Description
Indulge in this rich and creamy Instant Pot Chicken Alfredo Pasta, perfect for busy weeknights and guaranteed to satisfy your comfort food cravings.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 cups chicken broth
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Chop the chicken into bite-sized pieces.
- Turn on the Instant Pot and select the sauté function. Add olive oil, then toss in the chicken pieces along with salt and pepper. Cook until golden brown, about 5 minutes.
- Stir in minced garlic and sauté until fragrant, about 1 minute.
- Pour in the fettuccine pasta along with chicken broth and heavy cream. Stir gently to ensure that all pasta is submerged.
- Secure the lid on your Instant Pot and set it to high pressure for 3 minutes. Once done, carefully release pressure using the quick-release method.
- Open the lid and add grated Parmesan cheese. Stir until melted and creamy. Adjust seasoning if necessary.
- Serve hot, garnished with extra cheese or herbs if desired.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: For added flavor, consider mixing in sautéed vegetables like spinach or broccoli. You can substitute chicken with shrimp or tofu for different protein options. To restore creaminess when reheating leftovers, add a splash of milk or cream.