Instant Pot Chicken Fettuccine Alfredo with Broccoli tastes closest to Olive Gardens Chicken Fettuccine Alfredo. The Creamy Alfredo Sauce coating the fettuccine, juicy chicken & crisp tender broccoli will keep you hooked. Don’t miss the Video at the bottom of the post.
Instant Pot Chicken Fettuccine Alfredo with Cream Cheese
If you love Olive Garden’s Fettuccine Alfredo you’ll love todays recipe. The creamy homemade alfredo sauce made from scratch is super addictive. It has the right creaminess, richness & coats the pasta beautifully.
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Fettuccine: I chose the store bought packaged Fettuccine from the shelf and not the fresh ones from the freezer section. The cooking time in the recipe is for the same.
- Chicken: Chicken breasts diced into 1 inch cubes and rubbed with salt and crushed black pepper.
- Broccoli: You can use either blanched or pre-steamed fresh broccoli florets (small) or frozen broccoli florets. I used frozen broccoli.
- Aromatics: Garlic gives so much good flavors. You can certainly play around with the quantity.
- Dairy: Milk, Heavy Cream, Cream Cheese. The dairy quantity is very important in an amazing homemade alfredo sauce. Do not skimp or do not overload.
- Cheese: Parmesan. Well, of course good quality parm grated from a block tastes the best and will give you outstanding results and flavor. However, you can use the packaged ones too.
- Chicken Stock: Low sodium variety is what we pick, always!
- Seasoning: Salt & Black Pepper. If you prefer a slight kick add a few dashes red pepper flakes.
- Cooking Fat: Butter
Tips & Tricks
- Fettuccine: Do not stack the fettuccine all at once inside the Instant Pot. Arrange the pasta in a bird nest or zig zag pattern (watch the Video at the bottom of the post). This arrangement will uniformly cook the fettuccine and the strands won’t clump much.
- Dairy: We do not recommend pressure cooking dairy in the instant pot because they have a tendency to curdle. Add the cream or any dairy after the pressure cooking cycle is over.
- Liquid quantity: After pressure cooking the fettuccine you’ll be left with a puddle of liquid in the pot. Worry not because as you add the cheese the liquid will be absorbed leaving behind an amazing thick sauce that’ll make you lick your fingers 😀 Do not change or reduce the liquid quantity.
- Seasoning: If you prefer more flavor do add onion powder & for a spicy kick you may add red pepper flakes too.
- Pre-shredded Cheese or from a block: For best flavor grate your own Parmesan from a block. Now that doesn’t mean you cannot use pre-shredded cheese. However, as pre-shredded cheese is coated with starch, the alfredo sauce will thicken fast & the mouthfeel won’t be that creamy & silky!
- The Alfredo Sauce: The Sauce thickens as it cools down. So, you need to serve it right out of the pot. The longer it sits, the more thick the sauce becomes. You may need to add a few splashes of milk to bring back the sauce to the right consistency if the dish sits for long.
- Alfredo friendly Veggies: You can either add frozen thawed green peas, or sauteed mushrooms, or fresh baby spinach or broccoli (fresh or frozen blanched).
- Best Broccoli: For any alfredo recipe we recommend using fresh or frozen blanched or pre-steamed broccoli florets.
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Pressure Cook Fettuccine
Saute the garlic on SAUTE function set at the NORMAL heat setting. Pour chicken stock and de-glaze the pot really well scrapping the sides and the bottom of the pot to loosen any stuck up bits or crumbs. This prevents the BURN error.
CANCEL the SAUTE function. Add the halved fettuccine in a zig zag or bird nest pattern (watch the video at the bottom of the post). Gently press down the fettuccine with the spatula so that they get submerged in the liquid.
Layer the black pepper & salt coated chicken cubes into a single layer on top of the fettuccine. Gently press down the chicken so that they get a coat of the liquid.
PRESSURE COOK on HIGH for 5 mins followed by a 10 mins of Natural Pressure Release (NPR). Open the pot after releasing the rest of the pressure manually.
You’ll end up with cooked chicken & fettuccine in a poodle of liquid. That’s exactly what we want. The extra liquid will be absorbed by the cheese later and create a beautiful smooth & creamy alfredo sauce.
Step #2 De-tangle cooked fettuccine
De-tangle the cooked fettuccine with the help of the spatula or a pair of forks (watch the video at the bottom of the post). The starch from the pasta clumps up things a bit but de-tangling should be a breeze.
