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- 1 lb diced boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves minced garlic - 1 teaspoon Italian seasoning - Salt and freshly cracked black pepper, to taste - 2 cups low-sodium chicken broth - 12 oz fettuccine pasta - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - Fresh parsley, finely chopped (for garnish) - Additional seasonings (like crushed red pepper or herbs) - Alternative pasta types - Low-fat cream substitutions The main ingredients form the heart of this creamy dish. Diced chicken adds protein and flavor. Olive oil brings richness. Minced garlic gives a nice aroma. Italian seasoning adds a touch of warmth. Chicken broth makes the pasta cook well and adds depth. Fettuccine pasta is classic for Alfredo. It captures the sauce perfectly. Heavy cream makes it smooth and rich. Parmesan cheese brings a salty, savory kick. Fresh parsley on top adds color and freshness. You can play around with optional ingredients. Add crushed red pepper for a spicy touch. Try different pasta types, like whole wheat or gluten-free. If you want a lighter dish, use low-fat cream. Each change can give you a new twist on this classic. Start by selecting the 'Sauté' mode on your Instant Pot. Pour in 2 tablespoons of olive oil and let it heat until it shimmers. This step is key. The hot oil helps to brown the chicken well, adding rich flavor. Next, add 1 pound of diced boneless, skinless chicken breasts to the pot. Season the chicken with salt, freshly cracked black pepper, and 1 teaspoon of Italian seasoning. Sauté the chicken for about 5-7 minutes. Stir it occasionally until it's golden brown and almost cooked through. This will ensure your chicken is flavorful. Then, add 3 cloves of finely minced garlic. Sauté for one more minute. This step allows the garlic to become fragrant without burning. After that, carefully pour in 2 cups of low-sodium chicken broth. Scrape any browned bits from the pot. This action adds more flavor to your dish. Now, take 12 ounces of fettuccine pasta and break it in half. Add it to the pot. Make sure the pasta is fully submerged in the broth. This ensures even cooking and a creamy sauce later. Close the lid firmly. Set the pressure release valve to 'Sealing'. Choose 'Manual' or 'Pressure Cook' and set the timer to 5 minutes at high pressure. This step cooks the pasta perfectly while keeping the chicken tender. When cooking is complete, carefully perform a quick release of pressure. Turn the valve to 'Venting'. Use a cloth to protect your hand from steam. Open the lid and stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Mix until the sauce is smooth and creamy. If the sauce is too thick, add a splash of chicken broth to reach your favorite consistency. Finally, taste and adjust seasoning with salt and pepper. To avoid overcooking chicken in the Instant Pot, use these tips: - Cut uniform pieces: Dice chicken into bite-sized pieces. This helps it cook evenly. - Check doneness: Use a meat thermometer. Chicken should reach 165°F for safe eating. - Quick release: After cooking, quickly release the pressure. This helps keep chicken moist. To get the perfect creaminess in your sauce, try these methods: - Start with heavy cream: Heavy cream gives a rich, smooth texture. - Gradually add broth: If the sauce is too thick, add chicken broth slowly. Stir well after each addition. - Use freshly grated cheese: Fresh Parmesan melts better and improves the sauce's texture. For a beautiful serving, follow these tips: - Warm your bowls: Ladle the Alfredo into warm bowls to keep it hot. - Add fresh parsley: Sprinkle chopped parsley on top for a pop of color. - Extra cheese: Dust with more Parmesan cheese for an elegant touch. - Serve with garlic bread: A side of garlic bread adds a lovely crunch. {{image_4}} You can switch up the main protein in this dish. Try using shrimp, sausage, or tofu. Each will bring a unique taste and texture. - Shrimp: Cook them for just a few minutes until they turn pink. They add a sweet, briny flavor. - Sausage: Use Italian sausage for a hearty option. Make sure to brown it well for rich taste. - Tofu: A great vegan option! Press and cube firm tofu. Sauté it until golden for better flavor. If you want to make this dish lighter, there are easy swaps. Use low-calorie cream or plant-based milk. - Low-calorie cream: Find a lighter cream made for cooking. This cuts fat while keeping creaminess. - Vegan options: Use cashew cream or coconut milk for a rich, dairy-free alternative. Adding veggies or spices can boost the taste of your Alfredo. Here are some fun ideas: - Vegetables: Toss in spinach, broccoli, or bell peppers. They add color and nutrients. - Spices: Try crushed red pepper or fresh basil for extra zing. These simple additions can really elevate the dish. Feel free to mix and match these ideas to create your perfect Chicken Alfredo! To keep your Chicken Alfredo fresh, use airtight containers. Glass or plastic containers work well. Fill them up, leaving a little space at the top. This helps the sauce stay creamy and tasty. Label the containers with the date to track freshness. For the best results, reheat your Chicken Alfredo on the stove. Use a medium heat setting. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring between each burst. This helps keep the sauce from getting too hot and splitting. To freeze Chicken Alfredo, let it cool completely first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When ready to eat, defrost in the fridge overnight. Reheat on the stove with a splash of chicken broth to restore creaminess. Yes, you can use whole wheat or gluten-free pasta. Whole wheat adds a nutty flavor, while gluten-free pasta is great for those with dietary needs. If you choose gluten-free pasta, reduce the cooking time by 1-2 minutes to avoid mushiness. Always check the package for specific cooking times. You can store Instant Pot Chicken Alfredo in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Make sure to use airtight containers. Label them with the date for easy tracking. If your sauce is too thick, simply add more chicken broth. Start with a small splash and stir until you reach your desired creaminess. You can also add a bit of milk or cream if you want to keep it rich. Yes, you can make this recipe on the stovetop. First, cook the chicken in a large pot. Add garlic, broth, and pasta. Cook until the pasta is tender. Lastly, stir in cream and cheese, just like in the Instant Pot method. This will give you a similar creamy goodness! This blog showed you how to make Chicken Alfredo in an Instant Pot. We covered key ingredients, from chicken to cream, and optional choices to suit your taste. You learned step-by-step instructions for cooking, plus tips to ensure success. We also explored variations to change up flavors and discussed proper storage. Remember, cooking is fun! Keep experimenting with your recipes, and enjoy the delicious meals you create.

