Instant Pot Spinach Chicken Alfredo Pasta

Instant Pot Spinach Chicken Alfredo Pasta Recipe with homemade Alfredo sauce! Kid-friendly pressure cooker pasta for busy weeknights.

Make this Easy Creamy Instant Pot Spinach Chicken Alfredo Pasta Recipe with rich homemade Alfredo sauce! This kid-friendly pressure cooker pasta is perfect for busy weeknights. 😀

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Life is unpredictable. Especially with kids in the scene.

Things can go so crazy sometimes that you couldn’t even find the phone that is sitting in your hands!! Has that happened to you before?

If this rings true for you, just hang in there and know that you’re doing a good job!

Sometimes, our dear readers would email us & share how our One Pot Pressure Cooker Pasta Bolognese has helped them through some long hard days. These stories just warm our hearts. We love hearing your stories & cooking journeys, by the way! 🙂

But, as much as we’re obsessed with Fish Sauce & our Umami Bolognese Sauce 😛 , we’ve been meaning to share our Easy Creamy Spinach Chicken Alfredo Pasta Recipe for a change!

Instant Pot Spinach Chicken Alfredo Pasta Recipe with homemade Alfredo sauce! Kid-friendly pressure cooker pasta for busy weeknights.

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Cheesy . Creamy . Rich . Alfredo Sauce .

If you knew how easy it is to make this fragrant buttery garlicky Alfredo Sauce from scratch, you’d ask yourself why have you been buying jar Alfredo Sauce! 😛

Say goodbye to your store-bought Alfredo Sauce…

All you need is 6 simple ingredients from your pantry to make this delicate & creamy white sauce.

But wait a minute, Instant Pot Alfredo Sauce? Wouldn’t it scorch in the Instant Pot?

Instead of risking scorching problems, cooking the Alfredo Sauce in the pasta after pressure cooking, or using jar Alfredo Sauce, we came up with an easy workaround.

Pot . in . Pot . Alfredo Sauce!

Instant Pot Spinach Chicken Alfredo Pasta Recipe with homemade Alfredo sauce! Kid-friendly pressure cooker pasta for busy weeknights.

You’ll Enjoy Instant Pot Spinach Chicken Alfredo Pasta Because:

  • Simple ingredients from your pantry – no need for store-bought Alfredo sauce!
  • Easy & quick pasta meal with little prep work – great for quick lunch or busy weeknight meals
  • Rich & comforting butter garlic Alfredo Sauce
  • Kid-friendly meal

Ingredients for Instant Pot Spinach Chicken Alfredo Pasta


Instant Pot Spinach Chicken Alfredo Pasta Recipe Ingredients
  • 1 pound (454g) penne pasta
  • 1 – 2 (250g – 400g) boneless, skinless chicken breast
  • 1 – 2 cups (40g – 80g) baby spinach, washed
  • 3 cups (750ml) unsalted chicken stock
  • 1 tablespoon (15ml) olive oil
  • Kosher salt and ground black pepper

ALFREDO SAUCE

  • 7 – 8 (20g) garlic cloves, minced
  • 1 cup (250ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 1 oz (32g) Parmigiano-Reggiano cheese, finely grated (at room temperature)
  • Kosher salt and ground black pepper

GARNISH

  • Parmigiano-Reggiano cheese, grated

*Pro Tip: Use freshly grated real Parmigiano-Reggiano cheese instead of pre-shredded cheese to avoid graininess in the Alfredo Sauce.

Tools for Instant Pot Spinach Chicken Alfredo Pasta


Instructions for Instant Pot Spinach Chicken Alfredo Pasta


 Step 1
Preheat Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

First, heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function (as shown in photo below).

how to use instant pot - saute more function

Wait until the indicator says HOT.

*Pro Tip #1: You can mince the garlic while the pressure cooker is heating up.

Step 2
Sauté Chicken Breast

Ingredients & Tool

1 – 2 (250g – 400g) boneless, skinless chicken breast
Kosher salt and ground black pepper
1 tablespoon (15ml) olive oil
7 – 8 (20g) garlic cloves, minced

Stainless steel bowl

Time for seasoning!

Season one side of chicken breasts with kosher salt and ground black pepper.

Instant Pot Spinach Chicken Alfredo Pasta Recipe: Season chicken breasts with kosher salt and ground black pepper.

Then, add 1 tbsp olive oil in the inner pot.

