Creamy Instant Pot Chicken Alfredo Delight

$- 1 pound boneless, skinless chicken breasts, diced into bite-sized cubes - 12 ounces fettuccine pasta - 4 cups chicken broth (homemade or low-sodium) - 1 cup heavy cream - 1 cup grated Parmesan cheese (plus extra for serving) - 3 cloves garlic, finely minced - 1 teaspoon dried Italian seasoning - Salt and freshly cracked black pepper, to taste - 2 tablespoons extra virgin olive oil The star of our dish is the chicken. It gives a nice, tender bite. Next, we have fettuccine pasta. It cooks well in the Instant Pot and holds the sauce perfectly. Chicken broth adds depth to the flavor while keeping it moist. Heavy cream makes it rich and creamy, and Parmesan cheese adds that savory kick. Garlic and Italian seasoning infuse the dish with wonderful aromas. Salt and pepper enhance all the flavors, while olive oil helps with cooking the chicken. - Fresh parsley, finely chopped (for garnish) - Additional grated Parmesan cheese Garnishes add a fresh touch. Fresh parsley brightens the dish and adds color. Extra Parmesan gives it that cheesy finish many love. Feel free to get creative with your garnishes! {{ingredient_image_2}} To start, I select the Sauté function on my Instant Pot. I pour in 2 tablespoons of extra virgin olive oil. After about a minute, the oil will shimmer. Now, I add 1 pound of diced chicken breasts. I make sure to season it well with salt and freshly cracked black pepper. I sauté the chicken for around 5 minutes until it turns a golden brown on all sides. Next, I incorporate 3 cloves of finely minced garlic and 1 teaspoon of dried Italian seasoning into the pot. I sauté this mix for another 1 to 2 minutes. I keep an eye on the garlic so it doesn’t burn. Burnt garlic can ruin the dish. Now comes the fun part! I carefully pour in 4 cups of chicken broth. I use a spatula to scrape any tasty bits stuck on the bottom of the pot. This process is called deglazing. It helps to boost the flavor of the dish. Then, I add 12 ounces of fettuccine pasta. I make sure the pasta is fully submerged in the broth so it cooks evenly. I close the lid tightly and set the Instant Pot to the Manual or Pressure Cook setting for 4 minutes. When the cooking cycle is over, I perform a quick release of the pressure. I turn the vent to let the steam out carefully. Once the steam escapes, I open the lid with care. I stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. I mix it well until everything is combined. After that, I taste the dish and adjust the seasoning with more salt and pepper if needed. I let the dish sit for about 5 minutes. This resting time helps thicken the sauce. The result is a rich and creamy delight you will love! To get a rich and creamy texture, stir well after adding cream and cheese. This helps blend everything nicely. After cooking, let the dish sit for about five minutes. This resting time allows the sauce to thicken and become even creamier. When sautéing chicken, aim for nice browning. This adds great flavor to your dish. Be careful with garlic; sauté it just until it smells good. If garlic burns, it can make your dish taste bitter. Set the Instant Pot to high pressure. This helps cook everything evenly and quickly. To avoid pasta clumping, spread it out in the broth. Make sure all pasta is submerged for even cooking. Pro Tips Use Fresh Ingredients: Fresh chicken and high-quality Parmesan cheese will elevate the flavor of your Alfredo dish significantly. Deglaze Properly: Make sure to scrape the bottom of the pot well while deglazing to incorporate all the delicious browned bits into the sauce. Don't Overcook the Pasta: The pasta will continue to cook slightly after pressure cooking, so ensure you set the timer for exactly 4 minutes. Adjust Consistency: If the sauce is too thick after resting, add a splash of chicken broth or extra cream to reach your desired consistency. {{image_4}} You can change up this recipe to fit your diet. For gluten-free pasta, choose rice or quinoa pasta. These options work well and still taste great. For a dairy-free version, use coconut cream or cashew cream. They provide a rich texture without dairy. Adding veggies is a smart way to boost nutrition. Consider spinach, broccoli, or peas. Just add them in with the pasta. You can also spice things up with red pepper flakes. This little kick adds fun heat and makes the dish more exciting. If you want a twist, swap chicken for shrimp or sausage. Shrimp cooks quickly and adds a nice flavor. For a vegetarian option, use mushrooms or a mix of your favorite veggies. They soak up the sauce well and make the dish hearty. To keep your Chicken Alfredo fresh, store it in the fridge. Place leftovers in an airtight container. Make sure to cool the dish to room temperature before sealing. This helps prevent bacteria growth. The Alfredo will stay good for about three to four days. Remember, the sooner you eat it, the better the taste! When you reheat Chicken Alfredo, you want to keep it creamy. The stovetop is the best choice for this. Pour the leftovers into a pan over low heat. Stir often and add a splash of cream or broth if it seems thick. If you use the microwave, heat it in short bursts. Stir between each burst to help it heat evenly. Yes, you can freeze Chicken Alfredo! First, let it cool completely. Then, put it in a freezer-safe container. Make sure to leave some space at the top for expansion. It can freeze well for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it on the stove with a bit of cream to restore its creamy texture. Enjoy! Cooking Chicken Alfredo in an Instant Pot takes about 30 minutes from start to finish. This includes prep time and cooking time. The actual cooking time under pressure is just 4 minutes. However, don't forget to count the time it takes for the pot to come to pressure. This can add an extra 10 to 15 minutes. The total time may vary based on your model and the amount of ingredients. Yes, you can use frozen chicken for this recipe. Just remember to add a few extra minutes to the cooking time. If you use frozen chicken breasts, cook them for 6 to 8 minutes under pressure. Make sure the chicken pieces are about the same size for even cooking. Always check that the chicken is cooked through before serving. If you want a lower fat option, there are several ingredients you can use instead of heavy cream. Here are some ideas: - Half-and-half: This is a great substitute that keeps it creamy. - Greek yogurt: This adds creaminess and protein. Mix it in after cooking. - Coconut milk: This option gives a hint of sweetness and is dairy-free. - Milk with a little flour: This can help thicken the sauce while keeping it light. These alternatives can change the flavor, so choose what you like best! This blog post covered making Chicken Alfredo in an Instant Pot. We explored the main ingredients like chicken, pasta, and broth, and optional garnishes such as fresh herbs. I shared step-by-step instructions for cooking. You learned essential tips for a creamy texture and sautéing. We also discussed tasty variations and storage tips. In summary, this dish is quick and adaptable. Whether you prefer it classic or with twists, Chicken Alfredo is sure to please. Enjoy your cooking journey!$

