Chicken Fettuccini is a favorite at our house and I’m so excited that I can now make it super quick! Using the Instant Pot cuts the cooking time by more than half and the best part is I only dirty one stinkin’ pot. I’m tellin’ you this Instant Pot thing is a game changer, especially for this Instant Pot Chicken Fettuccini Alfredo.
You guys! I’m so excited about this recipe I could hardly wait to get it photographed and written out! I’ve been cooking ALOT with my Instant Pot (see my latest recipe here) and this one is pretty life changing.
I’ll admit I miiiiight be being a tad bit dramatic about this, but seriously you guys– Chicken Fettuccini Alfredo DONE in under 20 minutes in one pot! I want to give this recipe all the exclamation points right now.
It’s made with real ingredients, too. I’m not dumping in a jarred sauce and covering the lid. We’re talking real cream, butter, and garlic. If I ever got a private concert from Julie Andrews, I’m pretty sure I’d have her sing “Favorite Things” with those three ingredients added into the song. You think she’s too classy to oblige?
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This Instant Pot Chicken Fettuccini Alfredo recipe is pretty self explanatory so I’m just going to leave this right here and direct you to the recipe card below and make sure to read the recipe notes if you don’t want a mess in your kitchen. 🙂
If you have an Instant Pot make this like, now. If you don’t, this is the one I have and clearly love. Much love to you all!
Instant Pot Chicken Fettuccini Alfredo
Chicken Fettuccini is a favorite at our house and I'm so excited that I can now make it super quick! Using the Instant Pot cuts the cooking time by more than half and the best part is I only dirty one stinkin' pot. I'm tellin' you this Instant Pot thing is a game changer, especially for this Instant Pot Chicken Fettuccini Alfredo.
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 chicken breasts, boneless and skinless
- 2 tbsp salted butter
- 5 cloves garlic, minced
- 2 C heavy cream
- 2 C chicken broth
- 1/4 tsp kosher salt
- 1 pinch of ground nutmeg
- 1 lb dry fettuccini noodles
- 1/2 C parmesan cheese, shredded
- fresh basil
Press saute button on Instant Pot and heat olive oil until display reads "HOT". Season chicken breasts with salt and pepper and place in the pot to brown. Cook 2 minutes per side just until lightly browned, but not cooked all the way through, remove from pot and place on a plate.
Melt butter in the pot and stir in minced garlic. Cook for less than 1 minute, stirring constantly until fragrant and pour in cream.
Bring cream and garlic to a simmer while scraping the bottom of the pot with a spatula to release the browned bits from cooking the chicken. Simmer sauce for 2 minutes until just slightly thickened and pour in chicken broth, salt and nutmeg.
Break dry noodles in half and place into the pot, followed by the browned chicken breasts.
Cover Instant Pot and set it to cook at High Pressure for 6 minutes.
When time is up, allow Instant Pot to naturally release pressure-- about 8 minutes (See Notes).
Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving.
The first time I made this I tried doing a quick release of pressure after the cooking time was up and I ended up with a literal volcano of cream coming from the spout of my Instant Pot! Ha! So, that's why I recommend you wait for a natural release. Cream has a tendency to boil up when being cooked and comes right up to the top of the pot, making for an easy escape when you release the valve. You may be able to get away with letting it cool for 5 minutes and then try a quick release, but do so knowing you might get a cream bath. 😉
I'd love to see how you rocked it! Share your photo on Instagram with the hashtag #heatherlikesfood --It will totally make my day to see it!
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