Place chicken breasts in the pot (seasoned side down) and season the other side with kosher salt and black pepper.

Instant Pot Spinach Chicken Alfredo Pasta Recipe: Browning chicken breasts in Pressure Cooker

Brown each side for about 1 1/2 minute. Set aside the chicken breasts.

Add minced garlic cloves and sauté until fragrant, it takes about a minute.

Then, pour the sauteed minced garlic into a stainless steel bowl.

*Note: this stainless steel bowl along with the sauteed minced garlic will be used in the Instant Pot for cooking the Alfredo Sauce, so make sure it fits inside your inner pot!

Step 3
Deglaze Instant Pot

Ingredient

1/2 cup (125ml) unsalted chicken stock

Pour 1/2 cup (125ml) unsalted chicken stock in the Instant Pot.

Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot and mix them into the stock mixture.

Step 4
Pressure Cook Pasta & Chicken Breasts

Ingredients & Tool

1 pound (454g) penne pasta
Browned chicken breasts
Remaining unsalted chicken stock

Add into stainless steel bowl (with sauteed minced garlic)
1 cup (250ml) heavy cream
2 tablespoons (30g) unsalted butter

Add 1lb (454g) penne pasta and chicken breasts in the Instant Pot.

Pour in the remaining chicken stock (as shown in left photo below).

*Pro Tip #1: Try to submerge all the penne pasta in the chicken stock.

Instant Pot Spinach Chicken Alfredo Pasta Recipe: Pot-in-Pot Chicken and Pasta

Layer the stainless steel bowl with Alfredo sauce ingredients (sauteed minced garlic, heavy cream & unsalted butter) on top of the pasta in the Instant Pot (as shown in right above photo).

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 4 minutes (use Manual/Pressure Cook button)
  • Pressure Release Method: 4 minutes Quick Release (wait 4 minutes before turning the venting knob to release pressure)

Release the remaining pressure. Open the lid carefully.

*Pro Tip #2: You can grate the Parmigiano-Reggiano cheese & wash the spinach while the pressure cooker is cooking the chicken pasta.

*Pro Tip #3: Be sure to use the finest size of cheese grater to grate the cheese.

Step 5
Make Alfredo Sauce

Ingredients

Finely grated Parmigiano-Reggiano cheese, at room temperature
Kosher salt and ground black pepper

Remove stainless steel bowl and chicken breasts from the Instant Pot.

Melt 1 oz (32g) finely grated Parmigiano-Reggiano cheese into the Alfredo sauce 1/3 at a time while mixing with a fork.

Instant Pot Spinach Chicken Alfredo Pasta Recipe: making easy Alfredo sauceTaste & season with kosher salt (about 3 pinches) and ground black pepper.

*Pro Tip #1: be sure to constantly stir the Alfredo Sauce as you melt the Parmigiano-Reggiano cheese (1/3 at a time!)

*Pro Tip #2: very critical to taste & season the Alfredo Sauce in this step!!

Step 6
Mix in Spinach & Alfredo Sauce

Ingredients

Washed baby spinach
Alfredo sauce (from stainless steel bowl)
Kosher salt and ground black pepper

Heat up the Instant Pot by pressing Cancel button, then Sauté button.

Mix baby spinach and ¾ of the Alfredo sauce with the cooked penne pasta.

Instant Pot Spinach Chicken Alfredo Pasta Recipe: Mix in baby spinach & Alfredo sauce.Taste and season with kosher salt and ground black pepper.

Step 7
Serve Instant Pot Spinach Chicken Alfredo Pasta

Ingredient

Grated Parmigiano-Reggiano cheese

Cut chicken breasts into slices and add them on top of the Alfredo pasta. Then, drizzle the remaining Alfredo sauce onto the chicken spinach pasta.

Garnish with more Parmigiano-Reggiano cheese if desired.

Serve immediately & enjoy!~

Instant Pot Spinach Chicken Alfredo Pasta Recipe with homemade Alfredo sauce! Kid-friendly pressure cooker pasta for busy weeknights.

Cooking Tips for Instant Pot Spinach Chicken Alfredo Pasta


1. Taste, Season and Repeat!

Unless you like bland Instant Pot Pasta, be sure to taste & season the Alfredo Sauce! The seasonings are critical in opening up the flavors of the Alfredo Sauce, so taste & adjust according to your taste.

