Fettuccine Alfredo in the Instant Pot
Hi there, friends! Tonight we were in the mood for a little Italian pasta dish. Fettuccine Alfredo is one of our favorites, especially our youngest son’s favorite dish. It has always been his go-to when eating out. The best Alfredo we ever had was in Chicago. We still dream about the food in that city. If you have never been there, we would recommend it being on your bucket list. Just prepare in advance and lose 10 pounds before going. Cruise ships have nothing on the city of Chicago food.
Alfredo is a bit rich and creamy and yes it is high in calories. You can make a lower fat version by using non-fat heavy cream. However, just don’t. splurge for the day and enjoy it. We do have a Keto version of Alfredo that is quite tasty
For this recipe, you will need boneless skinless chicken breast, chicken breast, unsalted butter, heavy cream, chopped parsley, fettuccine noodles, garlic, fresh Parmesan cheese, dry white wine, and some fresh pepper.
Don’t Forget the Bread
Oh and don’t forget a loaf of crust Italian bread. You can make your own Parmesan Garlic Toast using Chef Eric’s recipe. And a nice bottle of white wine would go nicely with this meal, too. We use real wine when cooking some dishes, so having the bottle already opened is a bonus. No waste and it goes with the meal.
Fettuccine Alfredo in the Instant Pot
Kids love this meal as I mentioned above. Our kids have been eating Alfredo since they were little. It’s like macaroni and cheese on steroids HA!
Plan for your next amazing and delicious meal in the Instant Pot, or Ninja Foodi. Remember all pressure cookers typically equate to the same cook time, so all our recipes are easily converted from one Pressure Cooker to the other.
Fettuccine Alfredo in the Pressure Cooker-Instant Pot or Ninja Foodi
- Instant Pot
- Ninja Foodi
- Pressure Cooker
- 4 Cloves of minced garlic
- 1/4 cup White wine (dry) You may use cooking wine
- 1 1/2 cup Heavy Cream
- 2 cups Chicken Stock
- 8-10 ounces Fettuccine noodles broken in half
- Fresh parmesan cheese
- Fresh chopped parsley
- Coarse Pepper to taste
- 1 1/2 tbsp unsalted butter
- 1 lbs Cubed Boneless, skinless chicken breast
- kosher salt
- First set your cooker to medium saute mode. Add butter. Season your cubed chicken lightly with salt and pepper
- Saute Chicken lightly to golden brown on both sides. We like to use our Spurtles when in saute mode.
- Be sure to scrape any bits or chicken from the bottom of the pot. At this point, add your garlic and coat well. Remove chicken from pot and set aside.
- Next add wine, chicken stock, heavy creame and fettuccine noodles. DO NOT stir. When adding the pasta add in a criss cross layer and simply submerge on top of liquid.
- Add cubed chicken on top of pasta
- Set pot to high pressure for 6 minutes. The pot will take time to build pressure. When time is up, carefully do a sporadic quick release. Be sure your pot is away from cabinets and face. You may have a bit of splatter from the cream. Mix well and let set for an an additional 3 minutes.
- Sprinkle parmesan cheese, on top, and garnish with parsley. You may want to add additional fresh pepper on top. ENJOY
The nice thing about this recipe is you can make it with or without the chicken. If you would like to add shrimp, that can easily be done at the end using fresh or frozen. See our Shrimp Scampi recipe here for additional time and directions.
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