Instant Pot Chicken Alfredo

We are continuing our theme of fast meals in the Instant Pot this week! It has not been particularly busy this month, but with June Gloom in full effect and not being able to go to a lot of our favorite places because of COVID we have really been feeling like our brains need a break. No need to bust out a 60 ingredient recipe.

One of my favorite comfort foods is creamy Alfredo sauce. You can put that on ANY carb and I’m in heaven. You can imagine the joy when Dave told me he was making this for dinner. Even the kids were crowded around the Instant Pot checking it out.

Oh, not pictured were the mounds of broccoli that I promise we ate along with it. Gotta add some greens in with my saucy heaven.

We sure hope you enjoy it as well!

PS – don’t forget to check out the video below, and subscribe to the YouTube channel. New videos are posted weekly… although sometimes we like to sneak more than one in a week. 😉

Pin now, enjoy later!


3 medium Chicken Breasts
~1/4 tsp each: Salt, Pepper, Garlic Powder, Onion Powder (or dehydrated onions), and Italian Seasoning for Chicken Rub
16 oz Linguini
4 Cups Chicken Broth
1.5 Cups of Cream or Whole Milk
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Black Pepper
1/4 tsp Salt
1 tsp Italian Seasoning (or Oregano)
1 Cup freshly grated Parmesan Cheese
1/2 Cup freshly grated Mozzarella Cheese
~2 Cups Spinach (Optional)
Salt and Pepper for the Spinach (1/4 tsp each)
Sliced Cherry Tomatoes (optional, I used red cherry and yellow grape tomatoes)
1 Tbsp Cornstarch mixed with 2 Tbsp Water (optional for a thick and gooey sauce)


  1. Salt, Pepper, Garlic & Onion Powder, and Italian Season both sides of the three chicken breasts
  2. Press Saute on the Instant Pot, when HOT, add olive oil
  3. Place chicken breasts into pot and saute for 2-3 minutes on both sides and put on a plate
  4. Add ~1/4 cup chicken broth and scrape the bottom with flat wood spatula to scrape the pot bottom clean
  5. Add the rest of the chicken broth (4 cups total), cream, garlic & onion powder, salt, pepper and Italian seasoning to the broth/cream mixture and stir
  6. Press Saute, add the linguine, as the broth heats, press the pasta into the broth with a spatula.
  7. Add chicken breasts on top of the pasta to keep pasta under the broth
  8. Cancel Saute
  9. Lid, Seal, Pressure Cook for 8 minutes with zero natural pressure release
  10. Release pressure at 8 minutes and plate the chicken breasts
  11. Add cornstarch slurry and mix well
  12. Add spinach, lightly salt and pepper the spinach and stir into the pasta and let sit for ~3-5 minutes
  13. Stir in the Parmesan cheese into the pasta and spinach until melted and mixed well
  14. Slice the chicken breasts thin
  15. Use tongs to plate linguine, top with some shredded mozzarella, sliced tomatoes, and sliced chicken breasts

Some other topping options are bacon, sausage, green onions, Parmesan cheese…

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