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Chicken Alfredo Recipe

Pressure Cooker Recipes:  Pressure Cooker Chicken Alfredo Recipe by ePressureCooker.com.  Don't pay for expensive frozen chicken alfredo anymore – you can make it with leftover chicken and pantry items for a fraction of the price in just 20 minutes, start to finish.  Makes a quick and easy main dish or side dish for weeknight dinners.

© 2013 ePressureCooker.com

Have you ever tried Stouffer’s frozen chicken alfredo? Its delicious, but even in the family size package, you’re paying a lot for some pasta, some sauce, and a small amount of chicken – pretty inexpensive ingredients. There’s a lot of packaging waste, and it takes 45 minutes in your oven to heat it! This recipe is quite similar, but better, its a fresh one pot meal, and you can get a lot more food in half the time for a fraction of the cost!

This recipe will feed 2 – 3 (assuming a teenage boy’s appetite isn’t involved). If you’re feeding more, you can double this recipe (including water) and there’s plenty of room in the pressure cooker. Leftovers can be reheated over low heat in a skillet.

8 ounces (225 grams) dried pasta, egg noodles or fettuccine
2 cups of water
1 – 15 ounce (425 grams) jar of Alfredo sauce
1 cup (fresh or frozen) precooked chicken (dice into ¼” squares, then measure)
2 teaspoons chicken base
1 tablespoon roasted garlic
½ tsp. coarsely ground pepper
Parmesan cheese for garnish (optional)
Electric Pressure Cooker
12″ Silicone Tipped Tongs
Colander or strainer
Serving spoon
Cutting board

PRESSURE COOKING TIP: The amount of water / steam released during pressure cooking can vary from pressure cooker to pressure cooker. If you have a jiggle top machine, it will likely release more liquid during the cooking process, and you may want to add an additional ½ cup to 1 cup of water.

  1. Dice cooked chicken into approximately ¼” size pieces. Measure 1 cup for use, return rest to refrigerator.
  2. If using spaghetti or fettuccine noodles, break noodles into thirds. Add pasta, 2 teaspoons chicken base and 2 cups water to pressure cooker bowl.
  3. If using frozen chunks of chicken in this recipe, add chicken to pressure cooker pot, too. If you’d like to use uncooked chicken, cut it up into bite size pieces and add it to the pot at this time as well. (If using fresh chicken, don’t add until after pressure cooking.) Pressure cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK PRESSURE RELEASE. (If you’re using uncooked chicken, increase the time under pressure to 3 minutes.) Once pressure has been released, turn off the machine.
  4. Mix 1 tablespoon of roasted garlic into the jar of alfredo sauce.
  5. Once pressure has been released, unlock and remove the lid, holding it at an angle to release residual heat and steam towards the back. Stir the pasta and cooking water briefly. If needed, remove the pot and drain excess cooking water.
  6. Add the alfredo sauce/roasted garlic mixture, chicken (if it wasn’t already added prior to pressure cooking), and coarse ground pepper to the pasta. Mix well. Garnish with a small amount of grated parmesan cheese, if desired. Serve immediately.
Garlic Chicken Alfredo Pasta

