Instant Pot Chicken Alfredo


I don't claim to be Italian, and I'm sure many Italian nonnas would cringe at a pressure-cooked chicken Alfredo, but this recipe is kept simple to ensure the integrity of the classic dish. Please note this recipe uses heavy whipping cream, and I cannot guarantee the same success with any other liquid. I recommend Savory Spice Shop cantanzaro herbs instead of Italian herbs. This uses an elevated steam rack, which can be found on Amazon.

Prep Time:
5 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
50 mins


  • 1 (6 ounce) skinless, boneless chicken breast

  • 2 tablespoons butter, divided

  • 1 ½ teaspoons garlic salt, divided

  • 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)

  • 1 clove garlic, minced

  • 2 cups penne pasta

  • 16 ounces heavy whipping cream

  • 2 ½ cups freshly grated Parmesan cheese

  • 1 pinch freshly ground black pepper to taste (Optional)


  1. Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.

  3. Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.

  4. Place an elevated steamer rack inside the Instant Pot. Wrap chicken breasts in parchment paper and place on top of the steamer rack.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  6. 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. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.

  7. Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

Nutrition Facts (per serving)

1118 Calories
85g Fat
43g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 1118
% Daily Value *
Total Fat 85g 109%
Saturated Fat 52g 260%
Cholesterol 319mg 106%
Sodium 2069mg 90%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 47g
Vitamin C 2mg 8%
Calcium 868mg 67%
Iron 3mg 16%
Potassium 408mg 9%

* 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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