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Chicken Alfredo Pasta - Instant Pot Recipe

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This recipe for Chicken Alfredo Pasta - Instant Pot, by , is from The Kimball Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jonette Kimball


2 TB canola oil
3 chicken breasts, cut into 1/2" cubes
1 tsp. salt
1/8 tsp. black pepper
1 tsp. minced garlic
1 tsp. dried parsley
1 tsp. dried oregano
4-5 cups low sodium chicken broth
375 grams Bowtie pasta (about 5 cups)
8 oz. light cream cheese
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
2 TB water
1 TB corn starch

Turn the Instant Pot to saute. When it reads "hot" add the oil. Add the chicken; sprinkle with salt and pepper. Brown on both sides, about 3-4 minutes total.

Add the garlic, parsley, and oregano; stir and cook 1 minute.

Add the chicken broth and scrape the bottom of the pot with a hard metal spoon to remove any stuck on bits. Turn the Instant Pot off.

Add the pasta - don't stir - and press down with a spatula into the liquid. The liquid will just barely cover the pasta. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cooker for 3 minutes.

When the cook time is over, do a quick release (open the valve all the way) and remove the lid. Turn the Instant Pot to saute. Stir in the cream cheese, mozzarella, and Parmesan. Stir together water and cornstarch; stir into the pasta. Cook and stir until thickened and season to your taste.




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