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Easy Chicken Alfredo

Easy Chicken Alfredo

Easy Chicken Alfredo

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)

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