QUICK CHICKEN ALFREDO RECIPES RECIPES

Steps:

• These directions are for an Instant Pot. If you are using another kind of pressure cooker, you will have to modify the directions slightly to use with that.
• Prepare your ingredients by cutting the chicken into strips and then dicing into cubes. Mince the garlic to prep it for cooking.
• Start by turning on your Instant Pot and setting it to sauté. Then, add in the olive oil and chicken. Make sure the chicken is cut into small cubes for this recipe.
• Cook these ingredients and give them a stir every so often to keep them from burning or sticking. It should take about two or three minutes for the chicken to cook thoroughly. It is finished when it starts to brown. Add in your garlic and salt and cook for about five more minutes. You are trying to cook all of the pink out of the chicken. Be sure to stir as you cook.
• Now you can turn off the pressure cooker. Add half a cup of water to the food and make sure there are no pieces of food stuck to the bottom. Next, add in alfredo sauce and stir it thoroughly.
• Then, break the fettucine in half and let it rest on top of your chicken and other ingredients. You don’t need to stir the food anymore after you do this.
• Now you should take the remaining half cup of water and add it to the empty alfredo sauce jar. Cover the jar and shake gently to rinse the sauce off of the sides. Then you can pour that water into the pot. This helps ensure you don’t miss out on any sauce and adds some extra flavor to your meal. Keep in mind that you are not stirring the food for now.
• You should seal the Instant Pot at this point to cook your chicken alfredo Instant Pot with jar sauce. Change the setting to high pressure and cook for 8 minutes. It will take several minutes for the pressure cooker to reach that level of pressure and start cooking.
• Once the cook time has finished, release the pressure, and then deactivate the pressure cooker. You can open it up then and add in the parmesan. It’s okay to stir at this point, and you’ll want to stir in the cheese. Then, cover the pressure cooker once more and allow the food to sit there for about three minutes. This melts the cheese and lets the sauce become thicker. You can take your alfredo chicken out of the pot afterwards and garnish with parsley flakes.

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.