Description
A quick and creamy one-pot Chicken Alfredo made in the Instant Pot, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 1 pound chicken breast, diced
- 8 ounces fettuccine pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ and melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the diced chicken and cook until no longer pink, which should take a few minutes.
- Pour in the chicken broth, deglazing the pot by scraping the bottom.
- Add the fettuccine pasta, ensuring it’s submerged in the liquid.
- Close the lid and set the Instant Pot to ‘Manual’ for 8 minutes.
- When finished, perform a quick release of the pressure.
- Stir in the heavy cream and Parmesan cheese until creamy and blended.
- Season with salt and pepper to taste and garnish with chopped parsley.
Notes
For a thicker sauce, consider adding a tablespoon of cornstarch mixed with water after pressure cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg