Chicken Alfredo

This recipe from scratch is so much better than the stuff in a can. It will make it hard to ever go back especially for how easy it is to make. Serve over ziti noodles.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 6 servings, chicken breast, coarse ground black pepper, contributed, cook 15 min, cooked ziti noodles, easy, flour, garlic, heavy cream, italian, main course, Matt Pelton, olive oil, parmesan cheese, prep 5 min, pressure cook, real butter, sauté, sea salt, whole milk

Prep Time

5 min

Cook Time

15 min

Servings

6 servings

Ingredients

3 Tbsp olive oil
6 cloves garlic
2 lbs chicken breast
4 Tbsp flour
4 Tbsp real butter
4 cups whole milk
2 tsp coarse ground black pepper
2 tsp sea salt
1 pint heavy cream
8 ounces Parmesan cheese
1 lb cooked ziti noodles

Instructions

Pour the oil into the Instant Pot and set it to sauté high. Place the cloves of garlic whole and peeled into the olive oil and cook until they are browned. Remove the garlic from the Instant Pot and set aside. When the garlic has cooled down, mince it.
Brown the chicken and remove. Mince the garlic. Add the flour and butter to the bottom and whisk well until the flour smells like popcorn.
Pour in the milk and add the pepper and sea salt. Add the garlic and the chicken. Place the lid on and set the pot to manual pressure high and set the time for 10 minutes. Quick pressure release.
Fold in the cream and add the Parmesan cheese a little at a time stirring well until it is incorporated. Serve over the noodles or stir them in for a “casserole” style.

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