Instant Pot Chicken Fettuccine Alfredo with Broccoli
Chicken and fettuccine pressure cooked in stock, then finished with cream, cream cheese, Parmesan and broccoli.
Ingredients
Main Ingredients
- 8 oz fettuccine broken in half
- ¾ lb boneless skinless chicken breast cut into 1/2-inch cubes
- 2 cups chicken stock
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- ¾ cup heavy cream warmed
- 3 oz cream cheese cubed and softened
- 1 cup freshly grated Parmesan
- 1 ½ cups small broccoli florets steamed or blanched
- ½ tsp black pepper
- ¼ tsp salt
Instructions
Cooking
- Toss the chicken cubes with the pepper and salt and set aside.
- Set the Instant Pot to Saute on normal heat. Melt the butter, add the garlic and stir for 30 seconds.
- Pour in the chicken stock and scrape the bottom of the pot well to prevent a burn warning. Turn off the Saute function.
- Arrange the broken fettuccine in a crisscross pattern, then spread the chicken in a single layer on top. Do not stir.
- Seal the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then move the valve to venting.
- Open the lid and stir to separate the noodles. Add the warm cream, then the cream cheese, stirring until smooth. Add the Parmesan a handful at a time.
- Fold in the broccoli, let the pasta rest for 2 minutes so the sauce thickens, and serve.
Notes
Confirm the chicken reaches 165°F. Reheat leftovers with a splash of cream or chicken stock, since the pasta absorbs sauce as it sits. Nutrition values are an estimate calculated from the ingredients and will vary.