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Make creamy Instant Pot Fettuccine Alfredo in just 25 minutes with this lightened-up recipe that uses skim milk, chicken broth, and fresh parmesan cheese instead of heavy cream and butter. This easy pressure cooker pasta is perfectly cooked with a rich alfredo sauce that's healthier than traditional recipes at only 405 calories per bowl.
The easiest Instant Pot Pasta that's healthier, too.
The easiest Instant Pot Pasta that's healthier, too.You literally add everything to the instant pot and walk away. The end result is perfectly cooked fettuccine pasta in a creamy (but healthier) Alfredo sauce. It's so delicious and flavorful, and I can eat a huge bowl without feeling like I need a nap afterward. I often add chicken for extra protein (see notes for how to do that), and did I mention how inexpensive this dinner is? Plus, my kids have no idea it's the healthier alfredo recipe, and everyone loves it has much as our traditional Fettucine Alfredo recipe.
Don't miss my other instant pot recipes, like Instant Pot Spaghetti, Instant Pot Chicken Enchilada Soup, Instant Pot Pasta and Meatballs, Slow Cooker Chicken Tacos, Instant Pot Short Ribs, Instant Pot Yogurt, and Instant Pot Ribs!
How to make Instant Pot Fettuccine Alfredo:
Add Ingredients: On the sauté setting in the Instant Pot, sauté the garlic in a little oil. Turn it off and break the fettuccine noodles in half and add to instant pot. Pour chicken broth over the noodles, making sure they are all covered.
Cook: Set on manual high pressure for 3 minutes, with a 6 minute natural release. Open it up, give it a stir, breaking up any pieces that stuck together.
Finish Pasta: Mix the cornstarch and milk together and add, along with onion powder, dried basil, and parsley. Stir it up then mix in the grated parmesan cheese and salt and pepper, to taste. Turn the instant pot back to sauté and cook the pasta and sauce until the sauce begins to thicken (it will thicken more after cooling). Serve with a sprinkle of additional cheese on top, and a wedge salad and homemade breadsticks on the side.
Recipe
Instant Pot Skinny Fettuccine Alfredo
Equipment
Ingredients
- 8 ounces fettuccine noodles , broken in half
- 1 teaspoon oil
- 3 cloves garlic minced
- salt and pepper
- 2 1/2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup milk , skim or 1%
- 3 teaspoons cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- ½ teaspoon dried parsley flakes
- 1 cup freshly grated parmesan cheese
Instructions
- Saute garlic: Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.1 teaspoon oil, 3 cloves garlic
- Cook Noodles: Add pasta and chicken broth, making sure the noodles are covered in the liquid. Turn valve to sealed and cook on manual (high pressure) for 3 minutes. When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid. Stir pasta, breaking up any pieces that have stuck together.8 ounces fettuccine noodles, 2 ½ cups low-sodium chicken broth
- Add sauce ingredients: Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste. Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.1 cup milk, 3 teaspoons cornstarch, ½ teaspoon onion powder, ½ teaspoon dried basil, ½ teaspoon dried parsley flakes, 1 cup freshly grated parmesan cheese, salt and pepper
- Serve: The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.
Notes
Nutrition
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I originally shared this recipe July 2018. Updated August 2022 and January 2026.
This recipe is brilliant and delicious. So easy and all in one pot. I used some oil and 1 TBS butter to sauté the garlic. I only used 1/2 cup Parmesan cheese and that was enough for a good flavor. I did add more basil. This recipe is a keeper.