Step #2 Add the dairy
Hit the SAUTE function & set it on LOW heat settings. Add either room temperature heavy cream or warm it up just for a few seconds in the microwave oven and than add it to the pot fettuccine. This will stabilize the heavy cream. Mix the cream well with the fettuccine. You’ll still have lots of alfredo sauce, worry not because we are not yet done 😀
Add softened cream cheese (room temperature) and mix well until the cheese fully incorporates into the pasta. Now, add the parmesan cheese in 2-3 slots and mix well until the cheese completely melts and blends well with the other ingredients to create an amazingly smooth and creamy alfredo sauce!
At this stage you’ll notice that the extra sauce/liquid will be absorbed leaving behind a thick creamy sauce that beautifully coats each strand of fettuccine.
Now, if you want to skip veggies, your Chicken Fettuccine Alfredo is all done, you may dig in. Otherwise, hop on to the next step.
Step #3 Add Veggie
Add either fresh or frozen blanched broccoli florets (small florets) and mix well. Serve hot and enjoy the word’s best Instant Pot Fettuccine Alfredo with chicken and Broccoli.
Fridge: The Fettuccine Alfredo will last for 5 days in the fridge. Store in air-tight moisture free containers. The sauce will become thick and the pasta will clump together when cold. You need to follow the re-heating instructions shared below.
Fridge cold fettuccine alfredo doesn’t look creamy anymore, but it tastes just as good. You need to re-heat the dish with few splashes of milk or half & half or even water to make the sauce alive. We love to re-heat in a microwave oven.
Check-out our fabulous collection of Asian Take-Out Recipes.
Instant Pot Chicken Fettuccine Alfredo with BroccoliPrint Recipe Pin Rate
Watch Recipe Video
- 8 oz Fettuccine Noodles (broken into half, 1/2 pound or 227 grams)
- 0.75 lb Chicken Breast (cut into 1/2 inch cubes)
- 1 cup Broccoli (fresh or frozen small florets, blanched or steamed)
- 1/2 tbsp garlic (minced)
- 2 cups chicken stock
- 3/4 cup heavy cream (at room temperature or warmed )
- 3 oz cream cheese (at room temperature)
- 1 cup Parmesan Cheese (grated from a block or packaged)
- 2 tbsp Unsalted Butter
- Black Pepper (Crushed, according to taste)
- Salt (to taste) (optional, only if you prefer)
- Flash marinate the chicken cubes with crushed black pepper and salt and set aside.
- Set the Instant Pot on SAUTE function & set it on NORMAL heat setting.
- Add butter and when it melts add the minced garlic and saute for 30 seconds.
- Now, add the chicken stock and de-glaze the pot well scraping the sides & the bottom of the pot with the help of a spatula to loosen any stuck up bits or crumbs. This will prevent the BURN error.
- CANCEL the SAUTE. Add the Fettuccine Noodles (halved) in a bird nest or zig zag pattern. DO NOT dump them all at once, watch the video above. Gently press down the fettuccine with the spatula so that they are covered with the stock.
- Now, layer the flash marinated chicken cubes on top of the fettuccine in a single layer. Gently press down the chicken cubes with the spatula so that they get a light coat with the liquid.
- Next, close the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for 5 minutes.
- Once the cooking cycle is over the Instant Pot will begin to beep. Wait for 10 minutes Natural Pressure Release (NPR) than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully once the floating metal pin drops.
- You’ll have cooked fettuccine in a puddle of liquid. That’s what we want, the extra liquid will be nicely absorbed by the cheese & create a creamy alfredo sauce.
- Hit the SAUTE function and keep it on LOW heat settings. De-tangle the cooked fettuccine by stirring with a spatula or a pair of forks.
- Now, add the warm cream and mix well.
- Add the cream cheese (room temperature), dice into cubes if you can, it helps to blend the cheese fast with the pasta. Mix well until the cream cheese fully incorporates and there are absolutely no lumps.
- At this stage you may Turn off the Instant Pot. Now, add the parmesan cheese in 2-3 slots mix well until the cheese fully incorporates and melts.
- You’ll have an extremely creamy alfredo sauce. Add the steamed or blanched broccoli florets (fresh or frozen). Give everything a good mix and serve right away. Enjoy!
- Measuring Units used, 1 Cup = 240 ml & 1 teaspoon = 5 ml.
- Al Dente Fettuccine: Cook Time 5 mins / Natural Pressure Release 10 mins.
- Softer Fettuccine: Cook Time 6 mins / Natural Pressure Release 20 mins.
- Alfredo Sauce Consistency: We do not prefer soupy fettuccine alfredo, silky smooth sauce beautifully coating each fettuccine strand is what we prefer. However, if you prefer extra sauce add more dairy and less cheese. You need to adjust the quantities according to your liking. It’ll certainly effect the taste of the Alfredo sauce.