tailor the dish to your nutritional preferences.
Final thoughts
Instant Pot Chicken Alfredo Pasta is a reliable crowd-pleaser: quick, comforting, and creamy. The recipe delivers tender chicken and perfectly cooked bowtie pasta in a luscious cheese sauce with minimal effort. Once you’ve tried this method in the pressure cooker, you’ll reach for it whenever you want an indulgent meal without lengthy hands-on time.
Enjoy a hearty bowl, share with loved ones, and keep the recipe in your rotation for busy nights when comfort food is in order.
Instant Pot Chicken Alfredo Pasta
Ingredients
Equipment
Method
- Set the Instant Pot to Sauté and wait until it reads "Hot." Add the canola oil.
- Add the cubed chicken, sprinkle with salt and black pepper, and brown on both sides about 3–4 minutes total.
- Add the minced garlic and dried parsley, stir, and cook for 1 minute.
- Pour in the chicken broth and scrape the bottom of the pot with a spatula or spoon to loosen any browned bits. Turn the Instant Pot off.
- Add the bowtie pasta to the pot without stirring and press it down so the pasta is mostly submerged in the liquid.
- Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on high for 3 minutes.
- When the cook time ends, perform a quick release by carefully opening the valve. Remove the lid and switch the pot to Sauté.
- Stir in the cream cheese, mozzarella, and parmesan until melted and combined.
- In a small bowl, whisk together the water and cornstarch until smooth, then stir it into the pasta. Cook and stir until the sauce thickens, taste, and adjust seasoning if needed.
- Serve immediately.
Notes
- Do not stir the pasta before pressure cooking; press it into the liquid.
- Use low-sodium broth to control salt level.
- Quick release steam carefully to avoid burns.
- Whisk cornstarch with cold water before adding to prevent lumps.
