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
Ingredient substitutions for making Ninja Foodi Chicken Fettuccini Alfredo:
Full ingredients list can be found in the recipe card at the bottom of the post.
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 subtract 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!
Recipe
Chicken Fettuccine Alfredo- Ninja Foodi Recipe
Rate this Recipe Print Recipe Pin RecipeEquipment
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.
Leave a comment and rate this recipe!
Keep scrolling to see my newest recipes!
-
Ninja Creami Coffee Toffee Protein Ice Cream
If you love coffee ice cream, you have to try my recipe for Ninja Creami toffee coffee protein ice cream. It has the perfect amount of coffee flavor, a thick and creamy texture, and a really good crunch from the Heath chip mix-ins. I promise you would never know it’s a protein ice cream! This recipe comes in at 357 calories, 30 grams of protein, 19 grams of sugar, 13 grams of fat, for the ENTIRE pint. Jump to: Tips for making Ninja Creami Toffee Coffee Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips […]
-
Ninja Creami Baseball Nut Protein Ice Cream
If you loved Baskin Robbins Baseball Nut ice cream as a kid, you have to try this Ninja Creami baseball nut protein ice cream. It’s a creamy vanilla base loaded with chopped cashews and homemade raspberry sauce throughout, and I promise you would never know it’s a protein ice cream. Jump to: Tips for making Ninja Creami Baseball Nut Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips and substitutions Directions for Making the Ice Cream Mixture Directions for Processing the Ice Cream Mixture Save for Later on Pinterest! Recipe Comments Baseball Nut from Baskin […]
-
Ninja Creami Peach Cobbler Cottage Cheese Protein Ice Cream
I will be the first person to tell you that I HATE cottage cheese. I cannot stand the texture, the flavor, none of it. So when I tell you that this Ninja Creami Peach Cobbler Cottage Cheese Protein Ice Cream does not taste like cottage cheese, I mean it! I promise! This recipe comes in at 297.59 calories, 38.2 grams of protein, 21.11 grams of sugar, 4.23 grams of fat, and 27.68 grams of carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. Jump to: Tips for making Ninja Creami […]
-
Ninja Creami Pineapple Dole Whip Protein Ice Cream
If you have ever had a Dole Whip at Disney World, you know how addicting they are. This Ninja Creami Pineapple Dole Whip Protein Ice Cream brings that same creamy pineapple flavor home, but with a TON of protein packed into the whole pint. Trust me, you would never know it’s a healthier version! This recipe comes in at 346.67 calories, 31.33 grams of protein, 24 grams of sugar, 3 grams of fat, and 47 grams of carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. Jump to: Tips for […]
-
Secret Ingredient to Make Coffee Ice Cream
If you want rich, bold coffee flavor in your Ninja Creami ice cream, instant espresso powder is the way to do it. No extra liquid, no fuss, and you can dial in exactly how much coffee flavor you want. Here’s everything you need to know. Why use instant espresso powder instead of brewed coffee? Brewed coffee is mostly water. Adding it to your Ninja Creami base means you’re adding liquid that can change the consistency of your recipe and water down the other flavors. Instant espresso powder is pure concentrated coffee flavor with no extra liquid. You get all the […]
-
Use Powdered Peanut Butter for More Flavor in Ninja Creami Recipes
If you want more peanut butter flavor in your Ninja Creami ice cream without adding on extra fat and calories, powdered peanut butter is a simple swap that delivers a richer, more concentrated peanut butter taste. Here’s why it works and how to use it. What is powdered peanut butter? Powdered peanut butter is made by pressing most of the fat out of roasted peanuts and grinding what’s left into a fine powder. What remains is concentrated peanut butter flavor with significantly less fat, fewer calories, and less sugar than regular peanut butter. It has the same nutty, roasted peanut […]
-
How Long Can You Freeze a Ninja Creami Base Before Processing?
