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I've stumbled upon culinary gold with this Instant Pot Chicken Alfredo! Creamy, indulgent, and ready in minutes, this dish satisfies cravings without hours slaving over stovetop. Rich parmesan melds perfectly with tender chicken and al dente pasta, creating pure comfort in every bite. My family begs for seconds whenever I whip up this one-pot wonder. Trust me, once you try this effortless version, you'll never go back to traditional methods. Let's dive into this game-changing recipe together!
Ingredients for Creamy Chicken Alfredo in the Instant Pot
- Chicken breast: Lean protein source that adds flavor and texture to the dish, a staple ingredient in chicken alfredo recipes.
- Chicken broth: Infuses the pasta and chicken with savory flavor, creating a rich and delicious base for the dish.
- Fettuccine pasta: Classic pasta choice for alfredo dishes, its flat shape and creamy sauce pair perfectly for a comforting meal.
- Heavy cream: Key component for the creamy alfredo sauce, adding richness and smoothness to the dish.
- Parmesan cheese: Signature ingredient in alfredo sauce, its nutty and salty flavor enhances the overall taste of the dish.
- Garlic: Adds a robust and aromatic flavor to the dish, complementing the creaminess of the alfredo sauce.
- Fresh parsley: Brightens up the dish with a pop of color and fresh herbaceous flavor, adding a finishing touch.
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Speeds up cooking time by pressure cooking the ingredients together efficiently.
- Cutting board: Provides a stable surface for dicing the chicken breast before cooking.
- Knife: Essential for cutting the chicken breast into diced pieces for the recipe.
- Measuring cups: Ensures accurate amounts of chicken broth, heavy cream, and parmesan cheese are added.
- Garlic press: Helps to mince the garlic finely for even distribution of flavor in the dish.
Instant Pot Chicken Alfredo Recipe Guide
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
Ingredients:
Ingredients
- 1 lb chicken breast, diced
- 2 cups chicken broth
- 1 lb fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Place chicken, chicken broth, pasta, heavy cream, Parmesan cheese, garlic, salt, and pepper in the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Quick release the pressure and open the lid. Stir the pasta to combine all ingredients.
- Serve hot, garnished with chopped parsley.
Notes:
Nutrition value:
Keywords:
Preparing and Storing Chicken Alfredo Ahead of Time
Make Ahead Instructions
- Cook the chicken alfredo according to the recipe.
- Let it cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Portion the chicken alfredo into freezer-safe containers.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When making this instant pot chicken alfredo, try adding a splash of white wine to the sauce for an extra depth of flavor. It complements the creamy richness of the dish beautifully.
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