Description
A creamy and delicious chicken alfredo made quickly in your Instant Pot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cups fettuccine pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Season the chicken with salt and pepper, then brown in the pot for about 5 minutes.
- Add the garlic and cook for an additional minute.
- Pour in the chicken broth and scrape the bottom to deglaze the pot.
- Add the fettuccine and press it down into the liquid.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Once done, quick release the pressure.
- Stir in the heavy cream and Parmesan cheese until melted and smooth.
- Sprinkle with nutmeg and serve hot.
Notes
- You can add vegetables like broccoli for added nutrition.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 40 grams
- Cholesterol: 120 milligrams