Instant Recipe ⋇ Instant Pot® Chicken Alfredo

I don't claim to be Italian, and I'm sure many Italian nonnas would cringe at a pressure-cooked chicken Alfredo, but this recipe is kept simple to ensure the integrity of the classic dish. Please note this recipe uses heavy whipping cream, and I cannot guarantee the same success with any other liquid. I recommend Savory Spice Shop® cantanzaro herbs instead of Italian herbs. This uses an elevated steam rack, which can be found on Amazon.

Ingredients

• 1 (6 ounce) skinless, boneless chicken breast
• 2 tablespoons butter, divided
• 1 ½ teaspoons garlic salt, divided
• 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
• 1 clove garlic, minced
• 2 cups penne pasta
• 16 ounces heavy whipping cream
• 2 ½ cups freshly grated Parmesan cheese
• 1 pinch freshly ground black pepper to taste

Cooking Directions

1. Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
3. Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
4. Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
7. Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

Nutrition Facts

• calories1117.7
• carbohydrateContent43 g
• cholesterolContent318.8 mg
• fatContent85.3 g
• fiberContent2 g
• proteinContent47.2 g
• saturatedFatContent51.9 g
• sodiumContent2068.5 mg
• sugarContent2.4 g