2. Roasted Garlic Alfredo Sauce: If you like roasted garlic Alfredo sauce, you can roast the garlic in the oven beforehand.

3. Use Freshly Grated Parmigiano-Reggiano Cheese to Avoid Graininess in the Alfredo Sauce: Use freshly grated cheese instead of pre-shredded cheese. Yes, it’ll be more work – but it’ll be worth it ? Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting.

Also, be sure to use the finest cheese grater to grate the cheese for optimal results!

Watch: How To Make Instant Pot Spinach Chicken Alfredo Pasta

Can’t see the cooking video? Watch it here.

Other Instant Pot Pasta Recipes


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4.9 from 11 reviews
Instant Pot Spinach Chicken Alfredo Pasta
 
Prep
Cook
Total
 
Make this Easy Creamy Instant Pot Spinach Chicken Alfredo Pasta Recipe with homemade Alfredo sauce! This kid-friendly pressure cooker pasta meal is perfect for busy weeknights.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Pasta, Quick Meals, Sauce, Easy
Cuisine: Italian
Serving: 4
Ingredients
  • 1 pound (454g) penne pasta
  • 1 - 2 (250g - 400g) boneless, skinless chicken breast
  • 1 - 2 cups (40g – 80g) baby spinach, washed
  • 3 cups (750ml) unsalted chicken stock 1 tablespoon (15ml) olive oil
  • Kosher salt and ground black pepper
ALFREDO SAUCE
  • 7 - 8 (20g) garlic cloves, minced
  • 1 cup (250ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 1 ounce (32g) Parmigiano-Reggiano cheese, finely grated (at room temperature)
  • Kosher salt and ground black pepper
GARNISH
  • Parmigiano-Reggiano cheese, grated
Instructions
  1. Preheat Pressure Cooker: Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.
  2. Sauté Chicken Breast: Season one side of chicken breasts with kosher salt and ground black pepper. Add 1 tbsp olive oil in the inner pot. Place chicken breasts in the pot (seasoned side down) and season the other side with kosher salt and black pepper. Brown each side for about 1½ minute. Set aside chicken breast. Add minced garlic cloves and sauté until fragrant, about a minute. Pour sauteed minced garlic into a stainless steel bowl.
  3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot and mix them into the stock mixture.
  4. Pressure Cook Pasta & Chicken Breasts: Add 1lb (454g) penne pasta and chicken breasts in the Instant Pot. Pour in the remaining chicken stock. Try to submerge all the penne pasta in the chicken stock. Layer the stainless steel bowl with Alfredo sauce ingredients (except the cheese and seasoning) on the pasta in the Instant Pot. Close lid and pressure cook at High Pressure for 4 minutes + 4 minutes Quick Release. Release the remaining pressure. Open the lid carefully.
  5. Make Alfredo Sauce: Remove stainless steel bowl and chicken breasts from the Instant Pot. Melt 1 oz (32g) finely grated Parmigiano-Reggiano cheese into the Alfredo sauce ⅓ at a time while mixing with a fork. Taste & season with kosher salt (about 3 pinches) and ground black pepper.
  6. Mix in Spinach & Alfredo Sauce: Heat up the Instant Pot by pressing Cancel button, then Sauté button. Mix baby spinach and ¾ of the Alfredo sauce with the cooked penne pasta. Taste and season with kosher salt and ground black pepper.
  7. Serve: Cut chicken breasts into slices and add chicken slices on top of the serving plate of pasta. Then, drizzle the remaining Alfredo sauce onto the chicken spinach pasta. Garnish with more Parmigiano-Reggiano cheese if desired. Serve immediately~
Notes
Taste & Season: Be sure to taste & season the Alfredo Sauce. The seasonings are critical in opening up the sauce's flavors.

Cheese: Use freshly grated Parmigiano-Reggiano Cheese to avoid graininess in the Alfredo Sauce. Also, use the finest grater to grate the cheese for best results.
5-min prep Instant Pot Spinach Chicken Alfredo Pasta Recipe with homemade Alfredo sauce! Kid-friendly pressure cooker pasta one pot meal for busy weeknight.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Absolutely delicious! I actually messed up by putting the cream in with the pasta, broth and chicken. Oops! So, there was just the butter and garlic in the stainless steel bowl. Still worked out wonderfully. Adding this one to our weekly rotation.

