Instant Pot Chicken Alfredo Casserole — Creamy Pasta Bake Made Fast

How to Make Instant Pot Chicken Alfredo Casserole — Creamy Pasta Bake Made Fast

1. 1

   Step 1: Sauté aromatics and brown the chicken

   Set the Instant Pot to Sauté and heat the olive oil until shimmering. Season the chicken breasts with salt and pepper, then brown 2–3 minutes per side until golden; transfer to a plate. Add the diced onion and minced garlic to the pot and cook 1–2 minutes until softened and fragrant, scraping up browned bits.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 tbspOlive oil
   • 1 batch (1 onion + 3 cloves)Aromatics (1 medium onion, diced + 3 garlic cloves, minced)
   • 1 tsp salt + 1/2 tsp pepperSalt and black pepper
   
2. 2

   Step 2: Add liquids, cream and pasta

   Pour in the chicken broth and heavy cream and scrape any stuck bits from the bottom with a wooden spoon to deglaze the pot. Spread the uncooked penne in an even layer over the liquid (do not stir), then dollop the cream cheese around the pasta so it melts into the sauce while cooking.

   For this step

   • 2 cupsLow-sodium chicken broth
   • 12 ozUncooked penne pasta
   • 1 cupHeavy cream
   • 4 ozCream cheese (softened)
   
3. 3

   Step 3: Pressure-cook the pasta and chicken

   Return the browned chicken to the top of the pasta, close the lid, and set the valve to Sealing. Pressure cook on High for 5 minutes, then perform a Quick Release once the timer finishes. Carefully remove the lid.
   
4. 4

   Step 4: Shred chicken and finish the sauce

   Remove the chicken to a cutting board, shred with two forks, then return it to the pot. Stir in the shredded mozzarella and frozen peas; switch to Sauté for 2–3 minutes until the cheese is melted and the sauce has thickened to your liking.

   For this step

   • 1 1/2 cupsShredded mozzarella
   • 1 cupFrozen peas
   
5. 5

   Step 5: Optional broil and serve

   If you want a golden top, transfer the mixture to a shallow casserole dish, set under a hot broiler for 2–4 minutes until bubbly and lightly browned, then remove. Serve hot, adjusting salt and pepper to taste.
   

1. Set the Instant Pot to Sauté and heat the olive oil until shimmering. Season the chicken breasts with salt and pepper, then brown 2–3 minutes per side until golden; transfer to a plate. Add the diced onion and minced garlic to the pot and cook 1–2 minutes until softened and fragrant, scraping up browned bits.
2. Pour in the chicken broth and heavy cream and scrape any stuck bits from the bottom with a wooden spoon to deglaze the pot. Spread the uncooked penne in an even layer over the liquid (do not stir), then dollop the cream cheese around the pasta so it melts into the sauce while cooking.
3. Return the browned chicken to the top of the pasta, close the lid, and set the valve to Sealing. Pressure cook on High for 5 minutes, then perform a Quick Release once the timer finishes. Carefully remove the lid.
4. Remove the chicken to a cutting board, shred with two forks, then return it to the pot. Stir in the shredded mozzarella and frozen peas; switch to Sauté for 2–3 minutes until the cheese is melted and the sauce has thickened to your liking.
5. If you want a golden top, transfer the mixture to a shallow casserole dish, set under a hot broiler for 2–4 minutes until bubbly and lightly browned, then remove. Serve hot, adjusting salt and pepper to taste.