Eggless Instant Pot Chicken Alfredo
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts (2–3 breasts)
- 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
- 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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