  2. We had such fun making this recipe and it turned out well except that the chicken was very dry and overcooked. But I have an 8 qt duo, am new to instant pot cooking and have a large family so I may not have made enough modifications to compensate. The pasta and sauce turned out perfect though, so I am not sure what I should do next time to keep the chicken from drying out. I followed the recipe exactly, except that I used 5 medium size chicken breasts (tenderloins removed) to increase the protein percentage of the meal. It all still fit in my 8 qt duo, though we were skeptical. Everyone loved it, but we had to get out the steak knives to cut the chicken. If I reduce the time by 1 minute of pressure (as recommended in other comments) would that help keep the chicken moist? The Pasta was perfect though, so will the shorter amount of time leave the pasta too firm? Or would it be better to saute the chicken for a shorter time (I used a timer and sauted for 90 sec per side as recommended)?
    Thank you for your help. I’m giving it five stars for the fun and because the dry chicken was not the fault of the recipe:)

    1. Hi 8QtDuo Mama (Hehe),

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Chicken dries out when overcooked, so I recommend reducing the cooking time by a minute or reduce the saute time as you have stated.

      Brining it beforehand will also help.

      Happy New Year & please take care
      Jacky

  3. I made this recipe last night, and I did not skimp on the garlic. (Please don’t skimp on the garlic when you make this. Notice I didn’t say “if” but “when — because you must make this). Also, pro tip#2 in step 5 was (thankfully) heeded (taste and season the sauce) with excellent results. Thank you for such detailed instructions for those of us who aren’t culinary geniuses! This recipe is out-of-this-world delicious! I immediately texted the recipe to my friends. And by “immediately” I mean “while I was chewing.” If you’re thinking about making this, stop thinking and make it. You will not be disappointed. This goes into the rotation with the equally delicious Umami pot roast. YUM! THANK YOU, Amy + Jacky, for sharing your most wonderful IP recipes!!

    1. Hi Elacee,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words and recommending the recipe!!!

      Happy New Year & please take care
      Jacky

  4. If I use 2 pounds of chicken breasts, cut into 8 oz pieces, is the cooking time still 4 minutes? Thank you

    1. Thank you. The dish came out well. I used 4 ounces of spinach and will use more the next time. I did the Alfredo sauce on my stove top, as I doubled the amount of ingredients and was not sure how it would work in the bowl in the IP

  5. Probably my favorite recipe from your site! Made it last night and it was ridiculously easy and so tasty! I have already emailed it all my IP friends and told them they need to make it 🙂

    1. Hi Randi!!

      So happy to hear from you. Hope you are enjoying the summer weather 🙂

      Thank you so much for the continuous support. Just want to let you know we really appreciate your kindness!

      Take care & have fun cooking
      Jacky

  6. Thank you for sharing this wonderful recipe. Made it for dinner tonight. I could have eaten the whole pot alone!

    1. Hi Margaret,

      thank you for your question 🙂

      Yes, you can double the recipe. You may want to reduce the cooking time by a minute as the longer get up to pressure time can overcook the pasta.

      Take care & have fun cooking
      Jacky

    1. Hi Jackie,

      thank you for your question 🙂

      Chicken thighs take a little longer to cook so I would brown the chicken thighs for 2 minutes and 15 seconds on each side.

      Take care & have fun cooking!
      Jacky

  7. I am yet again making this recipe but want to lighten it up a bit. Would whole milk work instead of heavy cream? Should I adjust the cooking time for this? Thanks again!

    1. I personally use cream cheese, shredded Parmesan cheese half and half, some chicken stock (not a lot), nutmeg, fresh ground pepper.

    1. Hi Keri,

      thank you for your question 🙂

      You will have to be careful with the seasoning as salted chicken stock can make this too salty.

      Please taste and adjust accordingly!

      Happy New Year to you and your family
      Jacky

  8. I am planning to make this tonight and I am SO excited! I am doubling the sauce recipe and the amount of pasta. What else should I adjust?

    1. Hi Ashley,

      thank you for your question 🙂

      If you are using a 6qt, I would recommend 1.5x the recipe only as doubling the recipe will exceed the safety limit.

      I would reduce the pressure cooking time by 1 minute as the get up to pressure time will increase.

      Happy New Year to you and your family!
      Jacky

  9. What kind of stainless steel bowl do you use? I’ve looked at several of them and I haven’t found one that says it’s oven safe. Thank you!

