Description
This Instant Pot Chicken Alfredo recipe offers a creamy, comforting Italian-inspired dish that combines tender chicken breasts with perfectly cooked fettuccine pasta in a rich Parmesan and garlic cream sauce, all prepared quickly in an Instant Pot for convenience and flavor.
Ingredients
Scale
Chicken
- 1½ pounds boneless, skinless chicken breasts (thinly sliced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- â…› teaspoon ground black pepper
- 2 tablespoons olive oil
Liquid & Pasta
- 1 cup low-sodium chicken broth
- 3½ cups water
- 1 pound dry fettuccine pasta
Sauce
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 2 cloves garlic (grated)
Garnish
- Chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken: Season the thinly sliced chicken breasts thoroughly with garlic powder, onion powder, ½ teaspoon of kosher salt, and ground black pepper to enhance the flavor of the meat.
- Heat the oil in the Instant Pot: Add olive oil to the Instant Pot and activate the Sauté function to heat the oil, preparing it for browning the chicken.
- Sear the chicken breasts: Once the oil is hot, add the seasoned chicken breasts and cook for a few minutes on each side until browned. If the Instant Pot is crowded, cook in batches and add more oil as needed to prevent sticking.
- Remove the chicken: Take the browned chicken breasts out of the pot and set them aside on a plate.
- Add liquids and pasta: Pour the chicken broth, water, and remaining ½ teaspoon kosher salt into the pot. Break the fettuccine noodles in half and stir them into the liquid to ensure they are fully submerged. Place the browned chicken breasts on top of the pasta.
- Pressure cook the pasta and chicken: Cancel the Sauté mode, then select the Manual function and set the timer for 6 minutes to pressure cook the contents.
- Release pressure: When cooking finishes, immediately perform a quick release of the steam to stop the cooking process and prevent overcooking the pasta and chicken.
- Slice the chicken: Remove the chicken breasts from the pot and set them on a cutting board to slice into strips or bite-sized pieces.
- Prepare Alfredo sauce: Add the heavy cream, freshly grated Parmesan cheese, and grated garlic to the Instant Pot and stir well to combine with the pasta, creating a creamy Alfredo sauce.
- Let the sauce thicken: Allow the pasta to sit in the pot for a few minutes so it can absorb excess liquid and thicken the sauce to the desired consistency.
- Serve: Plate the creamy fettuccine Alfredo and top with the sliced chicken. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired, then serve immediately.
Notes
- Breaking the fettuccine in half helps it fit into the Instant Pot and cook evenly.
- Be sure to use low-sodium chicken broth to control the saltiness of the dish.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- Do not skip the immediate quick release after pressure cooking to avoid overcooked pasta.
- You can substitute heavy cream with half-and-half for a lighter sauce but expect a thinner consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