Instant Pot Chicken Alfredo

Indulge in the creamy goodness of Instant Pot Chicken Alfredo Delight! This quick and easy recipe blends tender chicken, fettuccine, and a rich Parmesan sauce, making dinner a breeze. In just 30 minutes, you can savor a restaurant-quality meal at home. Ready to impress your family with this delicious dish? Click to explore the full recipe and discover how to create this creamy delight today!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, finely minced

1 teaspoon Italian seasoning

Salt and freshly cracked black pepper, to taste

2 cups low-sodium chicken broth

12 oz fettuccine pasta

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Instant Pot: Start the Instant Pot and select the 'Sauté' mode. Pour in the olive oil and allow it to heat up until shimmering.

    Cook the Chicken: Add the diced chicken pieces to the pot. Season generously with salt, pepper, and Italian seasoning. Sauté, stirring occasionally, for about 5-7 minutes, or until the chicken is golden brown and nearly cooked through.

      Sauté the Garlic: Incorporate the minced garlic into the pot and sauté for an additional minute, letting the garlic become fragrant without browning.

        Deglaze the Pot: Carefully pour in the chicken broth, making sure to scrape any browned bits from the bottom of the pot to prevent sticking and enhance the flavor.

          Add the Pasta: Break the fettuccine pasta in half and add it to the pot, ensuring that it is fully submerged in the broth for even cooking.

            Seal and Cook: Close the lid firmly and set the pressure release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and adjust the timer to 5 minutes at high pressure.

              Release the Pressure: Once cooking is complete, carefully perform a quick release of the pressure by turning the valve to 'Venting'. Use a cloth for protection to avoid steam burns.

                Incorporate Cream and Cheese: Open the lid and gently stir in the heavy cream and grated Parmesan cheese. Mix together until the sauce is smooth, creamy, and evenly coats the pasta.

                  Adjust the Sauce Consistency: If the sauce appears too thick, gradually add a splash more of chicken broth until you achieve your desired creamy consistency.

                    Taste and Season: Taste the dish and adjust the seasoning with additional salt and pepper if needed before serving.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Ladle the lush creamy Alfredo into warm bowls. Top with a generous sprinkle of freshly chopped parsley and an extra dusting of Parmesan cheese for a beautiful, gourmet presentation. Serve immediately with garlic bread on the side for a delightful meal!