Lighter Instant Pot Chicken Alfredo
This Lighter Instant Pot Chicken Alfredo is a healthier version of the classic pasta dish with half the cream and mushrooms for extra veggies.
Servings: 6 servings
Calories: 386kcal
Ingredients
- 1 tbsp olive oil
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 2 chicken breasts, diced (about 1/2lb chicken)
- 1 lb penne
- 2.5 cups chicken broth
- 1 cup fresh parmesan cheese, grated
- 1/3 cup heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Add olive oil, mushrooms, garlic, chicken, penne and chicken broth to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of pressure.
- Open lid when safe to do so and stir in parmesan cheese and cream, then replace lid and let sit for 2-3 minutes so liquid can thicken.
- Serve in large bowls and garnish with fresh parsley and some extra parmesan cheese if desired. Enjoy!
Video
Notes
This recipe only uses 1/3 cup of heavy cream but you can try using half-and-half instead.
Add in some bell peppers and chopped-up spinach for even more veggies.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave or in a baking dish covered in aluminum foil.
Freeze this pasta for up to 3 months. Defrost then reheat as normal or microwave from frozen for 6-7 minutes, stirring halfway through.
Nutrition
Calories: 386kcal | Carbohydrates: 26g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 959mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.8mg | Calcium: 210mg | Iron: 2mg