Everyone knows that it’s recommended to freeze your Ninja Creami base for 24 hours before processing. But does it need to be frozen for exactly 24 hours? How long is too long, and does it actually matter if your Ninja Creami base has been sitting in the freezer for a week or more? Is there a maximum freeze time for Ninja Creami bases? Ninja does not publish an official maximum freeze time. The 24 hour minimum is well established, but there is no hard cutoff on the other end. Many people make their ice cream base with the intention of […]
-
How to Get Even More Vanilla Flavor in Your Ice Cream…
If you’ve been using vanilla extract in your Ninja Creami recipes and want to take the vanilla flavor up a notch, vanilla bean paste is the upgrade. Same effort, noticeably better results. What is vanilla bean paste? Vanilla bean paste is exactly what it sounds like. It’s a thick paste made from real vanilla beans. It contains the actual seeds scraped from inside vanilla bean pods, which is where the most intense vanilla flavor lives. When you use it in ice cream, you get those tiny black vanilla bean specks throughout the pint, along with a deeper, richer vanilla flavor […]
-
-
-
-
Are Ninja Creami Leftovers Supposed to Be Hard?
You made your Ninja Creami ice cream, it was perfect right out of the machine, you saved some for later, and now it’s basically a solid block. Is that normal? Yes. Here’s why it happens and what you can do about it. Are Ninja Creami leftovers supposed to freeze hard? Yes. Ninja Creami ice cream leftovers freezing hard after refreezing is completely normal. It is not a sign that something went wrong with your recipe. It is just how Ninja Creami ice cream behaves, and it comes down to how the machine works. Why Do the Leftovers Freeze So Hard? […]
-
Ninja Creami Berry Blast Protein Ice Cream
If you are tired of forcing down protein shakes and you are looking for a better way to hit your macros, then you have to try this Ninja Creami Berry Blast Protein Ice Cream. It is packed with real mixed berries, loaded with protein, and it tastes like an actual dessert instead of something you are forcing yourself to eat because it is good for you. Blueberries, blackberries, and raspberries come together to create a bold berry flavor that is bright, fruity, and absolutely delicious. This recipe comes in at 279 calories, 26 grams of protein, 19 grams of sugar, 6 […]
-
Ninja Creami Low Calorie Strawberry Whip
If you love strawberries and you love frozen desserts but you don’t love all the calories that come with store-bought ice cream, then you are going to want to make this Ninja Creami Low Calorie Strawberry Whip right away. Think of it like a homemade strawberry version of the famous pineapple Dole Whip, but made right in your own kitchen with simple ingredients. It’s light, it’s creamy, it’s packed with real strawberry flavor, and it seriously feels like a sweet treat you shouldn’t be allowed to have on a diet. But you can. And that’s the best part. This recipe […]
-
Ninja Creami Watermelon Sorbet
If you love a fresh, sweet watermelon as much as I do, then you have to try this Ninja Creami watermelon sorbet. It is made with just one single ingredient, fresh watermelon, and it comes out smooth, creamy, and packed with that sweet, juicy watermelon flavor that just screams summer. No added sugar, no dairy, no fuss. Just watermelon. That’s it! This recipe comes in at 91 calories, 2 grams of protein, 19 grams of sugar, 5 grams of fat, and 23 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. […]
Mary says
This was really good and the best part is that it only dirtied 1 pot! Based on other reviews, I added a brick of cream cheese and I’m glad I did. The broccoli took awhile to soften. I’ll probably steam it in the microwave next time.
FSethman says
Making this for like the billionth time so I may as well write a comment! This time I used cooked chicken strips which saved a couple steps and my broccoli has always been frozen. This time I really wanted it creamier so I added an extra cup of cream. It’s wonderful as always but next time will let broccoli and chicken thaw a little more.
Kate says
I haven’t made this yet, but wanted know if it would affect the process if I didn’t add broccoli.
TheTastyTravelers says
You can omit the broccoli if you want. It won’t impact the cooking time or other ingredients.
Christina Benavidez says
My go to favorite recipe. My kids love it! Well all but 1 i have 5 so that is amazing that 4 out of 5 love it!!!
TheTastyTravelers says
Woo hoo! I’m so glad to hear that your family – all except one loves it! You can win them all! But 4 out of 5 is pretty impressive!!!
Christina Benavidez says
My kids love this recipe of chicken alfredo. So do Dad and I. Its a weekly meal in our house now!!! Thank you!
TheTastyTravelers says
Hi Christina! I’m so glad that your family loves this recipe!! Happy to hear it’s part of your regular rotation! 🙂
Marie says
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 says
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 says
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 says
Thank you so very much for such a great recipe and it all came out so wonderful…
Olivia says
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!