Instant Pot Chicken Alfredo

July 17, 2020 by

CHICKEN ALFREDO

30-minute dinner recipe with tender fettuccini and juicy chicken breast in a heavenly, white cream sauce. 
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Insta Pot

Ingredients
  

  • 7 oz Fettuccini Noodles broken in half
  • 2 cups Water or Chicken Broth
  • 1/2 cup Heavy Cream
  • 2 tbsp Unsalted Butter cubed
  • 2 cloves Garlic minced
  • 1 Boneless Skinless Chicken Breast leave whole (shred after it cooks)
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1/2 cup Parmesan Cheese

Instructions
 

  • Break FETTUCCINI in half and scatter inside the Instant Pot.
  • Pour WATER and HEAVY CREAM over the pasta. Push the pasta under the liquid to submerge it.
  • Scatter BUTTER pieces and GARLIC over the pasta noodles.
  • Lay CHICKEN BREAST on top of the pasta and sprinkle SALT and PEPPER over it. (Yep, we cook chicken breast whole and shred it later so it retains its juices)
  • Secure the lid; turn pressure valve to "Sealing" and pressure cook on HIGH for 5 minutes.
  • When cook cycle completes, let the pot sit undisturbed for a 10-minute (NPR) natural pressure release. DO NOT SKIP THIS STEP!
  • Safely turn pressure valve to "venting" position and release any remaining steam. Open the lid and transfer chicken to a plate.
  • Insert a meat thermometer in the center of the chicken breast to confirm a MINIMUM internal temperature of 165° then cover with foil and rest it a few minutes.
  • Stir the pasta and liquid together (it's not a pretty alfredo yet, but it will be).
  • Stir in PARMESAN CHEESE and adjust SALT and PEPPER, if needed.
  • Shred the chicken with two forks and stir it in to the pasta alfredo.
Filed Under: Chicken, InstaPot, Main Dish, Pasta, Quick and Easy

Chicken Biscuit Pot Pie

November 26, 2013 by

Chicken Biscuit Pot Pie

Alton Brown
Print Recipe
Prep Time 55 mins
Cook Time 23 mins
Total Time 1 hr 28 mins
Servings 8

Ingredients
  

Filling

  • 1 pound bulk-style chicken sausage
  • 3 tablespoons unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/4 pounds shredded cooked chicken, about 5 cups
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoon freshly chopped sage
  • 1/2 teaspoon freshly ground black pepper

Biscuit Topping

  • 12 ounces all-purpose flour plus extra for rolling
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped sage
  • 1/4 teaspoon cayenne pepper
  • 4 ounces extra-sharp white Cheddar
  • 4 ounces unsalted butter frozen
  • 7 ounces low-fat buttermilk

Instructions
 

  • Preheat the oven to 400 degrees F.

For the filling

  • Set a 10-inch cast-iron skillet over medium heat.
  • Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes.
  • Add the butter and melt, stirring to coat the sausage.
  • Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently.
  • Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan.
  • Bring to a simmer and cook until sauce thickens, about 2 minutes.
  • Add the shredded chicken, salt, sage, and pepper.
  • Stir to combine and set aside while preparing the biscuits.

For the biscuits

  • Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
  • Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater.
  • Immediately add the cheese and butter to the flour mixture.
  • Stir to combine.
  • Pour in the buttermilk and stir just to combine.
  • Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
  • Press the dough into a 1/2-inch thick round.
  • Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste.
  • Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.

To build the pie

  • Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle.
  • Bake until the biscuits are tall and golden brown, 15 to 20 minutes.
  • Cool on a cooling rack for 10 minutes before serving.

Filed Under: Chicken, Dishes and Meals, Main Dish

Loaded Potato and Buffalo Chicken Casserole

March 28, 2013 by

Loaded Potato and Buffalo Chicken Casserole

Print Recipe

Ingredients
  

  • 2 pounds boneless chicken breasts cubed (1")
  • 8-10 medium potatoes cut in 1/2" cubes
  • 1/3 cup olive oil
  • 1 & 1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 6 tablespoon hot sauce
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion

Instructions
 

  • Preheat oven to 500 degrees.
  • Spray a 9 x 13" baking dish with cooking spray.
  • In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add the cubed potatoes and stir to coat.
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  • While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
  • Top the cooked potatoes with the raw marinated chicken.
  • In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
  • Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.

Filed Under: Chicken, Dishes and Meals, Everyday Cooking, Main Dish, Potato