Creamy Chicken Alfredo Pasta (Printable Version)
Creamy pasta dish with tender chicken in luscious parmesan garlic sauce
# What You'll Need:
→ Meats
01 - 2 boneless skinless chicken breasts, cut into bite-size pieces
→ Pasta
02 - 12 oz fettuccine or linguine, broken in half
→ Dairy
03 - 1 cup heavy cream
04 - 3/4 cup freshly grated parmesan cheese
05 - 2 tbsp unsalted butter
→ Liquids
06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried Italian seasoning
→ Garnish
11 - fresh parsley, chopped
12 - extra parmesan cheese
# Preparation Steps:
01 - Set Instant Pot to Sauté mode. Melt butter, add chicken pieces, cook 2-3 minutes until lightly golden. Add garlic, cook 30 seconds.
02 - Cancel Sauté mode. Pour in chicken broth, scraping browned bits from bottom. Add salt, pepper, and Italian seasoning.
03 - Arrange pasta over chicken mixture. Press lightly to submerge partially—do not stir.
04 - Seal Instant Pot. Cook on Manual or Pressure Cook (high) for 6 minutes.
05 - Quick release pressure. Open lid, add heavy cream and parmesan. Stir vigorously 1-2 minutes until sauce thickens and pasta is creamy.
06 - Adjust seasoning if needed. Serve immediately with chopped parsley and extra parmesan.
# Expert Tips:
01 -
- The pasta cooks directly in the sauce, absorbing all that savory chicken flavor
- One pot means virtually no cleanup afterward
- Weeknight fancy dinner without the restaurant price tag
02 -
- The sauce will look thin at first but thickens beautifully as you stir
- Breaking pasta in half prevents clumping during pressure cooking
03 -
- Freshly grated parmesan melts so much better than the pre grated stuff
- Always use low sodium broth since the parmesan adds plenty of salt