Instant Pot Chicken Alfredo
Looking for a great tasting Instant Pot Chicken Alfredo recipe? Rich and creamy, this is an amazing chicken alfredo recipe.
This is a fabulous dish, and it’s really easy to make. The Instant Pot enhances the flavors, and it comes out creamy and tender, and just wonderful to serve to guests, or your family. It’s great for kids, or Adults, and is sure to please almost any palette. This one will surely be a favorite.
What to Serve with Chicken Alfredo
Want something that will taste amazing with this recipe? Try:
- Texas Toast Garlic Bread
- Quick and Easy Garlic Knots
- Italian Cheese Breadsticks
- Bacon wrapped green beans
Variations to Chicken Alfredo
- Change the noodles– This recipe can be used with any kind of noodles
- Use half and half– While heavy cream makes a very rich sauce, it is also loaded in fat and calories. Use half and half for a lighter sauce that still tastes amazing.
- Broccoli– Add broccoli
Ingredients in Instant Pot Chicken Alfredo
- chicken breasts
- butter
- Olive Oil
- garlic
- coarse ground garlic salt
- ground pepper
- parsley
- heavy cream
- chicken broth
- Fettuccine
How to Make Chicken Alfredo in the Instant Pot
Slice the Chicken breasts in 1 inch slices, and sprinkle with garlic salt and pepper.
Turn the Instant Pot to ‘SAUTE’ and add the butter and olive oil.
When butter has melted, add the chicken, and stir well. Brown chicken on both sides, and continue to cook chicken until it’s completely done, 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. 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 Saute for 2 minutes.
Turn off the Saute setting, and add the chicken broth, and de-glaze the pot. Add the cream, and sprinkle a little garlic salt over the cream.
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. Place 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 carefully, and with a pot holder, turning the pressure valve to ‘VENTING’, and allow all the pressure to release, and when 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. Add the Parmesan cheese to the Fettuccine noodles, and stir well to blend cheese into noodles.
Add the chicken back into the Instant Pot, and toss with Fettuccine. Sprinkle with Parmesan cheese and finely chopped Parsley. Serve immediately. Enjoy!
NOTE: To de-glaze a pan (or pot in this instance) let the chicken broth sit in the pot for a few minutes, allowing the bits on the bottom of the pot to soften a little. With a wooden spoon, scrape the bits off the bottom of the pot and stir into the chicken broth. This will give the sauce a really great flavor.
INSTANT POT CHICKEN ALFREDO
Ingredients
- 3 large chicken breasts – sliced in 1 inch slices
- 2 Tablespoons of butter
- 1 Tablespoon of Olive Oil
- 2 teaspoons of minced garlic
- 1 teaspoon of coarse ground garlic salt
- 1 teaspoon of fresh ground pepper
- 1 Tablespoon of finely minced parsley
- 3 cups of heavy cream
- 1 cup of chicken broth
- 1 16 ounce package of Fettuccine
Instructions
- Slice the Chicken breasts in 1 inch slices, and sprinkle with garlic salt and pepper. Turn the Instant Pot to ‘SAUTE’ and add the butter and olive oil. When butter has melted, add the chicken, and stir well.
- Brown chicken on both sides, and continue to cook chicken until it’s completely done, 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. 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 Saute for 2 minutes.
- Turn off the Saute setting, and add the chicken broth, and de-glaze the pot. Add the cream, and sprinkle a little garlic salt over the cream.
- 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. Place 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 carefully, and with a pot holder, turning the pressure valve to ‘VENTING’, and allow all the pressure to release, and when 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. Add the Parmesan cheese to the Fettuccine noodles, and stir well to blend cheese into noodles. Add the chicken back into the Instant Pot, and toss with Fettuccine. Sprinkle with Parmesan cheese and finely chopped Parsley.
- Serve immediately. Enjoy!
