I absolutely love this Instant Pot Chicken Alfredo Penne Pasta because of how flavorful it is!
The seasoning and chicken broth add such a wonderful flavor to this meal. Plus it’s so easy to throw together.
I can’t lie, it doesn’t hurt that I can also make the whole meal in the Instant Pot. My husband likes that part too since he is normally stuck with clean up duty.
Another one of our favorite Instant Pot recipes: Instant Pot Honey Sesame Chicken
However, this is not my only go-to recipe when it comes to pasta in the Instant Pot. I love our Instant Pot Lasagna Soup, Instant Pot Creamy Shrimp Alfredo Pasta, and I can’t leave out one of our favorite Taco Tuesday recipes, Instant Pot cheesy Beef Taco Pasta!
Ingredients for Instant Pot Chicken Alfredo Penne Pasta:
- Olive oil
- Boneless skinless chicken breasts
- Salt
- Ground black pepper
- Garlic cloves
- Dried parsley
- Chicken broth
- Penne pasta
- Cream cheese
- Mozzarella cheese
- Water
- Corn starch
- Freshly grated parmesan cheese (optional)
- Fresh basil (optional)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment: are the few other things you will need for this simple Instant Pot recipe:
How to make Instant Pot Chicken Alfredo Penne Pasta:
- 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.
Enjoy More Delicious Pasta Recipes
We’ve rounded up some of our best pasta recipes, including creamy tomato rigatoni, puttanesca, macaroni and cheese, and more. Check out our comprehensive collection of pasta recipes here.
- Skillet Lasagna
- Baked Spaghetti Casserole
- Beef and Noodle Casserole
- Cheesy Pizza Pasta Casserole
- Chicken Cordon Bleu Lasagna
- Chicken Pasta Casserole
- Creamy Chicken Lasagna
- Homemade Lasagna
- Instant Pot Creamy Macaroni and Cheese
- Instant Pot Loaded Mac and Cheese
Instant Pot Chicken Alfredo Penne Pasta Recipe
Ingredients
- 2 Tablespoon olive oil
- 1 ½ 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 Parmesan cheese
- 2 Tablespoon water
- 1 Tablespoon cornstarch
- Parmesan cheese, optional topping
- fresh basil, optional topping
Equipment
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.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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I just started using my Instant pot and I love your recipes. They are so easy to follow.
What if the chicken is frozen?
We used thawed chicken so we could slice it into pieces. Then you saute it in the Instant Pot.
Hi Sandy! I recently used frozen chicken breasts for another Six Sisters’ recipe and it turned out great. I placed the frozen breast on the trivet and put one cup chicken broth in (I’m sure you could use water too). Pressure cooked it for 15-20 min depending on the size of the breast (mine was about 1.5lbs), let it release pressure naturally for five min, and then manually released the pressure. It was cooked, easy to shred and not dried out. Hope this helps!
Is it just me or are the written instructions different than the video? I bought ingredients based on the written list. But i couldnt find anything saying when to remove the chicken so i watched the video and it had me use less broth and instead of cream cheese she said whipping cream? Luckily i had the cream on hand but shouldnt these be the same?
Find it interesting that you all actually became a household name by being viewed & shared on Pinterest, but now you don’t even provide a share button..🤔.. sad
I apologize .. it was my computer, not your site…new updates didn’t allow me to see pin it as I had previously
We are updating our website, so improvements are coming. Have a terrific week!
How long would you cook gluten free or quinoa pasta (even if you haven’t used) so it doesn’t get all mushy?? It’s hard to tell
If you are using gluten free or quinoa pasta, chick pea etc for these recipes how much time would you cook it for? ( even if you haven’t used it) to prevent it from getting all mushy? It’s hard to tell & Mine always comes out mushy?? Also read it’s hard to cook gluten free pasta with sauces comes out gluey
If you are using gluten free or quinoa, chick pea pasta etc for these recipes how much time would you cook it for? ( even if you haven’t used it) to prevent it from getting all mushy? It’s hard to tell & Mine always comes out mushy?? Also read it’s hard to cook gluten free pasta with sauces comes out gluey
Delicious! However, this recipe does not match the video of July, 2020 on YouTube. It calls for too much chicken broth, which causes it to be like a soup, and a big mess when venting. This should be edited or removed.
I was absolutely blown away by the simplicity and deliciousness of this recipe! The only problem I had was during the pressure release all of the parsley was blowing out of my instant pot as well as clogging the steam release valve! Any idea why this might have happened? I cooked the recipe exactly as instructed.
Aloha Laren – I grew up in Sacramento, next to Carmichael. Thank your the many easy I say pot recipes. I’ve just learned (from you) how to use my instapot. Tonight it’s your Penne pasta Alfredo. Can’t wait. Thank you for the many recipes and easy ways to use this pot!! Mahalo, Marsha
HI Marsha! Lauren is loving California!! We are so glad you love the Penne Pasta Alfredo.
Some recipes spew more than others. If it’s bad I’ll hold a paper towel a few inches above the Instant Pot to block debris and steam from going everywhere.
I probably did something wrong because it was WAY too thick for me but it was still good.
Was very good, but too soupy instead of rich/creamy. I used all the corn starch, and it did thicken further after sitting about 45 minutes- I’m guessing the pasta absorbed more liquid. I suggest draining the chicken after sautéing it. Also, I wonder if using heavy whipping cream instead of cream cheese might add creaminess? Anyhow- your recipe tasted good, so thanks.
So easy and so good!!!
We made it tonight for dinner with a couple adjustments and it turned out great!
I used 2 chicken breasts, box of pasta (1 lbs) and 4 cups of chicken broth – it perfectly covers the pasta. Also added more fresh garlic. With these measurements you don’t even need to use corn starch.
Thank you for the recipe! We are definitely going to try more from your site!
So glad you liked this Instant Pot recipe. It’s an easy one and so delicious. Welcome to our site.
I love this recipe.. but wasn’t sure what to do I don’t have the manual button.
The pressure cook/manual button are the same.
I’m curious if the recipe uses 1 lb of uncooked pasta as pictured and described in the video or if it calls for 12 ounces uncooked pasta as noted in the written recipe? Also, what is the serving size for each serving to provide for 6 total servings? Thank you!
You’ll want your pasta all covered in the liquid. You will need to buy a 16 ounce package to use just 12 ounces of the pasta. It doesn’t come in a 12 ounce package. Feel free to add in a little more if it’s totally covered in liquid. You may easily be able to get 6-8 servings. It just depends on how big your servings are.
This is fabulous! I make it several times a month and everyone loves it so much, we eat any leftovers and then it gets requested again almost immediately. This recipe is a keeper! You can also use two cans of chicken.
Thank you for the recipe. It turned out a little soupy for me too. I used written directions vs. video which are different. I will try it again with NATALIYA KEARL’s suggestion of less broth and more pasta next time. Flavor was good. May add more garlic next time as personal preference We added Cajun seasoning once plated for some spice, yum! This recipe can be adapted to anyone’s preferences.
We loved this recipe!!!
I seared the chicken breast in a frying pan first, then cubed and proceeded to slow cook it for 6 hours on low in the chicken broth in the IP to make it more tender. My husband traditionally does not like Alfredo sauce, but this changed his mind. Our kids loved it too <3