    1. Hi Anna,

      Thank you for your question 🙂

      Our stainless steel bowl is (7.5″ x 3″ stand)

      We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.

      They are also called Tiffin in Indian markets.

      Happy New year to you and your family
      Jacky

  10. Hi Amy + Jacky,

    Can you substitute fusilli or cavatappi for this recipe? If so, what would be the cook time? Also, I have about 525 grams of chicken breast. How do I adjust that part?

    Thanks for the recipe! I have made several from your website, and we love them all! 🙂

    1. Hi Jeanie,

      thank you for your kind words and question 🙂

      Fusilli and Cavatappi will work. I would say 4 minutes + 4 minutes Quick Release will be enough.

      Is the 525 grams of chicken breast in 2 pieces? If so that should be fine.

      Happy New Year to you and your family
      Jacky

  11. We loved the recipe. This is my fourth day of using my instant pot and probably my favorite recipe so far.

    I added mushrooms as someone else suggested. I had extra carrots and celery around so I threw them in. The other modification I did was us cream cheese in the sauce in lieu of the Parmigiano-Reggiano cause that was what I had.

  12. How do you go about doubling Instant pot recipes such as this? I have the 8Q Duo and a large family…..very new to instant pot cooking.

    1. Hi Shelley,

      thank you for your question 🙂

      The only adjustment you will want to make is decrease the pressure cooking time by 1 minute as the get up to pressure time will be much longer when doubling this recipe.

      Happy New Year & Have fun cooking!
      Jacky

  13. I love your blog & have been using it so much! If I’m using chicken breast that is a little thicker, can I cook for an extra minute or will that burn the sauce / over cook the penne? Thank you for posting these!!

    1. Thank you so much for your kind words and question Alice 🙂

      Cooking for an extra minute can overcook the penne.

      I would saute the chicken breast a little longer.

      Happy New Year & have fun cooking!
      Jacky

  14. Hi, Meal prepping for the week. Would this recipe work well to prep and cook ahead of time and put in the fridge for later in the week?

    1. Hi Losa,

      thank you for your question 🙂

      This will work, but as usual chicken breast or any white meat will be drier when reheating.

      Take care & have fun meal prepping.
      Jacky

  15. New to the Instant Pot and your site. This recipe was fabulous and so easy! I was kind of skeptical after I read the uncooked pasta and the extra bowl. But it turned out perfect, chicken was so tender. Thank you so much! I can’t wait to try your other recipes❤️

    I tried to give this 5 stars but it would only let me do 4.

    1. Congrats on your Instant Pot Laurie!! Welcome and we are so glad to have you on our site 🙂

      Thank you so much for your kind review on the recipe.

      Take care & have fun cooking
      Jacky

  16. Assuming the chicken was thawed for this recipe? Could you use frozen chicken and if so, what would you adjust? Would guess cook for longer but would that make the pasta too mushy? Thank you

    1. Hi Audrey,

      thank you for your question 🙂

      The chicken was thawed in this recipe. Frozen chicken should be at least 75% submerged into the cooking liquid so it will be hard to make any adjustment except for increasing the cooking time.
      Increasing the cooking time will make the pasta mushy.

      Take care & have fun cooking
      Jacky

  17. This looks wonderful and will have to try! Was searching for instructions on doing a gluten free gnocchi and sauce in instant pot… I have done penne and sauce before but wasn’t sure if the gnocchi would be different?

    1. Hi Kathy,

      thank you for your question 🙂

      Our readers have used whole wheat penne pasta successfully. Pyrex glass bowl will work. Make sure it is oven-safe and doesn’t have any tiny cracks.

      Take care & have fun cooking
      Jacky

  18. I found there was not enough liquid to submerge the pasta and chicken in my 8 QT IP so I added some more water (maybe close to a cup?) and it still turned out really well. This is my first time cooking pasta in the IP and it seems a little gluey but once you mix in the sauce, the noodles seem to separate more. I also used my trivet which pushed my stainless steel bowl above the maximum line and it did make a little mess on the inside lid (not a big deal but first time I’ve had that happen) and a bit of the sauce came out when I released the pressure so I covered it with a damp cloth. Next time maybe I’ll just put the bowl on the surface of the chicken/pasta.

    1. Hi Greta,

      Thank you so much for sharing your cooking experience in DUO80 with all of us 🙂

      Layering the stainless steel bowl directly on the pasta will work better as you have mentioned.

