Instant Pot Creamy Chicken and Leek Alfredo


Let's dive head-first into this one-pot pasta dish, full of rich and creamy everything! Your family will love this weeknight dinner, and you'll love how quickly you can make it!

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins


  • ½ tablespoon olive oil

  • ½ tablespoon butter

  • 1 pound chicken breast, cubed

  • 1 cup diced leek (white and light green only)

  • 2 garlic, chopped, or more to taste

  • 1 tablespoon Italian seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 pinch red pepper flakes

  • 1 ½ cups chicken broth

  • ¼ cup dry white wine

  • cup heavy whipping cream

  • 1 egg yolk

  • 8 ounces penne pasta

  • 1 cup shredded Parmesan-Romano cheese blend

  • 1 pinch cornstarch

  • 1 ounce cream cheese, cubed

  • ½ cup milk, or more as needed

  • 1 pinch salt and freshly ground black pepper to taste


  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.

  2. Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.

  3. Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

  5. Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.

Nutrition Facts (per serving)

495 Calories
26g Fat
38g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 495
% Daily Value *
Total Fat 26g 34%
Saturated Fat 13g 64%
Cholesterol 136mg 45%
Sodium 803mg 35%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 25g
Vitamin C 3mg 14%
Calcium 238mg 18%
Iron 3mg 15%
Potassium 300mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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