This Lighter Instant Pot Chicken Alfredo is made with half the cream and mushrooms for some extra added veggies – it’s a healthier version of the classic pasta dish!
Okay, who’s with me on Chicken Alfredo being the greatest pasta of all time?!
It’s what I order every single time I go to a pasta place, but I barely ever make it at home because it ends up being super high in calories and quite frankly it’s a pain in the ass to make. You need to boil the water, cook the pasta, make a separate sauce on the stove and then cook up your chicken and veg in yet another pan.
Talk about a mess of dishes in the sink!
Well, lucky for you and I it’s SO easy to make pasta in your Instant Pot! I even use the Instant Pot pasta method when cooking up this Instant Pot Lo Mein because you can cook everything in one pot without having to cook the noodles separately or wait a ton of time for them to soak up extra sauce.
Ingredients for Instant Pot Chicken Alfredo
I’ve tried to lighten up this Instant Pot Chicken Alfredo by using as little heavy cream as I can and if you take a look at the ingredient list I only used 1/3 of a cup, which is a fraction of what most chicken alfredo recipes call for. The pasta soaks up the chicken broth and liquid from the mushrooms while it’s pressure cooking so you only need a little bit of heavy cream and then some fresh grated parmesan cheese to turn this into a delicious pasta alfredo!
If you’re looking for more veggies to add in, you can also stir in some diced up bell peppers or chopped up spinach to make this Instant Pot Chicken Alfredo a little bit more nutritious – and of course don’t forget the fresh parsley overtop!
And one more note: you will definitely want to use FRESH grated parmesan cheese, meaning cheese you grate yourself from a block of parmesan. Don’t buy it pre-grated at the store because it’s much too dried out and won’t provide you the same creaminess that a block of parmesan will.
Instant Pot Chicken Alfredo Instructions
So this Instant Pot Chicken Alfredo is a true dump meal, meaning you don’t need to cook anything separately – it all goes in the pot!
Typically you’re not supposed to cook milk or cream under pressure in the Instant Pot so to avoid this issue I stir in the cream towards the end with the cheese. The pasta gets cooked through thanks to the extra liquid from the mushrooms and chicken broth, so by the time everything has finished cooking in the Instant Pot you’re ready to add the cream, cheese and parsley in at the end.
What really makes this Instant Pot Chicken Alfredo REALLY amazing is the fact that you can meal prep it for work week lunches and you can even freeze it, as is the case with most pasta recipes.
I will usually buy these foil containers from the dollar store to freeze individual portion sizes in because that way you can heat them up right in the oven – you’ll want to reheat in a 400 F oven for 20 minutes or so until everything is hot – if you don’t your chicken alfredo to get dried out just add a little bit of extra milk or water overtop and cover with foil. Dinner ready in no time after a long day!
Otherwise, you can freeze this Instant Pot Chicken Alfredo in glass meal prep bowls and just reheat in the microwave – remember to add a little bit of milk or water overtop in this case too for fresh-tasting pasta. It’s the not-so-secret way of reviving your pasta leftovers!
Garnish your Instant Pot Chicken Alfredo with some fresh basil or parsley right when it comes out of the Instant Pot and add a little extra parmesan cheese on top for good measure and you’re set to go!
Will you be making this Instant Pot Chicken Alfredo?
And if you’re looking for more delicious Instant Pot Pasta recipes, make sure you check out this Instant Pot Crack Chicken Pasta, it’s another fave of mine!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
Grab some glass meal prep bowls if you plan on packing this Chicken Pasta Bake in the freezer and defrosting in the microwave.
Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
And of course I get all my free-range chicken from Butcher Box!
Healthy Instant Pot Chicken Alfredo
- 1 tbsp olive oil
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 2 chicken breasts, diced (about 1/2lb chicken)
- 1 lb penne
- 2.5 cups chicken broth
- 1 cup fresh parmesan cheese, grated
- 1/3 cup heavy cream
- 2 tbsp fresh chopped parsley
- Add olive oil, mushrooms, garlic, chicken, penne and chicken broth to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of pressure.
- Open lid when safe to do so and stir in parmesan cheese and cream, then replace lid and let sit for 2-3 minutes so liquid can thicken.
- Serve in large bowls and garnish with fresh parsley and some extra parmesan cheese if desired. Enjoy!