Instant Pot Chicken Alfredo

Recipesfull introduces to you: Pasta Sauce Recipes. (Instant Pot Chicken Alfredo). I don't claim to be Italian, and I'm sure many Italian nonnas would cringe at a pressure-cooked chicken Alfredo, but this recipe is kept simple to ensure the integrity of the classic dish. Please note this recipe uses heavy whipping cream, and I cannot guarantee the same success with any other liquid. I recommend Savory Spice Shop® cantanzaro herbs instead of Italian herbs. This uses an elevated steam rack, which can be found on Amazon.

Brief

Prep 5 mins

Cook: 30 mins

Additional: 15 mins

Total: 50 mins

Servings: 3

Yield: 3 servings

Instant Pot Chicken Alfredo

Ingredients

1 (6 ounce) skinless

boneless chicken breast

2 tablespoons butter

divided

1 ½ teaspoons garlic salt

divided

1 teaspoon cantanzaro herbs (from Savory Spice Shop®)

1 clove garlic

minced

2 cups penne pasta

16 ounces heavy whipping cream

2 ½ cups freshly grated Parmesan cheese

1 pinch freshly ground black pepper to taste

Chef John's Penne with Vodka Sauce

Side Dish

Directions

Step 1

Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown about 5 minutes. Remove and set aside.

Step 3

Wipe out the pot. Melt remaining 1 tablespoon butter and cook garlic until fragrant about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.

Step 4

Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.

Step 5

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.

Step 7

Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

Nutritional Information

Instant Pot Chicken Alfredo

Servings Per Recipe:3

Calories: 1117.7

% Daily Value *

Protein: 47.2g 94%

Carbohydrates: 43g 14%

Dietary Fiber: 2g 8%

Sugars: 2.4g

Fat: 85.3g 131%

Saturated Fat: 51.9g 260%

Cholesterol: 318.8mg 106%

Vitamin A Iu: 2801.4IU 56%

Niacin Equivalents: 16.6mg 128%

Vitamin B6: 0.5mg 29%

Vitamin C: 1.5mg 3%

Folate: 16.4mcg 4%

Calcium: 868.2mg 87%

Iron: 2.8mg 15%

Magnesium: 73mg 26%

Potassium: 407.6mg 11%

Sodium: 2068.5mg 83%

Thiamin: 0.1mg 9%

Calories From Fat: 768

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.