Instant Pot Chicken Fettuccine Alfredo with Broccoli is a rich, creamy one-pot meal that closely resembles Olive Garden’s classic. Tender chicken, silky Alfredo sauce, and crisp-tender broccoli coat every strand of fettuccine for a comforting, restaurant-style dinner. A recipe video is included below.
Instant Pot Chicken Fettuccine Alfredo with Cream Cheese
If you crave Olive Garden’s Fettuccine Alfredo, this Instant Pot version will not disappoint. The homemade sauce is velvety and balanced—rich enough to be indulgent but light enough to let the chicken and broccoli shine. It coats the pasta beautifully and comes together quickly in one pot.
Ingredients
Detailed measurements are listed in the recipe card below. The summary here highlights the main components.
- Fettuccine: Use dried, shelf-stable fettuccine (not frozen) for the cooking times given.
- Chicken: Boneless chicken breast cut into 1-inch cubes and seasoned with salt and crushed black pepper.
- Broccoli: Fresh or frozen small florets, blanched or pre-steamed. Frozen works well and is convenient.
- Aromatics: Garlic adds depth—adjust the amount to taste.
- Dairy: Heavy cream, milk, and cream cheese create the sauce base. Balance is important—don’t skimp or overdo it.
- Cheese: Parmesan is essential. Freshly grated from a block gives the best texture and flavor, though pre-grated will work.
- Chicken stock: Low-sodium stock is recommended so you can control the seasoning.
- Seasoning: Salt and black pepper. Add red pepper flakes for heat if you like.
- Cooking fat: Unsalted butter.
Tips & Tricks
- Arrange the pasta: Don’t pile fettuccine straight into the pot. Nest or zig-zag the noodles so they cook evenly and don’t clump.
- Add dairy after pressure cooking: Pressure cooking cream can cause separation. Stir in cream, cream cheese, and parmesan after releasing pressure.
- Liquid left after cooking: The pot will contain some cooking liquid—this is intentional. The cheeses will absorb it and thicken into a glossy sauce, so don’t reduce the liquid earlier.
- Adjust seasoning: Add onion powder or red pepper flakes to boost flavor if desired.
- Cheese choices: Freshly grated parmesan yields the creamiest, silkiest texture. Pre-shredded cheese often contains starch that can make the sauce thicken too quickly.
- Serve hot: Alfredo thickens as it cools. Serve immediately or loosen with a splash of milk when reheating.
- Vegetable options: Peas, spinach, or sautéed mushrooms can substitute or be added alongside broccoli.
- Broccoli: Use small, blanched florets—fresh or frozen—for the best texture in this dish.
Method
A detailed step-by-step recipe with exact measurements and a video is provided in the recipe card below.
Step #1 Pressure Cook Fettuccine
Set the Instant Pot to SAUTE (Normal) and melt the butter. Add minced garlic and sauté briefly, then pour in chicken stock and deglaze the pot, scraping any stuck bits to avoid a BURN warning. Cancel SAUTE. Add halved fettuccine in a zig-zag pattern and gently press it into the stock so it’s submerged. Layer the seasoned chicken cubes on top in a single layer.
Seal the lid and pressure cook on HIGH for 5 minutes. Allow a 10-minute Natural Pressure Release (NPR), then carefully finish releasing the pressure and open the lid. You should have cooked pasta and chicken in a shallow pool of liquid—this will become the sauce.
Step #2 De-tangle cooked fettuccine
Use a spatula or forks to gently separate the strands. The residual starch may cause some clumping, but the pasta should come apart with a few careful stirs.
Step #3 Add the dairy
Switch SAUTE to LOW. Add warm or room-temperature heavy cream and stir to combine. Add softened cream cheese in chunks and mix until fully incorporated. Fold in grated parmesan in two to three additions, stirring until the cheese melts and the sauce becomes glossy and thick enough to coat the pasta.
If you prefer to skip vegetables, this is ready to serve now. Otherwise continue to the next step.
Step #4 Add the broccoli
Stir in small blanched broccoli florets—fresh or thawed frozen—and mix gently. Serve immediately while the sauce is hot and silky. Enjoy a comforting bowl of creamy Instant Pot Chicken Fettuccine Alfredo with Broccoli.
Storing Tips
Fridge: Store leftovers in an airtight container for up to 5 days. The sauce will thicken and the pasta may clump when cold.
Re-Heating Tips
Reheat gently with a splash of milk, half-and-half, or water to loosen the sauce. Microwave or stovetop reheating works well—stir frequently until warmed through and silky again.
Instant Pot Chicken Fettuccine Alfredo with Broccoli
Watch Recipe Video
Ingredients
- 8 oz Fettuccine Noodles (broken in half)
- 0.75 lb Chicken Breast (½-inch cubes)
- 1 cup Broccoli (small florets, fresh or frozen)
- ½ tbsp Garlic (minced)
- 2 cups Chicken stock
- ¾ cup Heavy cream (room temp or warmed)
- 3 oz Cream cheese (room temperature)
- 1 cup Parmesan cheese (grated)
- 2 tbsp Unsalted butter
- Black pepper (crushed, to taste)
- Salt (to taste, optional)
For Flash Marinating the Chicken
- 1 tsp Black pepper (crushed)
- ¼ tsp Salt
Instructions
- Flash marinate chicken cubes with crushed black pepper and salt; set aside.
- Set Instant Pot to SAUTE (Normal). Add butter and sauté minced garlic for about 30 seconds.
- Pour in chicken stock and deglaze the pot, scraping the bottom to remove any stuck bits.
- Cancel SAUTE. Add halved fettuccine in a bird-nest or zig-zag pattern; press down so the noodles are covered by stock.
- Layer marinated chicken over the pasta in a single layer and press lightly so the chicken contacts the liquid.
- Close the lid, seal the valve, and pressure cook on HIGH for 5 minutes.
- Allow a 10-minute Natural Pressure Release (NPR), then finish releasing pressure carefully and open the lid.
- You should have pasta and chicken in a small pool of liquid—this will become your sauce once the cheese is added.
- Set SAUTE to LOW and de-tangle the pasta with a spatula or forks.
- Stir in warm heavy cream and mix well.
- Add cream cheese in small pieces and stir until fully incorporated and smooth.
- Turn off the Instant Pot if desired, then add parmesan in batches, stirring until melted and silky.
- Fold in blanched broccoli florets, mix gently, and serve immediately.
Notes
- Conversions: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Al dente: 5 minutes pressure cook + 10 minutes NPR.
- Softer noodles: 6 minutes pressure cook + 20 minutes NPR.
- Sauce consistency: For a thicker, clingy Alfredo use more cheese and less dairy; for a saucier result add more cream and reduce cheese—adjust to taste.
Calorie and nutrition details are provided for guidance and should be treated as estimates.