I don’t think there are many people who would turn down a cream, cheesy, delicious bowl of fettuccine alfredo, but there’s really something exciting about taking such a high-calorie comfort food and tweaking it to still taste amazing, but be WAY healthier! One big bowl of this healthier fettuccine alfredo pasta will barely cost you 400 calories. How’s that possible, you ask? It’s made with skim milk, instead of cream, and there’s not butter or cream cheese. The sauce also has chicken broth, few of my favorite spices, and fresh parmesan cheese, of course. It’s really flavorfully, and creamy, thanks to cornstarch as the thickening agent.
I adapted this recipe for the instant pot from my favorite one-pan skinny chicken alfredo recipe. I love how the instant pot takes all of the prep work out of it! Learn all of my instant pot tips and tricks! Start by sauteing the garlic in a little oil. Turn the Instant pot off and add the fettuccine noodles, broken in half so they fit into the instant pot. Pour chicken broth over the noodles, making sure they are covered in liquid before securing the lid. Cook the pasta on manual, high pressure for 3 minutes, with a 6 minute natural release. Open the instant pot lid and give the pasta stir, breaking up any pieces that have stuck together.
Stir the cornstarch and milk together until smooth. Add it to the instant pot, along with the dried basil, parsley and onion powder. Stir it well and then and the freshly grated parmesan cheese. Add some salt and pepper and taste the sauce. Add additional seasonings if needed. Turn the instant pot back to saute and stir the pasta gently until the sauce begins to thicken. Keep in mind that the sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can always add some additional cheese or a little more cornstarch slurry, if needed, to thicken the sauce.
Cut 1-2 chicken breasts into thin pieces, or use chicken tenders, so that they will cook through at the same cook time as the pasta. Brown the chicken in a little oil at the beginning, on saute setting, then remove it to a plate. Then add the chicken on top of the pasta before closing the instant pot lid and cooking. You can use gluten free pasta in this dish, but be mindful that it cooks a little fast than regular pasta. Cook for 2-3 min high pressure with a few minutes natural release. Yes, you can double the recipe, and use the same cooking time.
If you don’t own an instant pot yet, you can make this same fettuccine alfredo in the stovetop with this recipe.
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