Instant Pot Chicken Alfredo Recipe
Ingredients
- 1½ lbs. boneless, skinless chicken breasts (or boneless chicken thighs, skin removed, thinly sliced)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt (divided)
- ⅛ tsp ground black pepper
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 3½ cups water
- 1 lb. dry fettuccine pasta (linguine or angel hair also work)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 2 cloves garlic (grated)
- chopped fresh parsley (optional, for garnish)
Instructions
- 1
Season the chicken breasts with the garlic powder, onion powder, ½ tsp salt, and pepper.
- 2
Heat
- 3
Add the oil to the Instant Pot and press the Sauté button.
- 4
Cook
- 5
Once the oil is heated, add the chicken breasts, cooking them for a few minutes on each side until browned. If needed, do this in batches adding more oil if necessary.
- 6
Remove the chicken from the pot and place onto a plate.
- 7
Add the chicken broth, water, and remaining ½ tsp salt. Break the pasta noodles in half, and add them to the pot, stirring to ensure the pasta is completely submerged in the liquid. Add the chicken back to the pot and place it on top of the pasta.
- 8
Press the Cancel button. Then, press the Manual button and set the timer for 6 minutes.
6 min - 9
Release
- 10
When the cook time is complete, immediately release the steam.
- 11
Slice
- 12
Remove the chicken breasts and place on a cutting board and slice.
- 13
Pour the heavy cream, Parmesan cheese, and garlic into the Instant Pot and stir.
- 14
Sit
- 15
Let the pasta sit for a few minutes to allow the excess liquid to absorb.
- 16
Serve the pasta with sliced chicken on top and sprinkle with fresh parsley and grated Parmesan cheese.
Nutrition
Per serving (based on 6 servings)
