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Instant Pot Chicken Alfredo
Instant Pot Chicken Alfredo
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Instant Pot Chicken Alfredo: Penne pasta cooked in luxurious heavy cream for extra rich and creamy dish. Simply delicious!
Ingredients:
  • 1 (6 ounce) skinless, boneless chicken breast
  • 2 tablespoons butter, divided
  • 1.5 teaspoons garlic salt, divided
  • 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
  • 2 cups penne pasta
  • 16 ounces heavy whipping cream
  • 2.5 cups freshly grated Parmesan cheese
  • 1 pinch freshly ground black pepper to taste
Instructions:
  • Cut the chicken breast into 3 thin filets and generously season all sides with 1 teaspoon of garlic salt and Cantanzaro herbs.
  • Preheat a multi-functional pressure cooker (such as Instant Pot) by selecting the Saute function. Melt 1 tablespoon of butter, then sear the chicken breasts on both sides until they turn golden brown, approximately 5 minutes. Set the chicken aside.
  • Clean the pot. Melt the remaining 1 tablespoon of butter and sauté the garlic until fragrant, about 1 minute. Stir in the pasta to coat it in the butter. Pour in the cream and mix well with the pasta.
  • Add an elevated steamer rack inside the Instant Pot, then wrap chicken breasts in parchment paper and position them on top of the rack.
  • Securely close the lid and set to high pressure as per manufacturer's instructions; then, program the timer for 10 minutes. Let pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to release pressure naturally for 10 minutes, then carefully use the quick-release method for about 5 minutes. Unlock and remove the lid, take out the rack with chicken, and stir in the remaining garlic salt and Parmesan cheese into the sauce.
  • Separate pasta into 3 bowls and place 1 chicken breast on top of each. Sprinkle with extra Parmesan and freshly ground black pepper to taste, if preferred.

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