Creamy Instant Pot Chicken Alfredo Delight

A rich and creamy chicken Alfredo made effortlessly in the Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

1 pound boneless, skinless chicken breasts, diced into bite-sized cubes
12 ounces fettuccine pasta
4 cups chicken broth (homemade or low-sodium)
1 cup heavy cream
1 cup grated Parmesan cheese (plus extra for serving)
3 cloves garlic, finely minced
1 teaspoon dried Italian seasoning
to taste Salt and freshly cracked black pepper
2 tablespoons extra virgin olive oil
for garnish Fresh parsley, finely chopped

Instructions

Begin by selecting the Sauté function on your Instant Pot. Pour in the olive oil and allow it to heat up for about a minute until shimmering.
Add the diced chicken to the pot, seasoning it generously with salt and pepper. Sauté the chicken for approximately 5 minutes, stirring occasionally, until it is nicely browned on all sides.
Incorporate the minced garlic and Italian seasoning into the pot. Sauté for an additional 1-2 minutes, or until the garlic becomes fragrant but not browned, to avoid bitterness.
Carefully pour in the chicken broth, using a spatula to scrape any flavorful bits stuck to the bottom of the pot (this process is called deglazing).
Add the fettuccine pasta to the pot, ensuring that it is fully submerged in the broth for even cooking.
Close the lid securely on the Instant Pot and set it to the Manual or Pressure Cook setting for 4 minutes.
Once the cooking cycle is finished, perform a quick release of the pressure by carefully turning the vent to release the steam.
When the steam has fully escaped, open the lid with caution. Stir in the heavy cream and grated Parmesan cheese, mixing thoroughly until fully incorporated. Taste and adjust the seasoning with additional salt and pepper if necessary.
Allow the dish to sit for about 5 minutes. This will help it thicken slightly, enhancing the creamy texture.
Serve the Chicken Alfredo hot, with a generous sprinkle of freshly chopped parsley and extra Parmesan cheese on top for added flavor and presentation.

Notes

Allow the dish to sit for a few minutes to thicken before serving.

Keyword alfredo, chicken, Instant Pot, pasta