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- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 cup chicken broth - 8 oz fettuccine pasta - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Instant Pot - Spoon for stirring - Measuring cups and spoons The key to a great chicken Alfredo is simple ingredients. You need chicken, cream, and cheese. I love using boneless, skinless chicken breasts for ease. Olive oil gives the chicken a nice crisp. Garlic adds flavor and makes the dish smell amazing. Italian seasoning is a must for that classic taste. The chicken broth helps cook the pasta and keeps it moist. Fettuccine is the best pasta choice here. It holds the sauce well. Heavy cream makes the sauce rich and creamy. Parmesan cheese adds a sharp flavor that balances everything. Don’t forget to season with salt and pepper to taste. Fresh parsley gives a nice pop of color and freshness when you serve it. Gather your ingredients and equipment before you start. This will make cooking smoother and more fun. - Sautéing the Chicken I start by setting my Instant Pot to Sauté mode. I add 2 tablespoons of olive oil. Once the oil is hot, I place 1 lb of boneless, skinless chicken breasts in the pot. I season them with 1 teaspoon of Italian seasoning, salt, and pepper. I sauté the chicken for about 3-4 minutes on each side until it turns golden brown. After that, I take the chicken out and set it aside. - Cooking the Garlic Next, I add 3 cloves of minced garlic to the same pot. I sauté the garlic for about 30 seconds. The smell is amazing, and it adds great flavor to the dish. - Adding Broth and Pasta After the garlic is fragrant, I pour in 1 cup of chicken broth. I make sure to scrape the bottom of the pot to loosen any tasty bits stuck there. Then, I add 8 oz of fettuccine pasta. It's important to ensure the pasta is submerged in the broth, but I do not stir it. - Pressure Cooking the Mix I place the sautéed chicken on top of the pasta. Then, I close the lid and set the Instant Pot to Manual (or Pressure Cook) for 10 minutes. This step locks in all the flavors and cooks the pasta perfectly. - Quick Release of Pressure Once the 10 minutes are up, I perform a quick release of the pressure. I carefully remove the chicken from the pot and set it aside. - Combining Cream and Cheese I switch the Instant Pot back to Sauté mode. Then, I stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. I mix it until the cheese melts and the sauce becomes creamy. If I like, I can break the chicken into bite-sized pieces and put it back in the pot. - Adjusting Seasoning Finally, I taste the sauce and adjust the seasoning with extra salt and pepper as needed. The sauce should be rich and flavorful, perfectly coating the pasta. Ensuring Creamy Texture To make your sauce creamy, use heavy cream. This adds richness. Stir in the Parmesan cheese slowly. It melts better and blends well. You can also add a bit of pasta water. This helps the sauce stick to the noodles. Optimal Pasta Cooking Do not stir the pasta before cooking. Just make sure it’s all under the broth. This prevents clumping. The pressure cooking will cook it evenly. After pressure cooking, the pasta absorbs flavors well. Overcooking the Chicken Chicken can become dry if overcooked. Sauté it until browned, then pressure cook. Ten minutes is just right. Always check the internal temperature. It should be 165°F for safety. Stirring the Pasta Before Pressure Cooking Resist the urge to stir the pasta. It can lead to uneven cooking. The pressure cooker does the work for you. Just layer the chicken on top, and let it do its magic! {{image_2}} Using Different Types of Pasta You can swap out fettuccine for other types of pasta. Try penne, rotini, or even whole wheat pasta. Each option adds its own twist. Keep in mind that cooking times may vary. Always check the package for guidance. Low-Fat Cream Alternatives If you want a lighter dish, use low-fat cream or milk. You can also try Greek yogurt for a creamy texture. It adds a tangy flavor too. Adjust the cooking time slightly if you use milk, as it can thin out the sauce. Incorporating Vegetables Adding veggies boosts nutrition and flavor. Consider spinach, broccoli, or bell peppers. Sauté them with garlic for extra taste. You can add them right before you stir in the cream. This step keeps them bright and crisp. Spices for Extra Kick Want some heat? Add red pepper flakes or black pepper. You can also use smoked paprika for a smoky flavor. Just a pinch can elevate your dish. Balance the spices to match your taste buds. To keep your Chicken Alfredo fresh, store it properly. First, let the dish cool to room temperature. Then, place it in an airtight container. This helps prevent moisture loss. - Best Practices for Refrigeration: Store your leftovers in the fridge. They can last for up to three days. Make sure to seal the container tightly. This keeps the flavors intact. - Freezing Tips: If you want to save it longer, freezing works well. Put the cooled Chicken Alfredo in a freezer-safe container. Use plastic wrap for extra protection. It can last in the freezer for about two months. When it’s time to enjoy your leftovers, reheating is key. You want to keep the sauce creamy and delicious. - Methods for Proper Reheating: The best way is to use the stove. Heat a pan on low. Add your Chicken Alfredo and a splash of cream. Stir gently until warm. You can also use the microwave. Just heat in short bursts and stir in between. - Avoiding Separation of Sauce: To keep the sauce from separating, add a little cream or milk. This helps maintain the smooth texture. Stir well while reheating. Enjoy your creamy dinner delight! Yes, you can make Chicken Alfredo on the stove. Just use a large pot. Cook the chicken in olive oil, then add garlic and broth. Afterward, add pasta and cook until tender. Stir in cream and cheese to make the sauce. To thicken the sauce, you can add more cheese. Mixing in a bit of cornstarch mixed with water also works. Just stir it in while cooking until you reach the desired thickness. Chicken Alfredo pairs well with salad and garlic bread. Steamed broccoli or green beans add a nice crunch too. These sides balance the meal and add color to your plate. Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container to keep the flavors fresh. Yes, you can make Chicken Alfredo gluten-free. Simply use gluten-free pasta. The rest of the ingredients are already gluten-free. Always check labels to ensure they're safe. You can make a great Chicken Alfredo with just a few ingredients and tools. We covered the main items you'll need, along with simple steps for cooking in an Instant Pot. Remember to avoid common mistakes to keep your dish creamy and tasty. Feel free to change up ingredients and flavors to fit your taste. Finally, storing leftovers is easy with the right methods. Enjoy your homemade meal!

