Instant Pot Chicken Fettuccine Alfredo

The Grove Bend Kitchen
by The Grove Bend Kitchen
4 servings
35 min

Creamy Fettuccine Alfredo with juicy chicken breasts all made in the Instant Pot. A warm, quick and easy meal! It can be made Vegetarian too without the chicken.

Okay, so Fettuccine Alfredo is really simple to make on the stove top and I'll probably make a post in the future of a recipe. But if you want to make it in the Instant Pot (pressure cooker) and only use 1 pot/ pan, then this is an excellent recipe. I love the addition of the chicken breast because it provides a protein with the meal. If you prefer, instead of slicing the chicken, you can cut it into chunks at the end. It may be easier to eat and a good idea if you're serving children.

CAN I MAKE THIS WITHOUT CHICKEN OR VEGETARIAN?




  • Absolutely! It can be easily made without the chicken or the chicken stock.
  • To make it Vegetarian, just substitute the chicken stock with vegetable stock.

INGREDIENTS FOR INSTANT POT CHICKEN FETTUCCINE ALFREDO




  • Chicken breasts, boneless, skinless
  • Olive oil
  • Unsalted butter
  • Garlic cloves
  • Heavy cream
  • Chicken stock
  • Fettuccine
  • Parmigiano-Reggiano (or Parmesan)
  • Kosher salt
  • Black pepper

HOW TO MAKE INSTANT POT CHICKEN FETTUCCINE ALFREDO




  • Season chicken breasts with salt and pepper.
  • Preheat Instant Pot to Sauté(normal) setting.
  • When hot, add olive oil and cook chicken breasts until golden brown, 4-5 minutes on each side; set aside.
  • Melt butter in Instant Pot, then add the garlic and cook for 1 minute, until fragrant.
  • Pour in the heavy cream.
  • Bring to a simmer and let it thicken slightly, for 2-3 minutes.
  • Add chicken stock, 2 tsp salt, ½ tsp black pepper, and browned chicken breasts.
  • Break the fettuccine in half and add to the pot, making sure that the pasta is submerged in the liquid.
  • Lock the lid, press Manual, and cook on High Pressure for 10 minutes.
  • Let Instant Pot release steam naturally for 10 minutes.
  • Release remaining pressure manually in short bursts, being careful not to burn your hand.
  • When the pin drops, carefully unlock the lid.
  • Remove the chicken, slice or cut into chunks and return to pot. (See Notes below!)
  • Stir in the Parmigiano-Reggiano (or Parmesan) and add salt and pepper, to taste.
  • Serve with more grated Parmigiano-Reggiano grated on top.

NOTES




  • The sauce might be a little thin or look foamy on the sides.
  • Give it a stir. If it is still to thin or the noodles are not cooked to your liking, press the Sauté button and cook, stirring constantly, for a few minutes to thicken the sauce a little more. 
  • Note that the Parmesan will thicken the sauce. 

VISIT MY WEBSITE FOR MORE DELICIOUS INSTANT POT RECIPES:




Instant Pot Chicken Fettuccine Alfredo
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients

  • 2 chicken breasts, boneless, skinless
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 ½ cups heavy cream
  • 2 cups chicken stock
  • 10 oz fettuccine, broken in half
  • 1 cup Parmigiano-Reggiano (or Parmesan), grated
  • kosher salt
  • black pepper
Instructions

Season chicken breasts with salt and pepper. Preheat Instant Pot to Sauté(normal) setting. When hot, add olive oil and cook chicken breasts until golden brown, 4-5 minutes on each side; set aside.
Melt butter in Instant Pot, then add the garlic and cook for 1 minute, until fragrant. Pour in the heavy cream. Bring to a simmer and let it thicken slightly, for 2-3 minutes. Add chicken stock, 2 tsp salt, ½ tsp black pepper, and browned chicken breasts. Break the fettuccine in half and add to the pot, making sure that the pasta is submerged in the liquid.
Lock the lid, press Manual, and cook on High Pressure for 10 minutes. Let Instant Pot release steam naturally for 10 minutes. Release remaining pressure manually in short bursts, being careful not to burn your hand. When the pin drops, carefully unlock the lid.
Remove the chicken, slice or cut into chunks and return to pot. (See Notes below!) Stir in the Parmigiano-Reggiano (or Parmesan) and add salt and pepper, to taste. Serve with more grated Parmigiano-Reggiano grated on top.
Tips
  • The sauce might be a little thin or look a little foamy on the sides. Give it a stir. If it is still too thin or the noodles are not cooked to your liking, press the Sauté button and cook, stirring constantly, for a few minutes to thicken the sauce a little more.  Note that the Parmesan will thicken the sauce. 
The Grove Bend Kitchen
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