Instant Pot Chicken Alfredo
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
546 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Chicken Alfredo
Description
Instant Pot Chicken Alfredo features boneless skinless chicken breasts seasoned with salt and pepper, quickly browned using the sauté function to add color and depth. After searing, water and seasonings including garlic powder infuse the pasta, which is arranged carefully in overlapping patterns to prevent sticking. The chicken rests atop the noodles as the Instant Pot pressure cooks for 5 minutes, followed by a recommended 10-minute natural pressure release to allow the pasta to finish absorbing liquid without becoming mushy.
Once cooked, the chicken is removed and sliced before combining with heavy cream, butter, and fresh grated Parmesan cheese stirred through the pasta to create a creamy sauce. Chopped parsley adds optional brightness as garnish. The resulting dish is a comforting, smooth Alfredo enriched by the one-pot technique that simplifies cooking and cleanup.
To ensure pasta doesn't clump, add it in crisscross layers submerged in the liquid. Deglazing the pot after browning the chicken prevents burning. Grating Parmesan cheese fresh rather than using pre-grated helps achieve a better melt and creaminess. Letting the sauce rest while covered thickens it to the right consistency.
Ingredients
- 2 (8-ounce/225g) chicken breast boneless skinless
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided, ground
- 1 tablespoon olive oil
- 2 cups water (480mL)
- 1 teaspoon garlic powder
- 8 ounces fettuccine noodles (227g)
- ½ cup heavy cream (120mL)
- 2 tablespoons butter unsalted
- ¾ cup Parmesan Cheese 60g, grated
- parsley for garnish (optional, chopped
Instructions
- Season the chicken breasts all over with ¼ teaspoon salt and ¼ teaspoon pepper.
- Select the ‘Saute’ function on the Instant Pot. Add the oil to the pot and let it heat up. Add the chicken breasts and cook until brown on both sides, about 3 minutes per side. Remove chicken and set aside.
- Carefully add the water to the pot, and scrape any browned bits from the bottom with a spoon. Press ‘Cancel’ to turn off the pot.
- Stir in the remaining ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Break the noodles in half, or enough so that they lay down in the pot, and scatter them in crisscross patterns in the pot, pressing the noodles down to submerge them in the liquid. Place the browned chicken on top of the noodles.
- Secure the lid making sure the steam valve to sealed. Pressure cook on high for 5 minutes. Let the pressure naturally release for 10 minutes. Manually or quick release the remaining pressure and remove the lid.
- Transfer the chicken to a cutting board and let it rest.
- Meanwhile, gently stir the noodles to separate any that are stuck together. Add the cream and butter, stirring until the butter melts. Gradually stir in the parmesan. Return the lid to the pot and let stand for 5 minutes to thicken the sauce.
- Slice the chicken and serve over noodles. Garnish with chopped parsley, if desired.
Notes
- Arrange noodles in crisscross patterns under the water to minimize sticking and promote even cooking.
- Deglaze the pot after sautéing chicken by scraping up browned bits to avoid burn warnings during pressure cooking.
- Allow a 10-minute natural pressure release to let pasta soften fully without overcooking.
- Use freshly grated Parmesan cheese instead of pre-grated for better melting in the sauce.
- Let the sauce rest covered after cooking to thicken; the Instant Pot can stay on 'Keep Warm' during this time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 149mg | 50% |
| Sodium | 857mg | 36% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
