This Instant Pot Chicken Alfredo Pasta is a creamy dream come true! With tender chicken and perfectly cooked pasta, it’s ready in no time and packed with cheesy goodness.
The best part? You can stir it all together in one pot! I love how quick and easy it is, making busy weeknights feel a little more special. Plus, who doesn’t love a comfy bowl of pasta? 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. If you’re looking for a lighter option, try using turkey breast. Alternatively, use rotisserie chicken for even quicker prep—just add it towards the end of cooking to warm through.
Pasta: Fettuccine is traditional for Alfredo, but if you’re out, any other pasta shape works. Penne or spaghetti are good alternatives. Just make sure to adjust the cooking time a bit if the pasta varies significantly in thickness.
Broccoli: Fresh broccoli florets add a nice crunch and color. If you can’t find fresh, frozen broccoli works too. Just add it at the same time for convenience. You could also substitute with spinach for a different flavor.
Heavy cream: For a lighter sauce, you can substitute half and half or even greek yogurt. If avoiding dairy, try a plant-based cream or coconut milk, though it will slightly change the taste.
Parmesan cheese: Fresh grated parmesan offers the best flavor, but if you don’t have it, try grated Pecorino Romano or even nutritional yeast for a dairy-free option. Just be mindful that nutritional yeast will change the consistency a bit.
How Do I Ensure My Chicken is Cooked Just Right?
Getting perfectly cooked chicken in the Instant Pot can be tricky, but with the right timing, it’s a breeze! Here’s how to make sure your chicken turns out tender and juicy:
- Cut the chicken into uniform pieces to ensure even cooking. Around 1-inch cubes work well.
- Don’t overcrowd the Instant Pot. If you have a lot of chicken, you may want to cook it in batches.
- Always sauté the chicken first—this adds flavor and helps with browning. Make sure you sauté until it’s no longer pink on the outside.
- Remember that using the quick release method allows the chicken to retain moisture, so don’t skip that step!
Instant Pot Chicken Alfredo Pasta
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 8 oz (225g) fettuccine pasta
- 2 cups broccoli florets
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning (optional)
How Much Time Will You Need?
This delightful dish will take about 10 minutes for preparation and around 15 minutes for cooking in the Instant Pot. So, in just about 25 minutes, you’ll have a delicious creamy Chicken Alfredo pasta ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Chicken:
First, plug in your Instant Pot and set it to the ‘Sauté’ mode. Add the olive oil and let it heat up for about a minute. Once hot, toss in the diced chicken and season it with salt, pepper, and garlic powder. Sauté everything for around 5-7 minutes until the chicken is nicely browned and cooked through.
2. Add Flavor:
Next, throw in the minced garlic and cook for an additional 1-2 minutes. You’ll want to stir it around until the garlic is fragrant—this adds a lovely flavor to your dish!
3. Combine the Ingredients:
Pour in the chicken broth and give it a good stir to combine. Be sure to scrape up any browned bits stuck to the bottom of the pot as they add flavor to the sauce. Now, break the fettuccine in half and gently place it into the pot, ensuring it’s all submerged in the broth.
4. Add Broccoli:
Carefully place the broccoli florets on top of the pasta without stirring. This layering helps the broccoli steam perfectly while the pasta cooks.
5. Pressure Cook:
Close the Instant Pot lid securely and set the valve to ‘Sealing.’ Cook it on ‘Manual’ or ‘Pressure Cook’ mode for 6 minutes. Once the time is up, do a quick release of the pressure—be cautious of the steam!
6. Final Touch:
After the pressure has fully released and it’s safe to open, carefully lift the lid. Now, stir in the heavy cream and grated parmesan cheese until everything is nice and creamy. If it seems too thick, don’t hesitate to add a little more chicken broth or cream to achieve your perfect sauce consistency!
7. Serve & Enjoy:
Give it a final taste and adjust the seasoning if needed. Add more salt or pepper according to your preference. Serve your delicious Chicken Alfredo pasta hot, and feel free to garnish with extra parmesan cheese or a sprinkle of parsley for a touch of color. Enjoy your meal!
Can I Use Whole Wheat or Gluten-Free Pasta Instead?
Absolutely! You can substitute whole wheat pasta for a healthier option or gluten-free pasta if you have dietary restrictions. Just be mindful that cooking times might vary—check the package for specific instructions and adjust the Instant Pot cooking time accordingly.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to let it cool before sealing. For reheating, you can use the microwave or stovetop, adding a splash of milk or broth to help regain the creamy texture!
Can I Add Other Vegetables?
Yes! Feel free to add other vegetables like spinach, peas, or bell peppers. Just keep in mind that softer veggies like spinach will cook quickly, so consider adding them when you stir in the cream and cheese to prevent overcooking.
What If I Don’t Have Heavy Cream?
If you’re out of heavy cream, you can use half-and-half or a mixture of milk and butter (about 3/4 cup of milk with 2 tbsp of melted butter). This will slightly alter the texture but will still result in a delicious sauce!