Pressure Cooker Chicken Alfredo Recipe


3.3 from 3 reviews
Chicken Alfredo Recipe
Prep time
Cook time
Total time
Quick and easy chicken alfredo recipe that's better tasting than the frozen food, you can make more pasta in less time for a fraction of the cost!
Serves: 2 - 3
  • 8 ounces (225 grams) dried pasta, egg noodles or fettuccine
  • 2 cups of water
  • 1 – 15 ounce (425 grams) jar of Alfredo sauce
  • 1 cup (fresh or frozen) precooked chicken (dice into ¼" squares, then measure)
  • 2 teaspoons chicken base
  • 1 tablespoon roasted garlic
  • ½ tsp. coarsely ground pepper
  • Parmesan cheese for garnish (optional)
  1. Dice pre-cooked chicken into ¼" size chunks, measure out 1 cup to use for this recipe, return leftover chicken to your refrigerator.
  2. If you're using fettuccine or spaghetti, break the dry pasta into halves or thirds. Place pasta, 2 teaspoons chicken base, and 2 cups cold water into the bowl of the pressure cooker. (You might want to add more water if you have a jiggle top pressure cooker.)
  3. If you're using frozen diced chicken or uncooked chicken, add it to the pressure cooker. If you're using pre-cooked chicken, don't add it until after the noodles have been cooked. Cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK RELEASE (if you're using raw chicken, increase the time under pressure to 3 minutes). When timer beeps, use tongs to move pressure valve to "pressure release". Turn off the "keep warm" setting.
  4. Stir 1 tablespoon of roasted garlic into the jar of alfredo sauce.
  5. Once pressure has been released, remove pressure cooker lid, tilting it to direct any remaining heat and steam away from your face. Stir pasta briefly in its cooking water. Remove pressure cooker bowl and drain cooking water as needed.
  6. Return pasta to bowl. Add chicken (if not already added), alfredo pasta sauce and coarsely ground pepper. Stir, garnish with shredded parmesan cheese, if desired. Serve immediately.
NOTE: If you are feeding more than 2 or 3, or you want leftovers, this recipe can be doubled and cooked in one batch in the pressure cooker.
Mushroom Fettuccine Alfredo. If you're fond of mushrooms, or want to add a little umami to your pasta, think mushrooms! Slice up the mushrooms of your choice, sauté in butter until cooked, and then to gild the lily, add a tiny bit of white wine or vermouth to the pan. Cook until the mushrooms have absorbed the wine. Remove from heat, and reserve until the pasta has been drained.

Chicken Alfredo with Peas and Prosciutto. Peas and prosciutto are a classic pairing with pasta. Add frozen peas before pressure cooking; add fresh ones after. Dice prosciutto into small pieces or shreds and add after water has been drained. A delicate onion, such as lightly sautéed onions or shallots, or perhaps even pearl onions, would also work well with this variation.

Alfredo with Sun Dried Tomatoes and Red Pepper. (This would probably work even better if you used the Classico Sun-Dried Tomato Alfredo Sauce or Classico Roasted Red Pepper Alfredo Sauce.) Add chopped sun dried tomatoes and diced and sautéed red bell peppers to the cooked pasta (if using sun dried tomatoes stored in oil, you may want to dab some of the oil off the tomatoes with a paper towel before adding to the noodles).

22 Responses to Chicken Alfredo Recipe

  • Susan says:


    One of these days I’m going to get me one of those pressure cookers! I just wanted to say that I love Chicken Alfredo. I’m just curious as to why you didn’t go ahead and add the simple recipe for Alfredo sauce. I do buy it in the jar for convenience, but I also make it myself from time to time. It’s just your basic cream sauce (butter, heavy cream) with parmesan cheese, and it’s delicious. Just my two cents. I love your site!

  • Vicky says:

    Sounds yummy…what is chicken base? I have not heard that term before. Thanks!

    • Chicken base is basically chicken stock that’s been reduced and concentrated, so it adds a lot of chicken flavor, without adding a lot of water. (When you use the pressure cooker, you have to remember that there isn’t the evaporation of water there is in conventional cooking, so any way you can add concentrated flavor without adding a lot of liquid is usually desirable.) Its somewhat like bouillon cubes, only with a stronger, better chicken flavor, and less salty. The brand I recommend also contains nucleotides and glutamates, which are flavor enhancers.

  • Joan says:

    can gluten free pasta be used in this recipe?

    • Yes, absolutely you can! Fortuitously, I’m currently reading Gluten Free Baking and they mentioned that gluten free flours don’t absorb as much water as wheat based flour, so presumably the same would be the same for gluten free pasta. S I’d recommend reducing the water slightly, perhaps a few tablespoons to a 1/4 cup the first time, and see how it does. If there’s still too much water in the pot at the end of pressure cooking after your first trial, then you can reduce it again the next time until you get the pasta exactly the way you like it.

