Pressure Cooker Chicken Alfredo with Jar Sauce
User Reviews
3.7
9 reviews
Good
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Prep Time
7 mins
-
Cook Time
7 mins
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Release Time
5 mins
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Total Time
18 mins
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Servings
4 servings
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Calories
925 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker Chicken Alfredo with Jar Sauce
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Easy, Fast, Delicious and Perfect Every Single Time. No more burnt or uncooked noodles in your pressure cooker. This Pressure Cooker Chicken Alfredo with jar sauce is creamy smooth and a little dangerous to your waistline if I'm honest.
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Ingredients
- 2 lbs skinless boneless chicken thighs cut into bite sized (about 1") pieces. See Notes section
- 2 Tbs vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 22 oz jarred alfredo sauce I used Prego in this recipe
- ¾ Cup broth (can substitute water if you don't have broth)
- 1 Cup whole milk (can substitute other milks and milk substitute, but flavor may be different in the end).
- 2 Tbs butter (can substitute imitation butter)
- 4 oz cream cheese (can substitute neufchatel or lower fat cream cheese but whole fat cream cheese works best).
- ½ Cup Parmesan Cheese
- 1 lb penne pasta
- 1 Cup frozen green peas optional - I didn't use in the video or photos. Other frozen small cut veggies work too)
- ½ Cup parmesan optional - fresh grated, sprinkled over the top after cooking
Instructions
- Cut the chicken into bite sized pieces. Heat the oil in the bottom of the pressure cooker (on the stove top if you use a stove top pressure cooker or via the brown option in your instant pot). Once the pot is hot, add the chicken pieces to the oil and cook for 3 minutes.
- Add all of the other ingredients except the peas and the optional garnishing fresh parmesan. Stir well. If you have a large instant pot, add more water or milk to make sure that all of the pasta is covered by the liquid. Give everything a big stir to ensure it's all coated.
- Pressure cook on high for 6 minutes. Allow to naturally release for 5 minutes and then release the pressure manually. Remove the lid and mix well.
- If you want to add veggies, do so now and stir well. Garnish with fresh grated parmesan cheese and serve hot.
Notes
- This recipe works the best with boneless skinless chicken thighs but any cut of chicken will work as long as it is boneless and skinless and cut into bite size pieces.
- For this recipe, since you are making it in the pressure cooker, it will work best with a short pasta instead of the typical fettuccini noodles.
- If using a stove top pressure cooker, carefully manage the pressure stage and do not heat the eye of the stove so hot that you have a bunch of excessive steam from the escape valve.
- Pressure cookers larger than 5 quarts may need more liquid added before cooking. If the noodles aren't completely covered with liquid, add milk or water until they are.
- You can add veggies to this recipe at the end if you want an all in one dish. Add 1 Cup of frozen peas, small diced carrots or precooked broccoli for a yummy all in one dish.
Nutrition Information
Show Details
Calories
925kcal
(46%)
Carbohydrates
16g
(5%)
Protein
63g
(126%)
Fat
66g
(102%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
387mg
(129%)
Sodium
1996mg
(83%)
Potassium
788mg
(23%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1275IU
(26%)
Vitamin C
15mg
(17%)
Calcium
424mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 925 kcal
% Daily Value*
| Calories | 925kcal | 46% |
| Carbohydrates | 16g | 5% |
| Protein | 63g | 126% |
| Fat | 66g | 102% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 387mg | 129% |
| Sodium | 1996mg | 83% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 15mg | 17% |
| Calcium | 424mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
9 reviews
Good
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