Ingrédients (4 portions)

cubed chicken 1.5 lb

fettuccine or penne pasta 12 oz

chicken broth 3 cups

heavy cream 1 cup

garlic 3 cloves

butter 2 tbsp

grated Parmesan cheese 1 cup

salt and pepper to taste

Préparation

Briefly sauté the chicken and garlic with butter.

Add the pasta and broth, ensuring the pasta is submerged.

Cook on high pressure for about 6 to 7 minutes.

Carefully perform a quick release.

Add cream and Parmesan cheese, then stir until creamy.

Let rest for 5 minutes before serving.

Notes & Astuces du chef

Recipe based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-chicken-alfredo/. Summarized French version for the website. Estimated nutrition per serving for filling out the form, unless otherwise indicated. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté easy	Préparation 10 min	Cuisson - min	Repos 5 min	Portions 4
Méthode instant_pot	Origine Italienne	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

cubed chicken 1.5 lb
fettuccine or penne pasta 12 oz
chicken broth 3 cups
heavy cream 1 cup
garlic 3 cloves
butter 2 tbsp
grated Parmesan cheese 1 cup
salt and pepper to taste

Préparation

Briefly sauté the chicken and garlic with butter.
Add the pasta and broth, ensuring the pasta is submerged.
Cook on high pressure for about 6 to 7 minutes.
Carefully perform a quick release.
Add cream and Parmesan cheese, then stir until creamy.
Let rest for 5 minutes before serving.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

720 kcal

Calories

42g

Protéines

65g

Glucides

34g

Lipides

Fibres

980mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)