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 (Optional)
Directions
Step 1
Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
Step 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.
Step 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.
Step 4
Place an elevated steamer rack inside the Instant Pot. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
Step 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.
Step 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.
Step 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 1118 | |
% Daily Value * | |
Total Fat85g | 109% |
Saturated Fat52g | 260% |
Cholesterol319mg | 106% |
Sodium2069mg | 90% |
Total Carbohydrate43g | 16% |
Dietary Fiber2g | 7% |
Total Sugars2g | |
Protein47g | |
Vitamin C2mg | 8% |
Calcium868mg | 67% |
Iron3mg | 16% |
Potassium408mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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