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Instant Pot Chicken Fettuccine

instant pot chicken fettuccine

Today, I’m bringing you a a twist on the classic Italian favorite. Get ready to dive into the world of flavors as we whip up a batch of Instant Pot Creamy Chicken Fettuccine. This dish is a perfect blend of succulent chicken, velvety Alfredo sauce, and al dente fettuccine. And guess what? It’s all done in a flash, thanks to the magic of your Instant Pot. Not to mention the ridiculously easy clean up! So, roll up those sleeves and let’s get cooking!

Instant Pot Chicken Fettuccine Recipe

Melissa Jo


  • 2 tbsp olive oil
  • 2 boneless chicken breasts cut into 1-inch pieces
  • 6 cloves of garlic chopped
  • 1 tbsp Tonys creole seasoning
  • 2 tsp cracked black pepper
  • about 2 cups water divided (1/2 cup of water, plus fill the empty jar of Alfredo with water)
  • 15 oz jar of Alfredo sauce
  • 1 lb fettuccine broken in half
  • 1/2 cup pecorino romano cheese
  • Chopped parsley for garnish


  • First things first, let’s prep that chicken. Make sure your chicken is at room temperature and give it a gentle pat dry. Now, season it with that fantastic duo – cracked black pepper and Tonys creole seasoning. Yum!
  • Time to show your Instant Pot some love. Set it to the sauté feature and let it warm up. Once it’s all cozy, sauté the seasoned chicken pieces until they’re beautifully browned.
  • Now, let’s introduce garlic to the party. Add the chopped garlic to the sautéed chicken and let the aromatic dance begin. Cook until golden and oh-so-fragrant.
  • It’s time to add a splash of moisture. Pour in half a cup of water and give your cooker a gentle scrape to collect all those tempting brown bits from the bottom. Turn off the cooker.
  • Alfredo time! Stir in that creamy, dreamy jar of Alfredo sauce. Let it meld with the chicken and garlic goodness.
  • Carefully place the fettuccine over the Alfredo chicken blend. Don’t mix just yet – we’re layering flavors here!
  • Grab that empty Alfredo sauce jar and refill it with water all the way to the top. Seal it up and give it a vigorous shake, then pour the contents right over the fettuccine. Sprinkle in a pinch of salt and more cracked black pepper. Now, resist the urge to stir. Seriously, don’t do it!
  • Seal the Instant Pot and set it to the manual setting. Cook it up for 8 minutes on high pressure. Yep, it’ll take a little while to build that pressure, about 10-12 minutes. Patience, my friend!
  • When the time’s up and your Instant Pot is cheerfully singing “on,” don’t fret. The magic is happening inside! When the cook time’s done, give that pressure a swift release using the quick release feature.
  • The grand finale is here! Open the lid and toss in that pecorino romano cheese. Stir with gusto, then cover the pot and set it to keep warm. Oh, if the pasta’s not fully done yet, worry not. It’s gonna continue its journey to perfect tenderness on the “keep warm” setting.
  • About 5-6 minutes later, the masterpiece is ready! Turn off the Instant Pot and unveil your creation. Give it one final stir, then serve this creamy delight in a family-sized bowl. Don’t forget that finishing touch – a sprinkle of chopped parsley for that pop of color and freshness.


  • For a kick of flavor, try using different varieties of Alfredo sauce – garlic Parmesan, roasted red pepper, or even sun-dried tomato.
  • If you’re a fan of extra veggies, toss in some sautéed spinach, mushrooms, or even roasted red peppers.
  • Play around with your cheese choice! Swap out the pecorino romano for grated parmesan, asiago, or your personal favorite.
Keyword Pasta
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