Transform your weeknights with this effortless instant pot chicken alfredo

Indulge in the comforting flavors of chicken alfredo with this effortless recipe that harnesses the magic of your Instant Pot. This dish combines tender chicken, creamy Alfredo sauce, and perfectly cooked pasta in a symphony of flavors that will tantalize your taste buds.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese
• 1 pound pasta (such as fettuccine, penne, or rotini)
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the chicken and cook for 3-4 minutes per side, or until golden brown.

2. Sauté the Aromatics: Remove the chicken from the Instant Pot and set aside. Add the onion and garlic to the pot and sauté for 2 minutes, or until softened.

3. Make the Roux: Sprinkle the flour over the onion and garlic and stir to combine. Cook for 1 minute, or until the mixture is golden brown.

4. Deglaze the Pot: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

5. Add the Chicken and Cook: Return the chicken to the Instant Pot and secure the lid. Set the valve to “Sealing” and cook on high pressure for 10 minutes.

6. Release Pressure and Shred Chicken: Once the cooking time is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Remove the chicken from the pot and shred it using two forks.

7. Make the Alfredo Sauce: Stir the heavy cream, Parmesan cheese, and mozzarella cheese into the sauce in the Instant Pot. Bring to a simmer and cook until the cheese is melted and the sauce has thickened.

8. Cook the Pasta: Add the pasta to the Instant Pot and stir to combine with the sauce. Set the valve to “Sealing” and cook on high pressure for the time specified on the pasta package.

9. Release Pressure and Serve: Once the cooking time is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Stir in the shredded chicken and serve immediately.

Tips for Perfection:

• For a richer flavor, use chicken thighs instead of chicken breasts.
• Add a touch of nutmeg or Italian seasoning to the sauce for extra depth of flavor.
• If you don’t have heavy cream, you can substitute milk or half-and-half.
• Feel free to add other vegetables to the dish, such as broccoli, peas, or mushrooms.
• Serve the chicken alfredo with a side of crusty bread to soak up all the delicious sauce.

Variations:

• Seafood Alfredo: Replace the chicken with shrimp, scallops, or crab for a seafood twist.
• Vegetable Alfredo: Omit the chicken and add your favorite vegetables, such as roasted broccoli, bell peppers, or zucchini.
• Sun-Dried Tomato Alfredo: Add 1/2 cup of chopped sun-dried tomatoes to the sauce for a burst of tangy flavor.
• Creamy Pesto Alfredo: Stir in 1/4 cup of pesto to the sauce for a vibrant and herbaceous twist.

The Secret to a Creamy Alfredo Sauce

The key to a creamy and flavorful Alfredo sauce lies in the roux. A roux is a mixture of equal parts fat and flour that is cooked together to create a thickener. In this recipe, the olive oil and flour form the roux, which is then combined with the chicken broth and heavy cream to create a luscious and velvety sauce.

Serving Suggestions:

Serve the chicken alfredo with a side of:

• Crusty bread
• Steamed broccoli
• Roasted vegetables
• Garlic breadsticks

What You Need to Learn

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

Q: Can I cook the pasta separately?
A: Yes, you can cook the pasta separately if you prefer. Just be sure to drain it well before adding it to the sauce.

Q: How can I thicken the sauce?
A: If your sauce is too thin, you can add a cornstarch slurry (equal parts cornstarch and water) to thicken it.

Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Just cook the chicken and sauce according to the recipe, then store them separately in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and sauce and cook the pasta.

Q: What other types of pasta can I use?
A: You can use any type of pasta you like, such as fettuccine, penne, rotini, or rigatoni.