Creamy Dreamy Instant Pot Chicken Alfredo

$- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 12 ounces fettuccine pasta - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - 4 cups chicken broth - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Choosing the right ingredients makes all the difference. I like to use fresh chicken breasts for the best flavor. Cut them into small pieces for even cooking. Fettuccine is my pasta of choice because it holds the sauce well. For the sauce, heavy cream and Parmesan cheese bring richness. The cream makes it smooth, while the cheese adds a nice, salty kick. Don't forget the olive oil! It helps sauté the chicken to golden perfection. Garlic gives a tasty aroma and flavor. Chicken broth adds depth to the dish. Seasonings like Italian seasoning, salt, and pepper boost the taste. Fresh parsley adds a pop of color and freshness when you serve the dish. With these ingredients ready, you’re all set to make a creamy and delicious Instant Pot Chicken Alfredo. Enjoy cooking! {{ingredient_image_2}} 1. First, select the 'Sauté' function on your Instant Pot. 2. Pour in 2 tablespoons of olive oil and let it heat up. 3. Add 1 pound of bite-sized chicken pieces. Season them with salt and pepper. 4. Sauté the chicken for about 5 minutes. Stir occasionally until golden brown. 1. Now, add 3 cloves of minced garlic to the pot. Cook for 1-2 minutes until fragrant. 2. Carefully pour in 4 cups of chicken broth. Scrape the bottom to release the flavors. 3. Take 12 ounces of fettuccine pasta and break it in half. Gently immerse it into the broth. 4. Stir slightly to avoid clumping. Secure the lid and set the valve to sealing. 5. Cook on 'Manual' or 'Pressure Cook' for 6 minutes. 1. When the timer goes off, let the pot release pressure for 5 minutes. 2. Use the quick release method for the remaining steam. 3. Open the lid and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. 4. Mix well until the sauce is creamy and the cheese melts. 5. If the sauce is too thick, add more chicken broth for your desired consistency. 6. Taste and adjust with salt and pepper if needed. 7. Serve hot, garnished with fresh parsley. Enjoy this creamy dinner delight! - Choosing the right chicken parts: I suggest using boneless, skinless chicken breasts. They cook evenly and stay tender. Cut them into bite-sized pieces for quick cooking. - How to avoid overcooking the pasta: Break the fettuccine in half before adding it to the broth. This helps it cook evenly. Keep an eye on the timer. Six minutes in the Instant Pot is ideal. - Additional seasonings or herbs: To boost flavor, try adding a pinch of crushed red pepper or a dash of nutmeg. Fresh herbs like basil or thyme also work well. - Suggestions for garnishing: After serving, sprinkle some extra grated Parmesan cheese on top. Fresh parsley adds a nice touch of color and freshness too. - Time adjustments for different chicken sizes: For larger chicken pieces, increase the cooking time by a couple of minutes. Always check that the chicken is cooked through with no pink inside. - Adjusting recipe for thicker or thinner sauce: If the sauce is too thick, add a bit more chicken broth. For a thicker sauce, mix in more Parmesan cheese. Always stir well to blend the flavors. Pro Tips Using Fresh Ingredients: Always opt for fresh garlic and high-quality Parmesan cheese to enhance the flavor of your Alfredo sauce. Adjusting Consistency: If your sauce becomes too thick, gradually add more chicken broth or a splash of pasta water until you reach your desired creaminess. Cooking Pasta Perfectly: Breaking the fettuccine in half allows it to fit better in the Instant Pot and cook evenly without clumping together. Garnishing for Appeal: For a pop of color and freshness, always top your dish with freshly chopped parsley and extra Parmesan before serving. {{image_4}} You can switch up the protein in this dish for a fun twist. Shrimp or salmon will work great. Just sauté the shrimp for a few minutes until they turn pink. For salmon, cook until it flakes easily with a fork. If you want a vegetarian meal, try using mushrooms or tofu instead. Both options add a nice texture and flavor. Not a fan of fettuccine? No problem! You can use gluten-free pasta for a healthier choice. It cooks well in the Instant Pot. You can also try different noodle shapes like penne or rotini. These shapes hold sauce nicely and make every bite tasty. Want to make your Alfredo even creamier? You can add different cheeses. Try mozzarella for a stretchy, gooey texture or goat cheese for a tangy twist. You can also mix in veggies like spinach or mushrooms. They add color and nutrients, making your meal even better! To keep your Instant Pot Chicken Alfredo fresh, store it in an airtight container. This helps avoid spills and keeps the dish tasty. Make sure to let it cool before sealing it. The Alfredo will last in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating. You can reheat your leftovers in two ways: the microwave or the stovetop. For the microwave, place the Alfredo in a bowl and cover it with a paper towel. Heat it in short bursts, stirring in between to warm it evenly. For stovetop reheating, place the dish in a pan over low heat. Add a splash of chicken broth to help with the sauce. This keeps it creamy and smooth. To freeze the dish, let it cool completely. Then, transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop, adding chicken broth as needed. This way, you can enjoy a creamy, delicious meal anytime! Yes, you can use frozen chicken. Just remember to adjust your cooking time. Cook the chicken for about 10-12 minutes instead of 6. You do not need to thaw it first. The Instant Pot will cook it safely. - Cooking frozen chicken: - Increase cook time to 10-12 minutes. - Ensure pieces are in a single layer if possible. - Check that the internal temperature reaches 165°F. If you need a different option, there are great substitutes for heavy cream. You can use whole milk or half-and-half for a lighter dish. For a dairy-free choice, try coconut milk or cashew cream. - Substitutes include: - Whole milk for a lighter version. - Half-and-half for creaminess. - Coconut milk for a dairy-free option. - Cashew cream for a rich, nutty flavor. To spice up your Chicken Alfredo, try adding red pepper flakes or cayenne pepper. You can also mix in diced jalapeños or a splash of hot sauce. - Spice it up with: - Red pepper flakes for mild heat. - Cayenne pepper for more kick. - Diced jalapeños for texture and flavor. - Hot sauce for a zesty finish. This blog post covered everything you need for making delicious Instant Pot Chicken Alfredo. We discussed main ingredients, cooking steps, tips for perfection, fun variations, and storage tips. Now, you can confidently create this dish with ease. Remember to try protein swaps or add veggies for more flavor. Enjoy your cooking journey and share your tasty results with others!$

