Instant Pot Chicken Alfredo Recipe

This Instant Pot Chicken Alfredo is a creamy, rich, and indulgent dish that’s perfect for a quick weeknight dinner. With the help of the Instant Pot, you can prepare this restaurant-quality meal in under 30 minutes. The creamy sauce, tender chicken, and perfectly cooked pasta come together seamlessly for a comforting and satisfying meal.

Recipe Overview

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: ~450 kcal per serving

Ingredients

• 2 tablespoons olive oil
• 1 lb (450g) boneless, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 4 cups chicken broth
• 12 oz (340g) fettuccine pasta (or any pasta of your choice)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning (optional)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Sauté the Chicken:
Set the Instant Pot to the “Sauté” mode and add the olive oil. Season the chicken breasts or thighs with salt and pepper on both sides. Once the oil is hot, add the chicken to the pot and cook for 4-5 minutes per side, until the chicken is lightly browned. Remove the chicken from the pot and set aside.

2. Sauté the Garlic:
In the same pot, add the minced garlic and sauté for 30 seconds, or until fragrant, being careful not to burn it.

3. Add the Liquid and Pasta:
Pour in the chicken broth, scraping up any brown bits from the bottom of the pot (this adds flavor to the sauce). Break the fettuccine pasta in half and add it to the Instant Pot, making sure it’s mostly submerged in the liquid.

4. Pressure Cook the Pasta:
Place the cooked chicken back into the pot on top of the pasta. Close the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. Once the cooking time is up, do a quick release by carefully turning the valve to “Venting.”

5. Shred the Chicken:
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

6. Make the Alfredo Sauce:
Stir in the heavy cream, Parmesan cheese, and Italian seasoning (if using). Stir until the sauce is smooth and creamy, and the cheese is fully melted. Taste and adjust the seasoning with salt and pepper if needed.

7. Serve:
Serve the creamy chicken Alfredo immediately, garnished with fresh chopped parsley for a pop of color and extra flavor.

Serving Suggestions

• With Garlic Bread: Serve with a side of garlic bread or breadsticks to scoop up the creamy sauce.
• With a Salad: Pair the pasta with a fresh green salad to balance out the richness of the dish.
• With Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts make a great side to this meal.

Tips & Variations

• Use Chicken Thighs: If you prefer juicier, more flavorful chicken, opt for boneless, skinless chicken thighs instead of breasts.
• Add Veggies: For added nutrition, you can add vegetables like spinach, peas, or mushrooms to the dish. Simply stir them in after the pasta is cooked.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
• Gluten-Free Option: Use gluten-free pasta in place of regular fettuccine to make this dish gluten-free.
• Make it Lighter: To reduce the calories, use half-and-half or milk instead of heavy cream and reduce the amount of cheese.

Storage & Reheating

• Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in the microwave or on the stove over low heat. Add a splash of milk or cream to help loosen the sauce if it’s too thick.

This Instant Pot Chicken Alfredo is a perfect combination of creamy, cheesy goodness and tender chicken, all made quickly and easily in one pot. It’s sure to become a family favorite!

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