Recipe Background
Instant Pot® Chicken Alfredo: Creamy, dreamy pasta with a perfect shortcut.
It was the bustling, exhilarating week I first moved to New York City—my senses overwhelmed by the endless possibilities and constant hum of the city that never sleeps. My tiny kitchen with just enough space for a box-sized Instant Pot® became my culinary playground. Chicken Alfredo was the answer to my need for something comforting yet impressive enough to share with my new neighbors. A pound of boneless, skinless chicken thighs was a staple purchase; their chunks sizzled triumphantly in butter, creating a divine aroma.
I remember how the dry white wine I splashed into the pot felt like a cheeky toast to my fresh start, scraping the browned bits from the bottom was my small triumph. The creamy melody of fettuccine, heavy cream, and freshly grated parmesan came together like an effortless symphony, swirling into something both familiar and exhilarating. There was magic in watching the dish transform under pressure, the chicken stock ensuring everything melded perfectly.
As I served this silky pasta with a garnish of chopped parsley, I discovered a joy in offering a taste of decadent comfort amidst uncertainty. Tip: let the pasta stand a few minutes after the pressure cooking for a perfectly reduced sauce, while quick-releasing the pressure saves time and seals in flavors. We toasted with the rest of that wine, laughing and sharing stories, and in those moments, a new chapter felt vibrant and deliciously hopeful.
Ingredients
- 1 pound chicken thighs boneless and skinless, cut into 1-inch chunks
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces fettuccine noodles broken in half
- 3 ounces parmesan freshly grated
- 2 tablespoons fresh parsley leaves optional, chopped, for garnish
Directions
- Season the chicken with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Set your pressure cooker to the high sauté setting.
- Melt the butter in the pressure cooker.
- Add the chicken, and cook, stirring often, until golden-brown, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Set the chicken aside.
- Stir in the wine, scraping up any browned bits from the bottom of the pot.
- Stir in the chicken stock, the heavy cream, and the pasta.
- Return the chicken to the pot.
- Select the manual setting and adjust the pressure to high.
- Set the time for 6 minutes.
- When it has finished cooking, carefully quick-release the pressure according to the manufacturer’s directions.
- Stir the pasta and then let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
- Stir in the parmesan until melted, about 1 minute.
- Season with the salt and the pepper, as needed.
- Serve immediately, garnished with the parsley.
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