Instant Pot Chicken Alfredo with Fettuccine
Fettuccine, seared chicken, and a garlicky Parmesan cream sauce made in one pressure cooker.
Equipment
- Electric pressure cooker
- Tongs
- Cutting board and knife
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts sliced in half horizontally into thin cutlets
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt divided
- ⅛ tsp ground black pepper
- 2 tbsp olive oil plus extra if needed
- 1 cup low sodium chicken broth
- 3 ½ cup water
- 1 lb dry fettuccine pasta broken in half
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese plus more for serving
- 2 cloves garlic grated
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Season and sear. Rub the cutlets with garlic powder, onion powder, half of the salt, and pepper, then brown them in hot oil on saute and set aside.
- Add liquid and pasta. Pour in the broth, water, and remaining salt, scrape the bottom clean, then add the broken pasta and lay the chicken on top.
- Pressure cook. Lock the lid with the vent closed and cook on high pressure for 6 minutes, then quick release the steam.
- Finish the sauce. Slice the chicken after it reaches 165 degrees F, then stir the cream, Parmesan, and garlic into the pasta and rest it 3 to 5 minutes.
- Serve. Top the pasta with the sliced chicken, parsley, and extra Parmesan.
Notes
Substitutions: Use chicken thighs or penne if you prefer.
Tips: Do not stir after adding the chicken, and thaw the chicken first.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.