|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 94g||121%|
|Saturated Fat 51g||253%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 2g||6%|
|Total Sugars 12g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Instant Pot chicken Alfredo is incredibly easy and delicious. Everything is done in the insert of the instant pot, including cooking the pasta. The pasta soaks up all of the creamy goodness and flavors of the sauce and keeps its perfect al-dente bite. Fettuccine works best in this recipe. The noodle is thick enough to stand up to the pressure cooking without becoming mushy, and is thin enough that it won't become gummy, either. Linguine can also work, but we don't recommend anything thinner than that. Fresh or egg pastas will not hold up well, so it’s best to avoid them.
If you have leftover chicken, simply toss it in with the pasta when you’re ready to pressure cook. You can make this recipe vegetarian: Substitute the chicken stock for vegetable broth and leave out the chicken breast.
1 pound boneless, skinless chicken breast, cubed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
3 cloves garlic, minced
2 1/2 cups chicken stock
1 cup heavy cream
8 ounces fettuccine noodles
4 ounces cream cheese
1/2 cup grated parmesan cheese
1 tablespoon chopped parsley
Steps to Make It
Gather your ingredients.
Season the chicken with salt and pepper. Heat the olive oil in the insert of your instant pot on the sauté setting, add the chicken, and cook until golden brown on one side. Then turn the pieces to finish cooking on the other side. It’s OK if the chicken isn’t completely cooked through; it will finish cooking after the pasta is added.
Add in the butter and the minced garlic to the chicken and stir to combine, cooking for another minute or two.
Pour the chicken stock and heavy cream into the Instant Pot and stir to combine all of the ingredients. Scrape the bottom of the pot as you add the liquid to release some of the browned bits.
Break the fettuccine noodles in half. This is essential as they will not fit in the pot properly whole. Add in the pasta and submerge in the liquid. Try and move the chicken towards the top since it does not need to be submerged.
Top the instant pot with the lid and cook on manual high pressure for 6 minutes. Manually release the pressure when the timer goes off.
The pasta will look liquidy, this is normal.
Whisk in the cream cheese and parmesan cheese and cook on the saute setting until most of the remaining liquid is absorbed into the pasta and the cream cheese has melted and incorporated into the sauce.
Garnish the pasta with the parsley and more grated parmesan cheese and serve immediately.
Make this recipe vegetarian by swapping in vegetable broth for the chicken stock and stirring in your favorite vegetables once the pasta has cooked.
Chopped spinach, very small broccoli florets, and julienned carrots all work best. If you add in the vegetables ahead of time they will most likely overcook and discolor.
How to Store
This pasta is best eaten immediately, but it will also store well in an airtight container in the refrigerator. It will keep for 4 days. Simply reheat in a sauté pan with a 1/4 cup of heavy cream. Then add more parmesan cheese, of course.
This pasta does not freeze well.