Instant Pot Chicken Alfredo (Printable Version)
Creamy chicken and pasta in rich parmesan garlic sauce, made effortlessly in one pot.
# What You Need:
→ Meats
01 - 2 boneless skinless chicken breasts, cut into bite-size pieces
→ Pasta
02 - 12 oz fettuccine or linguine, broken in half
→ Dairy
03 - 1 cup heavy cream
04 - ¾ cup freshly grated parmesan cheese
05 - 2 tbsp unsalted butter
→ Liquids
06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp dried Italian seasoning
→ Garnish
11 - Fresh parsley, chopped
12 - Extra parmesan cheese
# How To Make:
01 - Set Instant Pot to Sauté mode. Melt butter, add chicken pieces. Cook 2-3 minutes until lightly golden. Add garlic, cook 30 seconds.
02 - Cancel Sauté mode. Pour in chicken broth, scraping bottom of pot. Add salt, pepper, and Italian seasoning. Stir to combine.
03 - Layer pasta over chicken mixture. Press lightly so pasta is slightly submerged. Do not stir.
04 - Seal Instant Pot. Cook on Manual or Pressure Cook (high) for 6 minutes.
05 - Quick release pressure. Open lid, add heavy cream and parmesan. Stir vigorously 1-2 minutes until sauce thickens and coats pasta. Adjust seasoning if needed. Serve with parsley and extra parmesan.
# Expert Advice:
01 -
- The sauce develops this incredible richness that usually takes an hour of stirring, but here it happens in minutes
- Cleanup is basically just the one pot, so you get all the comfort food satisfaction without the mountain of dishes
02 -
- The sauce will look thin right when you add the cream, but keep stirring and it will thicken up beautifully as the cheese melts and the pasta releases starch
- Do not stir the pasta before pressure cooking or it will stick together in weird clumps
03 -
- Room temperature cream incorporates more smoothly into the hot pasta without any risk of separating
- Let the dish sit for 5 minutes before serving if you can—the sauce continues to thicken and the flavors really meld together