One Pot Chicken Alfredo

by Melody Thacker, in Recipes (No Comments)

 

This quick and easy one-pot Chicken Alfredo made in an Instant Pot pressure cooker is Oh.My.Gosh so good! We always make our alfredo sauce from scratch because we like using real ingredients and knowing exactly what’s in it. A basic alfredo sauce contains a few ingredients cream, parmesan cheese, and garlic, and is really simple to make.

This one-pot chicken alfredo is made in an electric pressure cooker. I use an InstantPot brand pressure cooker and love it. Here’s the recipe and some tips!

 

 

 

 

 

 

 

 

 

One-pot Chicken Alfredo

2 large chicken breasts
1 – 2 tablespoons grapeseed oil
2 – 3 cloves garlic, minced/chopped or 1 teaspoon Watkins garlic granules
2 cups chicken stock, or 2 cups of water with 2 tablespoons Watkins chicken soup and gravy base.
1 cup of hot water (or enough to ensure pasta is covered)
375 G bag (or 4-5 cups dry) uncooked whole wheat pasta (I have used rotini, bows, and other larger shaped pasta)
1 cup whipping cream (or a bit less)
1 & 1/2 cups or more fresh shredded parmesan cheese
Parsley to garnish is desired

Dice raw chicken breast. Set your electric pressure cooker to saute and allow the pan to heat. Once the pan is heated add oil and saute chicken pieces until starting to brown. Add all other ingredients except cream and cheese. Stir and ensure that all the pasta is completely submerged in liquid.

Cover, lock the lid and close the pressure value. Set to cook on poultry for 5 minutes. Or check the package and cook 1/2 the suggested time listed in the direction to cook the type of pasta you are using.

When done, slide open the quick release valve, then open the lid after the pressure valve drops. Stir in cream, set to saute, when the liquid starts to a boil shut off and stir in cheese. Garnish with a little chopped or crumbled parsley if desired. It adds a nice bit of color.

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Cooking Tips:

• Always heat your pan first, then add the oil or fat when frying or sauteing. This is how I remember; Hot pan, cold oil, no stick! If the meat is sticking when you are trying to stir it, give another minute, it isn’t ready yet and will release easier when it is.
• Be sure the pasta is fully submerged in cooking liquid, otherwise, those pieces won’t be cooked.
• I save the extra drippings and stock from cooking chicken in the oven and pressure cooker. I freeze it in mason jam/jelly jars until I’m ready to use it. It enhances the flavor of homemade soups, casseroles, and one pot dishes like this one.