This Instant Pot Chicken Alfredo Penne Pasta is a creamy, dreamy dinner that’s ready in just 14 minutes. Tender chicken, al dente penne, and a velvety Alfredo sauce come together in a dish that’s as comforting as it is quick. Perfect for busy weeknights, it’s a one-pot wonder that delivers restaurant-quality flavors without the fuss.
Each bite is a harmony of rich, savory notes and smooth, indulgent textures, with a hint of garlic and Parmesan adding depth. The 4-minute cook time ensures the pasta stays perfectly firm, while the sauce clings beautifully to every strand. It’s a hearty, satisfying meal that’s sure to become a family favorite—no one will believe it took so little effort!
What You’ll Need for Instant Pot Chicken Alfredo Penne Pasta
- 2 Tablespoons olive oil (or substitute with avocado oil)
- 1½ pounds boneless, skinless chicken breasts, cut into small slices (for quicker cooking)
- 1 teaspoon salt (adjust to taste)
- Ground black pepper, to taste
- 2 garlic cloves, minced (or 1 teaspoon garlic powder as a substitute)
- 1 teaspoon dried parsley (or 1 Tablespoon fresh parsley, chopped)
- 5 cups low-sodium chicken broth (vegetable broth works too)
- 12 ounces penne pasta, uncooked (gluten-free penne can be used)
- 8 ounces cream cheese, 1 package (softened for easier mixing)
- 1 cup shredded Mozzarella cheese
- ¼ cup shredded Parmesan cheese (plus extra for topping, if desired)
- 2 Tablespoons water
- 1 Tablespoon cornstarch (or arrowroot powder as a thickener)
- Freshly grated Parmesan cheese, optional topping
- Fresh basil, optional topping
How to Make Instant Pot Chicken Alfredo Penne Pasta
- Press “SAUTE” on the Instant Pot and let it heat up for 2-3 minutes. Add the olive oil.
- Sprinkle both sides of the chicken slices with salt and pepper. Add the chicken to the Instant Pot and brown for 3 minutes per side (it doesn’t need to be fully cooked at this stage).
- Add the minced garlic, dried parsley, and chicken broth to the pot. Use a wooden spatula to scrape the bottom of the pot, removing any browned bits from the chicken.
- Add the uncooked penne pasta on top of the mixture. Gently press it down into the liquid with a spatula (do not stir). The liquid should barely cover the pasta.
- Place the lid on the Instant Pot and turn the valve to “SEALING.” Press the “MANUAL” button and set the timer for 4 minutes.
- Once the cooking time is up, carefully move the valve to “VENTING” to release the pressure quickly. Remove the lid.
- Press the “SAUTE” button again. Add the cream cheese, Mozzarella cheese, and Parmesan cheese to the pot. Stir until the cheeses are melted and combined.
- In a small bowl, mix the water and cornstarch until smooth. Add this mixture to the Instant Pot and stir until the sauce thickens to your desired consistency.
- Serve immediately, topped with freshly grated Parmesan cheese and fresh basil, if desired.
Perfect Pairings: Sauce and Topping Ideas
While this Instant Pot Chicken Alfredo Penne Pasta is already creamy and delicious, you can elevate it further with a few extra touches. Try adding a sprinkle of crushed red pepper flakes for a subtle kick or a drizzle of truffle oil for a luxurious finish. For a fresh twist, top with sun-dried tomatoes or roasted cherry tomatoes to balance the richness of the Alfredo sauce.
Quick and Easy Serving Suggestions
This dish is a complete meal on its own, but pairing it with a simple side can make it even more satisfying. Serve with a crisp green salad or garlic bread for a classic combo. If you’re looking for something lighter, steamed broccoli or roasted asparagus complements the creamy pasta beautifully. Don’t forget to garnish with extra fresh basil and Parmesan cheese for a restaurant-worthy presentation!
Storage and Reheating Tips
Leftovers? No problem! Store the pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or milk to the pasta before microwaving or heating on the stovetop. This helps restore the creamy texture. Avoid freezing, as the dairy-based sauce may separate when thawed.
Recipe Variations to Try
Feel free to customize this recipe to suit your taste or dietary needs. Swap the chicken for shrimp or mushrooms for a vegetarian option. For a lighter version, use low-fat cream cheese and skim milk instead of heavy cream. You can also experiment with different pasta shapes like farfalle or rigatoni to mix things up!
Time-Saving Tips for Busy Cooks
To save even more time, prep your ingredients ahead of time. Slice the chicken and mince the garlic the night before, storing them in separate containers in the fridge. You can also use pre-shredded cheese to skip a step. If you’re doubling the recipe, the cooking time remains the same—just make sure the pasta is evenly submerged in the liquid for consistent results.
Instant Pot Chicken Alfredo Penne Pasta Recipe
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts (cut into small slices)
- 1 teaspoon salt
- ground black pepper to taste
- 2 garlic cloves minced
- 1 teaspoon dried parsley
- 5 cups low-sodium chicken broth
- 12 ounces penne pasta uncooked
- 8 ounces cream cheese 1 package
- 1 cup shredded Mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- freshly grated Parmesan cheese optional topping
- fresh basil optional topping
Instructions
- Press “SAUTE” on the Instant Pot and let it heat up for a few minutes, then add in the oil.
- Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.
- Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.
- Add the pasta on top of everything and press it gently down into the liquid with a spatula (don’t stir it in with the other ingredients). The liquid should barely cover the pasta.
- Place the lid on the Instant Pot and turn the valve to “sealing.”
- Press the “MANUAL” button and cook for 4 minutes.
- When the Instant Pot is finished cooking, move the valve to “venting” and do a quick release of the pressure. Remove the lid.
- Press the “SAUTE” button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.
- In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.
- Top with fresh Parmesan cheese and basil, if desired.