Creamy Dreamy Instant Pot Chicken Alfredo

A rich and creamy chicken Alfredo made effortlessly in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 cloves garlic, minced
4 cups chicken broth
12 ounces fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Start by selecting the 'Sauté' function on your Instant Pot. Add the olive oil and allow it to heat up.
Carefully add the bite-sized chicken pieces to the pot and season them generously with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the chicken is golden brown all over.
Add the minced garlic to the pot and continue cooking for an additional 1-2 minutes until the garlic becomes fragrant, taking care not to burn it.
Slowly pour in the chicken broth, making sure to scrape the bottom of the pot with a wooden spoon to deglaze it, releasing any flavor-packed bits stuck to the bottom.
Break the fettuccine in half and gently immerse it into the broth. Stir slightly to ensure that the pasta is evenly distributed and not clumping together.
Secure the Instant Pot lid, ensuring the valve is set to the sealing position. Cook on 'Manual' or 'Pressure Cook' for 6 minutes.
After the timer goes off, let the pot naturally release pressure for 5 minutes. Then, carefully use the quick release method to release any remaining steam.
Carefully remove the lid and stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Mix well until the sauce is creamy and the cheese is fully melted. If the sauce appears too thick, feel free to add a bit more chicken broth to adjust to your preferred consistency.
Taste the dish and season with additional salt and pepper if needed.
Serve the Alfredo hot, beautifully garnished with freshly chopped parsley for an added touch of color and freshness.

Notes

For an elegant touch, serve the Chicken Alfredo in bowls, and sprinkle extra grated Parmesan on top along with a few parsley leaves for decoration. Enjoy!

Keyword alfredo, chicken, instant pot, pasta