Description
This Lighter Instant Pot Chicken Alfredo is a quick and delicious 30-minute meal that combines tender diced chicken, mushrooms, and penne pasta cooked in a rich yet lighter creamy sauce. Perfect for a comforting dinner with fewer calories without sacrificing flavor.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 2 chicken breasts, diced (about 1/2 lb chicken)
- 1 lb penne pasta
- 2.5 cups chicken broth
Sauce Ingredients
- 1 cup fresh parmesan cheese, grated
- 1/3 cup heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare Ingredients and Add to Instant Pot: Add the olive oil to the Instant Pot, followed by the sliced mushrooms, minced garlic, diced chicken breasts, dry penne pasta, and chicken broth in that specific order to ensure even cooking.
- Pressure Cook the Mixture: Secure the Instant Pot lid and set it to high pressure for 4 minutes. Once cooking is complete, perform a quick release to safely release the pressure.
- Incorporate Cheese and Cream: Open the lid carefully. Stir in the grated fresh parmesan cheese and heavy cream into the hot pasta and chicken mixture. Replace the lid and let the mixture sit for 2 to 3 minutes so the sauce can thicken and become creamy.
- Serve and Garnish: Spoon the creamy chicken alfredo into large serving bowls. Garnish with freshly chopped parsley and an optional extra sprinkle of parmesan cheese. Serve immediately and enjoy your lighter, flavorful meal.
Notes
- Use fresh parmesan cheese for best flavor and texture.
- Quick release pressure cooking ensures the pasta doesn’t overcook.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Make sure to dice the chicken evenly to ensure it cooks thoroughly in the short pressure cooking time.
- Frozen mushrooms can be used but fresh mushrooms provide better flavor and texture.
