Instant Pot Chicken Alfredo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

Cut chicken breast into pieces.

Season chicken with garlic salt, basil leaves, oregano, and black pepper.

Set aside the seasoned chicken.

Measure out 3 cups of heavy whipping cream and set aside.

Measure out 2 cups of chicken broth.

Prepare 16 ounces of fettuccine noodles, 1 cup of tomatoes, 1 cup of spinach, and half a stick of butter.

Add 1 tablespoon of minced garlic to the Instant Pot and heat on sauté mode.

Add olive oil to the pot, then add the seasoned chicken.

Stir chicken to coat with garlic and oil, and let it sear until browned.

Remove the chicken from the pot and set aside.

Add 2 cups of chicken broth to the pot, scraping the bottom to remove any burnt bits.

Add 3 cups of heavy whipping cream to the pot.

Add 16 ounces of fettuccine noodles, ensuring they are fully submerged; add an additional half cup of chicken broth if needed.

Return the chicken to the pot.

Add 1 tablespoon of minced garlic, half a tablespoon of black pepper, half a tablespoon of oregano, and 1 tablespoon of basil to the pot.

Add half a stick of butter and stir to combine.

Close the Instant Pot lid and set to pressure cook on high for 6 minutes.

Wait for the Instant Pot to preheat and start the countdown for 6 minutes.

After 6 minutes, cover the steam release valve with a towel and release the pressure.

Once the pin drops, indicating it's safe to open, do so and keep the pot on sauté mode.

Add 6 ounces of parmesan cheese and 1 cup of spinach to the pot, stirring to combine.

Continue cooking on sauté mode, stirring until some liquid evaporates.

Test the noodles for doneness and adjust if necessary.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens