Instant Pot Creamy Alfredo Pasta
Instant Pot Creamy Alfredo Pasta is a family-friendly dinner that takes less than 30 minutes! Made entirely in the Instant Pot, this set-it-and-forget-it recipe combines a comforting mix of veggies, protein, and carbs all in one bowl. Perfect for weeknight dinners, meal prep, and more!
Servings: 6 servings
- 1 lb chicken breast or cutlets, cubed
- 16 oz farfalle (bow tie pasta)
- 3 cups low sodium chicken broth
- 2 cups broccoli florets
- 1 small shallot, minced
- 1 tbsp olive oil
- 1/2 tsp each; onion and garlic powder, paprika and oregano
- 1 pinch salt and pepper, to taste
Creamy Alfredo Sauce
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 tbsp cream cheese
- 2 tbsp butter
Turn instant pot on sauté mode. Add oil, shallots, chicken and all the seasoning. Stir to coat chicken with seasoning. Sauté for about 10-12 minutes or until chicken is no longer pink.
Add pasta and chicken broth. Give it a good stir.
Turn off sauté mode. Cover the instant pot and seal the vent knob. Turn on high pressure for 3 minutes. When the time is up, quick release all pressure.
Remove lid and turn on sauté mode. Add alfredo sauce ingredients and broccoli and stir. Cook for about 7-8 minutes stirring often.
When done garnish with fresh cilantro or parsley and serve.
To store: Store the leftover pasta in an airtight container in the fridge for up to 5 days.
To reheat: Either reheat the leftovers in the microwave or in a skillet on the stove until warmed through. Keep some extra alfredo sauce on the side to mix in with the leftovers as they can dry out a little as they sit.
Calories: 575kcal | Carbohydrates: 65g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 533mg | Potassium: 771mg | Fiber: 3g | Sugar: 6g | Vitamin A: 747IU | Vitamin C: 28mg | Calcium: 190mg | Iron: 2mg