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- 1 lb chicken breast - 4 cups low-sodium chicken broth - 1 lb fettuccine pasta - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon salt - ½ teaspoon freshly cracked black pepper - 1 teaspoon Italian seasoning - Fresh parsley for garnish - Instant Pot - Measuring cups and spoons - Sauté spoon The main ingredients for this dish include chicken, pasta, and cream. Each element plays a key role in making the meal rich and tasty. The chicken breast provides protein. The fettuccine pasta gives a nice base. The heavy cream makes the sauce smooth and rich. I also use low-sodium chicken broth. This broth adds depth and flavor while keeping the dish lighter. Freshly grated Parmesan is vital. It adds a salty bite and a creamy texture. For seasoning, I keep it simple with salt, pepper, and Italian seasoning. These spices enhance the dish without overpowering it. Fresh parsley adds a bright touch. It makes the dish look inviting and fresh. In terms of equipment, I rely on my Instant Pot. It cooks the chicken and pasta together quickly. Measuring cups and spoons help with precision. A sauté spoon is useful for mixing and stirring. Gather these ingredients and tools. You will create a creamy chicken Alfredo that delights everyone at the table. - Sauté chicken until lightly browned. - Add minced garlic and cook briefly. Start by setting your Instant Pot to sauté mode. When it heats up, add 2 tablespoons of olive oil. Once the oil is hot, toss in 1 pound of diced chicken breast. Cook it for about 5 minutes. You want it to be lightly browned but not fully cooked. Stir it occasionally to avoid sticking. Next, add 3 cloves of minced garlic. Cook for one more minute until the garlic smells good but does not burn. - Pour in broth and add fettuccine. - Seal and pressure cook for 8 minutes. Now, carefully pour in 4 cups of low-sodium chicken broth. Make sure to scrape any bits stuck to the pot. This adds flavor! Then, add 1 pound of fettuccine pasta. Ensure the pasta is submerged. Do not stir, as this can cause clumping. Now seal the Instant Pot lid and set the valve to sealing. Choose the manual or pressure cook option and set the timer for 8 minutes. - Release pressure and stir in cream and cheese. - Adjust sauce consistency as needed. - Serve and garnish. After 8 minutes, do a quick release by turning the valve to venting. Be careful as steam will escape. Once the steam is gone, open the lid. Switch the Instant Pot back to sauté mode. Pour in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Stir everything until the cheese melts and the sauce is creamy. If the sauce is too thick, mix in a splash of broth or cream. Serve your creamy chicken Alfredo hot and garnish with chopped parsley for a nice touch. Enjoy! - Avoid stirring the pasta before pressure cooking. This keeps it from clumping. - Experiment with different types of cheese. Try mozzarella or fontina for a fun twist. - For a restaurant-style look, serve your pasta in shallow bowls or plates. - Add a sprinkle of extra Parmesan and parsley for color and flavor. A side salad pairs well for a complete meal. - Store leftovers in an airtight container in the fridge. They stay fresh for about three days. - To reheat, add a splash of broth or cream. This keeps the sauce creamy and smooth. {{image_4}} You can change a few things in this dish to make it your own. - Using chicken thighs instead of breasts: Chicken thighs are juicy and flavorful. They add a different taste and can be more tender than chicken breasts. Just cut them into bite-sized pieces, and they will cook well in the Instant Pot. - Alternative pasta options: If you want to switch things up, you can try other pasta. Penne or rotini work great too. Just make sure they can cook well in the broth. You can make this dish even better by adding some extra flavors. - Adding vegetables like spinach or mushrooms: Toss in fresh spinach or sliced mushrooms. They cook quickly and add nice texture and nutrition. You can add them right before you stir in the cream and cheese. - Using different seasonings for a unique twist: Try adding some garlic powder, onion powder, or red pepper flakes. These spices can bring new flavors to your dish. Just be careful not to add too much! This dish can fit different diets with a few tweaks. - Making it gluten-free with alternative pasta: Use gluten-free pasta if you need to avoid gluten. Many brands offer pasta that tastes great and cooks well in the Instant Pot. - Low-calorie version ideas: You can use less cream or substitute it with low-fat milk. This swap can still give you a creamy sauce without all the calories. To keep your creamy chicken Alfredo fresh, store leftovers in an airtight container. Place the dish in the fridge within two hours of cooking. This helps prevent bacteria growth. You can enjoy your leftovers for up to three days. If you plan to eat them later, do not add garnish until serving. To freeze chicken Alfredo, let it cool completely first. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. For reheating, warm on the stove over low heat. Add a splash of chicken broth or cream to regain that creamy texture. Stir gently to mix everything well. This method keeps it tasty and fresh! The total time to make this dish is about 30 minutes. You will spend 10 minutes prepping. Cooking in the Instant Pot takes around 8 minutes. After cooking, allow a few minutes for pressure release. This makes it a quick meal for any busy night. Yes, you can use frozen chicken. It might take a few extra minutes to cook. When using frozen chicken, make sure to increase the cooking time to 10 minutes. This way, the chicken cooks through properly. Just remember to check for doneness before serving. If you want a lighter version, you can swap heavy cream for half-and-half. You can also use whole milk with a bit of flour for thickness. Another option is to use a non-dairy cream like coconut cream. Each substitute will change the flavor slightly, but they can still make a tasty dish. This blog post covered all you need to know for making Instant Pot Creamy Chicken Alfredo. We explored key ingredients, cooking steps, and tips for the best results. Remember to use the right equipment and seasonings to enhance flavor. You can even switch up ingredients for your taste. With proper storage, this dish can stay fresh and delicious. Keep experimenting, and enjoy each creamy bite! Your culinary skills will improve every time you make this delightful meal.

