Instant Pot Chicken Alfredo
Instant Pot Chicken Alfredo is healthy Italian-inspired comfort food made with no cream or butter but milk instead! This deliciously thick and creamy restaurant quality pasta dish is a one pot dinner ready in only 25 minutes.
Servings: 6 servings
Calories: 476kcal
Ingredients
- 1.5 lbs chicken breasts or thighs cut into 1" pieces
- 2 cups chicken or vegetable stock low sodium
- 1 tbsp oil
- 1/2 tsp salt
- Ground black pepper to taste
- 11 oz any fettuccine linguine or spaghetti
- 1-2 cups cold 2% or 3.25% milk
- 2 tbsp cornstarch
- 1/2 cup Parmesan cheese grated
- 1 garlic clove grated
- 3 cups frozen peas
- 2 tbsp parsley for garnish
Instructions
- To Instant Pot, add chicken, stock, oil, salt and pepper.
- Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
- Close the lid and move pressure valve to Sealing, and press Pressure Cook on High or Manual for 8 minutes if you like pasta al dente, 10 minutes - very soft, gluten free - 5 minutes.
- Release pressure using Quick Release method – turn pressure valve to Venting.
- Open the lid when safe to do so. It will be liquidy and not pretty - do not worry.
- Press Saute.
- In a small bowl, whisk 1 cup (if using chicken thighs) or 2 cups (for chicken breast) of cold milk with cornstarch.
- Add to Instant Pot along with Parmesan cheese and garlic. Using tongs, stir gently while separating the noodles.
- Cook for 2-3 minutes until sauce starts to bubble and thickens.
- Optional: Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
- Sprinkle with parsley and serve warm.
Video
Notes
- Store: Refrigerate in an airtight container for up to 2 days. Reheat in a small pot by simmering on low while covered with a splash of milk. Stir often and add more milk if necessary.
- Freeze: Do not freeze.
- You open the pot and it's not pretty? Don't worry. Follow the recipe and it will get there. At first, we just cook pasta and chicken and after work on making it creamy.
- Pasta seems undercooked? Stir, put the lid back on and let it sit for 10 mins. It will become softer because pasta absorbs liquid like crazy.
- Sauce thickness: You can adjust thickness by letting alfredo sit more or add more milk at any time.
- Milk should be cold otherwise cornstarch will lump. I use 3.5%, higher fat content - creamier sauce. I wouldn't recommend using any plant-based milk.
Nutrition
Calories: 476kcal | Carbohydrates: 52g | Protein: 40g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 491mg | Fiber: 5g | Sugar: 7g