Check out our recipe for Ninja Foodi Creamy Chicken Fettuccine Alfredo! Now you can get restaurant-quality alfredo sauce at home….from scratch…in the Ninja Foodi!
One of my all time favorite dishes is Fettuccine Alfredo. Yet, for some reason I had never made it from scratch until now. I have bought and used the pre-made jarred sauce but the consistency just never met my expectations. I love a super creamy, cheesy sauce. If the sauce is too thick or almost grainy, from the parmesan cheese, I am not a fan.
I was a bit hesitant to make Creamy Chicken Fettuccine Alfredo in the Ninja Foodi because I was afraid it would burn and I wasn’t sure what the texture of the pasta or the sauce would turn out like. I was SO PLEASANTLY SURPRISED! It turned out perfectly!
The pasta was perfectly cooked- not undercooked and hard or overcooked and mushy. NONE of the noodles were stuck together! This is a challenge that I have even when cooking on the stovetop. It came out PERFECT! Creamy Chicken Fettuccine Alfredo is a super quick and easy dinner idea and is perfect for any weeknight. Enjoy!
Tips for making Ninja Foodi Creamy Chicken Fettuccine Alfredo
When you add the pasta, break it in half over the pot. Break it towards the pot. Any of the extra little bits of pasta that snap off will go right into the pot. No more broken pasta on the countertop!
Do not over-stir the pasta and sauce before putting the lid on and pressure cooking. I find that the more you stir the cream sauce and the pasta, the more likely it is to burn and to create cream to come out of the valve when you release the pressure.
Let the pressure naturally release for about 6-8 minutes. Carefully move the valve to “vent” and make sure that clear steam is coming out. If cream starts to come out, quickly close the valve and continue to naturally release the pressure.
Do not pre-cook the broccoli before adding it to the Ninja Foodi. The heat from the cooked pasta and sauce will steam the broccoli very quickly. There is no need to cook the broccoli, the heat/steam will take care of it for you!
Feel free to change it up with your choice of cheeses. I used a combination of grated parmesan and freshly shredded parmesan. The variety gives a nice texture but you can use all grated or all shredded. Use what you have! Keep it simple.
Ingredient substitutions and tips for making Ninja Foodi Chicken Fettuccine Alfredo
Olive oil- You can substitute it with canola or vegetable oil. You just need a little oil so that the chicken does not stick to the pot.
Salt and Pepper– I prefer to use freshly ground salt and pepper but any will do.
Chicken breasts- boneless and skinless, cut into bite-sized pieces.
Butter- salted- you can use margarine or another butter substitute if you would like.
Garlic- minced- about 5 cloves. Add more if you really like garlic. Add less if you don’t.
Cream- heaving whipping cream-not whipped cream.
Chicken Broth- if you don’t have chicken broth, you can use vegetable broth or water. Chicken broth adds the best flavor though.
Fettuccine Pasta-you can use any type of pasta that you would like. If you change the pasta that is used, use this calculation to adjust the pressure cooking time: take the recommended cooking time that is on the box of pasta and divide by 2 and then add 2. So it, the box says 10 minutes, divide that by 2=5 and then subtract 2=3. Pressure cook for 3 minutes.
Parmesan Cheese- I prefer to use both shredded and grated but if you only have one or the other you can just use the one.
Broccoli- I highly recommend using fresh broccoli and adding it in at the very end. Frozen broccoli tends to cook faster and will turn to mush more easily.
Directions for making Ninja Foodi Chicken Fettuccine Alfredo
1. Turn Ninja Foodi on sauté.
2. Add oil.
3. Season chicken breasts with salt and pepper and add to hot Ninja Foodi.
4. Brown chicken breasts on each side- this should take about 2 minutes per side. Once chicken breasts are browned, remove them from Ninja Foodi and set them aside for later.
5. Add butter and garlic to Ninja Foodi and stir. Be sure to scrape the bottom of the pot to loosen up all of the browned chicken bits.- Use a plastic spatula so that you don’t scratch the pot.
6. Once butter is melted, add in the cream- stir constantly and heat until simmering.
7. Pour in chicken broth and salt-stir.
8. Break pasta in half over Ninja Foodi and add to sauce mixture. Stir just enough until all pasta is covered in sauce. Do not over-stir.
9. Place browned chicken breasts on top of pasta and sauce.
10. Place pressure cooker lid on Ninja Foodi and cook on high pressure for 10 minutes. Make sure the valve is in the “seal” position.
