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Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo

How can you resist linguine in a thick and creamy Alfredo sauce mixed with spinach topped with fresh grape and cherry tomatoes and slices of juicy and flavorful chicken breast. Here is a flavor packed hearty family meal everybody loves.
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Course: Main Course
Cuisine: Italian
Keyword: Instant Pot
Prep Time: 8 minutes
Cook Time: 13 minutes
Total Time: 21 minutes
Calories: 1198kcal
Author: David Wayne
Cost: $18


  • Instant Pot


Chicken Rub

  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder (or dehydrated onions)
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Pepper

Main Dish

  • 3 medium Chicken Breasts
  • 16 oz Linguine
  • 4 cups Chicken Broth
  • 1.5 cups Cream
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan Cheese freshly grated
  • 1/2 cup Mozzarella Cheese freshly grated or sliced
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1.5 Tbsp Cornstarch slurry
  • 3 Tbsp Water slurry

Optional Additions

  • 2 cups Spinach
  • 8 Sliced Cherry Tomatoes


Brown the Chicken Breasts

  • Mix chicken rub ingredients (Salt, Pepper, Garlic & Onion Powder, and Italian Season) in a small bowl
  • Rub both sides of the three chicken breasts (coat well)
  • Press Sauté on the Instant Pot, when hot, add olive oil
  • Place chicken breasts into pot and sauté for 2-3 minutes on both sides and put on a plate (start with 3 minutes and shorten the sauté time per side by 15 seconds because the pot will get a little bit hotter as it goes)
  • *Turn off sauté if the pot is getting too hot, you can always turn it back on

Pressure Cook

  • Add 1/4 cup chicken broth and scrape the bottom of the instant pot clean with a flat wooden spatula
  • Add the rest of the chicken broth (4 cups total), cream, garlic & onion powder, salt, pepper and Italian seasoning to the instant pot
  • Turn Sauté back on if it is off
  • Add the linguine standing up in the pot and twist as you let go to fan the linguini along the outside wall of the instant pot
  • As the broth heats, press the pasta into the broth with a spatula, it will take a few minutes
  • *This way you don't have to break your linguini in half
  • Cancel Sauté as soon as the pasta is under the broth
  • Place the chicken breasts on top of the pasta to keep pasta under the broth
  • Put the instant pot lid on, seal the pressure release valve, and pressure cook for 8 minutes
  • Once the 8 minutes are done and the instant pot beeps, release the pressure, and remove the lid after the pin drops
  • Using a spatula or tongs, move the chicken to a plate and cover with aluminum foil

The Sauce

  • Mix 1.5 Tbsp cornstarch and 3 Tbsp water in a small bowl or measuring cup
  • Stir cornstarch slurry into the linguini alfredo
  • If using spinach, add the spinach directly to the linguini alfredo in the instant pot and stir the spinach into the pasta
  • Add and stir in 1 cup parmesan cheese into the pasta and spinach
  • Let sit for 5 minutes
  • Slice the chicken breasts thin or into small chunks
  • You can either stir the chicken into the linguini alfredo in the instant pot or save the chicken for the top
  • Use tongs to plate linguine, add sliced chicken on top.
  • Sprinkle with shredded mozzarella (to taste)
  • Add sliced tomatoes and dig in



Serving: 2cups | Calories: 1198kcal