Ingredients
1 to 1 1/4 lb boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
3 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
12 oz fettuccine (or penne/rotini), broken in half and crisscrossed
1 tsp Italian seasoning
3/4 tsp kosher salt (start here; adjust after cheese)
1/2 tsp black pepper
2 tbsp butter
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Optional: 2 oz cream cheese (extra creamy)
Optional garnish: chopped parsley, extra Parmesan
Instructions
Sauté the aromatics + chicken: Set Instant Pot to Sauté. Add butter. When melted, add garlic for 20–30 seconds, then add chicken, Italian seasoning, salt, and pepper. Sauté 2–3 minutes (it doesn’t need to cook through).
Add pasta + liquid: Pour in broth and water. Add pasta in a crisscross pattern (don’t dump into one clump). Press pasta down so it’s mostly submerged.
Pressure cook: Lock lid, set valve to Sealing. Cook on High Pressure for 5 minutes.
Quick release carefully: When time is up, do a controlled Quick Release (open valve in short bursts to prevent foaming).
Finish the sauce: Stir well. Switch to Sauté (or keep Warm). Add heavy cream (and cream cheese if using). Stir until smooth.
Add Parmesan: Turn off heat, then stir in Parmesan a handful at a time until glossy and thick. Rest 2–3 minutes to thicken more.
Serve: Taste and adjust salt/pepper. Garnish and serve hot.
Notes
Cooking Tips
-
Prevent “burn” warnings: Make sure nothing is stuck to the bottom after sautéing—deglaze with a splash of broth if needed.
-
Crisscross the pasta: This helps avoid clumping and ensures even cooking.
-
Grate your own Parmesan: Pre-shredded cheese can make the sauce grainy.
-
Sauce too thin? Let it sit 3–5 minutes, or stir in extra Parmesan.
-
Sauce too thick? Loosen with a splash of warm broth or milk.
Variations
-
Broccoli Chicken Alfredo: Stir in 2 cups small broccoli florets after pressure cooking; sauté 2–3 minutes until tender.
-
Mushroom Spinach Alfredo: Sauté sliced mushrooms with the chicken; stir in spinach at the end to wilt.
-
Spicy Alfredo: Add 1/2 tsp red pepper flakes or a dash of cayenne.
-
Lighter version: Use half-and-half instead of heavy cream (sauce will be less rich).
-
Different proteins: Swap chicken for cooked rotisserie chicken (add it at the end), or use shrimp (pressure cook pasta only, then sauté shrimp in the pot for 2–3 minutes).
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus pressure build/release)
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g