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Instant Pot Chicken Fettuccine Alfredo Recipe

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Instant Pot Chicken Fettuccine Alfredo The Novice Chef
Instant Pot Chicken Fettuccine Alfredo The Novice Chef from thenovicechefblog.com

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      This Instant Pot Chicken Fettuccine Alfredo will be your new favorite comfort food. The creamy and cheesy sauce is made with cream cheese, Parmesan, and mozzarella cheese, making it a rich and delicious meal. With the help of your pressure cooker, this dish comes together in no time and you don't have to worry about stirring it while it cooks. This recipe is sure to be a hit with your family and friends, making it a great meal for any occasion.

      Prep Time

      This dish requires minimal prep time. You will need to chop the chicken, mince the garlic, and shred the cheese. All of these steps can be done ahead of time and stored in the refrigerator until you are ready to cook.

      Cook Time

      This dish cooks quickly in your Instant Pot. It takes about 8 minutes for the pressure to build and about 10 minutes of cooking time. Once the cooking is done, you will need to let the pressure release naturally for about 10 minutes before you can open the lid.

      Ingredients

      • 2 boneless, skinless chicken breasts, chopped
      • 2 cloves garlic, minced
      • 1 teaspoon Italian seasoning
      • 1/2 teaspoon salt
      • 1/4 teaspoon black pepper
      • 2 tablespoons butter
      • 1/2 cup chicken broth
      • 8 ounces fettuccine pasta
      • 2 ounces cream cheese
      • 1/2 cup Parmesan cheese, grated
      • 1/2 cup mozzarella cheese, shredded
      • 1/4 cup heavy cream
      • 2 tablespoons fresh parsley, chopped (optional)

      Instructions

      1. Turn the Instant Pot to the sauté setting and add the butter. Once the butter has melted, add the chopped chicken and garlic. Sauté until the chicken is cooked through, about 5 minutes.
      2. Turn off the sauté setting and add the Italian seasoning, salt, pepper, chicken broth, and fettuccine pasta. Stir to combine.
      3. Secure the lid on the Instant Pot and turn the valve to sealing. Cook on high pressure for 8 minutes.
      4. When the cooking time is done, let the pressure release naturally for 10 minutes before releasing the remaining pressure.
      5. Open the lid and stir in the cream cheese, Parmesan cheese, mozzarella cheese, and heavy cream. Stir until the cheeses are melted and the sauce is creamy.
      6. Garnish with fresh parsley, if desired, and serve.

      Equipment

      You will need an Instant Pot or another pressure cooker to make this recipe. You will also need a cutting board and knife to chop and mince the ingredients, as well as measuring cups and spoons.

      Notes

      This recipe is a great way to use up leftover chicken or to cook fresh chicken quickly. You can also use other types of pasta such as penne, rigatoni, or rotini. If you don't have Italian seasoning, you can substitute with a combination of dried oregano, basil, and thyme.

      Nutrition: Per Serving

      This recipe makes 4 servings. Each serving contains about 584 calories, 27 grams of fat, 34 grams of protein, and 51 grams of carbohydrates.

      Recipe Tips

      • Make sure to shred the cheese yourself instead of buying pre-shredded cheese. The pre-shredded cheese has a coating that prevents it from melting properly.
      • If the sauce is too thick, add a splash of chicken broth or heavy cream to thin it out.
      • This dish can be served with a side salad or garlic bread for a complete meal.

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