Description
Experience a rich, velvety pasta dinner with this efficient one-pot Instant Pot Chicken Alfredo. By pressure cooking tender chicken breast cubes with fettuccine in a savory broth, you achieve perfectly al dente noodles and juicy protein with minimal cleanup. The infusion of garlic and butter, finished with heavy cream and freshly grated parmesan, creates a restaurant-quality silky sauce that coats every strand. This streamlined method is perfect for busy weeknights, delivering professional results without the need for multiple pans or constant stovetop monitoring.
Ingredients
1.5 lbs Chicken Breast, cut into 1-inch cubes
16 oz Fettuccine, dry, broken in half
3 cups Chicken Broth, low sodium
1 cup Heavy Cream, room temperature
1.5 cups Parmesan Cheese, freshly grated
4 cloves Garlic, minced
3 tbsp Butter, unsalted
Instructions
Place cubed chicken, butter, garlic, and chicken broth into the Instant Pot insert.
Add the dry fettuccine in a crisscross pattern to prevent the noodles from clumping together.
Ensure the pasta is submerged in the broth without stirring the contents.
Secure the lid and set the valve to the sealing position.
Select the Manual or Pressure Cook setting for 5 minutes on high pressure.
Perform a quick release of the pressure immediately once the timer expires.
Remove the lid and stir in the heavy cream and freshly grated parmesan until the sauce is smooth and thickened.
Notes
Use freshly grated parmesan for the best melting texture. Ensure pasta is not stirred before cooking to avoid the ‘burn’ notice. If the sauce is too thin, stir for a minute longer as the heat from the pasta will continue to thicken the cream and cheese mixture.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 140mg