Instant Pot Chicken Alfredo
Let Me Tell You About the Time I Discovered This Chicken Alfredo
Okay, so I have to confess: I used to be one of those people who thought Alfredo was just for fancy restaurant nights. Like, the kind of thing I’d attempt on a weekend and probably abandon by Tuesday. But then my sister (who, bless her, owns more kitchen gadgets than anyone I know) convinced me to try making Chicken Alfredo in the Instant Pot. And wow. I mean, the first time, I forgot the lid gasket and ended up with a small kitchen geyser… but once I got the hang of it? This became weeknight gold. Sometimes, when I make it, I can’t help but remember those early “uhh, is this supposed to foam like that?” moments and laugh. And honestly, that’s half the fun of home cooking—it’s not always perfect, but it sure is memorable.
Why You’ll Probably Fall for This Recipe
I make this when I’m exhausted but still want to eat something that feels, I don’t know, a little indulgent? My family goes crazy for this because it’s super creamy (and there’s always a little competition for who gets the last scoop from the pot). Plus, it’s so forgiving. Like, if you forget to thaw the chicken? No one’s going to know. And—here’s a mini rant—I used to hate standing over the stove stirring sauce so it wouldn’t burn. The Instant Pot basically does all that for you, no babysitting required.
What You’ll Need (Ingredients With My Unfiltered Commentary)
- 2 large boneless, skinless chicken breasts (or thighs if you like things juicier—sometimes I use rotisserie chicken if I’m feeling extra lazy)
- 3 cups chicken broth (low sodium is what I usually grab, but in a pinch I’ve used water with a bouillon cube—it’s fine!)
- 12 oz fettuccine, broken in half (but honestly, any pasta works—I tried it once with penne, and it was still delicious)
- 3–4 cloves garlic, minced (my grandma always insisted on smashing them first—go wild)
- 1 cup heavy cream (sometimes I swap half-and-half if I’m trying to convince myself it’s “lighter”)
- 1 cup freshly grated Parmesan (I mean, pre-grated is totally okay, but you didn’t hear it from me)
- 2 tablespoons butter (salted or unsalted, your call)
- Salt and black pepper, to taste
- Optional: a handful of frozen peas, or a few handfuls of spinach (sometimes I add both, sometimes none—depends what’s in my fridge)
How To Throw This Together (Don’t Stress)
- Layer It Up: Place your chicken in the Instant Pot. Pour in the broth, then add the broken pasta. Try to push it down so it’s mostly submerged, but if some bits are poking up—eh, it’ll sort itself out. Sprinkle in the garlic.
- Cook: Put the lid on, set to Sealing, and cook on Manual (or Pressure Cook) for 8 minutes. (Yes, 8. Not 10. I once did 10 and it was a bit mushy. Actually, 7 works too if you like your noodles with more bite.)
- Release and Shred: Quick release (watch out for steam!). Remove the chicken, shred it with two forks. Or, you know, just chop it up if that’s less faff for you.
- Get Saucy: Stir in the butter, heavy cream, and Parmesan. This is where I usually sneak a taste. The sauce will look a bit thin at first—don’t panic, it thickens as it cools. Return the chicken. Toss in peas or spinach if you feel like it. Let it sit a few minutes. Give it another stir.
- Season: Taste. Needs more salt? Toss some in. More cheese? Always.
Notes From My Messy Kitchen
- If your pasta sticks a bit to the bottom, just scrape gently with a wooden spoon. Happens to the best of us.
- I’ve forgotten to shred the chicken before. Guess what? Chunks totally work.
- The sauce thickens up a lot as it sits. If it gets too thick, a splash of milk or broth fixes it right up.
If You Want to Play Around (Variations I’ve Tried… Or Tried To)
- Swap the chicken for shrimp. (Don’t cook the shrimp under pressure—just stir them in at the end, let them sit for 2–3 minutes. I learned that the hard way; rubber city.)
- Use broccoli instead of peas. Or both. Or neither.
- Once I tried using coconut milk instead of cream. Would not recommend. But hey, maybe it’s your thing.
Gear You Need (And What If You Don’t Have It?)
- Instant Pot: Kind of the point here, but I’ve heard you can adapt this to a slow cooker or stovetop. Actually, Amy + Jacky have a good stovetop guide if you want to wing it.
- Two forks: For shredding the chicken. Or just chop with a knife. No one’s grading you.
- Wooden spoon: My go-to for scraping without scratching.
Storing Leftovers—If They Survive That Long
Pop leftovers in an airtight container in the fridge. Should be good for 2–3 days, but honestly, in my house, it never lasts more than a day! The sauce thickens up, so I usually stir in a splash of water before reheating. Oh, and I’ve microwaved it, but the stovetop gets it creamier again.
How I Like to Serve This (But You Do You)
Big bowls, lots of cracked black pepper. Garlic bread on the side if I’m feeling fancy—or let’s be real, when I remember. Sometimes I throw a salad at it to pretend it’s healthy. Sundays, we eat this in pyjamas watching reruns of old sitcoms. It’s a bit of a tradition now.
Things I Learned The Hard Way (Pro Tips… Sort Of)
- Don’t rush the pressure release. I once did a quick flip and, yikes, creamy steam everywhere. Now I use a dish towel, just in case.
- Actually, I find it works better if you layer the pasta, not just dump it all in a clump. It cooks more evenly, promise.
- Parmesan: freshly grated is worth the extra 2 minutes, but pre-grated works in a pinch. (No judgment—I do it too.)
Real Questions Friends Have Asked (FAQ, For Real)
- Can I use frozen chicken? Yep! Just add 2 extra minutes to the cooking time. It might look a little weird at first, but it comes together, I swear.
- Do I have to use heavy cream? If you’re in a pinch, half-and-half works. Milk is okay but the sauce isn’t quite as rich. I tried almond milk once, and… well, let’s just say I won’t do that again.
- What if the sauce is too thin? Let it sit a bit, it’ll thicken. Or, if you’re impatient, stir in a bit more cheese. (Can you ever have too much?)
- Can I double this? Yeah, but watch the fill line on your Instant Pot. I pushed my luck once and had to mop the floor. Lesson learned!
If you ever want to see how the pros do it, Spend With Pennies has a version that’s a bit different, but fun to compare.
Anyway, that’s my go-to Instant Pot Chicken Alfredo—messy, creamy, and always a little different each time. If you’ve got a tip or a weird twist you like, let me know! Or if you just want to complain about Instant Pot beeps, I’m all ears.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups uncooked fettuccine pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Set the Instant Pot to Sauté mode. Add butter and let it melt, then add the minced garlic and cook for 1 minute until fragrant.
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2Add the chicken pieces to the pot. Season with salt and black pepper. Sauté for 2-3 minutes until lightly browned.
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3Add the uncooked fettuccine pasta and chicken broth. Stir to combine, ensuring the pasta is mostly submerged.
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4Secure the lid and set the Instant Pot to Pressure Cook on high for 7 minutes. Once done, perform a quick release of the pressure.
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5Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning if needed.
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6Serve hot, garnished with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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