Instant Pot Creamy Alfredo Pasta
Instant Pot Creamy Alfredo Pasta with chicken and broccoli. This recipe is a family favorite, no leftovers guaranteed!
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.