If you’re looking for a creamy, dreamy pasta dish that comes together in a flash, look no further than this Instant Pot Chicken Alfredo. With tender slices of chicken nestled in a rich Alfredo sauce, this dish is perfect for a weeknight dinner or impressing guests. The Instant Pot makes it incredibly easy, allowing you to whip up this indulgent meal in just 30 minutes. Get ready to savor every bite!
Why You’ll Love This Recipe
Instant Pot Chicken Alfredo is a game-changer for pasta lovers. Here’s why this recipe will quickly become a family favorite:
- Quick and Easy: Thanks to the Instant Pot, this dish is ready in no time.
- One-Pot Wonder: Less cleanup means more time to enjoy your meal.
- Customizable: Add your favorite vegetables or swap out proteins as you please.
- Creamy Deliciousness: The rich Alfredo sauce is a comforting classic that everyone loves.
What’s in the Bowl
To create this delectable Instant Pot Chicken Alfredo, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 3 cups water
- 1 pound dry fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 cloves garlic, grated
- Chopped fresh parsley (optional, for garnish)
Equipment at a Glance
Here’s what you’ll need to prepare this dish:
- Instant Pot: The star of the show for quick cooking.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: To stir and combine ingredients.
- Grater: For freshly grating the garlic and Parmesan.
- Serving bowls: To dish out this creamy goodness.
Instant Pot Chicken Alfredo Made Stepwise
Step 1: Season the Chicken
Start by seasoning the thinly sliced chicken breasts. In a bowl, combine the garlic powder, onion powder, half of the kosher salt, and black pepper. Toss the chicken slices in the seasoning until evenly coated.
Step 2: Saute the Chicken
Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the seasoned chicken to the pot and sauté for 4-5 minutes or until the chicken is browned but not fully cooked. Remove the chicken from the pot and set aside.
Step 3: Deglaze the Pot
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial for flavor and to prevent the burn warning.
Step 4: Add Pasta and Water
Add the water to the pot, followed by the dry fettuccine pasta. Gently push the pasta down into the liquid, ensuring it is submerged but not stirred.
Step 5: Add Chicken Back In
Place the browned chicken on top of the pasta without stirring. This will allow the chicken to finish cooking while the pasta is under pressure.
Step 6: Pressure Cook
Seal the Instant Pot lid and set it to manual high pressure for 8 minutes. Once the cooking time is complete, perform a quick release of the pressure.
Step 7: Stir in Cream and Cheese
Carefully remove the lid and stir in the heavy cream, grated garlic, and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy and smooth.
Step 8: Serve
Taste and adjust the seasoning with the remaining kosher salt if needed. Serve immediately, garnished with additional Parmesan and chopped parsley if desired.
Texture-Safe Substitutions
If you’re looking to modify this recipe to suit your preferences or dietary needs, consider these substitutions:
- Chicken: Swap the chicken for shrimp or tofu for a different protein option.
- Pasta: Use whole wheat or gluten-free fettuccine for a healthier choice.
- Heavy Cream: Substitute with cashew cream or a plant-based milk for a lighter version.
- Parmesan: Nutritional yeast can be used for a dairy-free alternative.
Notes on Ingredients
Choosing the right ingredients can elevate your Instant Pot Chicken Alfredo experience:
- Chicken: Fresh, high-quality chicken will ensure the best flavor.
- Broth: Low-sodium chicken broth keeps the dish from becoming too salty.
- Pasta: Fettuccine is traditional, but feel free to experiment with other pasta shapes.
- Parmesan: Freshly grated cheese melts better and tastes superior to pre-grated options.
Freezer-Friendly Notes
This Instant Pot Chicken Alfredo can be frozen for later enjoyment:
- Allow the dish to cool completely before transferring it to an airtight container.
- It can be stored in the freezer for up to 3 months.
- To reheat, thaw in the refrigerator overnight and warm gently on the stove, adding a splash of water or cream to restore the sauce’s consistency.
Common Qs About Instant Pot Chicken Alfredo
Can I use whole grain or gluten-free pasta?
Yes! Whole grain or gluten-free pasta can be used, but cooking times may vary. Check the package instructions and adjust the pressure cooking time accordingly.
Can I add vegetables to this dish?
Absolutely! You can add broccoli, spinach, or peas during the last few minutes of cooking. Simply stir them in before sealing the lid for pressure cooking.
What if my sauce is too thick?
If the sauce is too thick after cooking, simply add a bit more chicken broth or cream until you reach your desired consistency.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
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Bring It Home
This Instant Pot Chicken Alfredo is a delightful dish that brings the comfort of creamy pasta right to your dining table without the fuss. It’s perfect for busy weeknights or special occasions when you want a meal that’s both satisfying and delicious. With its rich flavors and quick preparation, you’ll find yourself making this recipe again and again.
So gather your ingredients, fire up that Instant Pot, and treat yourself to a bowl of this creamy goodness. Your taste buds will thank you!
Instant Pot Chicken Alfredo
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Grater
- Serving bowls
Ingredients
- 1 pound boneless, skinless chicken breasts thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 3 cups water
- 1 pound dry fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- 2 cloves garlic grated
- Chopped fresh parsley optional, for garnish
Instructions
- Start by seasoning the thinly sliced chicken breasts. In a bowl, combine the garlic powder, onion powder, half of the kosher salt, and black pepper. Toss the chicken slices in the seasoning until evenly coated.
- Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the seasoned chicken to the pot and sauté for 4-5 minutes or until the chicken is browned but not fully cooked. Remove the chicken from the pot and set aside.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial for flavor and to prevent the burn warning.
- Add the water to the pot, followed by the dry fettuccine pasta. Gently push the pasta down into the liquid, ensuring it is submerged but not stirred.
- Place the browned chicken on top of the pasta without stirring. This will allow the chicken to finish cooking while the pasta is under pressure.
- Seal the Instant Pot lid and set it to manual high pressure for 8 minutes. Once the cooking time is complete, perform a quick release of the pressure.
- Carefully remove the lid and stir in the heavy cream, grated garlic, and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy and smooth.
- Taste and adjust the seasoning with the remaining kosher salt if needed. Serve immediately, garnished with additional Parmesan and chopped parsley if desired.
Notes
- For a different protein, try shrimp or tofu instead of chicken.
- Add vegetables like broccoli or spinach in the last few minutes of cooking for extra nutrition.
- Freeze leftovers in an airtight container for up to 3 months; reheat gently with added cream or broth to loosen the sauce.
