Description
Creamy Instant Pot Chicken Alfredo combines tender chicken breasts, fettuccine, heavy cream, butter, and Parmesan in an easy one-pot comfort-food dinner. It is rich, satisfying, and ready in about 35 minutes.
Ingredients
2 (8-ounce/225 g) boneless, skinless chicken breasts
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 tablespoon olive oil
2 cups (480 mL) water
1 teaspoon garlic powder
8 ounces (227 g) fettuccine noodles
½ cup (120 mL) heavy cream
2 tablespoons unsalted butter
¾ cup (60 g) grated Parmesan cheese
Chopped parsley, for garnish (optional)
Instructions
- Season both sides of the chicken breasts with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Select the Sauté function on the Instant Pot and add the olive oil. Once shimmering, add the chicken breasts and cook for about 3 minutes per side, until lightly browned. Remove the chicken and set aside.
- Pour the water into the Instant Pot and scrape the bottom thoroughly with a wooden spoon or spatula to loosen any browned bits. Press Cancel to turn off the Sauté function.
- Stir the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and garlic powder into the water.
- Break the fettuccine in half if necessary. Arrange the noodles in crisscrossing layers and gently press them into the liquid until submerged.
- Place the browned chicken breasts on top of the pasta.
- Secure the lid, set the steam valve to Sealing, and pressure cook on High for 5 minutes.
- When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Transfer the chicken to a cutting board and allow it to rest for several minutes before slicing.
- Gently stir the fettuccine to separate the noodles. Add the heavy cream and butter and stir until the butter is completely melted.
- Gradually stir in the Parmesan until the sauce is smooth and creamy. Replace the lid without sealing and let the pasta rest for about 5 minutes to thicken the sauce.
- Slice the chicken and arrange it over the Alfredo pasta. Garnish with chopped parsley if desired and serve.
Notes
Freshly grated Parmesan melts more smoothly and produces a creamier sauce than many packaged pre-grated varieties.
Arrange the fettuccine in crisscrossing layers to help prevent the noodles from sticking together.
For vegetables, stir in cooked broccoli, peas, spinach, or mushrooms after pressure cooking.
For more garlic flavor, substitute freshly minced garlic for some or all of the garlic powder and briefly sauté it before adding the water.
Italian seasoning, red pepper flakes, extra Parmesan, or freshly ground black pepper can be added for extra flavor.
Chicken is fully cooked when the thickest portion reaches 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or cream to loosen the sauce.
Freezing is not recommended because the cream sauce may separate and the pasta can become overly soft.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 670 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 170 mg
