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Lasagna
Chicken Alfredo
| By : |
This recipe from scratch is so much better than the stuff in a can. It will make it hard to ever go back especially for how easy it is to make. Serve over ziti noodles.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
|
Ingredients
- 3 Tbsp olive oil
- 6 cloves garlic whole and peeled
- 2 lbs chicken breast diced
- 4 Tbsp flour
- 4 Tbsp real butter
- 4 cups whole milk
- 2 tsp coarse ground black pepper
- 2 tsp sea salt
- 1 pint heavy cream
- 8 ounces Parmesan cheese shredded
- 1 lb cooked ziti noodles optional for 1 pot
Ingredients
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Instructions
- Pour the oil into the Instant Pot and set it to sauté high. Place the cloves of garlic whole and peeled into the olive oil and cook until they are browned. Remove the garlic from the Instant Pot and set aside. When the garlic has cooled down, mince it.
- Brown the chicken and remove. Mince the garlic. Add the flour and butter to the bottom and whisk well until the flour smells like popcorn.
- Pour in the milk and add the pepper and sea salt. Add the garlic and the chicken. Place the lid on and set the pot to manual pressure high and set the time for 10 minutes. Quick pressure release.
- Fold in the cream and add the Parmesan cheese a little at a time stirring well until it is incorporated. Serve over the noodles or stir them in for a “casserole” style.
Matt Pelton grew up in central Utah, where he found his love for cooking in the outdoors. He learned to cook outdoors in a Dutch oven at the age of 8 years old and has done it ever since. Matt lived in Boston for a couple of years where he expanded his cooking abilities, learning to cook foods from all different cultures around the world. During this time, he gained an appreciation for food and culture and the ability of food to connect people. In 2012 and 2013, Matt won two world championships from The International Dutch Oven Society. He has also won many awards for his BBQ cooking within the KCBS pro division, especially in the brisket category. Matt has twice competed in the invitational World Food Championships aired on TV, where he placed 3rd and 11th, respectively. Matt has appeared on TV numerous times for cooking; most recently, he was featured on the Travel Channel’s “BBQ Crawl season 3”. Matt has also worked as a chef at Deer Valley ski resorts in Utah, often working with the other chefs there on proteins. Matt has three children, Megan, Tristan, and Braxton and resides in Salt Lake City, Utah. He has published a number of cookbooks, including Cooking Under Pressure: Delicious Dutch Oven Recipes Adapted for Your Instant Pot®, Cast Iron Gourmet, and Up in Smoke: A Complete Guide to Cooking with Smoke.
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Makes beautiful Alfredo sauce. Versatile as can be easily adapted to substitute chicken or make straight Alfredo sauce.
Can someone help tell me what I did wrong? My sauce is kind of thin. I thought it would be thicker. This was my first time ever using an InstantPot, and I feel defeated. I think the flour kinda burned, could that have done it? What untensils are ok to use? Thank you for help!
Cook the pasta separately? Out of indtsnt pot?
Like Cwhitaker my sauce was also very thin. I had to thicken it with cornstarch and by putting it on saute to cool it a little or else we would not have been able to use it. I’m also wondering what went wrong.
I like the recipe itself, however it didn’t work in the Instant pot. I followed directions exactly and got the “burn” message. Took the lid off to find everything built up a layer on the bottom. Tried a second time and same result. Just ended up putting it on the stove to cook
Found it needed something.will try again but will add something, just not sure what yet.
Really good. Very rich!
Is the sauce supposed to have little chunks? It looks like curdled milk?
I made this receipe tonight, i followed all the steps listed. After i added float,butter and then milk, chicken & garlic i pressure cooked for 10 mins. It took a while to heat up. Then i did quick release and opened the top and it was curtled. It only got worse once i added the remaining ingredients. Im not sire what i did wrong but i had to throw out the while batch!
I got the burn message twice. Nothing appeared burned. I finished cooking with the saute setting on low. The sauce was amazing! I didnt like i had to cook the pasta outside the pot however
I followed the recipe and kept getting the burn message. I even cleaned out the pot and let it cool and tried again and still got the burn message. I had to finish it off on the stove. It was tasty but thin and yeah…burny.
The process wasn’t great, although I’m used to cooking it from scratch in a pan. Flavor was okay but not overwhelmingly great. I most likely will not be making again.
I followed the recipe to the T. And it turned out great! I reduced the serving size to 4.
I like my sauce a little bit thicer. That being said this is now a favorite recipe. Amazing flavor. Love it.
Mine came out perfect. You just need to know how to make a good smooth roux! No burn errors or clumps etc!