11. When the timer beeps, let the pressure naturally release for 6-8 minutes. Slowly move the valve to “release.” If the steam is clear, continue to quickly release the remaining pressure. If the steam is creamy, move the valve back to “seal” and continue to naturally release pressure. Once all pressure has been released, remove the lid.
12. Remove chicken breasts from Ninja Foodi add in cheese and raw broccoli. Stir until well combined.
13. While the broccoli is “steaming” in the hot pasta and cheese sauce, slice or shred chicken and then return to Ninja Foodi.
14. Stir and eat!
Chicken Fettuccine Alfredo- Ninja Foodi Recipe
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Ingredients
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 chicken breasts
- 2 tablespoon of salted butter
- 2 tablespoons of minced garlic (about 5 cloves)
- 2 cups of heavy cream
- 2 – 14.5 oz cans of chicken broth
- 1 lb of dried fettuccine noodles
- ½ cup grated parmesan cheese
- ½ freshly shredded parmesan cheese
- 2 cups fresh chopped broccoli
Instructions
- Turn Ninja Foodi on sauté.
- Add oil.
- Season chicken breasts with salt and pepper and add to hot Ninja Foodi.
- Brown chicken breasts on each side- this should take about 2 minutes per side. Once chicken breasts are browned, remove from Ninja Foodi and set aside for later.
- Add butter and garlic to Ninja Foodi and stir. Be sure to scrape the bottom of the pot to loosen up all of the browned chicken bits.- Use a plastic spatula so that you don’t scratch the pot.
- Once butter is melted, add in the cream- stir constantly and heat until simmering.
- Pour in chicken broth and salt-stir.
- Break pasta in half over Ninja Foodi and add to sauce mixture. Stir just enough until the all pasta is covered in sauce. Do not over stir.
- Place browned chicken breasts on top of pasta and sauce.
- Place pressure cooker lid on Ninja Foodi and cook on high pressure for 10 minutes. Make sure the valve is in "seal" position.
- When the timer beeps, let the pressure naturally release for 6-8 minutes. Slowly move the valve to "release." If the steam is clear, continue to quick release the remaining pressure. If the steam is creamy, move the valve back to "seal" and continue to naturally release pressure. Once all pressure has been released, remove lid.
- Remove chicken breasts from Ninja Foodi add in cheese and raw broccoli. Stir until well combined.
- While the broccoli is "steaming" in the hot pasta and cheese sauce, slice or shred chicken and then return to Ninja Foodi.
- Stir and eat!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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Christina Benavidez
My kids love this recipe of chicken alfredo. So do Dad and I. Its a weekly meal in our house now!!! Thank you!
TheTastyTravelers
Hi Christina! I’m so glad that your family loves this recipe!! Happy to hear it’s part of your regular rotation! 🙂
Marie
Love this recipe. So quick and simple. For added convenience, sometimes I use frozen Grilled &ready chicken strips (just dump them on the top of the pasta). And I like to add a brick of cream cheese for bit of tang and extra creaminess. It’s a family staple ❤️
Amanda Crowell-Walker
I followed the recipe and the result was more garlic chicken pasta than Alfredo with a creamy white sauce. I want to taste the sauce, not chicken flavored pasta.
Cooking the noodles in the cream and the chicken broth, the noodles, not only tasted like chicken, but absorbed 99% of the cream. Not enough sauce left over.
Easy fix for next time. I will use water to get rid of strong chicken flavor. I will use half the garlic. But that doesn’t stop the noodles from absorbing the cream so you net barely any sauce . Will have to figure that one out.
I use nutmeg and white pepper in my stove top alfredo as well. Both are missing here.
This works well enough, I will be changing the ingredients, to suit our tastes, but want to thank you for teaching me the basics of how to cook pasta in my Foodi.
Wilfred Gonzalez
Great recipe! I’ve always made on the stove and takes much longer with more dirty dishes. I added half a cup of minced shallots and 12 ounces of sliced mushrooms during the sauté portion of the recipe including two tablespoons of drained capers and skipped the chicken and broccoli. The sauce was creamy and the pasta was excellent. Thanks for the base recipe.
Myron Wells
Thank you so very much for such a great recipe and it all came out so wonderful…
Olivia
Very easy recipe to follow. I added paprika to my chicken while it sautéed also. I used angel hair instead of fettuccine because that’s what I had and reduced the pressure cook time to 7 mins. I added onions to the broth mixture, too. It came out amazing! I didn’t quick release the pressure because I didn’t want to risk the sauce coming out so I just waited until the stem went down on its own. I like my broccoli more on the undercooked side so this was perfect. If you like it more tender I would suggest boiling for a few mins before adding at the end. Overall, great recipe and will definitely make this again!