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.
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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.
Course Instant Pot, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Pressure Release time 15 minutes
Servings 4 servings
Calories 1272kcal
Author Heather Cheney

Ingredients

  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 pounds chicken breasts boneless and skinless
  • 2 tablespoons salted butter
  • 5 cloves garlic minced
  • 2 cups heavy cream
  • 2 1/2 cups chicken broth
  • 1/4 teaspoon kosher salt
  • 1 pinch of ground nutmeg
  • 1 pound dry fettuccini noodles
  • 3/4 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.

Notes

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. ;)

Nutrition

Serving: 1serving | Calories: 1272kcal | Carbohydrates: 86g | Protein: 74g | Fat: 69g | Saturated Fat: 37g | Cholesterol: 431mg | Sodium: 1656mg | Potassium: 1354mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2210IU | Vitamin C: 14.9mg | Calcium: 366mg | Iron: 3.5mg