Instant Pot Creamy Alfredo Pasta is a quick, comforting, set-and-forget meal made entirely in the Instant Pot. Loaded with vegetables, protein, and carbs, it’s a family favorite that’s ready in under 30 minutes.
This recipe blends the best of chicken-broccoli pasta and a rich homemade alfredo sauce into one easy dish. Bite-sized seasoned chicken, farfalle (or any short pasta), tender broccoli, and a creamy parmesan-based sauce all come together in the Instant Pot for a hearty weeknight meal.
You and your family will love this Instant Pot Creamy Pasta because it’s:
- Comforting and cozy.
- Versatile: easy to adapt for vegetarian or gluten-free diets.
- Simple to make in the Instant Pot or on the stove.
- Ready in less than 30 minutes.
- Great for busy weeknights and meal prep.
This pasta is delicious on its own or paired with simple sides like roasted beets, asparagus, or honey-roasted carrots. Leftovers store well, making it a practical option for lunches or quick dinners later in the week.
Ingredient notes
- Chicken breast – Cut into bite-sized pieces to cook quickly. Boneless thighs, tenders, or pre-cooked shredded chicken (rotisserie or leftovers) can be used instead. If using pre-cooked chicken, add it when you add the alfredo sauce so it just heats through.
- Chicken seasoning – A simple blend of onion powder, garlic powder, paprika, oregano, salt, and pepper adds great flavor.
- Farfalle pasta – Any short-cut pasta works well. Fettuccine or other long noodles can be used if you prefer a more traditional alfredo texture (adjust cook time based on package directions).
- Chicken broth – Low-sodium broth is recommended so you can control salt, but any store-bought or homemade broth will work.
- Broccoli florets – Fresh or frozen both cook well in this recipe.
- Creamy alfredo sauce – Made simply with whole milk, heavy cream, grated parmesan, cream cheese, and butter. For a garlicky version, swap in a garlicky alfredo sauce if you like more pronounced garlic flavor.
How to make Instant Pot chicken alfredo
This creamy chicken alfredo pasta comes together in about 6 straightforward steps and takes under 30 minutes using the Instant Pot:
Step 1: Set the Instant Pot to Sauté and heat the oil. Add minced shallot, cubed chicken, and the seasoning mix. Sauté until the chicken is cooked through.
Step 2: Stir in the pasta and chicken broth, scraping any browned bits from the bottom. Turn off Sauté mode.
Step 3: Seal the lid and pressure cook on High for 3 minutes. When finished, perform a quick release to remove all pressure.
Step 4: Remove the lid, switch to Sauté again, and add the alfredo sauce ingredients along with the broccoli.
Step 5: Cook while stirring until the sauce thickens and the broccoli becomes fork-tender, about 7–8 minutes.
Step 6: Garnish with fresh parsley or cilantro, serve, and enjoy.
Stovetop instructions
If you don’t have an Instant Pot, you can make this on the stove:
- Whisk the alfredo sauce ingredients together in a bowl.
- Sauté the shallot, chicken, and seasonings in an oiled skillet over medium-high heat until cooked.
- Cook the pasta according to package directions. Add broccoli to the pasta in the last 1–2 minutes of cooking, then drain.
- Combine the cooked pasta and broccoli with the chicken mixture and the alfredo sauce in a large pot or bowl. Heat briefly if needed and serve.
Variations
- Gluten-free: Use a gluten-free pasta such as bean- or brown rice-based pasta.
- Vegetarian: Omit the chicken and add chickpeas, extra vegetables, or sautéed tofu or tempeh for protein.
- Different vegetables: Swap or add vegetables like squash, asparagus, cauliflower, peas, mushrooms, or leafy greens.
- Lower-calorie alfredo: Use half-and-half instead of heavy cream, reduce butter, and substitute ricotta for cream cheese to lighten the sauce.
Storing and reheating
To store: Place leftovers in an airtight container and refrigerate for up to 5 days.
To reheat: Warm portions in the microwave or gently reheat in a skillet. Leftovers can dry out slightly, so keep extra alfredo sauce or a splash of milk on hand to stir in when reheating.
Looking for more easy pasta recipes?
- Tomato Basil Creamy Tortellini
- Chicken Sausage and Vegetable Pasta Skillet
- Shrimp Scampi Pasta
- Garlicky Kale and Mushroom Pasta
- Roasted Vegetable Pasta
Instant Pot Creamy Alfredo Pasta
Equipment
- Instant Pot
Ingredients
- 1 lb chicken breast or cutlets, cubed
- 16 oz farfalle (bow tie pasta)
- 3 cups low sodium chicken broth
- 2 cups broccoli florets
- 1 small shallot, minced
- 1 tbsp olive oil
Chicken Seasoning
- 1/2 tsp each: onion powder, garlic powder, paprika, and oregano
- Pinch salt and pepper, to taste
Creamy Alfredo Sauce
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 tbsp cream cheese
- 2 tbsp butter
Instructions
- Turn the Instant Pot to Sauté. Add oil, shallot, chicken, and seasoning. Sauté 10–12 minutes until the chicken is no longer pink.
- Add the pasta and chicken broth, stirring to combine.
- Turn off Sauté. Cover and seal the Instant Pot. Cook on High pressure for 3 minutes, then quick-release all pressure.
- Remove the lid, return to Sauté, then add the alfredo sauce ingredients and the broccoli. Stir and cook 7–8 minutes until the sauce thickens and the broccoli is tender.
- Garnish with fresh cilantro or parsley and serve.
Notes
To store: Refrigerate leftovers in an airtight container for up to 5 days.
To reheat: Warm in the microwave or in a skillet. Add extra alfredo sauce or a splash of milk if the pasta looks dry.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