This was simple and yummy. I did half the milk. Sauce was perfect. Will cook again!
Family favorite!!
Made this tonight and my (picky) family absolutely loves it! Thanks for the recipe.
Worked good for me . No issues . When i did the quick release though sauce was coming out a little bit from the release valve not sure why.
Good flavor but very thin sauce. I think this would be easier on the stove top. Not what i expected from an Instant Pot recipe.
Flavor good, but couldn’t get it pressure cooked (kept getting “burn” msg – because of the milk?). I did everything i could to scrape up the bits at the bottom, & finally got a little pressurized time). I think it’d be a decent stove top recipe. + 5 min prep time is overly optimistic. At least i can’t gather ingredients, dice chicken & peel garlic in that time.
Took longer than 5 min to saute the chicken,but once done everythi g was just fine. Sauce is a tad thin , BUT I think it will thicken as it sits.
I prepared this for 4 servings. Sauteing – browning the chicken took at least 10 minutes. Then during the pressure coocking stage i got the ‘Burn’ message. I pressed ‘cancel’ and then restarted – continued pressure coocking for 5 more minutes. Although there was a thin burnt layer at the bottom, (which i didnt touch while adding the rest of the ingredients) the chicken was nice and soft and the result tasted really Great! Overall i think this is best (and quicker?) prepared on a stove top.
The flavor was nice. Did need a little something. Also the sauce was a little watery. Next time I’ll use 2 cups of milk instead of 4
This was extremely frustrating for my boyfriend and I to make. I have made alfredo saice many times on the stove, and wanted to try it in the instapot. Took us well over an hour because we got the burn notice twice. We ended up finishing it on the stove, and it was extremely watery. The only nice thing I have to say is that the flavor is good. We will never try to make this recipe again!
First time using the instantpot and felt defeated and thought i did it wrong till reading these. Upon taking off the lid it looked curtled and sauce never thickened up. I wouldnt make this again.
Tried this but it was a fail. Kept getting burn message and ended up finishing on the stove. Using saute on high was too hot for butter flour and milk.
To be honest- i kinda went commando with this recipe. First. I did 3 chicken breasts with a chicken bouillon cube, 3 cups of water and a box of penne pasta under manual for 8 minutes. I quick released, shredded the chicken, added a pint of cream, did about 6 shakes of garlic powder and 6-8 shakes of pepper. Added approx 1/2 cup of milk, 1/4 cup of flour and a cup+ of fresh parmesan. Mixed it and enjoyed— it was amaaaazing and easy!!
Not very happy with this one…had to “fill in the holes” to put this one together. Had to restart it multiple times for burn warning and add milk to it, and a few other things. It did come out really good but that was after almost completly modifying it.
First time making this and it was delicious and easy. I used minced garlic in the jar and it worked the same, I just put the chicken in first and then garlic with butter. For those that prefer a thicker sauce I recommend using grated parmesan cheese as well as shredded and putting the pasta with the sauce and chicken after the quick release as well. An awesome recipe overall and will definitely be making this over and over again.
The original recipe was hard to follow. I followed Joakman’s recipe in the comments and it turned out delish! Definatley making it again in this specific way!
Instructions are very unclear. Would not make again…
If I could give zero stars, I would. Find another recipe. Got a burn notice so had to try a second time. Sauce was thin as water and looked like it had a bunch of milk curds in it when it was finished pressure cooking. How does this have four stars?!
This receipe should get a zero star. Followed receipe and it smelled like it was burning. Did a quick release and ended up pouring it into a pan and cooking on stove. Will not make this again
My only complaint is thay it was runny, used more flower to thicken.
I have never had so many “burn” notices on my instant pot ever. Wont be making this again.
I did 2 cups of milk & half a pint of heavy cream and it turned out delicious!!
It was a hit! Family loved it.
I only put half the milk in and turned out great also didnt know to deglaze the pot after saute but once i did that no issues very tasty!
Wont make this one again. Milk curdled and dish tasted good but looked disgusting. Quick release spewed milk all over my counter. Ended up making our own and draining and rinsing meat and broccoli and then serving.
Followed your directions exactly and it was too much liquid at the end so wasn’t creamy like real Alfredo sauce I think next time I’ll cut down all of the milk and add more flour to thicken it up a little
Very easy! Do have to watch for scorching, but i was able to get all of the scorched portions out and it did not seem to affect the flavor at all. Could be a bit thicker, but the family loved it. I only made on package of noodles and the rest was eaten over steamed broccoli…DELICIOUS!
Seems like it could use more garlic as the sauce was on the bland side.
Turned out really well and tastes very good is not a bit to peppery will make again with half the pepper i also used penne instead