Instant Pot Chicken Alfredo Pasta
The ultimate comfort food, Instant Pot Chicken Alfredo Pasta is creamy, cheesy, and incredibly easy to make, making it the perfect weeknight dinner. With tender chicken and al dente pasta enveloped in a rich sauce, it’s a dish that will satisfy your cravings and become a family favorite!
Equipment
- Wooden Spoon
- Instant Pot
Ingredients
- 2 tablespoons Canola Oil
- 1½ pounds Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 teaspoon Minced Garlic
- 1 teaspoon Dried Parsley
- 4½ cups Low Sodium Chicken Broth
- 5 cups Bowtie Pasta
- 1 8-ounce Light Cream Cheese
- 1 cup Shredded Mozzarella Cheese
- ¼ cup Shredded Parmesan Cheese
- 2 tablespoons Water
- 1 tablespoon Corn Starch
Instructions
- Start by turning the Instant Pot to the sauté setting. Wait until it displays "hot." This ensures that the canola oil heats evenly when added.
- Once hot, add 2 tablespoons of canola oil to the pot. It should shimmer and ripple, indicating it's ready for cooking.
- Add 1½ cubed boneless skinless chicken breasts to the pot. Sprinkle them with 1 teaspoon salt and ⅛ teaspoon black pepper. Sauté the chicken for about 3 to 4 minutes until it's golden brown on both sides.
- Next, stir in 1 teaspoon minced garlic and 1 teaspoon dried parsley. Cook for 1 minute, allowing the garlic to release its aroma, filling your kitchen with delicious scents.
- Now, pour in 4½ cups low sodium chicken broth. Use a wooden spoon to scrape the bottom of the pot, making sure to release any bits stuck from the chicken.
- Once everything is deglazed, turn the Instant Pot off. Add 5 cups bowtie pasta without stirring; instead, press down gently with a spatula to ensure the pasta is submerged in the liquid.
- Put the lid on and set the valve to sealing. Select the Manual or Pressure Cook option and set it for 3 minutes.
- When cooking is complete, perform a quick release by carefully opening the valve. Steam will escape, so ensure you're cautious during this step.
- Remove the lid. Switch the Instant Pot back to the sauté setting. Add 1 (8-ounce) package light cream cheese, 1 cup shredded mozzarella cheese, and ¼ cup shredded parmesan cheese.
- In a small bowl, whisk together 2 tablespoons water and 1 tablespoon corn starch. Stir this mixture into the pasta until thickened to your desired consistency. Season to taste with additional salt and pepper if needed.
- Serve hot, garnished with extra cheese or parsley if desired. Enjoy the creamy goodness!
Notes
When it comes to storage, keep leftovers in an airtight container in the refrigerator for up to three days. This dish also freezes well; just reheat on low in the microwave or on the stovetop. Add extra veggies like broccoli for a nutritious twist, or try using shrimp for a seafood variation!