4.9 from 112 votes
Chicken Alfredo Recipe With Jar Sauce
This Chicken Alfredo recipe cooks boneless skinless chicken breasts browned first, then combined with garlic, broken fettuccine pasta, jarred Alfredo sauce, and water in an Instant Pot. The high-pressure cooking infuses the flavors, tenderizes the chicken, and cooks pasta evenly. After cooking, sliced chicken is returned and stirred into the thickened sauce, creating a creamy, comforting dish with the convenience of one-pot preparation.
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
Servings:
4
Calories:
561 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
- 1 tsp olive oil
- 1/4 tsp black pepper
- 1 lb chicken breast boneless skinless
- 2 tsp garlic minced
- 8 oz Fettuccine pasta broken into thirds
- 15 oz Alfredo sauce with garlic, jarred
- 2 c. water
Instructions
- Add olive oil to instant pot. Turn instant pot on to saute function. Season chicken with pepper, then place chicken in pan when the oil is hot. Brown chicken on both sides, about 2-3 minutes per side. Remove from Instant Pot and set aside until later.
- Add garlic to pot and cook for about 1 minute. Add water and deglaze the bottom of the pot, scraping off any browned bits from the bottom of the pot to avoid the burn message.
- Add chicken breast back to pot. Then the fettuccine noodles broken in thirds. Then pour Alfredo sauce over the top. Try to make sure the noodles are covered.
- Place lid on Instant Pot making sure valve is turned to the sealed position. Then turn to high pressure for 8 minutes and let cook.
- When done cooking quick release pressure (I cover with a towel because the release valve can spray starchy water when cooking pasta). Let sit 5-10 minutes for sauce to thicken. Remove chicken during this time and slice. Add back in and stir. Serve.
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Notes
- You can double the recipe in an 8-quart Instant Pot without adjusting cook time.
- Add cream cheese cubes during cooking to thicken the Alfredo sauce.
- Reduce cooking time to 6 minutes for more al dente pasta texture.
- Shrimp or sausage can replace chicken; brown sausage first before pressure cooking.
- If reheated sauce thickens too much, add milk to loosen the consistency.
Nutrition Information
Calories
561kcal
(28%)
Carbohydrates
44g
(15%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
194mg
(65%)
Sodium
905mg
(38%)
Potassium
557mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
70IU
(1%)
Vitamin C
1.8mg
(2%)
Calcium
32mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 561
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 905mg | 38% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.