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Instant Pot Keto Chicken Tomato Alfredo Pasta

9 July, 2023 by Stacey 5 Comments

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Instant Pot Keto Chicken Tomato Alfredo Pasta is a satisfying, creamy, comforting low-carb meal with only six ingredients and can be prepared quickly. 

This mouthwatering dish is made in 12 minutes and combines the rich flavors of chicken and low-carb pasta in a  creamy tomato Alfredo sauce, all while keeping your carb intake in check.

Two bowls of keto instant pot tomato alfredo pasta.Pin

With the help of your trusty Instant Pot, you can have a wholesome and flavorful dinner that the whole family will love on the table in no time.

Two bowls of instant pot tomato alfredo pasta.Pin

The Instant Pot Keto Chicken Creamy Tomato Alfredo Pasta is a delightful and satisfying low-carb option for your dinner table.

With the convenience of the Instant Pot, you can have a flavorful and wholesome meal ready in a matter of minutes. So, why not try this delicious recipe and indulge in a comforting low-carb pasta dish?

One bowl of instant pot tomato alfredo pasta.Pin

Remember: You can adjust the recipe to suit your dietary needs and preferences. Feel free to experiment with different ingredients and spices to create your unique twist on this classic dish.

Enjoy your low-carb culinary adventure with the Instant Pot!

This recipe was inspired by my Chicken Tuscany with Bacon recipe on this site.

Why Choose the Instant Pot for Keto Cooking?

The Instant Pot has become a staple in many kitchens due to its convenience and versatility. It's a multi-functional appliance that combines the functions of a pressure cooker, slow cooker, rice cooker, and more. 

When it comes to keto cooking, the Instant Pot is a game-changer. It allows you to cook flavorful and tender meats, vegetables, and grains with minimal effort and time. 

Plus, its sealed cooking environment helps to preserve the nutrients and flavors of your ingredients.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Related
  • 📖 Printable Recipe Card
  • Food safety

Ingredients

To create this delectable, low-carb dish, you'll need a few key ingredients:

Ingredient needed for cooking Instant Pot Keto Chicken Tomato Alfredo Pasta.
  • 2 Cups Cooked chopped or shredded Chicken: Opt for skinless and boneless, roasted, grilled, or rotisserie chicken. You can also use frozen shredded chicken but add an extra minute (6 minutes) to the cooking time.
  • 1 Cup Marinara Sauce: Choose a low-carb, no-sugar-added Marinara Sauce or my Homemade Keto Marinara Sauce to add a burst of tangy flavor.
  • 1 ½ Cups Chicken Broth: This helps flavor the sauce and cook the noodles
  • 4 ounces Cream Cheese: This will provide a creamy and rich texture to your tomato Alfredo sauce.
  • ⅔ Cup Shredded Mozzarella Cheese: Use shredded (not fresh)Mozzarella cheese for extra flavor and a savory taste.
  • 1 ⅔ Cups Low-Carb Lupin Pasta: I used Low-Carb Kaizen Lupin Pasta Noodles in the recipe. If Substituting the lupin pasta with Shirataki noodles, don’t add to the Instant Pot before cooking; cook and drain as directed on the package, and then stir into the Instant Pot after pressure cooking and pressure release are done.
  • Parmesan Cheese: Use freshly grated Parmesan cheese to garnish for a nutty and savory taste. * Optional

See The Printable Recipe Card for nutritional data and more details

Instructions

Adding the chicken and broth to the pot.

Add chopped or shredded cooked chicken and the chicken broth to the Instant Pot.

Adding the noodles to the pot.

Add in the low-carb noodles.

Pour the marinara sauce over the noodles and place the cream cheese on top.

Pour marinara sauce over the top of the noodles. Place the cream cheese on top. 

Seal lid and flip pressure release lever to sealing.

Cover the Instant Pot and secure the lid. Make sure the pressure valve is set to sealing.

Press the manual or pressure cook button on high pressure and set the timer for 5 minutes.

Press the manual or pressure cook button on the high-pressure normal setting, and set the timer for 5 minutes.

Seal lid and flip pressure release lever to sealing.

When time is up, let it naturally release ( just let it sit undisturbed) for 5 minutes, and then carefully move the valve to vent & release the remaining pressure.  

Once pressure is released and the pin drops, remove the lid.

Once pressure is released and the pin drops, remove the lid.

Stir the contents of the pot and sprinkle with the shredded cheese. Garnish with basil or Italian parsley, sprinkle with parmesan, and serve.

Stir the contents of the pot until the sauce is smooth and creamy.

Add the shredded Mozzarella cheese and stir. 

Spoon into serving bowls. Garnish with torn basil or Italian parsley, sprinkle with parmesan, and serve.

Spoon into serving bowls. Garnish with torn basil or Italian parsley, sprinkle with parmesan, and serve.

Hint: You can use frozen shredded chicken in the recipe, but add an extra minute (6 minutes instead of 5 minutes) to the cooking time.