      Take care & hae a great week!
      Jacky

  19. I wanted to rate it a five start recipe, but it would not let me!!! So, please know, I think it is a five! LOVED IT. I made a few modifications because of supplies on hand and it still turned out great!!!
    Modifications:
    -paprika, onion powder, garlic powder on chicken in addition to the salt/pepper
    -egg noodles (reduce time to 3 min cook, 3 min NR)
    -sliced 1 zucchini, 1 yellow square, 1 small carrot for spinach (placed between pasta and chicken in pressure cooker)
    -used leftover homemade cream broccoli/cheese soup in place of heavy cream
    -sautéed 4 oz fresh sliced mushrooms with the garlic and cooked with the alfredo sauce

    1. So happy to hear from you Rebecca. Thank you so much for your kind words ?

      Thank you for sharing your cooking experience with all of us!!

      Take care & have fun cooking
      Jacky

    1. Hi Judi,

      thank you for your question 🙂

      The sauce will come out thinner with almond milk so you will have to try it to see if you like it.

      Take care & have fun cooking
      Jacky

    1. Hi Daisy,

      Thank you for your question 🙂

      It will depend on which recipe and what kind of bowl. For this recipe, it will not matter.

      Take care & have fun cooking
      Jacky

  20. This looks delicious! My question before making this recipe is if it is possible to use a different type of noodle, like a rice noodle, for gluten sensitivity? I know that they tend to cook differently.

    1. Hi Eliza,

      thank you for your question 🙂

      Rice noodle will most likely turn out mushy in the pressure cooker. Some of our readers have tried using gluten free pasta with success.

      Perhaps that will be a better option.

      Take care & have fun cooking
      Jacky

    1. Hi Jessie,

      thank you for your question 🙂

      Most of the fat will be coming from the heavy cream. You can substitute it with whole or 2% milk for lower fat.

      With the substitution, the resulting dish will not be as smooth & creamy.

      Take care & have fun cooking
      Jacky

    1. Hi Deb,
      Thank you for your question 🙂

      I would not recommend using a stainless steel bowl with rubber coating on the outside.

      Take care & have fun cooking
      Jacky

    2. I researched the “rubber” bottom and discovered it’s silicone, Wolfgang Puck stainless bowls. So will be able to use it. Thanks for your response!

  21. Hi, I’ve tried several recipes from your site and they’ve all turned out really good. This one is definitely a keeper and going into the family rotation! The only problem is it didn’t make enough for leftovers! Any way I can double (or 1.5x?) this recipe in the 6 qt? If not, how do you recommend I do this if I cook the pasta separately? Thanks for your great recipes!

    1. Hi Iris,

      thank you for your kind words and question 🙂

      The most I will recommend is 1.5x the recipe in a 6QT Instant Pot.

      Take care & have fun cooking
      Jacky

  22. This looks so good 🙂 I’ve been seeing your PiP recipes and I wonder, can you use a glass bowl? It’s all I have in that size.

    1. Hi Agos,

      Oven-safe glass bowl such as pyrex will work, but it will take a little longer to cook compared to stainless steel bowl 🙂

      Take care & have fun cooking
      Jacky

  23. Hi, this looks delicious! I was wondering…do you put the pot with the sauce in directly on top of the chicken and pasta or do you need a tall trivet? Thanks in advance!

  24. Hi Angela,

    thank you for your kind words and question 🙂

    Yes, adding mushroom to this recipe will be great!

    You can saute it after the chicken.

    Take care & have fun cooking
    Jacky

  25. Oh wow, I made this today and it was so good! I added a dash of white wine to deglaze the pot. I was amazed at how the chicken and pasta were cooked to perfection.

    1. Hi Josie,

      thank you so much for your kind words and review on the Alfredo pasta 🙂

      Do let us know if you come across any questions!

      Take care & have fun cooking
      Jacky

  26. Have you ever tried this from frozen or with frozen chicken? I am planning a bunch of freezer meals and would love to add this to the batch.

    1. Hi Tree,

      thank you for your question.

      Frozen chicken breast will not work for this recipe as it will cause the pasta to overcook 🙁

      take care & have fun cooking
      Jacky

    1. Hi Diane,

      thank you for your question 🙂

      Since heavy cream has high fat content, it will not curdle using the pot in pot method (the stainless steel bowl acts as a shield) as the heat is more gentle.

      Take care & have fun cooking
      Jacky

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