Description
A creamy and flavorful chicken alfredo dish made quickly in the Instant Pot.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 8 oz fettuccine pasta
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried parsley
Instructions
- Turn the Instant Pot to sauté mode and heat olive oil.
- Add chicken breasts and cook for 3 minutes per side.
- Remove chicken and set aside.
- Add garlic and sauté for 30 seconds.
- Pour in chicken broth and scrape any browned bits from the bottom.
- Break pasta in half and add to the pot.
- Place chicken on top of pasta.
- Close the lid and set to high pressure for 5 minutes.
- Quick release pressure when done.
- Remove chicken and shred it.
- Stir in heavy cream, parmesan cheese, salt, pepper, and parsley.
- Return shredded chicken to the pot and mix well.
- Serve hot.
Notes
- Use fresh parmesan for best flavor.
- Adjust salt to taste.
- Add more broth if needed for creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
Keywords: instant pot alfredo chicken, creamy chicken pasta, easy alfredo recipe