Instant Pot Pasta with Alfredo Sauce

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Instant Pot Pasta with Alfredo Sauce with chicken, spinach and sun dried tomatoes is a perfect one pot 30 minutes meal that is easy to make.

I think everyone loves Pasta with Alfredo Sauce for its rich and creamy sauce. Despite today’s version being slightly different from the original, it remains a classic dish at any Italian restaurant.

Did you know that this famous pasta was created by an Italian man, Alfredo di Lelio, in 1914? According to the story, he was trying to please his pregnant wife and made for her fettuccine with a sauce that was made with lots of butter and Parmesan.

Later, Alfredo opened his own restaurant in Italy where he served this dish. When he moved to the United States, he brought this already popular recipe to his newly opened restaurant.

Though, we know Alfredo sauce as the one that made with heavy cream, the original recipe included only butter and fresh parmesan cheese.

How to make Instant Pot Pasta with Alfredo Sauce

Cut the chicken in bite size pieces and season it with salt and pepper.

Then set your Instant Pot to Sauté on high heat by pressing “sauté” button twice. I like to brown the chicken in two batches not to overcrowd the pot. You don’t need to cook it through, but just to get an outside color. Then scoop the chicken out of the pot.

Add minced garlic and cook it for a couple of minutes to release the fragrance.

Then turn the Sauté option off and add chicken stock and heavy cream.

Add the chicken back to the pot together with the pasta penne and push everything down, so it is covered with the liquid.

Cover with a lid and cook on Manual high pressure for 7 minutes. Make sure that the venting knob is turned to “Sealing”!

When done, let the pot naturally release the pressure for 5 minutes. Then switch the knob to venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Mix the pasta and add chopped sun dried tomatoes and spinach and stir it until the spinach wilts. Add grated Parmesan and mix well.

Enjoy your delicious Instant Pot Pasta with Alfredo Sauce!

Here are more Instant Pot recipes you might like:

• Instant Pot Chicken and Rice Pilaf
• Instant Pot Orange Chicken
• Instant Pot BBQ Pulled Chicken
• Instant Pot BBQ Pulled Pork
• Instant Pot Short Ribs
• Instant Pot Chicken Wings
• Instant Pot Mashed Potatoes

Instant Pot Pasta with Alfredo Sauce

★★★★★ 4.8 from 5 reviews

• Author: Veronika's Kitchen
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 5 people 1x
• Category: Main Course
• Cuisine: American, Italian

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Description

Instant Pot Pasta with rich and creamy Alfredo Sauce with chicken, spinach and sun dried tomatoes is a perfect one pot 30 minutes meal that is easy to make.

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Ingredients

• 2 chicken breasts, cubed
• salt, pepper to taste
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 1/3 cups chicken stock
• 2 cups heavy cream
• 16 oz pasta penne
• 1 cup parmesan cheese, grated
• 3 cups spinach
• 1/3 cup sun dried tomatoes, dices

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Instructions

1. Cut the chicken in bite size pieces and season it with salt and pepper.
2. Set your Instant Pot to Sauté on high heat by pressing “sauté” button twice. Brown the chicken in two batches not to overcrowd the pot. You don’t need to cook it through, but just to get an outside color. Then scoop the chicken out of the pot.
3. Add minced garlic and cook it for a couple of minutes to release the fragrance.
4. Turn the Sauté option off and add chicken stock and heavy cream.
5. Add the chicken back to the pot together with the pasta penne and push everything down, so it is covered with the liquid.
6. Cover with a lid and cook on Manual high pressure for 7 minutes. Make sure that the venting knob is turned to “Sealing”!
7. When it is done, let the pot naturally release the pressure for 5 minutes. Then switch the knob to the venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
8. Mix the pasta and add chopped sun-dried tomatoes and spinach and stir it until the spinach wilts. Add grated Parmesan and mix well.

Notes

1. I like to brown the chicken in two batches not to overcrowd the pot.Otherwise, the chicken won’t have golden color.
2. When browning the chicken, you don’t need to cook it through, but just to get an outside color.

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Nutrition

• Serving Size: 0
• Calories: 797
• Sugar: 6.6
• Sodium: 460.8
• Fat: 42.9
• Saturated Fat: 25.8
• Trans Fat: 1.2
• Carbohydrates: 77.4
• Fiber: 4.1
• Protein: 25.8
• Cholesterol: 130.8

Keywords: pasta with alfredo sauce