Instant Pot Chicken Alfredo Recipe
Creamy, restaurant-quality Instant Pot Chicken Alfredo ready in 30 minutes—perfect for busy weeknights and family dinners.
Print
Pin
Servings: 6
Calories: 680kcal
Cost: $15
Equipment
- 6-quart Instant Pot or larger pressure cooker
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Cheese grater
Ingredients
the Chicken and Pasta:
- 1.5 pounds Chicken breasts cut in 1-inch pieces
- 1 pound fettuccine pasta broken in half
- 4 cups chicken broth low-sodium
- 3 tablespoons butter unsalted preferred
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
the Sauce:
- 2 cups heavy cream room temperature
- 8 oz cream cheese softened and cubed
- 1 cup Parmesan cheese freshly grated
- ½ cup Romano cheese freshly grated
- ¼ teaspoon nutmeg optional
Garnish:
- Extra Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes optional
Instructions
- Set Instant Pot to SAUTÉ. Melt butter and cook garlic for 1 minute.
- Press CANCEL. Add chicken pieces and seasonings.
- Break fettuccine in half, layer in criss-cross pattern over chicken.
- Pour chicken broth over pasta, ensuring all noodles are submerged.
- PRESSURE COOK on HIGH for 8 minutes. Quick release when done.
- Open lid, stir pasta and chicken.
- Add heavy cream and cream cheese, stir until melted.
- Mix in Parmesan and Romano cheeses.
- Let stand 5 minutes to thicken.
- Garnish and serve hot.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 320g | Calories: 680kcal | Carbohydrates: 48g | Protein: 36g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 180mg | Sodium: 850mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 2mg