Instant Pot Chicken Fettuccine Alfredo
Instant Pot Chicken Fettuccine Alfredo is an easy, inexpensive classic favorite! Simply add the ingredients to the Instant Pot and start for a rich, creamy, and delicious one-pot meal.
Calories: 590kcal
Equipment
Ingredients
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon minced garlic
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon pepper divided
- 1 teaspoon dried parsley
- 2 tablespoons butter
- 8 ounces fettuccine noodles broken in half
- 1 pound chicken tenderloins
- ½ teaspoon garlic powder
- 1/2 cup Parmesan cheese shredded
Instructions
- Add chicken broth, cream, garlic, 1 teaspoon salt, ¼ teaspoon pepper, parsley, and butter to the Instant Pot.
- Scatter the noodles over the liquid, alternating the direction of the noodles to prevent sticking. Pat the noodles down slightly to submerge them in as much liquid as possible.
- Place the chicken tenderloins on top of the noodles and sprinkle with ½ teaspoon salt, 1/4 teaspoon pepper, and garlic powder.
- Lock the lid, turn the knob to sealing, then pressure cook on high pressure for 8 minutes. Allow a 6 minute natural pressure release.
- Remove the lid, and stir the noodles and sauce together. If you’d like to cut or shred the chicken, remove it now. Slowly sprinkle in the parmesan cheese and mix to combine. Mix the noodles for about 2 minutes until the sauce thickens. If the noodles are not as soft as you'd like, press the Saute button and adjust to low or medium and continue stirring and cooking the Alfredo until it reaches the desired doneness. Return chicken to the pot. Serve immediately.
Notes
- Do not substitute the cream with milk or half or half. Cream (vs milk) has very little to no sugar in it (it is basically butter in liquid form), so it doesn’t burn or curdle as easily when diluted with chicken broth.
- Scatter the noodles as evenly as possible. Having anything clumped will make the noodles stick together and they will not cook evenly.
- Use shredded parmesan cheese. To make this Instant Pot Alfredo recipe, use freshly grated parmesan cheese, or pre-shredded parmesan cheese. It will incorporate better and taste better in the sauce.
- Slowly add the cheese. If you add cold cheese to boiling hot liquid, it will seize, curdle, or clump. For best results, stir the noodles after pressure cooking to release some of the heat and redistribute the sauce, then add the cheese slowly while mixing. Do not add frozen cheese to the dish (I actually like to take the cheese out of the fridge and bring it to room temperature before adding to sauces like this).
Nutrition
Serving: 1g | Calories: 590kcal | Carbohydrates: 22g | Protein: 11g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 1390mg | Fiber: 1g | Sugar: 5g