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For a tasty Instant Pot Chicken Alfredo, use these key ingredients: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces - 3 cloves garlic, minced finely - 2 cups chicken broth, low-sodium preferred - 1 pound fettuccine pasta, uncooked - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese, plus extra for serving - ½ teaspoon salt, or to taste - ¼ teaspoon freshly ground black pepper, or to taste - ½ teaspoon Italian seasoning, dried - Fresh parsley, chopped (for garnish) These ingredients work together to create a creamy and rich dish. The chicken adds protein, while the fettuccine provides a hearty base. The cream and cheese make the sauce smooth and flavorful. You can swap out some ingredients if needed: - Use vegetable broth instead of chicken broth for a vegetarian option. - Substitute heavy cream with half-and-half for a lighter sauce. - If you don't have fettuccine, try penne or rotini pasta instead. - For a dairy-free option, use coconut cream and nutritional yeast in place of heavy cream and Parmesan. These substitutes let you adapt the recipe to fit your taste or dietary needs. Here's a rough breakdown of what you get in each serving: - Calories: 550 - Protein: 38g - Carbohydrates: 45g - Fat: 28g - Fiber: 2g This dish is rich and filling. It provides a good balance of protein and carbs. Just keep in mind the calorie count if you're watching your diet. Enjoy every cheesy bite! {{ingredient_image_2}} First, set your Instant Pot to Sauté mode. Once it's hot, add 2 tablespoons of olive oil. This oil helps prevent sticking and adds flavor. Next, add 1 pound of diced chicken breasts to the pot. Make sure to season them with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of Italian seasoning. Sauté the chicken for about 5 to 7 minutes. Stir often until the chicken turns golden brown. After that, add 3 cloves of minced garlic. Sauté for another 1 to 2 minutes. This step makes your kitchen smell amazing! Now it's time to pour in 2 cups of low-sodium chicken broth. Use a wooden spoon to scrape the bottom of the pot. This helps lift up any tasty bits stuck there. Next, take 1 pound of uncooked fettuccine. Break it in half and add it to the pot in a crisscross pattern. Make sure all the pasta is submerged in the broth. This ensures even cooking. Close the lid and set the valve to sealing. Cook on Manual for just 4 minutes. When the time is up, carefully release the steam by turning the valve to venting. Once the steam is gone, open the lid slowly. Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Mix well until the sauce is creamy and smooth. Taste it to see if you need more salt or pepper. If you want a thicker sauce, turn the Instant Pot back to Sauté. Let the sauce simmer for 2 to 3 minutes while stirring gently. Your Chicken Alfredo is now ready to serve! To make a great Alfredo sauce, start with quality ingredients. Use heavy cream and fresh Parmesan cheese. These will give a rich and creamy taste. Stir in the cheese slowly. This helps it melt smoothly. If you want a thicker sauce, use the Sauté mode. Let it simmer for a few minutes while you stir. This adds depth to the flavor. One common mistake is not deglazing the pot. Always scrape the bits off the bottom after sautéing. These bits add flavor to your dish. Another mistake is overcooking the pasta. Follow the recipe's time for perfect pasta. Also, don’t forget to season your dish well. Taste as you go to ensure it is just right. To boost flavor, consider adding fresh herbs. Chopped parsley adds brightness. You can also mix in a bit of lemon juice for a zing. If you like heat, add red pepper flakes. For a twist, try sun-dried tomatoes or mushrooms. These ingredients can make your Chicken Alfredo unique and tasty. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and high-quality Parmesan cheese to enhance the flavor of your Alfredo sauce. Don’t Overcook the Chicken: Sauté the chicken just until golden; it will continue to cook during the pressure cooking phase to prevent dryness. Adjust the Consistency: If you prefer a thicker sauce, let the dish simmer on Sauté mode for a few extra minutes after adding the cream and cheese. Experiment with Seasonings: Feel free to add a pinch of nutmeg or red pepper flakes for a unique twist to your Chicken Alfredo flavor profile. {{image_4}} You can switch the chicken for shrimp or sausage. Both options add unique flavors. If you choose shrimp, quickly sauté them until they turn pink. For sausage, slice it and brown it before adding garlic. This change keeps the dish fresh and exciting. To make a vegetarian version, skip the chicken. Use extra vegetables like broccoli, spinach, or zucchini. Sauté the veggies until tender, then follow the same steps. The cream and cheese will still create that rich flavor we love. Gourmet twists can elevate your dish. Try adding mushrooms for an earthy taste. Sauté them with the garlic for depth. Sun-dried tomatoes add a burst of sweetness. Stir them in after mixing the sauce. These additions transform your meal into a restaurant-style delight. To keep your Chicken Alfredo fresh, let it cool first. Place it in an airtight container. Use a glass or plastic container with a tight lid. Store it in the fridge for up to three days. Make sure to label it with the date, so you know when to eat it. When it's time to enjoy leftovers, reheat them gently. You can use the microwave or a stovetop. If using the microwave, place the pasta in a bowl and add a splash of cream or milk. This helps keep it creamy. Heat for 1-2 minutes, stirring halfway. On the stovetop, warm it over low heat. Stir often to avoid sticking and burning. You can freeze Chicken Alfredo, but it's best to do this without the pasta. The sauce may separate when thawed. To freeze, store the sauce in a sealed container. You can freeze it for up to three months. When ready to use, thaw it overnight in the fridge. Cook fresh pasta when you reheat the sauce. This gives you a great meal with fresh flavors! Yes, you can use whole grain or gluten-free pasta. Just note that cooking times may vary. Whole grain pasta usually cooks a bit faster than regular pasta. Gluten-free pasta may need closer attention to avoid mushiness. Always check the package for specific cooking times. Cooking chicken in an Instant Pot takes about 4 to 6 minutes on high pressure. For chicken breasts, 4 minutes is often enough. The Instant Pot needs time to build pressure before cooking. This can take around 10 minutes, depending on the amount of chicken and liquid. Yes, it is safe to cook pasta in an Instant Pot. The pressure cooks pasta quickly and evenly. Just make sure to add enough liquid to prevent burning. Stir the pasta well before sealing the lid. This helps to avoid sticking. Enjoy the ease of one-pot meals! This blog post covered how to make Instant Pot Chicken Alfredo. We explored key ingredients, options for substitutes, and nutritional information. I shared step-by-step instructions to prepare the dish. You learned tips for a perfect sauce and common mistakes to avoid. Variations included alternative proteins and vegetarian options. For storage, I provided tips for leftovers and reheating. Remember, cooking is fun and gives you space to get creative. Try new flavors and enjoy every bite!

