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Creamy chicken alfredo pasta with sliced chicken breast in a white bowl.

Ninja Foodi Chicken Alfredo

5 from 4 votes
Author: Laurie Fleming
Prep Time: 8 minutes
Cook Time: 9 minutes
5 minutes
Total Time: 22 minutes
Servings: 6 Servings

Description

Creamy, restaurant-quality Chicken Alfredo made in one pot in your Ninja Foodi pressure cooker in just 22 minutes. Tender fettuccine, juicy seasoned chicken, and a silky Parmesan cream sauce come together with a layering trick that prevents curdling, burn notices, and grainy sauce. Perfect for busy weeknights when you want comfort food without the wait — minimal cleanup, maximum flavor, and a foolproof method that works every single time.

Ingredients 

For the base:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tsp salt, divided
  • ½ tsp black pepper
  • 4 Tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • ½ medium yellow onion, finely diced
  • 8 oz fettuccine, broken in half
  • 2½ cups low-sodium chicken broth

For the sauce (added after pressure release):

  • 1 cup heavy cream
  • 1½ cups Parmigiano-Reggiano, freshly grated
  • ½ tsp nutmeg, grated
  • 2 cups baby spinach, (optional)

Instructions

  • Sauté–High: melt 2 Tbsp butter, brown salted/peppered chicken cubes 2 min/side. Remove.
  • Melt remaining 2 Tbsp butter, sauté onion 60 sec, then garlic 30 sec.
  • Deglaze with ½ cup broth, scraping bottom clean. Cancel.
  • Layer broken fettuccine flat in criss-cross pattern. Pour remaining 2 cups broth over pasta — submerge any sticking-up strands. Top with chicken. Do not stir.
  • Pressure–High, 4 minutes. Immediate quick release.
  • Sauté–Medium. Stir in cream, simmer 60 sec. Add parmesan in 3 additions. Grate in nutmeg. Fold in spinach if using. Cancel.
  • Close lid, rest 5 minutes. Stir, taste, serve.

Equipment

  • Ninja Foodi pressure cooker (6.5-qt or larger) or Instant Pot (6-qt or larger)
  • Cutting Board
  • Sharp chef's knife
  • Measuring Cups and Spoons
  • Microplane or fine grater (for the Parmigiano-Reggiano and nutmeg)
  • Wooden spoon or silicone spatula (for deglazing and stirring)
  • Tongs (for tossing pasta)
  • Kitchen scale (optional, for metric measurements)

Nutrition

Serving: 1ServingCalories: 557kcalCarbohydrates: 32gProtein: 34gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 162mgSodium: 934mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1997IUVitamin C: 5mgCalcium: 362mgIron: 2mg