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Chicken Fettuccine Alfredo

Delicious and Creamy Instant Pot Chicken Fettuccine Alfredo. This is a one-pot instant pot recipe that is so quick and easy to make. Made with Italian herbs, mushroom, and a heavy cream base. Garnish with parsley and serve with garlic bread.

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients
  

  • 1 lbs boneless chicken medium-sized cubes
  • 8 oz Fettuccine Pasta or 1/2 lb
  • 2 cups water or chicken broth
  • 2 cups heavy whipping cream
  • 4-5 cloves garlic minced
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 1 cup mushroom optional
  • salt to taste or 1/2 tsp
  • 1/2 tsp black pepper
  • 1/2 tsp Italian Seasoning or dry basil/oregano
  • 1/4 tsp red chili flakes (optional)
  • 1 cup parmesan cheese or mozzarella
  • 1/4 tsp parsley (optional for garnishing)

Instructions
 

  • Press saute. Add 2 tbsp of butter and 2 tbsp of olive oil.
  • When the butter melts, add 1 lb of chicken, 1/2 tsp of salt, 1/2 tsp of black pepper and 4-5 diced garlic cloves. Meat will release some water. Cook until water dries up and meat is no longer pink.
  • Add 1/2 tsp of Italian Seasoning (just dry Basil and oregano can be added). For heat, add 1/2 tsp red chili flakes (optional). Saute chicken with seasoning for a minute.
  • Add 1 cup of mushroom and saute for a few minutes (1-2 minutes)
  • Add 2 cups of water or broth and 2 cups of heavy cream. Mix and simmer for a minute until it gets warm.
  • NOTE: Salt can be adjusted at this point if needed. Please note that the broth may already contain salt.
  • Add 8 oz of fettuccine pasta or any pasta of your choice. Layer pasta in alternating directions (criss-cross). See video
  • Cover the lid and seal. Pressure cook for 9 minutes and NPR for 2-3 minutes. NPR is done so the liquid won't spew out with quick release.
  • Open the lid when the pin drops.
  • NOTE: Heavy cream will not curdle, If it does, just add more heavy cream, stir and continue with the cooking process.
  • Add 1 cup of cheese (Mozzarella or Parmesan). Mix until the cheese melts. Garnish and serve.

Stovetop Instructions

  • Boil fettuccine pasta following the directions on the pasta packet.
  • In a separate pot, add butter, olive oil, and garlic. Cook until garlic is fragrant.
  • Add chicken and seasonings. Cook until chicken changes color and fully cooked.
  • Add heavy cream and simmer for a few minutes.
  • Add parmesan cheese. Once the base thickens add the cooked pasta and mix. Garnish with parsley and serve.

Notes

Food Notes: 
IMPORTANT: Since heavy cream goes in before pressure cooking and may spew out with quick release, I advise doing a few minutes of NPR or controlled release to avoid any accidents. 
Heavy cream normally does not curdle. If it does, for any reason, do not panic. Add more cream and continue cooking.  
For a vegetarian version just leave out the chicken and follow the recipe as listed. 
I used uncooked cubed chicken. You may use a whole chicken breast and diced it up later after pressure cooking or use precooked chicken and add it only after pressure cooking. 
I used basic dry Italian seasoning in this recipe. You may use any dry herbs of your choice. I recommend using at least basil and oregano. 
Any pasta can be used in this recipe. The ratio is 1 cup of liquid to 4 ounces of pasta. 
Parmesan is typically used in alfredo sauce but mozzarella can be used as well. 
Keyword Alfredo, Pasta