The fact that it took me this long to share a recipe for Fettuccine Alfredo with you in unforgivable. But once you try this I have a feeling you’ll give me a pinch on the cheeks.
In true Instant Pot fashion, this one is just about as unconventional as it gets (with NO straining the cooked pasta), but I can assure you that you’ve never EVER had an Alfredo as rich, cheesy, creamy or spectacular.
This ridiculously easy and quick recipe is beyond your wildest comfort food-eating dreams and, without question, takes Fettuccine Alfredo to the next level.
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Pour a broth of your choice into the Instant Pot.
Then, grab some fettuccine.
In batches, break it in half (sacrilegious to some, but necessary so it fits in the pot and cooks evenly. PLUS, it creates more portions!)…
…and place in the pot.
As you break the next batch…
…layer it in a criss-cross fashion on top of the previous batch of noodles.
Once all the noodles are added, DO NOT STIR. Simply press them down so they’re mostly submerged in the broth (it’s fine if some peaks above).
Top it off with butter, secure the lid and cook at high pressure.
When done, it’s gonna look like this – with most of the broth absorbed by the pasta.
Give it a stir to loosen it up and any noodles that may have stuck to each other should easily separate as you stir.
Now, add in some MORE butter (this IS one of the most decadent dishes ever, after all)….
…and stir until melted into the noodles.
And now it’s time to make this a dairy paradise! Pour in some cream…
…Boursin (or any spreadable herb cheese. If you can’t find Boursin, cream cheese will do)…
…and pepper and garlic powder.
Give it all a good stir until all the dairy combines and melds into a the ultimate Alfredo sauce!
Let the sauce rest for two minutes to come together before serving and then do so immediately (see the yellow “Jeffrey Sez” section).
Plate some of this heaven up…
…and just look at how beautiful it is!
Feel free to top with some freshly cracked black pepper, more Parmesan or fresh oregano before serving.
Now give that fettuccine a twirl ’round the fork…
…and bring it to your mouth.
WARNING: Your brain may need take a few seconds to process what’s just happened. For you’ve just made it have to RE-FAMILIARIZE itself with what a Fettuccine Alfredo should now taste like moving forward.
This is some serious stuff here, folks.
PRAISE ALFREDO! And don’t forget to serve with some crusty garlic bread.
- 3-4 cups garlic or chicken broth (e.g. 3-4 teaspoons Garlic Better Than Bouillon + 3-4 cups water - see Jeffrey’s Tips)
- 1 pound (whole box) fettuccine
- 8 tablespoons (1 stick) salted butter, divided in half
- 1 1/2 – 2 cups heavy cream (preferred) or half & half (see yellow “Jeffrey Sez” section)
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 5.2 ounce package Boursin herb cheese (any flavor) or 4 ounces of a brick of cream cheese
- Add the broth to the Instant Pot. In batches, break the fettuccine in half so it fits in the pot and layer in a criss-cross fashion between batches. (NOTE: Sorry, nonnas! I’m aware that breaking pasta in half is an Italian sin, but I assure you the noodles will still feel plenty long. Besides, this also ensures even cooking and creates more portions!). DO NOT STIR the noodles, but rather just press down on them until they’re mostly submerged in the broth (it’s okay if some of the noodles stick above the broth). Top with half the stick of butter.
- Secure the lid, move the vale to the sealing position, and hit Manual or Pressure Cook at high pressure for 7 minutes. Quick release when done.
- When the lid comes off, give everything a stir (NOTE: If any noodles seem slightly fused together, keep stirring and lightly separating with the spatula.The noodles should separate easily.)
- Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter’s melted.
- Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 5 minutes to fully come together.
- Serve immediately and top with freshly cracked black pepper, if desired. Goes great with garlic bread!
I’m giving you a range to use either 3 or 4 cups of broth. If you use 3, it will be a much thicker sauce shortly after adding the dairy in Step 5. If you want a slightly thinner sauce that will thicken a bit more slowly, use 4 cups. Even if it seems a bit thin at first, it WILL thicken significantly within 20 minutes of resting. Just remember that a rich dairy sauce such as this will continue to absorb into a pasta as it rests, meaning the less broth added, the thicker and lesser of the sauce as it cools. But you can always add more cream to thin it out and reconstitute it should you wish.
If you’d rather use linguine, which is slightly thinner than fettuccine, pressure cook for only 6 minutes instead of 7. Everything else remains the same.
Use up to 2 cups cream or half & half to make it even creamier and a slightly thinner sauce.
Want chicken added? Before Step 1, simply add hit Sauté on High/More and add in 1/4 cup of butter to the pot. Once melted, add in 1 pound of chicken breast that’s diced into bite-sized pieces. From there, continue with Step 1 but only top the noodles with 1/4 stick of butter instead of half a stick before pressure cooking so we have the same amount.
Want peas or diced ham added? Stir them in just after Step 5.
IMPORTANT: Due to all the dairy in the sauce, this dish is best eaten immediately after making it. When a dish of this nature begins to just sit in the pot for a while the sauce is prone to separate. SO if you have leftovers, store in the fridge immediately after serving. When reheating in the microwave for 1-2 minutes, add a little more cream to revive and stir halfway through. Then, stir in more Parmesan as desired to thicken.