It's pretty amazing when you can make an entire dinner in ONE POT! You are going to love this Instant Pot Chicken Alfredo! You'll cook your chicken, the alfredo sauce AND the pasta ALL IN ONE POT! Woo hoo!

You can serve this instant pot chicken alfredo with a side of your favorite veggies (I like to quickly steam broccoli in the microwave!) and you've got a full balanced meal! Instant Pot Chicken Alfredo is sooo easy to pull together! Just say no to dirty kitchens my friends! THIS is the way to do it!

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EASY INSTANT POT CHICKEN FETTUCCINE ALFREDO RECIPE:

INGREDIENTS
1 tablespoon olive oil
2 chicken breast (about 1.5 pounds)
salt and pepper, to taste
1 quart chicken broth (4 cups)
1 pint heavy cream (2 cups)
2 teaspoon garlic powder
1⁄2 teaspoon salt
1 teaspoon pepper
1 pound fettuccine (16 oz box)
8 oz freshly grated parmesan cheese (1 cup)
4 oz cream cheese (optional)

INSTRUCTIONS
Turn the instant pot to the saute high setting and add olive oil to pot.
Season chicken with the salt and pepper to taste and sear both sides until golden brown, then set chicken aside.
Add chicken stock to the pot and use a wooden spoon scrape the bottom of the pot to remove any brown bits stuck to the bottom (to ensure you don't get the burn notice).
Stir in the heavy cream, garlic powder, salt, pepper.
Break the fettuccine in half and layer it crosswise in about 4 layers.
Add the chicken over the pasta and place the lid on and set the valve to seal.
Pressure cook on high pressure for 7 minutes, then quick release when the timer ends (otherwise sauce will start to burn on the bottom).
Remove the chicken breast, slice it up and toss back into the pasta.
Slowly stir parmesan cheese into the pasta.
If desired, cut up 4 oz of cream cheese and stir into pasta. Give it a few minutes to melt into the mixture.
Sauce will thicken as it stands.

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