Easy Chicken Alfredo
2 large chicken breasts (about inch cubed)
1 tblsp flour
1/2 tsp garlic powder
1/2 tsp coarse black pepper
1 tsp kosher salt
1 tsp Italian seasoning
2 tblsp olive oil
4 c chicken stock
2 1/2 c heavy cream
1 pound dry elbow pasta
10 ounces finely grated Parmesan cheese
parsley to garnish
crushed red pepper (optional)
Set pot to high to saute
Put the diced raw chicken into a plastic bag with flour and all the seasonings and shake to coat. Once pot is hot add olive oil and dump in seasoned chicken and let brown (3-5 minutes)
Pour a splash of stock in and deglaze your pot and add remaining stock, elbow macaroni and 2 cups of heavy cream stir.
Seal pot, high pressure for 3 minutes. Do a Natural release 2 minutes.
Release remaining pressure and set pot to med high sear stir in remaining 1/2c cream, Parmesan cheese and parsley.
Heat through to a low bubble and sauce will thicken.
Sprinkle crushed red pepper on top once plated (optional)