Chicken Alfredo Pasta - Instant Pot
Instant Pot Chicken Alfredo Pasta is a warm and hearty al dente pasta dish in creamy sauce. It's easy, comforting and ready in 15 minutes! Try it and you will admit this is the best one pot pasta recipe out there!
Servings: 6
Calories: 671kcal
Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
- 1 teaspoon Garlic chopped or grated
- 2 Chicken Breasts cut in ½ - 1 inch cubes
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- Salt and pepper to taste
- 3 cups Chicken Broth
- 1 cup Cream I have used low fat cream here.
- 4 cups Dry Pasta (350 grams) (penne or fettuccine or farfalle or spaghetti)
- 100 gram Cream Cheese optional
- ¾ cup Parmesan cheese grated
- Fresh Parsley and Parmesan for garnish
Instructions
How To Make Chicken Alfredo Pasta in Instant Pot
- Switch on the IP, place the inner pot and press sauté button. Once the IP displays 'hot', heat butter and add olive oil together.
- Once the IP displays 'hot', heat butter and add olive oil together.
- Add chopped or grated garlic and sauté for 30 seconds or until aromatic.
- Add chicken chunks and sauté on high (more) for 1 minute.
- Add dried basil, dried oregano and parsley, season with salt and pepper and sauté for 30 seconds.
- Add chicken broth and cream, stir.
- Add penne pasta and press it down with a spatula into liquid. Do not worry if the liquid doesn't cover the pasta fully.
- Cancel 'Sauté', put the IP lid and turn the pressure valve to sealing position. Press Manual or Pressure Cook to cook for 4 minutes on high.
- When the cooking cycle is complete and IP beeps, do the quick release turning the valve from sealing to venting position.
- Switch on the 'Sauté mode. Stir in the cream cheese and parmesan. Cheese will melt through and sauce will thicken. It took only 30 seconds for me.
- If the sauce is too thick for you, add some more cream or milk. Start with ¼ cup at a time until desired consistency of the sauce is reached.
- Immediately take the inner pot out. Dish out, garnish with some fresh parsley and some more grated parmesan. Serve the Chicken Alfredo Immediately.
One pot Chicken Alfredo on Stove Top
- In a pan or pot, heat oil and butter together.
- Add grated or chopped garlic and fry for 30 seconds.
- Add chicken chunks and sauté or high heat for 2 minutes.
- Add dried basil, oregano and parsley, season with salt and pepper and toss.
- Add 3 cups of chicken broth, 1 cup of cream and mix, bring it to a boil.
- Add pasta and mix. Simmer on low heat for 9-10 minutes or until pasta is cooked to al dente, stir occasionally.
- Add cream cheese, parmesan cheese and give a gentle stir. Cheese will melt through the sauce. Immediately take the pan off the heat.
- Garnish with chopped parsley and some more grated parmesan, serve immediately.
Notes
If you are using whole chicken breast or thighs, then sear it for minute from the sides in butter first. Take it out and then proceed with recipe. Add seared chicken on the top of the pasta and then close the IP lid to pressure cook.
In Instant Pot, always cook the pasta for half the time minus 1 minute for the time mentioned on pasta package.
If the sauce is too thick for you, add some more cream or milk. Start with ¼ cup at a time until desired consistency of the sauce is reached.
For best taste, always use freshly grated parmesan cheese.
You can use mozzarella cheese instead of cream cheese.
You also opt to go ahead with milk or half and half instead of heavy cream. I have used low fat cream here.
Nutrition
Calories: 671kcal | Carbohydrates: 59g | Protein: 33g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 808mg | Potassium: 604mg | Fiber: 2g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 2mg