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- 1 pound boneless, skinless chicken breasts - 12 ounces fettuccine pasta - 1 cup heavy cream - 1 teaspoon Italian seasoning - Fresh parsley, chopped - Salt and pepper to taste - 2 tablespoons olive oil - 3 cloves garlic, minced - 4 cups chicken broth When making Instant Pot Chicken Alfredo, simple ingredients shine. You start with chicken breasts. Cut them into bite-sized pieces. This helps them cook evenly and quickly. Next, you need fettuccine pasta. It pairs well with the creamy sauce. Heavy cream brings richness to the dish. For flavor, Italian seasoning adds a perfect touch. Fresh parsley makes a bright garnish. Use salt and pepper to taste. You also need olive oil to sauté the chicken. Garlic adds a wonderful aroma and taste. Finally, chicken broth acts as the cooking liquid. It keeps everything moist and tasty. These ingredients come together to create a quick and creamy meal. Every bite is comforting and delicious. {{ingredient_image_1}} Set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of olive oil and let it heat. Once hot, add 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces. Season the chicken with salt and pepper. Sauté until the chicken is golden brown, about 5 minutes. Add 3 cloves of minced garlic and cook for another 1-2 minutes until fragrant. This step builds flavor and starts the magic. Pour in 4 cups of chicken broth to deglaze the pot. Scrape any bits stuck to the bottom with a wooden spoon. This adds depth to your dish. Break 12 ounces of fettuccine in half and submerge it in the broth. Make sure the pasta is evenly distributed and not stuck together. Close the lid, set the valve to sealing, and cook on 'Manual' or 'Pressure Cook' for 6 minutes. Once the cooking time is up, allow a natural pressure release for 5 minutes. Then, carefully perform a quick release to let out any remaining steam. Open the lid and stir in 1 cup of heavy cream, 1 cup of grated Parmesan, and 1 teaspoon of Italian seasoning. Mix until combined and creamy. If the sauce is too thick, add a splash of chicken broth. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley for a touch of color and flavor. To get perfect fettuccine, spread it out in the broth. Break the pasta in half and make sure it is fully submerged. Stir gently to avoid clumping. This helps ensure even cooking and a creamy texture. If the pasta sticks together, it won’t cook evenly. You can use half-and-half in place of heavy cream. This cuts down on calories but keeps the dish creamy. For a healthier pasta, try whole wheat or gluten-free fettuccine. These options can add extra fiber and nutrients while still being tasty. Store any leftovers in an airtight container. The dish stays fresh in the fridge for up to three days. When reheating, add a splash of chicken broth. This helps bring back the creamy texture and keeps it from drying out. Heat gently on the stove or microwave for the best results. Pro Tips Use Fresh Ingredients: Fresh garlic and high-quality Parmesan can elevate the flavor of your Alfredo sauce, making it richer and more aromatic. Perfect Pasta Texture: Make sure to break the fettuccine in half before cooking so it cooks evenly and doesn't clump together. Adjust Sauce Consistency: If the sauce becomes too thick after adding cheese, simply stir in a splash of chicken broth or cream to achieve your desired creamy texture. Garnish for Flair: Adding freshly chopped parsley not only adds color but also a fresh flavor that complements the richness of the Alfredo sauce. {{image_2}} You can switch things up with different proteins in your Instant Pot Chicken Alfredo. - Using shrimp or sausage: Shrimp cooks quickly and adds a light taste. Just toss in peeled shrimp at the end of cooking. For sausage, slice it into bite-sized pieces and sauté it with the chicken. This adds a nice, hearty flavor. - Vegetarian options with mushrooms: If you prefer a veggie dish, use mushrooms. Sauté them until they are soft, then follow the same steps as with chicken. This creates a rich, earthy flavor that complements the creamy sauce. Next, let's talk about the sauce. You can make it unique with simple tweaks. - Making a garlic Alfredo version: Increase the garlic from three to five cloves for a bolder flavor. Add the extra garlic when you sauté the chicken for a delicious kick. - Adding sun-dried tomatoes or spinach: For a pop of color and flavor, mix in sun-dried tomatoes or