Instant Pot Chicken Fettucine Alfredo

Enjoy a quick and delicious meal with this Instant Pot Chicken Fettuccine Alfredo recipe. Using the Instant Pot, you'll have perfectly cooked pasta and tender chicken in a creamy Alfredo sauce in no time. Let's get cooking!

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📋 Ingredients

• Chicken Breasts (Sliced In 1 Inch Slices): The star of the dish, chicken adds a lean protein punch and absorbs the creamy Alfredo sauce beautifully.
• Butter: Brings a rich, creamy texture to the Alfredo sauce; it's the base that helps blend all the flavors together.
• Olive Oil: Used for sautéing the chicken, olive oil adds a subtle depth of flavor while keeping the chicken moist and preventing it from sticking to the pot.
• Minced Garlic: Infuses a pungent and spicy kick that complements the creaminess of the sauce.
• Ground Garlic Salt: Adds an extra layer of garlic flavor and works as a seasoning agent, boosting the overall taste profile of the dish.
• Ground Pepper: Provides a hint of heat and spice that balances out the richness of the sauce, offering a nuanced complexity to the dish.
• Minced Parsley: Not just for garnish, minced parsley adds a fresh, herbaceous note that brightens up the creamy, heavy Alfredo sauce.
• Heavy Cream: The heart of Alfredo sauce, heavy cream gives the dish its signature velvety, rich, and indulgent quality.
• Chicken Broth: Not only adds moisture for pressure cooking but also imparts a savory, meaty flavor that deepens the overall taste of the dish.
• Fettuccine: The perfect pasta choice for Alfredo, fettuccine's wide, flat noodles hold onto the creamy sauce well, ensuring every bite is packed with flavor.

🔀 Substitutions & Variations

• Pasta Choice: While traditional fettuccine is the go-to for this dish, you can substitute it with other types of pasta such as linguine, penne, or gluten-free pasta for those with dietary restrictions. Each pasta type offers a different texture and surface for the sauce to cling to.
• Dairy Alternatives: For a lighter version of the creamy sauce, replace heavy cream with half-and-half or a mixture of milk and cream. For a non-dairy version, use unsweetened cashew milk or almond milk thickened with a little flour or cornstarch. These alternatives will reduce the overall calorie content while still providing a creamy texture.
• Protein Variations: Substitute chicken with other proteins like shrimp, which cooks quickly and adds a seafood twist to the dish, or use grilled slices of tofu for a vegetarian option. Each protein can be seasoned to complement the rich, creamy sauce of the Alfredo.

Vegetable Add-Ins:

• Boost the nutritional value and color of your Chicken Fettuccine Alfredo by adding vegetables. Spinach, peas, and broccoli are popular choices that blend nicely with the sauce and add a variety of textures to the dish.

🔪How to Make Instant Pot Chicken Fettucine Alfredo

Step One: First, slice the chicken breasts into 1-inch slices and sprinkle with garlic salt and pepper. Second, turn the Instant Pot to ‘SAUTÉ’ and add the butter and olive oil. After the butter is melted, add the chicken and stir well. Begin to brown the chicken on both sides and continue to cook for about ½ an hour on the low setting.

Step Two: When the chicken is done and no longer pink in the center, remove it to a foil-lined plate, wrap up the chicken, and set it aside. Turn the Instant Pot to SAUTÉ, melt the butter, then add the garlic and sauté for 2 minutes. Add a little liquid and deglaze the pot. add the cream and sprinkle a little garlic salt over the cream.

Step Three: Next, break the Fettuccine noodles in half, and add them to the Instant Pot. Stir the pasta, making sure it is covered by the cream and chicken broth. Pressure cook for 2 minutes and natural release for 5 minutes. Remove the lid from the Instant Pot. Stir the cream mixture with the noodles and let sit for one minute.

Step Four: Add the Parmesan cheese to the Fettuccine noodles. Stir well to blend the cheese into the noodles. Add chicken back into the Instant Pot and toss with the Fettuccine. Serve and sprinkle with parmesan cheese and chopped parsley.

💭 FAQs

Chicken Alfredo Instant Pot Recipe

Angela Milnes

Enjoy a creamy, comforting dinner with this easy Instant Pot Chicken Alfredo! Tender chicken, perfectly cooked pasta, and a rich, homemade Alfredo sauce come together effortlessly in the Instant Pot for a dish that’s both quick and indulgent.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinnner

Cuisine American

Servings 3 Servings

Calories 1802 kcal

Ingredients

  

1x2x3x

• ▢ 3 Chicken Breasts
• ▢ 2 Tablespoons Butter
• ▢ 1 Tablespoon Olive Oil
• ▢ 2 teaspoons Minced Garlic
• ▢ Garlic Salt 1 teaspoon
• ▢ Ground Pepper 1 teaspoon
• ▢ Finely minced parsley 1 tablespoon
• ▢ 3 cups Heavy Cream
• ▢ 1 cup Chicken Broth
• ▢ 1 16 ounce Fettuccine

Instructions

 

• First, slice the Chicken breasts in 1 inch slices, and sprinkle with garlic salt and pepper. Then, turn the Instant Pot to ‘SAUTE’ and add the butter and olive oil. After the butter is melted, add the chicken, and stir well.
• Begin to brown chicken on both sides, and continue to cook about ½ an hour, on the low setting.
• When chicken is done, and no longer pink in the center, remove to a foil lined plate, wrap up chicken, and set aside. 
• Additionally, make sure there is butter left in the bottom of the instant pot – if no butter is left, or not enough, add 1 Tablespoon.
• Turn the Instant Pot to SAUTE, and melt the butter, then add the garlic and Sauté for 2 minutes. Meanwhile, turn off the Instant Pot and de-glaze the pot. 
• Add the cream, and sprinkle a little garlic salt over the cream.
• Next, break the Fettuccine noodles in half, and add to the Instant pot, and stir the pasta, making sure the pasta is covered by the cream and chicken broth.
• Put the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’,  and press the MANUAL setting, and set the time to 2 minutes.
• When the Pasta is finished cooking, and the pot beeps and goes to off, let the Instant Pot sit for 5 minutes. Then, do a quick release by turning the pressure valve to ‘VENTING’, and allow all the pressure to released.
• Once the float valve drops down, then remove the lid to the Instant Pot. 
• Stir the cream mixture with the noodles, and let sit for one minute.
• Then, add the Parmesan cheese to the Fettuccine noodles, and stir well to blend cheese into noodles. 
• Place the chicken back into the Instant Pot, and toss with Fettuccine. 
• Finally, sprinkle with Parmesan cheese (to your preference) and finely chopped Parsley. 

Notes

• Use Freshly Grated Parmesan: For the best flavor and texture, grate the Parmesan cheese fresh. Pre-grated cheese often contains anti-caking agents, which can affect the texture and meltability of the cheese in the sauce.
• Season Wisely: Taste the sauce before serving and adjust the seasoning as needed. A pinch of salt, freshly ground black pepper, or a dash of nutmeg can enhance the flavors of the Alfredo sauce without overpowering it.

Nutrition

Calories: 1802kcalCarbohydrates: 123gProtein: 78gFat: 111gSaturated Fat: 63gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 0.4gCholesterol: 570mgSodium: 711mgPotassium: 1484mgFiber: 5gSugar: 10gVitamin A: 3901IUVitamin C: 5mgCalcium: 236mgIron: 4mg

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