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Looking for a quick and easy weeknight meal that tastes JUST like it came from a restaurant? I have you covered! I want to share my recipe for Instant Pot Chicken Fettuccini Alfredo that comes together in 30 minutes or less and is something the whole family will enjoy.
The recipe can be found here.
In the bowl of an Instant Pot, add chicken broth, heavy cream, lemon juice, garlic, salt, and pepper.
Break the noodles in half and place in the Instant Pot. Use a spoon to gently push down the noodles to cover with the liquid. You don’t want to press too hard or you’ll break the noodles and you also don’t need to stir the ingredients at this point.
You want to use pre-cooked chicken for this recipe. If you don’t have any pre-cooked chicken breasts, make sure to either bake them or fry them before starting this recipe. The chicken will not have enough time to cook through in the Instant Pot and you will be left with semi-raw meat. Just a heads up to be prepared!
Slice or cube the cooked chicken. Place the chicken on top of the noodles/liquid. It’s OK if some of the chicken sinks and you still don’t need to stir.
Close the lid and make sure it is in the locking position. Move the valve to the sealed position. Pressure cook on HIGH for 7 minutes on the MANUAL setting. Let the pressure release naturally for 8-10 minutes, then quick release the rest of the way. Once the pin drops, it is safe to open the lid.
Stir the ingredients and check to make sure the noodles are cooked to your liking. Add the parmesan cheese and stir until melted and combined. The sauce should be hot enough to melt the cheese without turning the Instant Pot back on.
Serve warm, right out of the Instant Pot (easy cleanup!). Garnish with additional parmesan cheese or fresh chopped parsley. Enjoy!
The recipe can be found here.
It’s SO good yet SO simple. The sauce is cheesy and creamy, the noodles are al dente, and the chicken is tender and moist. It really does remind me of pasta from my favorite restaurant.
Happy Cooking!
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