Instant Pot Chicken Alfredo Recipes

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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.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 50m

Yield 3

Number Of Ingredients 9



Instant Pot® Chicken Alfredo image

Steps:

  • Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
  • 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.
  • 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.
  • Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 1117.7 calories, Carbohydrate 43 g, Cholesterol 318.8 mg, Fat 85.3 g, Fiber 2 g, Protein 47.2 g, SaturatedFat 51.9 g, Sodium 2068.5 mg, Sugar 2.4 g

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

INSTANT POT® CREAMY CHICKEN AND LEEK ALFREDO

Let's dive head-first into this one-pot pasta dish, full of rich and creamy everything! Your family will love this weeknight dinner, and you'll love how quickly you can make it!

Provided by Diana71

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 19



Instant Pot® Creamy Chicken and Leek Alfredo image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
  • Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
  • Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • 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.
  • Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 37.8 g, Cholesterol 136.1 mg, Fat 26.3 g, Fiber 2.1 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 803.1 mg, Sugar 3.4 g

½ tablespoon olive oil
½ tablespoon butter
1 pound chicken breast, cubed
1 cup diced leek (white and light green only)
2 garlic, chopped, or more to taste
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 ½ cups chicken broth
¼ cup dry white wine
⅔ cup heavy whipping cream
1 egg yolk
8 ounces penne pasta
1 cup shredded Parmesan-Romano cheese blend
1 pinch cornstarch
1 ounce cream cheese, cubed
½ cup milk, or more as needed
1 pinch salt and freshly ground black pepper to taste

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