Description
A quick and creamy Alfredo chicken made in the Instant Pot for a rich, satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz fettuccine pasta
- 2 cups chicken broth
Instructions
- Turn on the Instant Pot and select the sauté function. Melt the butter.
- Add minced garlic and sauté for 30 seconds.
- Place chicken breasts in the pot and cook for 2 minutes per side.
- Add chicken broth and pasta, ensuring the pasta is submerged.
- Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
- Quick release the pressure, then remove the chicken and shred it.
- Return the shredded chicken to the pot, add heavy cream, Parmesan, Italian seasoning, salt, and pepper.
- Stir well until the sauce thickens slightly.
- Serve warm.
Notes
- For a thicker sauce, simmer for a few extra minutes after adding the cream.
- Use fresh Parmesan for the best flavor.
- Adjust seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: instant pot alfredo chicken, creamy chicken pasta, easy alfredo recipe