Chicken Free Instant Pot Chicken Alfredo
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts (2–3 breasts)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 ½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
- 8 oz fettuccine, broken in half
- 1 ½ cups freshly grated parmesan cheese, plus more for serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Pat the chicken breasts dry and rub the spice mixture evenly over both sides.
- 2
Set the Instant Pot to Sauté (Normal). Add the butter and olive oil and heat until the butter is melted and the foam subsides. Add the seasoned chicken breasts and sear for 3 minutes per side, until golden on the outside. Transfer the chicken to a plate — it will not be cooked through at this point.
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