Chicken Fettuccine Alfredo – Instant Pot
Chicken Fettucine Alfredo is my absolute favorite pasta to eat, to make and to serve. Before I learned the art of cooking, I would crave this pasta all the time and would always order it at the restaurant. Now, I just make at the convenience and comfort of my own home. Plus, It is an affordable, easy, one-pot instant pot recipe. If you are using bottled alfredo sauce, you need to switch ASAP. It is so quick, easy and absolutely delicious. Trust me, there is a huge difference and you will love it!
You can also get creative with this recipe. Add seasoning, pasta, meat or vegetable of your choice. The recipe below is the most basic and the most delicious version, in my humble opinion. I love how its a one-pot recipe with less mess and less cleaning. I used to make this on the stovetop but found it time-consuming and in the end had 3 pots to wash.
Faster- Dump and go Method
I am a firm believer in cooking meat and spices to bring out the true flavors. But, If you are truly in a rush or that’s just not your thing, you can absolutely follow a dump and go method. Just add all the ingredients together and push the pressure cook button and add cheese at the very end. If you have time and willing to saute your meat and spices, I would highly recommend that.
Chicken Fettuccine Alfredo
Delicious and Creamy Instant Pot Chicken Fettuccine Alfredo. This is a one-pot instant pot recipe that is so quick and easy to make. Made with Italian herbs, mushroom, and a heavy cream base. Garnish with parsley and serve with garlic bread.
- 1 lbs boneless chicken (medium-sized cubes)
- 8 oz Fettuccine Pasta (or 1/2 lb)
- 2 cups water or chicken broth
- 2 cups heavy whipping cream
- 4-5 cloves garlic (minced)
- 2 tbsp butter (unsalted)
- 2 tbsp olive oil
- 1 cup mushroom (optional)
- salt to taste or 1/2 tsp
- 1/2 tsp black pepper
- 1/2 tsp Italian Seasoning or dry basil/oregano
- 1/4 tsp red chili flakes (optional)
- 1 cup parmesan cheese or mozzarella
- 1/4 tsp parsley (optional for garnishing)
Press saute. Add 2 tbsp of butter and 2 tbsp of olive oil.
When the butter melts, add 1 lb of chicken, 1/2 tsp of salt, 1/2 tsp of black pepper and 4-5 diced garlic cloves. Meat will release some water. Cook until water dries up and meat is no longer pink.
Add 1/2 tsp of Italian Seasoning (just dry Basil and oregano can be added). For heat, add 1/2 tsp red chili flakes (optional). Saute chicken with seasoning for a minute.
Add 1 cup of mushroom and saute for a few minutes (1-2 minutes)
Add 2 cups of water or broth and 2 cups of heavy cream. Mix and simmer for a minute until it gets warm.
NOTE: Salt can be adjusted at this point if needed. Please note that the broth may already contain salt.
Add 8 oz of fettuccine pasta or any pasta of your choice. Layer pasta in alternating directions (criss-cross). See video
Cover the lid and seal. Pressure cook for 9 minutes and NPR for 2-3 minutes. NPR is done so the liquid won't spew out with quick release.
Open the lid when the pin drops.
NOTE: Heavy cream will not curdle, If it does, just add more heavy cream, stir and continue with the cooking process.
Add 1 cup of cheese (Mozzarella or Parmesan). Mix until the cheese melts. Garnish and serve.
Stovetop Instructions
Boil fettuccine pasta following the directions on the pasta packet.
In a separate pot, add butter, olive oil, and garlic. Cook until garlic is fragrant.
Add chicken and seasonings. Cook until chicken changes color and fully cooked.
Add heavy cream and simmer for a few minutes.
Add parmesan cheese. Once the base thickens add the cooked pasta and mix. Garnish with parsley and serve.
Food Notes:
IMPORTANT: Since heavy cream goes in before pressure cooking and may spew out with quick release, I advise doing a few minutes of NPR or controlled release to avoid any accidents.
Heavy cream normally does not curdle. If it does, for any reason, do not panic. Add more cream and continue cooking.
For a vegetarian version just leave out the chicken and follow the recipe as listed.
I used uncooked cubed chicken. You may use a whole chicken breast and diced it up later after pressure cooking or use precooked chicken and add it only after pressure cooking.
I used basic dry Italian seasoning in this recipe. You may use any dry herbs of your choice. I recommend using at least basil and oregano.
Any pasta can be used in this recipe. The ratio is 1 cup of liquid to 4 ounces of pasta.
Parmesan is typically used in alfredo sauce but mozzarella can be used as well.