Instant Pot Chicken Fettuccine Alfredo with Broccoli
Instant Pot Chicken Fettuccine Alfredo with Broccoli tastes closest to Olive Gardens Fettuccine Alfredo Recipe. It has the world's best Alfredo Sauce that's extremely creamy and delicious.
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Servings: 2 people
Calories: 508kcal
Cost: $4
Ingredients
- 8 oz Fettuccine Noodles broken into half, ½ pound or 227 grams
- 0.75 lb Chicken Breast cut into ½ inch cubes
- 1 cup Broccoli fresh or frozen small florets, blanched or steamed
- ½ tbsp garlic minced
- 2 cups chicken stock
- ¾ 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
For Flash Marinating the Chicken
- 1 tsp Black Pepper crushed
- ¼ tsp Salt
Instructions
- 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!
Video
Notes
- 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.
Nutrition Facts
Instant Pot Chicken Fettuccine Alfredo with Broccoli
Amount Per Serving
Calories 508
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 151mg50%
Sodium 450mg20%
Potassium 876mg25%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 2g2%
Protein 35g70%
Vitamin A 635IU13%
Vitamin C 7.3mg9%
Calcium 141mg14%
Iron 1.8mg10%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 508kcal | Carbohydrates: 38g | Protein: 35g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 450mg | Potassium: 876mg | Fiber: 2g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 7.3mg | Calcium: 141mg | Iron: 1.8mg