### **Why You’ll Love This Recipe**
– **One-Pot Wonder**: Everything cooks together in the Instant Pot—less cleanup, more time to relax!
– **Creamy + Comforting**: Rich, velvety Alfredo sauce smothering tender chicken and pasta? Yes, please.
– **Weeknight Friendly**: Ready in under 30 minutes but tastes like you’ve been cooking for hours.
– **Kid and Crowd Approved**: This dish is a hit with picky eaters and dinner party guests alike.
### **Ingredients Breakdown**
#### **Essentials**
– **Boneless, Skinless Chicken Breasts**: Cut into bite-sized pieces. Feel free to use thighs if you prefer a richer flavor.
– **Fettuccine or Penne Pasta**: Both work beautifully here—use what you have on hand.
– **Chicken Broth**: Adds depth of flavor as the pasta cooks.
– **Minced Garlic**: Fresh is best, but jarred works in a pinch.
– **Heavy Cream**: For that signature Alfredo richness.
– **Parmesan Cheese**: Grated fresh for the creamiest sauce. Skip the pre-shredded stuff—it doesn’t melt as smoothly.
– **Butter**: Velvety Alfredo sauce requires a good butter base.
– **Salt + Pepper**: Simple seasonings that allow the cream and cheese to shine.
#### **Pro Tips**
– **Pasta Tip**: Break fettuccine noodles in half to fit better in the Instant Pot, ensuring even cooking.
– **Cheese Tip**: Use freshly grated Parmesan for a silky, lump-free sauce.
– **Dietary Sub?**: Substitute heavy cream with half-and-half for a lighter version, though the sauce will be slightly less rich.
### **Step-by-Step Instructions**
#### 1. **Prep Ingredients**
– Cut the chicken into bite-sized pieces. Season with salt and pepper.
– Grate the Parmesan cheese and mince your garlic.
#### 2. **Sauté in the Instant Pot**
– Set the Instant Pot to the **Sauté** function. Add the butter and let it melt.
– Toss in the garlic and chicken. Sauté until the chicken is just lightly browned—don’t worry about cooking it through yet. This step just adds flavor.
#### 3. **Layer Pasta and Liquid**
– Turn off the Sauté function. Add the pasta on top of the chicken, layering it evenly.
– Pour the chicken broth and heavy cream over the pasta. Press down gently to ensure the liquid covers most of the noodles.
#### 4. **Pressure Cook**
– Secure the lid, set the valve to Sealing, and pressure cook on **High** for 6 minutes.
– Once done, carefully do a **Quick Release** to release the steam.
#### 5. **Stir and Melt**
– Open the lid and give everything a gentle stir. The sauce will look thin—don’t worry, it thickens!
– Stir in the grated Parmesan cheese until melted and creamy. Season with more salt and pepper if needed.
#### 6. **Let It Rest**
– Let the dish sit for 5 minutes on the “Keep Warm” setting. The sauce will thicken beautifully.
### **Chef’s Tips and Tricks**
– **Avoid Overcooking**: Quick release the pressure right after the timer goes off to prevent mushy pasta.
– **Extra Creaminess?**: Add a splash of heavy cream at the end if you like a saucier Alfredo.
– **Garnish Like a Pro**: Sprinkle fresh parsley on top for a pop of color and freshness.
### **Recipe Variations and Serving Suggestions**
– **Add Veggies**: Toss in frozen peas or baby spinach after pressure cooking for a boost of veggies. They’ll wilt and blend beautifully with the sauce.
– **Make It Spicy**: A pinch of red pepper flakes adds heat and depth.
– **Protein Options**: Swap the chicken for shrimp or make it vegetarian with sautéed mushrooms.
– **Pairings**: Serve with a crisp Caesar salad or garlic bread for a complete Italian-inspired meal.
### **FAQs**
**Can I use another type of pasta?**
Absolutely! Just adjust the cooking time according to the pasta package instructions, dividing the time in half for pressure cooking.
**How do I store leftovers?**
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to refresh the sauce.
**Can I freeze this?**
Cream-based sauces don’t freeze well as they can separate. I recommend enjoying this fresh.
### **Recipe Card**
“`html
Instant Pot Chicken Alfredo Pasta
Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 8 oz fettuccine or penne pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Set Instant Pot to Sauté and melt the butter. Sauté garlic and chicken until lightly browned.
- Turn off Sauté. Layer pasta over the chicken and pour in broth and cream.
- Seal the lid and pressure cook on High for 6 minutes. Quick release the pressure when done.
- Stir in Parmesan until melted. Let sit for 5 minutes to thicken. Enjoy!
“`
I can’t wait for you to try this cozy, creamy Instant Pot Chicken Alfredo Pasta! If you make it, don’t forget to leave a comment below or share a photo on social media with **#TheKitchensAid**. I love seeing your creations!
