This classic pasta dish features linguine pasta and tender chicken tossed in a homemade Alfredo sauce that's wonderfully rich, creamy, and comforting. Plus, it's ready in less than 30 minutes making it a perfect weeknight option.
4ouncescream cheese½ an 8-ounce box, cut into small cubes and softened
prepare the Chicken & Pasta
Brine Chicken Breasts (Optional): For best results, make a brine by filling a large bowl with one quart of warm water and adding a ¼ cup of kosher salt to the water then mixing until the salt is fully dissolved. Place the chicken breasts in the brine and allow to sit for 15 minutes.
Prepare Chicken Breasts: Pat the chicken breasts dry with paper towels. Trim any fat, and cut the breasts into small thin strips no longer than 1" and no wider than 1/2".
Sauté Chicken: Turn on 'Sauté' and adjust the heat level to 'More'. Allow the pot to heat up until the display reads 'Hot'. Add the olive oil and 2 tablespoons of butter to the pot and allow the butter to melt and heat up. Add the strips of chicken breast to the pot and toss until thoroughly coated in the butter. Spread in an even layer across the bottom and sauté, tossing occasionally, until cooked white on all sides. About 10 minutes.
Season Chicken: Add the garlic powder and salt to the pot and toss the chicken to fully coat. Sauté for another 30 seconds, tossing as the chicken sautés in the seasonings. Add the remaining butter and allow it to melt, tossing the chicken so that it is fully coated in the melted butter. Cancel Sauté and deglaze the bottom of the pot.
Add Pasta and Stock: Break the linguine in half and add to the pot, spreading evenly over the chicken. Pour the chicken stock into the pot over the pasta.
set the Cooking Time
Cook Pasta for 9-Minutes: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 9 minutes.
Prepare Alfredo Sauce Base: While the pasta is cooking, prepare the Alfredo sauce base. In a medium-sized mixing bowl, gradually whisk the flour into a ½ cup of the heavy cream until a smooth paste is formed. Add the Better than Bouillon and white pepper and whisk until smooth. Add the remaining heavy cream and gently whisk until the sauce is smooth and creamy.
2-Minute NPR: Once the cooking time has finished, allow for a 2 minute NPR (natural pressure release) and then release any remaining pressure. Open the pot and, using a large spoon, mix the pasta and chicken together.
Add Alfredo Sauce Ingredients: Add the alfredo sauce base, parmesan, mozzarella, and cream cheese to the pot, mixing into the pasta until the cheeses fully melt. The mozzarella may become stringy at first but as it continues to heat and melt, it will become smooth. This takes a few minutes.