Easy Chicken Fettuccine Alfredo PT25M https://img3.recipesrun.com/201907/2019/0806/2a/f/023233/original.jpg 2 servings Ingredients: Minced parsley 1/2 cup Parmesan cheese 1/2 cup Heavy cream 4 oz. Fettuccine 1 cup Chicken stock 4 cloves Garlic, pressed Freshly ground black pepper Kosher salt 1 pound Skinless, boneless chicken breast, cut into strips 2 tbsp. Butter, divided
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Easy Chicken Fettuccine Alfredo

This easy Chicken Fettuccine Alfredo recipe is a classic one-pot meal made even faster in the Instant Pot pressure cooker (or on the stovetop) for a comfort food dinner that’s ready in just 30 minutes or less. After browning the chicken, add it back to the pot with the liquid and noodles to cook all at one time to become a creamy, buttery, cheesy sauce. Swap out the heavy cream for half and a half if you'd like, and cook down a bit longer to thicken.
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    Sponsored Links

    Easy Chicken Fettuccine Alfredo

    This easy Chicken Fettuccine Alfredo recipe is a classic one-pot meal made even faster in the Instant Pot pressure cooker (or on the stovetop) for a comfort food dinner that’s ready in just 30 minutes or less. After browning the chicken, add it back to the pot with the liquid and noodles to cook all at one time to become a creamy, buttery, cheesy sauce. Swap out the heavy cream for half and a half if you'd like, and cook down a bit longer to thicken.
    Read More
    Method
    Ingredients
      • Minced parsley
      • 1/2 cup Parmesan cheese
      • 1/2 cup Heavy cream
      • 4 oz. Fettuccine
      • 1 cup Chicken stock
      • 4 cloves Garlic, pressed
      • Freshly ground black pepper
      • Kosher salt
      • 1 pound Skinless, boneless chicken breast, cut into strips
      • 2 tbsp. Butter, divided
    • Step 1
      Preheat the Instant Pot pressure cooker on sauté mode and add 1/2 tablespoon of butter to melt. Pat the chicken dry with a paper towel. Season with salt and pepper, and add the chicken to the pot in 2 batches (use the additional 1/2 tablespoon butter for the second batch), and cook undisturbed for 1 to 2 minutes on each side. Transfer to a plate, and set aside.
    • Step 2
      Add the garlic to the pot and cook until fragrant, about 1 minute. Be sure to stir so it doesn't burn. Add the chicken stock to the pot and scrape the pot with a wooden spatula to deglaze.
    • Step 3
      Break the fettuccine noodles in half and lay half of them flat in the pot, then top with the other half in the other direction. Add water if needed to be cover the noodles. Add the chicken strips back to the pot, on top of the noodles.
    • Step 4
      Secure the lid and cook on high pressure for 3 minutes, then allow the pressure to naturally release for about 5 minutes. Open the vent and remove the lid. Press cancel and select sauté.
    • Step 5
      Use tongs to remove the chicken from the pot and set in a bowl, then set aside. Use the tongs to separate any noodles that may have clung together. Stir the remaining 1 tablespoon of butter, the heavy cream, and the Parmesan cheese into the fettuccine in the pot and cook until the sauce begins to thicken. Season with more salt and pepper to taste, and return the chicken to the pot, tossing in the alfredo sauce.
    • Step 6
      Serve with more Parmesan cheese and sprinkle with parsley.
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      01 Information
      • Grade easy
      • Serving 2 servings
      • Prep Time 10 Mins
      • Cook Time 15 Mins
      • Total Time 25 Mins
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      02 Ingredients
        • Minced parsley
        • 1/2 cup Parmesan cheese
        • 1/2 cup Heavy cream
        • 4 oz. Fettuccine
        • 1 cup Chicken stock
        • 4 cloves Garlic, pressed
        • Freshly ground black pepper
        • Kosher salt
        • 1 pound Skinless, boneless chicken breast, cut into strips
        • 2 tbsp. Butter, divided
      03 Method
      • Step 1
        Preheat the Instant Pot pressure cooker on sauté mode and add 1/2 tablespoon of butter to melt. Pat the chicken dry with a paper towel. Season with salt and pepper, and add the chicken to the pot in 2 batches (use the additional 1/2 tablespoon butter for the second batch), and cook undisturbed for 1 to 2 minutes on each side. Transfer to a plate, and set aside.
      • Step 2
        Add the garlic to the pot and cook until fragrant, about 1 minute. Be sure to stir so it doesn't burn. Add the chicken stock to the pot and scrape the pot with a wooden spatula to deglaze.
      • Step 3
        Break the fettuccine noodles in half and lay half of them flat in the pot, then top with the other half in the other direction. Add water if needed to be cover the noodles. Add the chicken strips back to the pot, on top of the noodles.
      • Step 4
        Secure the lid and cook on high pressure for 3 minutes, then allow the pressure to naturally release for about 5 minutes. Open the vent and remove the lid. Press cancel and select sauté.
      • Step 5
        Use tongs to remove the chicken from the pot and set in a bowl, then set aside. Use the tongs to separate any noodles that may have clung together. Stir the remaining 1 tablespoon of butter, the heavy cream, and the Parmesan cheese into the fettuccine in the pot and cook until the sauce begins to thicken. Season with more salt and pepper to taste, and return the chicken to the pot, tossing in the alfredo sauce.
      • Step 6
        Serve with more Parmesan cheese and sprinkle with parsley.
      05 Author
      zhanghengshuo zhanghengshuo
      147 Recipes