Creamy Instant Pot Chicken Alfredo Delight

A rich and creamy chicken Alfredo made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 3 cloves garlic, minced finely
  • 2 cups chicken broth, low-sodium preferred
  • 1 pound fettuccine pasta, uncooked
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon freshly ground black pepper, or to taste
  • 0.5 teaspoon Italian seasoning, dried
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by setting your Instant Pot to the Sauté mode. Once it's hot, add the olive oil to coat the bottom of the pot.
  • Carefully place the diced chicken into the pot. Season the chicken evenly with salt, black pepper, and Italian seasoning. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it develops a golden-brown crust.
  • Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently until the garlic is fragrant but not burnt.
  • Pour in the chicken broth, using a wooden spoon to stir and deglaze the pot, scraping up any tasty browned bits stuck to the bottom.
  • Gently break the fettuccine in half and add it to the pot in a crisscross pattern, ensuring that it is fully submerged in the broth for even cooking.
  • Close the Instant Pot lid securely and set the valve to the sealing position. Cook on Manual (or Pressure Cook) for 4 minutes.
  • Once the cooking time is complete, carefully perform a quick release by turning the valve to the venting position to release the steam.
  • Once the steam has completely escaped, open the lid with caution. Stir in the heavy cream and the grated Parmesan cheese, mixing well until the sauce turns creamy and smooth. Taste and adjust seasoning if necessary.
  • For a thicker sauce, select the Sauté mode again and allow the Alfredo sauce to simmer for an additional 2-3 minutes while stirring gently.

Notes

Serve with fresh parsley and extra Parmesan cheese. Pair with garlic bread.
Keyword alfredo, chicken, instant pot, pasta