CHICKEN ALFREDO
30-minute dinner recipe with tender fettuccini and juicy chicken breast in a heavenly, white cream sauce.
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.
