Chicken Fettuccini Alfredo
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
Chicken Mixture:
  • 1tbsp olive oil
  • 2lbs boneless and skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/4tsp black pepper
Sauce Mixture:
  • 2tbsp butter
  • 5 cloves garlicminced
  • 2cups heavy cream
  • 2 1/2cups chicken broth
  • 1/4tsp kosher salt
  • 1 pinch ground nutmeg
  • 1lb dry fettuccini noodlesbroken in half to fit flat in pot
To Finish:
  • 3/4cup Parmesan cheeseshredded
  • 3tbsp fresh basilcut into thin ribbons
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
  2. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
  4. Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
  10. Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.
Recipe Notes

*The Manual and Pressure Cook buttons are interchangeable.