Description
A quick and creamy Instant Pot Chicken Alfredo perfect for busy weeknights, ready in just 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 8 ounces fettuccine pasta
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- Season the chicken breasts with salt and pepper.
- Use the sauté function on the Instant Pot to brown the chicken for about 3 minutes per side until golden brown.
- Add the minced garlic, chicken broth, and butter into the pot.
- Stir to combine and deglaze the bottom.
- If necessary, break the fettuccine noodles in half and lay them over the chicken without stirring.
- Seal the Instant Pot lid and set it to high pressure for 7 minutes.
- Once cooking is complete, perform a quick release of pressure.
- Open the lid and stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken.
Notes
Serve hot, garnished with extra Parmesan cheese or chopped parsley. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian