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Instant Pot Chicken Alfredo
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3.70 from 109 votes

Lighter Instant Pot Chicken Alfredo

This Lighter Instant Pot Chicken Alfredo is a healthier version of the classic pasta dish with half the cream and mushrooms for extra veggies.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Keyword: Instant Pot Pasta
Servings: 6 servings
Calories: 386kcal


  • 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!



This recipe only uses 1/3 cup of heavy cream but you can try using half-and-half instead.
Add in some bell peppers and chopped-up spinach for even more veggies.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave or in a baking dish covered in aluminum foil.
Freeze this pasta for up to 3 months. Defrost then reheat as normal or microwave from frozen for 6-7 minutes, stirring halfway through.


Calories: 386kcal | Carbohydrates: 26g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 959mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.8mg | Calcium: 210mg | Iron: 2mg