Description
A complete one-pot chicken Alfredo with tender chicken, perfectly cooked pasta, and a luxuriously creamy Parmesan sauce – all made effortlessly in the Instant Pot!
Ingredients
Scale
- 1 lb boneless chicken breast or thighs, diced
- 8 oz fettuccine (break in half to fit pot)
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt & pepper, to taste
- Optional garnish: fresh parsley or cracked black pepper
Instructions
- Layer ingredients: Add chicken, broken pasta, broth, and all seasonings to Instant Pot. Stir gently to submerge pasta.
- Pressure cook: Seal lid and cook on HIGH pressure for 5 minutes (about 10 mins to come to pressure).
- Quick release: Immediately release pressure when done.
- Make sauce: Stir in butter until melted. Add cream and Parmesan, stirring constantly until creamy (2-3 mins).
- Finish: Sauce will thicken as it cools. Garnish with parsley and extra Parmesan.
Notes
- Don’t break pasta: Can arrange whole noodles in star pattern if preferred.
- Cream substitutes: Half-and-half works but sauce will be thinner.
- Chicken options: Can use thighs or rotisserie chicken (add after cooking).
- For richer flavor, sauté 3 minced garlic cloves with 1 tbsp olive oil before adding other ingredients.
- Prep Time: 5 mins
- Cook Time: 5 mins (plus pressure build/release)
- Category: Main Course
- Method: Instant Pot/Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 680
- Sugar: 3g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 185mg