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Lighter Instant Pot Blackened Chicken & Fettuccine Alfredo

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: pressure cooking
  • Cuisine: Pasta

Description

Juicy blackened chicken breasts, silky fettuccine noodles, and a perfect creamy Alfredo sauce– all made in the Instant Pot! This lighter Instant Pot fettuccine Alfredo takes a favorite Italian dish and makes it easy and healthy enough for a weeknight meal!


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Ingredients

  • 1 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp paprika
  • pinch of cayenne pepper
  • 3 boneless, skinless chicken breasts
  • 2 tbsp ghee or extra virgin olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp minced garlic, about 4 medium cloves
  • 2 cups chicken broth
  • 1 1/2 cups whole milk, divided
  • 1 cup shredded parmesan cheese
  • 1/2 lb fettuccine noodles
  • 2 tbsp all-purpose flour

Instructions

  1. Brown the chicken. Turn the Instant Pot on to Sauté. While it heats, combine the salt through the cayenne in a small dish and stir to mix. Pat the chicken breasts dry, then sprinkle half the seasoning mix on top of the chicken breasts. When the display on the Instant Pot reads “HOT”, add the ghee or oil, then use a pair of tongs to set the chicken breasts in, seasoned side down. Brown the chicken for 3 minutes.Sprinkle the chicken breasts with the rest of the seasoning mixture, then flip the breasts over and brown for three more minutes on the second side. After three minutes, use a pair of tongs to remove the chicken from the pot.
  2. Start the sauce. Add the butter to the now-empty Instant Pot and push it around the bottom of the pot to melt. Add the minced garlic and sauté for thirty seconds. Pour in the chicken broth and 1 cup of the milk. Use a spoon to deglaze the bottom of the pot. Stir in the parmesan cheese until melted. .
  3. Add the noodles and cook. Return the chicken breasts to the bottom of the pot, then lay the noodles on top, turning them as you put them down so they are not all laying in the same direction. Set the browned chicken breasts on top of the noodles. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 3 minutes on high pressure.
  4. Finish. When the cook time is complete, let the pressure naturally release for 10 minutes, then manually release the remaining pressure. Use a quick read thermometer to check the internal temperature of the chicken breasts to ensure doneness, then set them on a cutting board to rest before slicing. Loosely cover with foil.
    Use a fork to toss the noodles in the sauce. Whisk together the flour and remaining half cup of milk. Add the milk mixture to the noodles and turn the Instant Pot back on to Sauté. Heat the sauce until slightly thickened, about 3-5 minutes, stirring frequently.
  5. Serve. Slice the blackened chicken and transfer the fettuccine Alfredo to a serving dish. Serve the chicken with the noodles and top with chopped fresh parsley and grated parmesan cheese.

Notes

It is important to use fettuccine noodles and not skip browning the chicken to ensure that everything cooks at the same time.