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- 1 lb chicken breast, diced - 2 tablespoons olive oil - 3 cloves garlic, minced - 4 cups chicken broth - 1 pound fettuccine pasta - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) The base of this dish is simple yet flavorful. Start with 1 pound of chicken breast, diced into small pieces. This chicken adds protein and makes the meal filling. The olive oil, 2 tablespoons, helps brown the chicken. Next, we use 3 cloves of minced garlic. Garlic gives this dish its rich aroma and taste. A key flavor booster is 4 cups of chicken broth, which keeps everything moist while cooking. The pasta you need is 1 pound of fettuccine. It pairs perfectly with creamy sauces. For the creamy goodness, 1 cup of heavy cream is essential. Don’t forget the cheese! 1 cup of grated Parmesan cheese brings that classic Alfredo flavor. For seasoning, you'll need 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Finally, for a touch of freshness, add chopped parsley as a garnish. This not only looks nice but also adds a pop of flavor. Each ingredient plays a role in creating a delicious creamy chicken Alfredo. Enjoy gathering these simple ingredients for a great meal! - Set Instant Pot to sauté mode - Brown diced chicken for 5 minutes First, I turn on the Instant Pot and set it to sauté mode. I add two tablespoons of olive oil to the pot. Next, I toss in one pound of diced chicken breast. I let it cook for about five minutes. I stir it occasionally until it turns nice and brown. This step adds flavor and texture to the chicken. - Sauté minced garlic for 1 minute After the chicken is browned, I add three cloves of minced garlic. I sauté the garlic for just one minute. This step fills the kitchen with a lovely smell. It makes the dish even more delicious. - Pour in chicken broth and add pasta Now, I pour in four cups of chicken broth. Then, I add one pound of fettuccine pasta. I make sure the pasta is fully submerged in the broth. I avoid stirring at this point to keep the pasta from clumping together. - Close lid, set to sealing, cook for 8 minutes Next, I close the Instant Pot lid and set the valve to sealing. I select the manual or pressure cook option and set the timer for eight minutes. This cooking time is perfect for the pasta and chicken to become tender. - Quick release the pressure, open lid When the cooking cycle is complete, I carefully perform a quick release of the pressure. I wait for the steam to escape before I open the lid. This step is important for safety. - Mix in heavy cream, Parmesan, salt, and spices Once the lid is off, I switch the Instant Pot back to sauté mode. Then, I stir in one cup of heavy cream and one cup of grated Parmesan cheese. I also add one teaspoon of salt, half a teaspoon of black pepper, and one teaspoon of Italian seasoning. I mix well until the cheese melts and the sauce becomes smooth. - Add broth or cream to adjust the sauce If the sauce seems too thick, I can add a splash of chicken broth or cream. This helps reach my desired sauce consistency. I want it creamy but not too heavy. - Garnish with parsley and serve hot Finally, I serve the dish hot. I garnish it with freshly chopped parsley for color and flavor. This adds a nice touch to my creamy chicken Alfredo. To get a smooth and creamy sauce, add the heavy cream slowly. This helps it mix well. If you pour it all at once, it may clump. Stir gently as you add it in. This keeps the sauce silky and lovely. When cooking the pasta, make sure it is fully submerged in the broth. Do not stir it right away. This step helps avoid clumping. If you do mix it, the pasta may stick together. You can adjust the cooking time based on how you like your pasta. If you want it softer, add a minute or two. For firmer pasta, stick to the eight minutes. Also, if you prefer a thicker sauce, use less broth. If you like it thinner, add a splash more of broth or cream. Find the balance that works for you. Always check that the lid is sealed properly before cooking. This ensures the pot builds pressure. For a quick release, turn the valve carefully. Keep your hands clear of the steam. Avoid common mistakes, like not adding enough liquid. This can cause the pot to burn food. Always follow the recipe's liquid guidelines for the best results. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks quickly, just a few minutes. For shrimp, cook for about 2-3 minutes on high pressure. Tofu needs a bit longer, around 5 minutes, to soak up flavors. Always ensure proteins cook until safe. Adding vegetables makes this dish even better. Spinach and mushrooms work great. Just add them before the pressure cooking step. You can also enhance flavors with sun-dried tomatoes or artichokes. These extras give your dish a tasty twist. You can try different cheeses for a new taste. Mozzarella or goat cheese can add creaminess. If you need non-dairy options, use cashew cream or nutritional yeast. These can mimic the taste without dairy, perfect for those with dietary needs. To store leftovers, let them cool first. Place the creamy chicken Alfredo in an airtight container. Glass or plastic containers work well. Make sure to seal the lid tightly. This keeps the dish fresh for up to three days. You can freeze creamy chicken Alfredo, but it may change texture. Use freezer-safe containers or bags. To freeze, let the dish cool completely. Label the container with the date. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Add a splash of cream or broth to help restore creaminess. For best taste and safety, use leftovers within three days. If you freeze it, use it within three months. Signs of spoilage include an off smell or changes in color. If you see mold, throw the dish away. Always check your food before eating. Yes, you can make this ahead! To keep it creamy, store the dish in an airtight container. When reheating, use low heat. Stir in a bit of extra cream or broth. This helps maintain the sauce's smoothness. If you lack an Instant Pot, no problem! You can cook this on the stovetop. Start by sautéing the chicken in a large pot. Then add garlic, broth, and pasta. Cook until the pasta is tender. Stir in cream and cheese as in the original recipe. Absolutely! You can add spices and herbs for extra flavor. Try garlic powder, red pepper flakes, or basil. Experiment with your favorites to make the sauce your own! Yes, you can swap heavy cream for lighter options. Use half-and-half or milk for fewer calories. You can also try cashew cream for a dairy-free version. Adjust the amount for desired creaminess. Fettuccine is classic, but you can use other pasta types. Penne or rotini work well too! Just ensure your pasta cooks evenly in the broth. Choose what you love! This blog post showed you how to make creamy chicken alfredo in an Instant Pot. We covered the key ingredients, cooking steps, and tips for the best results. The recipe is easy to follow and allows for plenty of tasty variations. You can even customize this dish to suit your taste. Don't forget to store leftovers properly for later enjoyment. Enjoy cooking and eating this creamy delight!

