Instant Pot Jerk Chicken Alfredo Recipes

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INSTANT POT® CHICKEN ALFREDO



Instant Pot® Chicken Alfredo image

I don't claim to be Italian, and I'm sure many Italian nonnas would cringe at a pressure-cooked chicken Alfredo, but this recipe is kept simple to ensure the integrity of the classic dish. Please note this recipe uses heavy whipping cream, and I cannot guarantee the same success with any other liquid. I recommend Savory Spice Shop® cantanzaro herbs instead of Italian herbs. This uses an elevated steam rack, which can be found on Amazon.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 50m

Yield 3

Number Of Ingredients 9

1 (6 ounce) skinless, boneless chicken breast
2 tablespoons butter, divided
1 ½ teaspoons garlic salt, divided
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
1 clove garlic, minced
2 cups penne pasta
16 ounces heavy whipping cream
2 ½ cups freshly grated Parmesan cheese
1 pinch freshly ground black pepper to taste

Steps:

  • Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
  • Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
  • Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
  • Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

Nutrition Facts : Calories 1117.7 calories, Carbohydrate 43 g, Cholesterol 318.8 mg, Fat 85.3 g, Fiber 2 g, Protein 47.2 g, SaturatedFat 51.9 g, Sodium 2068.5 mg, Sugar 2.4 g

INSTANT POT® JERK CHICKEN ALFREDO



Instant Pot® Jerk Chicken Alfredo image

The chicken Alfredo cranks up the heat with some jerk seasoning. The bonus: it cooks in under 30 minutes and is a one dish meal!

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 5

Number Of Ingredients 11

2 tablespoons butter
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup chopped onion
2 (6 ounce) boneless, skinless chicken breasts
1 ½ tablespoons jerk seasoning, divided
2 cups penne pasta
1 cup water
¾ cup whipping cream, or more as needed
1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups finely shredded Parmesan cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes.
  • Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.

Nutrition Facts : Calories 469.4 calories, Carbohydrate 27.7 g, Cholesterol 121 mg, Fat 27.3 g, Fiber 2.3 g, Protein 28.6 g, SaturatedFat 15.9 g, Sodium 961.7 mg, Sugar 3.4 g

INSTANT POT CHICKEN ALFREDO



Instant Pot Chicken Alfredo image

Have chicken alfredo in an instant with this recipe from Delish.com.

Categories     instant pot chicken alfredo     fettuccine     instant pot recipes     classic alfredo sauce     Italian     pasta dishes

Time 30m

Yield 2

Number Of Ingredients 14

2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. garlic powder
1 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
1 1/2 c. heavy cream
1/2 c. whole milk
2 c. low-sodium chicken broth
1/2 tsp. dried basil
8 oz. fettuccine noodles
1 c. freshly grated Parmesan
1 tbsp. chopped parsley

Steps:

  • Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
  • Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
  • Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.

JERKED CHICKEN ALFREDO



Jerked Chicken Alfredo image

This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.

Provided by Brad Pickett

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 8

Number Of Ingredients 11

3 skinless, boneless chicken breasts, or more to taste
5 tablespoons hot Jamaican jerk seasoning, divided
1 tablespoon vegetable oil
½ medium yellow onion, sliced
½ medium yellow bell pepper, sliced
½ medium red bell pepper, sliced
½ medium orange bell pepper, sliced
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) can pineapple chunks with juice, divided
1 (16 ounce) package dry fettuccine pasta
3 cloves garlic, crushed in a garlic press

Steps:

  • Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
  • Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
  • In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
  • Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
  • Plate the pasta and chicken and cover with the sauce.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 53.4 g, Cholesterol 48.1 mg, Fat 20.8 g, Fiber 3.5 g, Protein 20.2 g, SaturatedFat 7.3 g, Sodium 1400.9 mg, Sugar 9.9 g

JERK CHICKEN ALFREDO



Jerk Chicken Alfredo image

The trick to jerk chicken is nailing the flavor and consistency of the marinade. It should be paste-y, but not too thick and not too thin. This recipe starts with making the marinade, proceeds with cooking the chicken, and then mixes the chicken into a delicious Alfredo sauce to give it a Caribbean flavor. Top on pasta and you have a fantastic meal!

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 24

4 large green onions, white parts and some tender green tops, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 lime, zested
1 teaspoon green chile pepper flakes
1 teaspoon salt
1 teaspoon dried basil
1 splash lime juice
½ teaspoon whole allspice berries
½ teaspoon whole black peppercorns
½ teaspoon yellow mustard
½ teaspoon ground thyme
½ teaspoon ground ginger
¼ teaspoon ground coriander
⅛ teaspoon dried rosemary
⅛ teaspoon ground nutmeg
1 pound boneless, skinless chicken thighs, cubed
16 ounces penne pasta
½ cup butter
milk
1 ½ cups finely shredded Parmesan cheese
2 cloves garlic, minced

Steps:

  • Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lemon zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer jerk marinade to a large resealable plastic bag. Add chicken and mix well. Seal bag, and let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
  • Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt butter in a saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
  • Cook chicken in a large nonstick skillet over medium-high heat and until it is no longer pink in the center and the juices run clear, 7 to 8 minutes. Transfer chicken to the saucepan with the Alfredo sauce. Bring to a simmer, and cook for 3 to 5 minutes, stirring constantly to keep the sauce smooth and to incorporate the jerk seasoning into the Alfredo sauce. Serve over pasta.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 63.5 g, Cholesterol 108.6 mg, Fat 33.9 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 16.7 g, Sodium 1025 mg, Sugar 7.5 g

INSTANT POT® CREAMY CHICKEN AND LEEK ALFREDO



Instant Pot® Creamy Chicken and Leek Alfredo image

Let's dive head-first into this one-pot pasta dish, full of rich and creamy everything! Your family will love this weeknight dinner, and you'll love how quickly you can make it!

Provided by Diana71

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 19

½ tablespoon olive oil
½ tablespoon butter
1 pound chicken breast, cubed
1 cup diced leek (white and light green only)
2 garlic, chopped, or more to taste
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 ½ cups chicken broth
¼ cup dry white wine
⅔ cup heavy whipping cream
1 egg yolk
8 ounces penne pasta
1 cup shredded Parmesan-Romano cheese blend
1 pinch cornstarch
1 ounce cream cheese, cubed
½ cup milk, or more as needed
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
  • Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
  • Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
  • Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 37.8 g, Cholesterol 136.1 mg, Fat 26.3 g, Fiber 2.1 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 803.1 mg, Sugar 3.4 g

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