Instant Pot Chicken Alfredo Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
525 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Chicken Alfredo Recipe
Description
Instant Pot Chicken Alfredo Recipe starts by cooking seasoned chicken breasts in chicken broth with butter and minced garlic at high pressure. After a 25-minute cook, the chicken is shredded in the pot. Heavy whipping cream and fettuccine noodles are added and cooked again to meld flavors and cook the pasta.
The final step includes stirring in fresh-grated Parmesan cheese, which melts into the sauce to add richness and depth. The dish develops a creamy texture from the heavy cream and cheese combined with tender chicken and al dente pasta.
This dish serves warm, suitable as a main course for dinner. The all-in-one one-pot cooking saves time and cleanup while producing tender chicken and creamy sauce that coats the fettuccine well.
Leftovers keep well refrigerated for up to five days. Chicken can be diced raw for quicker cooking (20 minutes), or shredded after cooking. This flexibility allows tailoring cooking time to preferred chicken texture.
Ingredients
- 2 chicken breast boneless skinless
- 1 Tablespoon butter
- 2 teaspoons garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken broth
- 2 cups heavy whipping cream
- 1/2 Parmesan Cheese (grated)
- 8 oz fettuccine noodles
Instructions
- Place the chicken breasts, butter, minced garlic, salt, pepper and chicken broth in the instant pot. Seal and cook on high pressure for 25 minutes. Quickly release the pressure from the instant pot after the cook time by moving the valve on the lid from the sealing to the venting position.
- Shred the chicken into large pieces. Stir in the heavy whipping cream and fettuccine noodles into the instant pot. Make sure the pasta is covered in liquid. Seal and cook on high pressure for 8 minutes. Quickly release the pressure again after the cook time from the Instant Pot.
- Then stir in the grated parmesan cheese. Let the meal sit for 3-5 minutes to melt the cheese and incorporate the flavor.
- Then serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- For faster cooking, dice raw chicken before adding to the Instant Pot and reduce cooking time to 20 minutes with quick pressure release.
- Shred cooked chicken directly in the pot for a tender, chunkier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 177mg | 59% |
| Sodium | 690mg | 29% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1274IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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