Instant Pot Chicken Alfredo
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This Instant Pot Chicken Alfredo is a straightforward, no-fuss recipe where juicy chicken meets velvety Alfredo sauce and pasta, perfect for those busy weeknights. It’s super easy to make, ideal for those days when you want something delicious without the hassle.
Easy Instant Pot Chicken Alfredo
I want to share a little secret with you: my Instant Pot Chicken Alfredo. Imagine diving into a dish that’s not only quick and easy but also bursting with delicious flavors that are sure to win over your family. You’ve got tender, perfectly cooked chicken paired with creamy, garlicky Alfredo sauce and pasta, all created in one magical pot. This recipe isn’t just a time saver – it’s a guaranteed hit for your home cooking adventures!
- Chicken Breasts: You’ll need boneless skinless chicken breasts, you can also use thighs, if you prefer.
- Olive Oil: You can replace with any neutral oil like canola or vegetable oil.
- Salt and Pepper: Adjust to taste.
- Garlic: Fresh is best.
- Fettuccine Pasta: It’s traditional for Alfredo, but any pasta will do. Spaghetti or linguine are great substitutes.
- Chicken Broth: I prefer to use low sodium broth. You could use vegetable broth as an alternative.
- Heavy Cream: This makes our Alfredo sauce rich and creamy. A lighter alternative could be half-and-half or a mix of milk and butter.
- Parmesan Cheese: It adds that cheesy, savory depth to the sauce. You could try other hard cheeses like Grana Padano or Asiago.
- Milk: It helps to thin out the sauce. If you don’t have milk, you can use a bit more heavy cream or a dairy-free alternative.
- Fresh Parsley: This is for garnish and adds a fresh touch.
Get ready to be amazed at how effortlessly delicious this Instant Pot Chicken Alfredo comes together! Here’s a step-by-step guide to make your cooking a breeze.
First things first, let’s get the chicken ready. Set your Instant Pot to sauté mode and warm up the olive oil. Season your chicken breasts with a bit of salt and pepper for taste. Once the oil’s hot, pop in the chicken and sear it until it’s golden brown on each side. This should take about 3-4 minutes per side. Once done, take the chicken out and set it aside.
Next up, garlic time! Toss the minced garlic into the Instant Pot and give it a quick sauté until it’s fragrant – just a minute or so. Add a splash of chicken broth to deglaze the pot, making sure to scrape up all those tasty browned bits from the bottom.
Now, break the fettuccine in half and lay it in the Instant Pot. Pour in the remaining chicken broth, ensuring all the pasta is nicely submerged. Place the seared chicken breasts on top of the pasta.
Secure the lid on your Instant Pot and set it to cook on high pressure for 8 minutes. After the cooking time, allow the pot to do a natural release for 5 minutes, then follow with a quick release for any remaining pressure. Remove the chicken from the Instant Pot and cut into strips.
Switch the Instant Pot back to sauté mode. Add in the heavy cream, grated Parmesan cheese, and milk, stirring everything together. You’ll see the sauce thicken and become beautifully creamy. Now, you can either stir the chicken back into the fettuccine or serve it on top, up to you.
How To Serve
Pairing the right side dish with Instant Pot Chicken Alfredo can transform a simple meal into an extraordinary dining experience. Here are some excellent options:
Easy Garlic Bread
Mini Caprese Salad Bites
Easy Bruschetta Recipe
Skillet Green Beans
Frequently Asked Questions
How can I make this dish lighter?
For a healthier twist, you can substitute the heavy cream with a lighter cream or even half-and-half. Also, consider using whole wheat pasta and adding more veggies like spinach or mushrooms. Remember, it might slightly alter the flavor and texture, but it’ll still be delicious!
What if I don’t have an Instant Pot?
No worries! You can make this dish in a regular pot on the stove or in a slow cooker.
Can I add vegetables to this recipe?
Definitely! Adding veggies is a great way to boost the nutritional value and add some color. Try peas, broccoli, bell peppers, or spinach. I would cook them separately and add them at the end so they retain their texture and color.
Expert Tips
- Sear the Chicken Well: For extra flavor, make sure to sear the chicken breasts until they’re golden brown. This step adds a rich depth to the dish.
- Deglaze with Broth: After searing the chicken, use a bit of chicken broth to deglaze the pot. This captures all the tasty bits for a more flavorful sauce.
- Don’t Overcook the Pasta: Keep an eye on the cooking time for the pasta. Overcooking can lead to a mushy texture, so timing is key.
- Gradually Add Cheese: Add the Parmesan cheese gradually while stirring, to ensure it melts smoothly and doesn’t clump.
- Let it Rest After Cooking: Give the dish a few minutes to rest after cooking. This helps the sauce thicken and flavors to meld together perfectly.
Storage
To store Instant Pot Chicken Alfredo, let it cool to room temperature and then refrigerate it in an airtight container; it will keep well for up to 3 days. Although you can freeze it, keep in mind that cream-based sauces may separate or become grainy when thawed, so it’s best enjoyed fresh or refrigerated. If you do choose to freeze, use it within a month for the best quality.
More Italian Pasta Recipes
- Skillet Pizza Pesto Orzo
- Pasta alla Gricia
- Aglio e Olio
- Creamy Italian Sausage Pasta
- Spaghetti Bolognese
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instant Pot Chicken Alfredo
Video
Ingredients
- 2 pounds chicken breasts (skinless and boneless)
- 2 tablespoons olive oil
- salt and pepper (to taste)
- 3 cloves garlic (minced)
- 1 pound fettuccine pasta (uncooked)
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cup Parmesan cheese (grated)
- 1 cup milk
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Set your Instant Pot to the sauté setting and heat the olive oil. Season the chicken breasts with salt and pepper. Once hot, add the chicken breasts and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Add the minced garlic to the Instant Pot and sauté briefly until fragrant. Pour in a splash of chicken broth and deglaze the pot, scraping up the browned bits.
- Break the fettuccine in half and place it in the Instant Pot. Pour in the remaining chicken broth, ensuring that the pasta is submerged.
- Lay the seared chicken breasts on top of the pasta.
- Secure the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. After cooking, allow for a natural release for 5 minutes, followed by a quick release of any remaining pressure.
- Remove the chicken breasts and set the Instant Pot back to sauté mode. Add the heavy cream, grated Parmesan cheese, and milk to the pasta, stirring until the sauce thickens and becomes creamy.
- While the sauce is cooking, slice the cooked chicken breasts into strips.
- Serve the creamy fettuccine Alfredo topped with the sliced chicken and garnished with fresh parsley.
Equipment
Notes
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- If the sauce seems too thick, add a splash of milk or broth to adjust the consistency.
- For a vegetarian version, skip the chicken and add your favorite veggies.
- Remember to release the pressure naturally for 5 minutes before doing a quick release in the Instant Pot.
- Leftovers can be stored in the fridge for up to 3 days; gently reheat before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
