Instant Pot Chicken Alfredo Pasta



This Instant Pot Chicken Alfredo Pasta is an easy, one pot meal that cooks in record time! It’s creamy, comforting and hearty!

Tips for making this Instant Pot Chicken Alfredo Pasta:
  • You never want to milk, cream, cheese or other dairy products to the Instant Pot before pressurizing. They will clump and foam when you open the valve to release the pressure. You don’t want to try it.
  • The worst thing you can do is cook the pasta too long. You will want to cook the pasta for roughly half the time listed on package, especially because in this recipe, you are going to turn the Instant Pot to saute when you add the rest of your sauce ingredients. If your pasta is well cooked to begin with, it’s going to turn into a gross mess when you’re cooking and stirring the sauce.
  • Feel free to use chicken breasts or chicken thighs, or you can even skip the chicken and opt for a vegetarian meal. You cannot skip sauteeing the chicken in this recipe because the chicken needs a longer cook time than the pasta.
  • Feel free to mix up the flavors by adding in different veggies when you mix up the rest of the sauce: broccoli, mushrooms, green beans, or anything that can cook fairly quickly are great.
INGREDIENTS
  • 2 tablespoons canola oil
  • 3 boneless skinless chicken breasts, cut into ½" cubes
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 4.5 cups low sodium chicken broth
  • 375 grams Bowtie pasta (about 5 cups)
  • 8 oz light cream cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon corn starch
INSTRUCTION
  1. Turn the Instant Pot to saute. When it reads "hot" add the oil.
  2. Add the chicken breasts, sprinkle with salt and pepper, and brown on both sides, about 3-4 minutes total.
  3. Add the garlic, parsley and oregano and stir and cook 1 minute.

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