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This bold and creamy Instant Pot blackened chicken alfredo is the perfect balance of smoky spice and rich comfort. It’s packed with seasoned chicken, colorful peppers and tender pasta, all coated in a homemade Alfredo sauce made right in the Instant Pot. The blackened seasoning adds a Cajun-inspired twist that pairs beautifully with the creamy sauce. Whether you’re feeding a hungry family or meal prepping for the week, this one-pot dish is easy, fast and full of flavor.
This easy Instant Pot blackened chicken alfredo combines spicy chicken, creamy sauce and perfectly cooked pasta with vegetables in one bold, pressure-cooked meal.
If you love this, you might also want to try BBQ chicken nachos or how about chicken Bolognese? Kielbasa, potatoes and cabbage is good too.
Why You’ll Love It
Big flavor: Smoky spices and creamy sauce create a bold, satisfying bite.
One-pot recipe: Everything cooks in the Instant Pot for quick prep and cleanup.
Fast and filling: Comes together quickly and feeds a crowd.
Customizable: Swap pasta, veggies or spice level to match your preferences.
Instant Pot Blackened Chicken Alfredo Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken tenderloins: Quick-cooking and tender, perfect for pressure cooking.
Red onion: Adds sweetness and a bit of crunch.
Bowtie pasta: Holds sauce well and provides a fun texture.
Chicken broth: Adds flavor while cooking the pasta.
Bell peppers: Red and green for a balance of sweetness and crunch.
Roma tomatoes: Juicy and mild, they break down into the sauce.
Garlic: Adds warm, aromatic depth in both the sauce and chicken base.
Olive oil: Used to sauté and develop flavor in the first steps.
Cilantro: A fresh garnish to brighten the finished dish.
Unsalted butter: Blends the blackened seasoning into the chicken and enriches the Alfredo sauce.
Blackened seasoning: A smoky, spicy mix of paprika, garlic powder, onion powder, black pepper, salt, thyme, cumin, and chili powder.
Whole milk and heavy cream: The base of the creamy alfredo sauce.
Parmesan cheese: Adds richness and sharpness to the sauce.
How to Make Blackened Chicken Alfredo in the Instant Pot
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the veggies and seasoning: Dice the peppers, onions and tomatoes, and mince the garlic. Mix the melted butter with all blackened seasoning ingredients.
Season the chicken: Cut the chicken into pieces and toss with the butter-seasoning mixture.
Sauté the chicken: Add olive oil to the Instant Pot and brown the chicken. Add peppers, onion, tomatoes, and garlic. Sauté until cooked.
Pressure cook the pasta: Add chicken broth and pasta. Deglaze the pot, seal and cook on high pressure.
Make the alfredo sauce: After cooking, remove chicken and pasta. Deglaze the pot again with milk, then stir in alfredo ingredients.
Combine and serve: Return the pasta and chicken to the pot, stir well and finish with chopped cilantro.
Substitutions and Variations
Use a different pasta: Penne, rotini or rigatoni work well.
Change the protein: Try shrimp, sausage or tofu for variety.
Add heat: Increase chili powder or add hot sauce for extra spice.
Serving Suggestions
With a salad: Enjoy a panzanella salad with your chicken alfredo, or perhaps a lemon and parmesan chopped salad or charred zucchini salad.
With vegetables: Enjoy roasted artichokes on the side. Roasted rainbow carrots are really tasty too.
How to Store Blackened Chicken Alfredo Pasta
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Deglaze the pot well: Prevents burning and ensures even cooking.
Cut chicken evenly: Helps everything cook at the same speed.
Add cheese off heat: This keeps the sauce smooth, not gritty.
Chicken Alfredo Pasta FAQs
Alfredo di Lelio presented the dish in the early to mid 1900s at his restaurant in Rome. It was prepared tableside so the cheese could melt over the heat, emulsifying the liquids to create a smooth sauce. The dish was so popular it spread to the US shortly afterwards. Interestingly, the first recipe for fettuccine pasta with cheese and butter dates back to a 1400s Italian cookbook. The pasta was boiled in water or broth then butter, cheese and spices were added. The modern version, Alfredo di Lelio’s version, was rich in butter because he first made it for his wife who’d just given birth and needed her energy. Although di Lelio claimed to use only pasta, butter and cheese, there has been speculation he cooked the pasta in milk or added oil to the fettuccine dough.
Yes, just thaw it first and pat dry before seasoning.
For the best balance of richness and texture, both are recommended.
Cajun Chicken Pasta Instant Pot Recipe
Instant Pot Blackened Chicken Alfredo
Equipment
Ingredients
- 1 Pound chicken tenderloins
- 1 red onion, medium
- 16 Ounces pasta, bowties or farfalle
- 3 Cups chicken broth
- 1 bell pepper, green
- 1 bell pepper, red
- 3 tomatoes, Roma
- 2 Cloves garlic
- 1 Tablespoon olive oil
- cilantro, as garnish
For the Blackened Seasoning
- 2 Tablespoons butter
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1/2 Teaspoon black pepper, coarse
- 1/2 Teaspoon salt
- 1/2 Teaspoon dried thyme
- 1/2 Teaspoon ground cumin
- 1/8 Teaspoon chili powder
For the Alfredo Sauce
- 3/4 Cup whole milk
- 1/2 Cup heavy cream
- 1/2 Cup unsalted butter
- 3 Cloves garlic
- 1/2 Cup parmesan cheese, grated
- 1/2 Teaspoon black pepper, coarse
Instructions
- Small dice the peppers, onions and tomatoes and mince the garlic cloves.
- Prepare blackened seasoning. Combine melted butter with blackened seasoning ingredients and mix well.
- Cut chicken into bite-sized pieces. Add chicken to the bowl with the blackened seasoning and butter and toss to coat.
- Turn the Instant Pot on sauté mode and add olive oil. Once hot, add the chicken and cook for 2 minutes. Then stir in the pepper and red onion and cook for 5 more minutes. Next add in the tomatoes and minced garlic and sauté until the chicken is thoroughly cooked.
- Pour the chicken broth and noodles into the instant pot and deglaze the bottom of the pan. Seal, set to manual high pressure, and cook for 3 minutes. Quick release remaining steam. Add all to a bowl and set aside.
- Pour milk into the instant pot and deglaze the bottom of the pan. Turn onto sauté mode. Once milk starts bubbling, add remaining Alfredo sauce ingredients. Cook for 5 to 6 minutes.
- Add pasta and chicken back to the instant pot and stir. Cook for 1 more minute.
Notes
Cut chicken evenly: Helps everything cook at the same speed.
Add cheese off heat: This keeps the sauce smooth, not gritty.
Nutrition
Instant Pot blackened chicken alfredo is a bold and creamy one-pot dish that delivers big flavor fast. The smoky blackened seasoning gives the chicken deep character, while the homemade Alfredo sauce coats every bite of pasta and veggie. With minimal cleanup and customizable ingredients, this recipe is perfect for busy weeknights or casual entertaining. Whether you make it as written or adapt it to suit your pantry, this pasta dinner in an Instant Pot is a reliable go-to when you want something hearty and flavorful.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The recipe instructions call for red onion but on the ingredient list, it’s not mentioned that I can see. How much red onion?
Oops, thanks for pointing that out. Recipe amended! I used one red onion for mine. Happy cooking 🙂