fresh spinach. Add these ingredients right before you stir in the cream. This not only enhances taste but also boosts nutrition. Spicing up your dish can make a world of difference. - Spice it up with red pepper flakes: If you like heat, add a pinch of red pepper flakes. This will give your Alfredo a warm kick that balances the creaminess. - Experimenting with different herbs: Instead of Italian seasoning, try fresh basil or oregano. Fresh herbs can brighten the dish and add fresh flavors. Just chop and sprinkle them in at the end for the best taste. Each serving of Instant Pot Chicken Alfredo has about 600 calories. This dish is rich in macronutrients, making it a balanced choice for a meal. Here’s how the macronutrients break down: - Fat: 30 grams - Protein: 40 grams - Carbohydrates: 50 grams This balance gives you energy and sustains you throughout the day. Chicken and pasta offer many health benefits. Chicken is a great source of lean protein. It helps build and repair muscles. Pasta provides energy through carbohydrates, which fuels your body. Using fresh ingredients adds even more value. Fresh garlic boosts your immune system. Fresh parsley adds vitamins and enhances flavor. These ingredients make your meal not just tasty but also healthy. A recommended serving size for this dish is about 1.5 cups. This helps manage calorie intake while still enjoying the meal. To control calories, consider these tips: - Serve with a side salad to fill you up. - Use smaller plates to help with portion sizes. - Save leftovers for lunch the next day. These steps keep your meal satisfying while maintaining balance. Cooking Instant Pot Chicken Alfredo takes about 30 minutes. Here’s the breakdown: - Prep time: 10 minutes - Cooking time: 6 minutes - Natural pressure release: 5 minutes This quick method gives you a creamy meal in no time. Yes, you can use frozen chicken. Just add a few minutes to the cooking time. If you have 1 pound of frozen chicken, cook it for about 10-12 minutes. Make sure to check the chicken's internal temperature. It should reach 165°F for safety. If you want cheese alternatives, try these options: - Pecorino Romano for a sharper taste - Grated mozzarella for a milder flavor - Nutritional yeast for a dairy-free option These will still give you a creamy and tasty sauce. You can double the recipe! Just keep these tips in mind: - Use the same cooking time, but make sure you do not overfill the pot. - Check that your Instant Pot can hold the extra ingredients. - Keep an eye on the chicken's internal temperature. It should still reach 165°F. This way, you can enjoy more delicious Chicken Alfredo! This blog post covered a delicious Instant Pot chicken fettuccine recipe. We talked about the main ingredients, like chicken and cream, and how to cook them step by step. You learned tips for perfect pasta and the best ways to adjust flavors. We also discussed variations and health benefits to help you customize your meal. Cooking can be fun and easy. Enjoy this dish with friends or family. Experiment with it, and make it your own!

Creamy Dreamy Instant Pot Chicken Alfredo

A rich and creamy chicken Alfredo made effortlessly in the Instant Pot.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 12 ounces fettuccine pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Set your Instant Pot to 'Sauté' mode. Add olive oil and let it heat.
  • Add the chicken pieces and season with salt and pepper. Sauté until the chicken is golden brown, about 5 minutes.
  • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Pour in the chicken broth and deglaze the pot by scraping any bits off the bottom with a wooden spoon.
  • Break the fettuccine in half and submerge it in the broth. Ensure the pasta is evenly distributed and not stuck together.
  • Close the lid of the Instant Pot, set the valve to sealing, and cook on 'Manual' or 'Pressure Cook' for 6 minutes.
  • Once the cooking time is up, allow for a 5-minute natural pressure release, then carefully perform a quick release to let out any remaining steam.
  • Open the lid and stir in the heavy cream, grated Parmesan, and Italian seasoning until combined and creamy. If the sauce is too thick, you can add a splash more chicken broth to reach your desired consistency.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with chopped fresh parsley for a pop of color.

Notes

Add more chicken broth if the sauce is too thick.
Keyword Alfredo, chicken, instant pot, pasta