Chicken Fettuccini Alfredo With Broccoli Pressure Cooker Recipe
Quick and creamy pressure cooker chicken fettuccini alfredo with tender broccoli, perfect for a cozy and flavorful weeknight meal.
Equipment
- 1 Skillet Large, for sauce and mixing
Ingredients
Main Ingredients
- 12 oz fettuccine pasta cooked and drained
- 2 tablespoons olive oil for browning chicken
- 2 boneless skinless chicken breasts sliced thin
- 2 cups broccoli florets fresh
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese grated
- salt to taste
- ground black pepper to taste
Instructions
Instructions
- Cook the fettuccine according to package instructions. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken and cook for 6 to 8 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, add broccoli florets with a splash of water. Cover and steam for 3 to 4 minutes until tender. Remove and keep warm.
- Melt butter in the skillet over medium heat. Add minced garlic and cook for about a minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir constantly for 3 to 4 minutes until slightly thickened.
- Stir in grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked chicken and broccoli back into the skillet. Mix well to coat everything with the sauce.
- Add the cooked fettuccine to the skillet. Toss everything to combine and warm through.
- Serve hot and enjoy your creamy chicken broccoli alfredo.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or milk to restore sauce consistency.