Instant Pot Creamy Chicken Alfredo

Whip up a delicious Instant Pot Creamy Chicken Alfredo in just 30 minutes! This easy recipe combines tender chicken, fettuccine pasta, and a rich, cheesy sauce for a satisfying meal everyone will love. With simple ingredients and straightforward instructions, you’ll be enjoying this comforting dish in no time. Click through to explore the full recipe and bring a taste of Italy to your dinner table tonight!
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Ingredients
  

1 lb chicken breast, diced

2 tablespoons olive oil

3 cloves garlic, minced

4 cups chicken broth

1 pound fettuccine pasta

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: Set your Instant Pot to the sauté mode. Heat the olive oil and add the diced chicken breast. Cook for about 5 minutes until browned, stirring occasionally.

    Add Garlic: Add the minced garlic and sauté for an additional 1 minute, until fragrant.

      Add Broth and Pasta: Pour in the chicken broth and then add the fettuccine pasta. Ensure the pasta is submerged in the broth without stirring (this avoids clumping).

        Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Select the manual or pressure cook option and set the timer for 8 minutes.

          Release Pressure: Once the cooking cycle is complete, carefully perform a quick release of the pressure. Once the steam has escaped, open the lid.

            Stir in Cream and Cheese: Switch the Instant Pot back to sauté mode. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and Italian seasoning. Mix well until the cheese is melted and sauce is smooth.

              Adjust Consistency: If the sauce is too thick, you can add a splash of extra chicken broth or cream to reach desired consistency.

                Serve: Serve hot, garnished with freshly chopped parsley.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4