Chicken Alfredo Recipe
Super juicy pieces of chicken in a smooth, creamy, extra cheesy alfredo sauce.
- 1 lb boneless skinless chicken thighs cut into 1" pieces
- 8 oz pasta penne preferred
- 1.75 cups chicken stock
- 1 tsp garlic powder
- 1/2 cup cream
- 1 tbsp cornstarch
- 2 tbsp butter
- 4 oz Parmigiano Reggiano cheese finely grated
- 2 tbsp fresh flat leaf parsley chopped
In the Instant Pot insert, add the chicken thighs, penne, chicken stock, garlic powder. Stir well to combine.
Cook on high pressure for five minutes. While the Instant Pot is doing it’s thing, whisk together the cream with the cornstarch in a small bowl. When done, quick release the pressure and carefully open the Instant Pot.
Turn on sauté mode on medium heat and stir in the cream and cornstarch mix, and the butter. Simmer, stirring occasionally, until slightly thickened. Stir in the parmesan and parsley, taste and season. Enjoy!
Calories: 592kcal | Carbohydrates: 46.7g | Protein: 49.7g | Fat: 23.2g | Saturated Fat: 11.1g | Cholesterol: 142mg | Sodium: 747mg | Potassium: 313mg | Fiber: 2.2g | Sugar: 2.1g