Instant Pot Chicken Alfredo

Indulge in a deliciously creamy Instant Pot Chicken Alfredo that’s easy to make and packed with flavor! This comforting dish combines tender chicken, perfectly cooked fettuccine, and a rich Alfredo sauce made from scratch. Perfect for busy weeknights, this recipe takes just 30 minutes! Click to discover step-by-step instructions and elevate your dinner game with this mouthwatering recipe that everyone will love.
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup chicken broth

8 oz fettuccine pasta

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Chicken: Set the Instant Pot to Sauté mode. Add olive oil and once hot, add the chicken breasts. Season with Italian seasoning, salt, and pepper. Sauté for about 3-4 minutes on each side until browned. Remove chicken from the pot and set aside.

    Cook Garlic: In the same pot, add minced garlic and sauté for about 30 seconds until fragrant.

      Add Broth and Pasta: Pour in the chicken broth and scrape the bottom of the pot to loosen browned bits. Add the fettuccine pasta, ensuring it’s submerged in the liquid, but do not stir.

        Pressure Cook: Place the sautéed chicken on top of the pasta. Close the lid and set the Instant Pot to Manual (or Pressure Cook) for 10 minutes.

          Release Pressure: Once cooking is complete, perform a quick release of the pressure. Carefully remove the chicken from the pot and set aside.

            Make Alfredo Sauce: Switch the Instant Pot back to Sauté mode. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy. If desired, break the chicken into bite-sized pieces and return it to the pot. Stir to combine.

              Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper as needed.

                Serve: Spoon the creamy Alfredo pasta into bowls and garnish with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4