Instant pot Chicken Fettuccine Alfredo
This creamy chicken alfredo is made with fettuccine noodles and made in less than 30 minutes.
Servings: 4 servings
Calories: 952kcal
Ingredients
- 8 oz fettuccine pasta broken in half
- 4 tablespoon butter
- ½ teaspoon salt
- 3 cloves garlic
- 11/2 cups chicken broth
- 1 lb chicken breasts bite-sized
- 1 ½ cups heavy cream
- 1 ½ cups Parmesan cheese block cheese
- 1 tablespoon oil
- parsley garnishing
Instructions
- Set Instant Pot to SAUTE. Add in oil and cook chicken long enough to brown all sides.
- Scrape bottom of the pot to remove any bits that may be stuck.
- Add in butter and garlic cloves.
- Add in the broken in half fettuccine noodles in the pot. Spread the noodles around and don't clump them together.
- Add in 1 ½ cups of chicken broth and add in the ½ tsp of salt.
- Press down gently on noodles if needed to submerge in the pot.
- Close the lid and set to MANUAL for 7 minutes.
- Allow to NATURAL RELEASE (NR) for 5 minutes before removing the lid.
- Stir the noodles together with the broth. They may be undercooked - it's okay.
- Set Instant Pot to SAUTE. Add in the Parmesan Cheese and stir to melt.
- Add in the heavy cream and allow about 3 minutes for the sauce and cheese to melt and thicken.
Nutrition
Serving: 1serving | Calories: 952kcal | Carbohydrates: 46g | Protein: 50g | Fat: 63g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 2348mg | Potassium: 748mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2031IU | Vitamin C: 3mg | Calcium: 549mg | Iron: 2mg