Instant Pot Creamy Chicken Alfredo

Whip up a delicious Instant Pot Creamy Chicken Alfredo in just 30 minutes! This easy recipe combines tender chicken, creamy sauce, and perfectly cooked fettuccine for a comforting meal the whole family will love. With simple ingredients and straightforward steps, you’ll have a restaurant-quality dish right at home. Click to explore the full recipe and impress your taste buds tonight!
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Ingredients
  

1 lb chicken breast, diced into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, finely minced

4 cups low-sodium chicken broth

1 lb fettuccine pasta

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon salt

½ teaspoon freshly cracked black pepper

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: Begin by setting your Instant Pot to the sauté mode. Once hot, add the olive oil and then incorporate the diced chicken breast. Cook for approximately 5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.

    Add Garlic: Next, add the minced garlic to the pot. Sauté for an additional minute, allowing the garlic to become fragrant without burning.

      Add Broth and Pasta: Carefully pour in the chicken broth, ensuring you deglaze the bottom of the pot by scraping any bits stuck on the bottom. Add the fettuccine pasta, making sure it is submerged in the broth. Avoid stirring to prevent clumping.

        Pressure Cook: Seal the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook option, then set the timer for 8 minutes.

          Release Pressure: After the cooking cycle ends, perform a quick release by carefully turning the valve to venting. Once all the steam has escaped, open the lid carefully.

            Stir in Cream and Cheese: Switch the Instant Pot back to sauté mode. Pour in the heavy cream along with the grated Parmesan cheese. Add the salt, black pepper, and Italian seasoning. Stir everything thoroughly until the cheese is melted and the sauce is creamy and smooth.

              Adjust Consistency: Should the sauce appear too thick for your liking, gradually mix in a splash of additional chicken broth or cream to achieve your desired creamy consistency.

                Serve: Dish out the creamy chicken Alfredo immediately while hot. Garnish with freshly chopped parsley for an added burst of color and flavor.

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

                    - Presentation Tips: Serve the pasta in shallow bowls or plates for a restaurant-style presentation. Add an extra sprinkle of Parmesan and a few parsley leaves on top for an enticing finish. Consider pairing it with a side salad for a complete meal.