Chicken Alfredo Recipe

Ingredients

• 454 g (1 lb)boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
• 227 g (8 oz)pasta, preferably penne
• 414 ml (1¾ cups)chicken stock
• 1 tspgarlic powder
• 120 ml (½ cup)cream
• 1 tbspcornflour
• 2 tbspbutter
• 113 g (4 oz)Parmigiano Reggiano, finely grated
• 2 tbspfresh flat-leaf parsley, chopped

Instructions

1. 1

   Combine ingredients

   Put the chicken thighs, penne, chicken stock and garlic powder into the Instant Pot insert. Stir well to combine.

2. 2

   Pressure cook

   Cook at high pressure for 5 minutes. While it cooks, whisk the cream and cornflour together in a small bowl. When cooking is finished, quick-release the pressure and carefully open the Instant Pot.

3. 3

   Finish the sauce

   Set the Instant Pot to medium sauté and stir in the cream mixture and butter. Simmer, stirring occasionally, until slightly thickened. Stir in the Parmesan and parsley, taste and season.

What is chicken Alfredo?

Chicken Alfredo is an American-style pasta dish built around chicken, pasta and a rich, creamy cheese sauce. It draws on the Alfredo tradition of pasta served with a butter-and-cheese sauce, with cream and chicken common in American versions.

Here, the chicken and penne cook together under pressure, then cream, butter and Parmesan turn the cooking liquid into a smooth sauce. Parsley adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 592 calories, 50g protein, 47g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while the chicken contributes much of the protein. Cream, butter, Parmesan and chicken thighs account for much of the fat; serve with a salad or vegetables to add freshness and balance the plate.

The ingredients that shape the sauce

Chicken thighs: Their higher fat content helps them stay tender during pressure cooking, while bite-sized pieces make them easy to serve with the pasta.

Penne: Its ridges and hollow centres catch the sauce. The recipe specifies penne as the preferred shape, though it allows other pasta.

Parmesan: Finely grated Parmigiano Reggiano blends into the sauce more readily than large shavings. Stir it in at the end so it melts into the hot mixture.

Making the one-pot method work

Even pieces: Cut the chicken into pieces about 2.5 cm across so they cook alongside the pasta. Stir the chicken, penne, stock and garlic powder together before pressure cooking.

Cornflour slurry: Whisk the cornflour into the cream before adding it to the pot. This helps it disperse through the sauce rather than forming dry lumps.

Quick release: The method calls for a quick pressure release after 5 minutes at high pressure. Open the cooker carefully once the pressure has released.

How to judge the sauce

Thickening: After adding the cream mixture and butter, simmer on medium sauté, stirring occasionally, until the sauce is slightly thickened. It should cling to the pasta rather than remain thin and watery.

Cheese: Add the finely grated Parmesan after the sauce has thickened, then stir it through. Taste and season at the end, as the cheese and stock may already bring saltiness.

Timing and serving

The stated total time is 20 minutes, with 5 minutes at high pressure followed by the sauce-finishing stage. Prepare the cream mixture while the pressure cooker runs to keep the process moving.

Serve soon after the Parmesan and parsley are stirred in, while the sauce is creamy. A green salad or simply cooked vegetables make a fresh contrast to the rich pasta.

Choosing and preparing the cheese

Freshly grated Parmigiano Reggiano is a useful choice here because it melts into the sauce more evenly than coarsely grated cheese. Grate it finely before adding it to the pot.

Stir the cheese in after the simmering stage rather than cooking it under pressure. This follows the recipe's order and lets you finish the sauce just before serving.

Recipe notes & tips

• Cut the chicken into even 2.5 cm pieces so they cook at a similar rate.
• Whisk the cornflour thoroughly into the cream before adding it to the pot.
• Grate the Parmesan finely so it is easier to stir into the sauce.
• Stir occasionally during the simmering stage to help the sauce thicken evenly.
• Taste the finished sauce before seasoning, since the stock and Parmesan can be salty.

Variations

• Use another pasta shape: Choose a similar-sized pasta if penne is unavailable.
• Add black pepper: Grind it over the finished dish for a peppery note.
• Add mushrooms: Cook sliced mushrooms separately and stir them through before serving.
• Add greens: Fold in a handful of spinach at the end and stir until wilted.
• Use chicken breast: Cut it into even pieces and follow the same method, checking that it is cooked through.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook more evenly.
• Lumpy cornflour: Whisk it into the cream until smooth before it goes into the pot.
• Skipping the quick release: Release the pressure as directed before opening the cooker.
• Adding Parmesan too early: Stir it in after the sauce has thickened, as the method specifies.
• Over-salting: Taste the sauce before adding extra seasoning because the stock and cheese may already be salty.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave, stirring as needed; add a small splash of stock or water if the sauce has thickened too much.

Frequently asked questions