Substitutions

  • Lupin Pasta-Substite, the lupin pasta with Shirataki noodles, but Don’t add the Shirataki noodles to the Instant Pot before cooking; cook and drain the shirataki noodles as directed on the package, and then stir into the Instant Pot after pressure cooking and pressure release are done.
  • Mozzarella Cheese- Feel Free to replace the Mozzarella cheese with shredded Cheddar cheese.

Variations

  • Feel free to add spices according to your taste preferences. Add a pinch of red pepper flakes for a spicy kick or dried basil and oregano.
  • Don't forget to season the dish with salt and pepper to taste before serving.

Equipment

Instant Pot

Storage

Store the leftovers in a sealed container in the fridge for up to 3 days, or freeze the leftovers in a sealed freezer bag for up to 3 months. Defrost and reheat frozen leftovers in the microwave or stovetop until warm.

Related

Looking for other recipes like this? Try these:

  • Stirring Italian marinara sauce in a deep pan.
    Easy Keto Marinara Sauce
  • Three sausage and cheese stuffed Italian bell peppers with marinara sauce made in the instant pot.
    Keto Instant Pot Italian Stuffed Peppers
  • A close-up of a pan with chicken, bacon, spinach and a creamy Tuscan sun-dried tomato sauce.
    Chicken Tuscany with Bacon
  • Lifting a square of cheesy meat lasagna out of a pan.
    Keto Lasagna Easy

📖 Printable Recipe Card

Two bowls of keto instant pot tomato alfredo pasta.Pin

Instant Pot Keto Chicken Tomato Alfredo Pasta

Stacey
Instant Pot Keto Chicken Creamy Tomato Alfredo Pasta is a satisfying, comforting, low-carb meal that can be prepared in a flash.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 2 minutes mins
Cook Time 5 minutes mins
release time 5 minutes mins
Total Time 12 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 340 kcal

Equipment

  • 1 Instant Pot

Ingredients
 
 

  • 2 cups Cooked Rotisserie Chicken chopped or shredded
  • 1 ½ cups Chicken Broth
  • 1 ⅔ cups Kaizen Keto Lupin Pasta
  • 4 ounces Cream Cheese full-fat
  • 1 cup Marinara Sauce no sugar added
  • ⅔ cup Shredded Mozzarella Cheese

Garnish

  • 2 tablespoon Parmesan Cheese
  • 1 tablespoon Italian Parsley or Fresh Basil torn

Instructions
 

  • Add chopped or shredded cooked chicken and the chicken broth to the Instant Pot.
    2 cups Cooked Rotisserie Chicken, 1 ½ cups Chicken Broth
  • Add in the low-carb noodles. Pour marinara sauce over the top of the noodles. Place the cream cheese on top.
    1 ⅔ cups Kaizen Keto Lupin Pasta, 1 cup Marinara Sauce
  • Cover the Instant Pot and secure the lid. Make sure the pressure valve is set to sealing.
  • Press the manual or pressure cook button on high pressure and set the timer for 5 minutes.
  • When time is up, let it naturally release ( just let it sit undisturbed) for 5 minutes, and then carefully move the valve to vent & release the remaining pressure.
  • Once pressure is released and the pin drops, remove the lid.
  • Stir the contents of the pot until the sauce is smooth and creamy. Add the shredded Mozzarella cheese and stir.
    ⅔ cup Shredded Mozzarella Cheese
  • Spoon into serving bowls. Garnish with torn basil or Italian parsley, sprinkle with parmesan, salt & pepper to taste, and serve.
    2 tablespoon Parmesan Cheese, 1 tablespoon Italian Parsley or Fresh Basil

*As an Amazon Associate I earn from qualifying purchases.

Notes

*Nutritional Data are only Estimates based on the Products I used.*
Servings: 4 servings, Serving Size: 8 ounces, Net Carbs Per Serving: 7g, Amounts per Serving~

Nutrition

Serving: 8ouncesCalories: 340kcalCarbohydrates: 11gProtein: 38gFat: 18gSaturated Fat: 7gCholesterol: 250mgSodium: 1009mgPotassium: 833mgFiber: 4gSugar: 3g
Keyword easy keto pasta, keto chicken tomato alfredo pasta, keto instant pot dinners
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove
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  1. Beth

    July 12, 2023 at 10:43 am

    5 stars
    Oh, yum! I'm a big fan of cream cheese so I love that ingredient for making the sauce creamy. I can't wait to make this!

    Reply
  2. dana

    July 12, 2023 at 10:19 am

    5 stars
    Adding tomato to this makes all the difference! So creamy and flavorful!

    Reply
  3. Charla

    July 12, 2023 at 10:17 am

    5 stars
    Going to attempt to make this later on, although I will tweak it to be dairy free.

    Reply
  4. Suja md

    July 12, 2023 at 9:45 am

    5 stars
    Better than store-bought and so much more wholesome! Loving these!

    Reply
  5. Liz McCray

    July 12, 2023 at 9:36 am

    5 stars
    this sounds so amazing!! i finally got a instant pot so i need ot try this recipe!

    Reply

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