Instant Pot Fettuccine Alfredo (with Chicken)

Instant Pot Fettuccine Alfredo (with Chicken). A one-pot meal of Instant Pot chicken fettuccine Alfredo, ready in minutes thanks to pressure cooking

Instant Pot Fettuccine Alfredo
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A digression about spelling

The first trick I had to figure out was how to spell fettuccine. It’s one of those words that I can’t spell correctly. Spell check keeps underlining all my attempts. I can never get the correct number of t’s (two), c’s (two), or n’s (one). I think I have them all fixed, but I apologize for any spelling slip-ups.


  • Fettuccine Egg Noodle Nests
  • Red pepper flakes
  • Butter
  • Chicken broth
  • Boneless skinless chicken breast (“Stir Fry” cut)
  • Evaporated milk
  • Shredded Parmesan cheese
  • Dried Italian seasoning
    See the recipe card for quantities.

How to make Instant Pot Fettuccine Alfredo

Chicken, broth, and butter over egg noodles in an Instant Pot
Everything in the pot

 Noodles, Broth, and Chicken in the Pot: Put the fettuccine nests in an Instant Pot. Sprinkle with the red pepper flakes, add the butter, and pour in the chicken broth. Break up the fettuccine nests to help them settle in the water, then set the chicken breast strips on top.

Instant Pot set to Pressure Cook for 1 minute
Pressure Cook for 1 Minute

 Pressure Cook for 1 Minute With a 5 Minute Natural Release: Lock the lid on the Instant Pot and pressure cook for 1 minute at high pressure. Let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.

Sprinkling cheese into an Instant Pot full of fettuccine alfredo
Stir in the cheese

Stir in the Evaporated Milk and Cheese: Open the lid, pour in the evaporated milk, then stir in the cheese, breaking up any clumps of chicken or noodles that are stuck together. Sprinkle with the Italian seasoning, and keep stirring until the cheese melts. Serve.

Top Tip: Fettuccine Egg Noodle Nests

Fitting a long pasta, like fettuccine, into my Instant Pot is a trick. I get around this by buying fettuccine nests, egg noodles pre-rolled into neat bundles that are easy to fit in the pot.
Now, fettuccine egg noodles cook very quickly. I get the best results with 1 minute at high pressure, then a 5 minute rest for the pressure to come down naturally, then a quick release. That doesn’t leave much time for the chicken to cook, so I cheat and buy thin-sliced packs of “stir fry chicken” from my grocery store. The chicken is already cut into roughly ½-inch thick strips for me. (If I have to cut it myself, I do.)

Can I use regular Fettuccine noodles in this recipe?

Yes, but it changes things a little bit. You must break the noodles to fit them in the pot and keep them in the liquid while cooking. (Breaking them in half is enough to get them to fit). Also, regular fettuccine noodles are thicker than the egg noodle version, so they take longer. Cook on high pressure for 4 minutes, with a 5 minute natural release. These noodles will also stick together more, so I have to work a bit at pulling them apart before stirring in the cheese.


Skip the chicken

Are you looking for a vegetarian version? Skip the chicken and use vegetable broth; everything else cooks the same.

Cut the heat

I like a hint of heat in this recipe, so I add some red pepper flakes, then pass more at the table. If you don’t want the heat, go ahead and skip them.

Fresh Herbs

If you have fresh basil, rosemary, and/or thyme, mince them up and swap them for the dried Italian seasoning.

Different pasta

If you don’t want to use fettuccine pasta, you can substitute penne pasta. Increase the cooking time to 4 minutes at high pressure, with the same 5 minute natural release before quick releasing the rest of the pressure.

Different pasta

If you don’t want to use fettuccine pasta, you can substitute penne pasta. Increase the cooking time to 4 minutes at high pressure, with the same 5 minute natural release before quick releasing the rest of the pressure.


This recipe doubles easily, but you need an 8-quart pressure cooker for it to fit. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook each piece of pasta and chicken, no matter how many pieces you have in the pot.

Serving Suggestions

This is a one-pot meal, so it doesn’t need much else. I serve Instant Pot Fettuccine Alfredo with a loaf of crusty bread and a salad.

Storing Leftovers

Leftovers last for a couple of days in the refrigerator. Or, package the fettuccine alfredo in 2-cup containers and freeze for a few months.


📖 Recipe

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A plate of fettuccine alfredo, sprinkled with red pepper flakes

Instant Pot Fettuccine Alfredo with Chicken


Instant Pot Fettuccine Chicken Alfredo – creamy chicken pasta, a one-pot meal from my pressure cooker.

  • 2 (8.8-ounce) packages fettuccine nests
  • A shake or two of red pepper flakes
  • 2 tablespoons butter
  • 4 cups low sodium chicken broth (Or 4 cups water + 2 teaspoons table salt)
  • pounds boneless skinless chicken breast, cut into ½-inch thick strips (“Stir Fry” cut at my local grocery store)
  • 1 (12-ounce) can evaporated milk
  • 12 ounces shredded Parmesan cheese
  • 1 teaspoon dried Italian seasoning (or 2 tablespoons fresh minced parsley or basil)


  1. Noodles into the pot: Put the fettuccine nests in the pot, sprinkle with the red pepper flakes, and add the butter. Pour the chicken broth into the pot, breaking up the fettuccine nests to help them settle in the water. (It’s OK if they poke out a bit – they’ll relax into the liquid once the pot starts to steam.) Set the chicken breast strips on top of everything.
  2. Pressure Cook for 1 minute with a 5 minute Natural Release: Lock the lid on the cooker and pressure cook for 1 minute at high pressure. (“Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally for 5 minutes, then quick-release any remaining pressure.
  3. Stir in the evaporated milk and cheese, and serve: Unlock the lid and open, tilting the lid away from you to avoid the hot steam. Leave the pot in “keep warm” mode and pour in the evaporated milk. Stir in half the cheese, and keep stirring gently until the cheese melts, and break up any stuck-together pieces of chicken you see. Add the remaining cheese and the Italian seasoning, and stir until the cheese melts. Serve, sprinkling each serving with extra parmesan, and red pepper flakes if you like a bit of heat. Enjoy!


If you can’t find fettuccine nests, you can still make this recipe with 1 pound of regular fettuccine noodles. Break the bundle noodles in half (or more) to make them fit in the pot, and increase the pressure cooking time to 4 minutes at high pressure.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Fettuccine Chicken Alfredo, Pressure Cooker Fettuccine Chicken Alfredo

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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