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 A LOT with my Instant Pot (see my latest recipe here), and this one is pretty life-changing.
I'll admit Iย miiiiightย be being a tad bit dramatic about this, but seriously you guys-- Chicken Fettuccini Alfredo DONEย in under 20ย 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 herย sing "Favorite Things" with those three ingredients added to the song. You think she's too classy to oblige?
Probably.
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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. ๐
If you have an Instant Pot make this like, now. If you don't, this is the one I have and love.ย Much love to you all!
**UPDATE 1/5/2018**
I'm still very much learning about cooking with electric pressure cookers, and one thing has become evident to me as I've read the comments from those that have tried this recipe: All Electric Pressure Cookers are not made equal! It looks like even those that are the same brand and/or model are cooking this recipe differently.
According to the comments, about 75% of you that have made it had it turn out fabulous (yay!) and the other 25% had problems.
After testing the original recipe again and again in my Instant Pot 6 quart DUO60, I've made a few modifications to the recipe card.
The first is that I added anย additional ยฝ cup of chicken broth to the recipe. Doing this will leave more liquid for the sauce and hopefully eliminate the "BURN" or "ovHT" notification that some of you are getting. I did a little bit of digging, and this is what I found:
This mechanism is called โburn-protectionโ. When a high temperature (140C or 284F) is detected at the bottom of the inner pot, the burn-protection mechanism suspends heating to avoid burning food. On Instant Pot IP-DUO series, a warning message โovHtโ is flashed on the display. -- Instantpot.com
Apparently, dense foods with a high starch content, like fettuccini, can block the heat from distributing evenly in the pot, causing the sensors in the Instant Pot to suspend cooking, regardless of how much liquid is in the pot. If you are using a pot that is smaller than 6 quarts or using more chicken than is called for (causing the pasta to be weighted down more to rest on the bottom), you might run into this problem.
The second change I made to the recipe is an increase in cooking time by 2 minutes. The additional liquid and increase in cooking time should take care of any undercooked pasta. This said, due to the nature of cooking pasta in an Instant Pot, where the noodles aren't able to move freely, you will end up with with a few that were not submerged all the way or were stuck together--It's just part of this cooking method. Every time I've made it I've ended up with about 95% of my pasta being perfectly cooked. The other 5% is something I'm willing to sacrifice for the sake of how stinkin' easy this recipe is. ๐
I appreciate all your comments and am grateful for an opportunity to fine-tune a recipe with your feedback! Please continue to share your experiences with the recipe, and hopefully, we can create the ULTIMATE fettuccini alfredo recipe for the Instant Pot together!
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Instant Pot Chicken Fettuccini Alfredo
Ingredients
- 1 tablespoon olive oil
- ยฝ teaspoon kosher salt
- ยผ teaspoon black pepper
- 2 pounds chicken breasts boneless and skinless
- 2 tablespoons salted butter
- 5 cloves garlic minced
- 2 cups heavy cream
- 2 ยฝ cups chicken broth
- ยผ teaspoon kosher salt
- 1 pinch of ground nutmeg
- 1 pound dry fettuccini noodles
- ยพ cup parmesan cheese shredded
- fresh basil
Instructions
- 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, making sure all noodles are submerged, followed by the browned chicken breasts.
- Cover Instant Pot and set it to cook at High Pressure for 10 minutes.
- When time is up, allow Instant Pot to naturally release pressure-- about 8-10minutes (See Notes).
- Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving-- sauce will thicken as it cools.
Chef's Notes:
Nutrition Facts
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Lisa says
I made this tonight, I followed the directions pretty strictly, but I used capellini nests. It was very good, but next time I would use a more substantial pasta. Sauce was excellent!!! I also think this would be just great with rotisserie chicken. Kroger sells shredded rotisserie chicken in the deli. I think I'll use that next time, which will also save time.
Linda says
Can I make this early in the day and just let it sit on the warm setting. I am having company for dinner and would like to make in afternoon.
erani says
I am making it now with leftover turkey breast (baked previously and kept frozen). I added mushrooms and bell pepper, Cajun and cayenne pepper, as we like it spicy.
I am going top cook pasta separately because there is just me and my hubby at home at this time. we will keep leftovers for tomorrow ๐
I might need to thicken the sauce... will see soon.
Courtney says
Can you make this with frozen chicken breast?
Tiffany R says
Absolutely loved this!!! So easy and so yummy. I added mushrooms and used angel hair pasta instead since my husband hates fettuccine noodles. Do you have suggestions for when to add shrimp if we wanted shrimp Alfredo instead?
Jeff Williams says
Made this recipe and loved it! Good hint from the comment above! Don't change a thing. I thought it was going to be too watery but I used my patience for once. It thickened perfectly when cooling a bit. I will make this again!
Kelli says
Do you say abunch? Alittle? Then don't say alot please!!! Carry on, great recipe !
Kim says
Good lord, woman. Who cares.
Toni Wilson says
Very rude, Kelli! This is a post for a recipe, not an essay!
alexa says
Tried this tonight and the sauce was waaaay too thin and it looks like the cream all curdled? Noodles were overcooked and chicken dry. Not sure what I did wrong as I followed the instructions exactly other than I doubled the recipe. I am a newbie instant pot user though, this is the first thing that hasnt turned out. ๐
Lee Malone says
Hi, just bought an insta pot but itโs a 3 qt since I am single and donโt need to cook as much. If I made this should I just cut the recipe in half for the 3 qt
Jamie dean says
So I made this and read all the notes. My noodles were not cooked all the way and was sitting in soup. As I was reading your updates , the way I understood was adding the extra 2 minutes was changed on your directions. So I cooked for 8 minutes. Should it have been 10 minutes? So I ended up turning back in sautรฉ mode to heat back up to get the noodles cooked. But still a lot of extra fluid. But still looks delish.
Julie says
I made this tonight and it tasted good, but the sauce was quite thin. Do you have a suggestion for how to thicken the sauce? Should I have cooked it longer without the lid after adding the cheese at the end?
Tracy Pipkin says
I was wondering the same as a couple of others. Can I double this in a 6 qt or is that too much to cook in the 6 qt?
Thanks,
Tracy