Make a rich, creamy Chicken Alfredo Pasta quickly using your Instant Pot for a simple, one-pot weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Pressure Cooking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound fettuccine pasta, uncooked
4 cups chicken broth
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons unsalted butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
Instructions
Place the cubed chicken, uncooked fettuccine, chicken broth, salt, garlic powder, and black pepper into the Instant Pot liner.
Secure the lid and set the vent to sealing. Cook on Manual/Pressure Cook setting on High for 5 minutes.
When the cooking cycle finishes, perform a Quick Release (QR) of the pressure.
Carefully remove the chicken pieces with a slotted spoon and set them aside in a bowl.
Set the Instant Pot to Sauté mode (Normal setting). Add the butter to the liquid remaining in the pot. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Whisk in the heavy cream until combined. Let it simmer for 2-3 minutes until it begins to thicken slightly.
Turn off the Sauté mode. Stir in the 1 cup of grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, stir in a little reserved pasta water until you reach your desired consistency.
Return the cooked chicken to the pot and stir to coat everything in the sauce.
Serve immediately topped with extra Parmesan cheese.
Notes
If you prefer the chicken shredded, you can shred it directly in the sauce after step 5 before adding the cream.
Use low-sodium broth if you are watching your salt intake.
For a thicker sauce, allow the sauce to simmer longer in Sauté mode before adding the cheese.