Instant Pot Chicken Alfredo
This quick and easy instant pot chicken alfredo is the best way to make alfredo pasta at home! Not only is it the easiest cooking method, but it also tastes incredible. The tender noodles soak up the homemade delicious alfredo sauce, making for the best comfort meal.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tsp salt or to taste
- ½ tsp ground black pepper or to taste
- 2 Tbsp unsalted butter
- 2 garlic cloves minced
- 2 cups heavy whipping cream
- 1 1/3 cup chicken broth
- 1 cup parmesan cheese
- 8 oz uncooked pasta
Instructions
- Season both sides of the chicken with salt and pepper.
- Turn your instant pot on saute mode and cook the chicken on both sides for 3 minutes per side.
- Once the chicken is cooked, take it out of the instant pot and slice it into strands.
- To the instant pot, add butter and garlic, and saute until the garlic is fragrant.
- Pour the heavy whipping cream, chicken broth, parmesan cheese, and pasta into the instant pot and stir.
- Add the sliced chicken breast to the instant pot.
- Close the lid, seal the instant pot, and pressure cook for 10 minutes.
- Release the pressure and stir the pasta.
- Garnish the pasta with freshly grated parmesan and fresh herbs.
- Serve and enjoy!
Notes
- To make this recipe even easier, skip the seared chicken breast and toss in shredded chicken straight into the pot!
- When it comes to cheese, freshly shredded parmesan delivers the best texture and flavor.
- Storage: Store any leftover alfredo pasta in an airtight container in the fridge for 3-5 days.
- Reheating: To warm leftovers, place the pasta in a heated pan. If it appears dry, simply add a splash of milk or cream to restore its creamy texture.
- Freezing: Freezing this dish is not recommended, as the sauce doesn’t freeze or reheat well.