Instant Pot Chicken Alfredo made healthy with milk instead of heavy cream, whole wheat noodles and a handful of veggies. And nobody will complain. This easy 25 minute weeknight dinner is a family favorite!
Healthy Instant Pot Alfredo Your Family Will Love!
I keep this Instant Pot chicken alfredo recipe in my back pocket for nights when we are super busy. Absolutely everyone loves pasta in my house and entire world.
I have invented skinny alfredo with whole milk, Parmesan cheese and whole wheat noodles. And like my friend, Joy, said in the video below we made alfredo “legal” by adding 3 cups of veggies at the end.
And it is creamy, saucy and absolutely like a real heavy cream restaurant quality alfredo. It is kid friendly, perfect for picky eaters and Instant Pot beginners.
How to Make Alfredo Pasta in Instant Pot
So here is how we make chicken alfredo in Instant Pot in a nutshell. Watch video below for a longer version of me and Joy cooking and driving Alex crazy.
You want to start with boneless and skinless chicken thighs or breasts. Frozen, half thawed or fresh work. Whatever you can cut into 1 inch cubes and I like to do with kitchen shears right above the pressure cooker. I told you it’s a weeknight meal. The best ever!
Then add chicken, stock, oil, salt and pepper. Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking. And pasta doesn’t have to be covered. You can also use penne or any short pasta.
Pressure Cook on High for 8 minutes for all types of noodles except 5 minutes for gluten free noodles. Wider your noodles, the more bite to them. So, if you like your fettuccine pasta really soft – cook for 10 minutes. I used linguine this time.
Quick Release the pressure and open the lid. It will be liquidy – do not worry. Press Saute.
In a small bowl, whisk 1 cup (chicken thighs) or 2 cups (chicken breast) of cold milk with cornstarch. Different amount is because thighs are more juicy than dry breasts and release more water during cooking. You can always adjust later.
And milk has to be cold otherwise cornstarch will lump. Add to Instant Pot along with Parmesan cheese and garlic. Stir gently using tongs. Cook for 2-3 minutes until sauce starts to bubble and thickens.
Now as Joy’s family likes to say, we are going to make it “legal” with 3 cups of frozen peas. No need to thaw. Stir and let pressure cooker chicken alfredo sit for a minute to melt the peas.
In case you are not aware, we can eat fresh peas. They don’t have to be cooked. That’s why I like to let peas sit only for a few minutes so they don’t turn pale green and cooked.
That’s it. Pasta absorbs the sauce with time. You can adjust thickness by letting alfredo sit more or add more milk at any time.
And that’s it! Sprinkle your healthy alfredo with fresh parsley and proudly serve warm to your family. Now, did you hear a lot of “Oh’s” and Ah’s”? I would love to hear from you in the comments below.
Making family healthy dinners shouldn’t be hard or complicated, friends.
Cheers and until next time!:)
More Healthy Instant Pot Pasta Recipes
- Instant Pot spaghetti
- Instant Pot ground beef stroganoff
- Instant Pot lasagna
- Browse all Instant Pot one pot meals.
Instant Pot Chicken Alfredo
Instant Pot Chicken Alfredo made healthy with no heavy cream, whole wheat noodles and even veggies. This easy 25 minute weeknight dinner is a family favorite.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
- 1.5 lbs chicken breasts or thighs, cubed
- 2 cups stock, low sodium
- 1 tbsp oil
- 1/2 tsp salt
- Ground black pepper, to taste
- 11 oz whole wheat or gluten free fettuccine, linguine or spaghetti
- 1–2 cups cold 2% or 3.25% milk
- 2 tbsp cornstarch
- 1/2 cup Parmesan cheese, grated
- 1 garlic clove, grated
- 3 cups frozen peas
- 2 tbsp parsley, for garnish
- To Instant Pot, add chicken, stock, oil, salt and pepper.
- Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
- Close the lid and move pressure valve to Sealing, and press Pressure Cook on High for 8 minutes for all noodles except 5 minutes for gluten free noodles.
- Release pressure using Quick Release method – turn pressure valve to Venting. Open the lid when safe to do so. It will be liquidy – do not worry.
- Press Saute.
- In a small bowl, whisk 1 cup (chicken thighs) or 2 cups (chicken breast) of cold milk with cornstarch. Add to Instant Pot along with Parmesan cheese and garlic. Stir gently using tongs.
- Cook for 2-3 minutes until sauce starts to bubble and thickens.
- Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
- Sprinkle with parsley and serve warm.
Store: Refrigerate in an airtight container for up to 2 days. You can adjust thickness of the sauce with more milk anytime. Do not freeze.
Did you make this recipe? Please give it a star rating in the comments.