  • Barb Juarez says:

    😛 When do I add in my chicken if it is raw, but not frozen? This is not mentioned in the recipe?

    • Oh sorry, Barb, good catch! (I’ll fix that.) If you have raw chicken, you can add it in at the same time as you would frozen (make sure its in bite size pieces when you put it in the pot) and I’d probably add a minute cooking time so I’d pressure cook it for 3 minutes on High, instead of 2.

      • Kelly says:

        3 minutes was too short for me. The chicken (raw and cut up into tiny pieces) was not done and the fettuccine was to hard. So I added some olive oil, mixed everything up and ran on high for another 2 minutes. Next time I’ll try 4 minutes to start. But otherwise it turned out very tasty and really quite fast!

      • Good to know. What brand/model of electric pressure cooker do you have?

  • Rose Anne Fritz says:

    What is the brand of chicken base that you use????

  • anne says:

    how do i use this recipe in my farberware 7 in 1 programable pressure cooker

    i do not have the high 10 option

  • Laura Bisel says:

    I tried this tonight in my new electric pressure cooker….I do not have a “high/low” pressure setting, so I picked the “rice/risotto” setting and decided to time it for 3 minutes instead of 2 because I doubled the recipe.
    All I got was clumpy, half-cooked pasta. Now I am waiting for pressure to build up again and will go for another 2-3 minutes. If the pasta is still clumped, I will have to dig that out and throw it away…Hoping that since I doubled the recipe, I’ll have enough left to feed my family of 4. 😕
    I think I will stick to cooking pasta on the stove top. 🙁

    • Laura, I’m sorry to hear you were having problems. I’d like to figure out what went wrong there, even if you decide to keep cooking pasta on the stovetop, because I simply do not have these kind of problems, and this is the first time someone has reported this problem (clumping half cooked pasta). Could you tell me what brand of electric pressure cooker you have? I want to see if they have an online manual that gives an idea of the pressure setting that it uses. Also, what kind of pasta did you use? Was it fettucine noodles or something else? Any other variations from the recipe (because you didn’t have a high/low pressure setting)? I can probably figure out what went wrong if I have enough information.

      • Laura Bisel says:

        I have a Farberware “7-in-1” programmable pressure cooker. I used fettucine noodles and broke them in half. No other variations from the recipe — I know I doubled all ingredients and still had a small bit of water at the bottom of the pot when I checked.

      • Well, I wasn’t able to find a manual online for this pressure cooker. In fact, the manufacturer doesn’t even list the pressure cooker as one of its products on its website, so they may not be making it anymore. Since you said there was some water at the bottom of the pot, I’ll assume that you doubled the amount of water called for in the recipe as well as the other ingredients. (If you doubled everything else in the recipe and not the water, not only would the pasta be undercooked, but it might have burned as well.) My guess is that the setting you used (the “rice / risotto” setting) was probably closer to “low pressure” and that’s why the pasta was underdone. The lower the pressure setting, the lower the temperature, and things will take longer to cook.

  • Cindy Curtis says:

    I didn’t see the 2 cups of cold water listed in the ingredients list, however, since it is a pasta recipe and a pressure cooker recipe, I assumed there was water needed. Just thought I would point that out in case there are those like me who speed through and just look at the ingredient list. Great recipe. Thanks.

  • Linda says:

    The 2 cups of water added made my noodles just perfect; using my Bella electric pressure cooker, the entire recipe came out perfect….:)

    • Linda, thank you for taking the time to let us know this recipe worked well in your brand of electric pressure cooker and for rating this recipe. I greatly appreciate the input. I did wonder after the last review (a bad one) what went wrong in her case, but this is a very popular recipe on my site, a high traffic page, I’ve got to think if there were truly a problem with the recipe, it wouldn’t have taken years for someone to report it. Since her machine doesn’t have HIGH or LOW settings and she chose a setting more or less randomly, I’ve got to think that the problem was she wasn’t able to follow the recipe as written and chose a setting that just wasn’t going to work, and the problem didn’t lie in the recipe. Thanks again, and I hope you enjoyed the pasta!

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