Instant Pot Creamy Chicken Fettuccine Alfredo
One of my all time favorite dishes is Fettuccine Alfredo. Creamy Chicken Fettuccine Alfredo is a super quick and easy dinner idea and is perfect for any weeknight. Enjoy!
Servings: 6
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 Instant Pot on sauté
- Add oil
- Season chicken breasts with salt and pepper and add to hot Instant Pot
- Brown chicken breasts on each side- this should take about 2 minutes per side. Once chicken breasts are browned, remove from Instant Pot and set aside for later
- Add butter and garlic to Instant Pot and stir. Be sure to scrape the bottom of the pot to loosen up all of the browned chicken bits.
- 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 Instant Pot 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 lid on Instant Pot and cook on high 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 Instant Pot 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 Instant Pot
- Stir and eat!
Notes
Tips for this recipe:
1. 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!
2. 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.
3. 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.
4. Do not pre-cook the broccoli before adding to the Instant Pot. 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!
5. 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.
Nutrition
Serving: 2g
