Instant Pot Chicken Alfredo (Printable)
Rich, creamy parmesan garlic sauce coats tender chicken and pasta for an Italian-American classic made effortlessly in one pot.
# What You'll Need:
→ Meats
01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
→ Pasta
02 - 12 ounces fettuccine or linguine broken in half
→ Dairy
03 - 1 cup heavy cream
04 - 3/4 cup freshly grated parmesan cheese
05 - 2 tablespoons unsalted butter
→ Liquids
06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic minced
→ Seasonings
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried Italian seasoning
→ Garnish
11 - Fresh parsley chopped
12 - Extra parmesan cheese
# How-To Steps:
01 - Set Instant Pot to Sauté mode. Melt butter then add chicken pieces. Cook 2-3 minutes until lightly golden. Add garlic and cook 30 seconds.
02 - Cancel Sauté mode. Pour in chicken broth and scrape up browned bits from pot bottom. Add salt pepper and Italian seasoning.
03 - Arrange pasta over chicken mixture. Press lightly to submerge slightly but do not stir.
04 - Seal Instant Pot. Cook on Manual or Pressure Cook high pressure for 6 minutes.
05 - Quick release pressure carefully. Open lid add heavy cream and parmesan. Stir vigorously 1-2 minutes until sauce thickens and pasta is creamy.
06 - Adjust seasoning if needed. Serve immediately garnished with chopped parsley and extra parmesan.
# Expert Advice:
01 -
- The sauce comes together so impossibly creamy you'll swear there's a secret ingredient hiding in there
- Everything cooks in one pot which means maximum flavor and minimum cleanup
- Ready in under thirty minutes but tastes like it simmered all afternoon
02 -
- The sauce will look thin right after adding the cream but thickens beautifully as you stir
- Pasta continues absorbing liquid while sitting so serve right away for the best texture
- Freshly grated parmesan melts so much better than the pre grated stuff
03 -
- Breaking the pasta in half before adding makes stirring so much easier later
- Don't skip scraping up those browned bits from the bottom because that's pure flavor