This low FODMAP, gluten-free Instant Pot Chicken Fettuccine Alfredo delivers tender chicken and noodles smothered a creamy, decadent sauce. Add fresh or frozen broccoli before serving to make it an even more satisfying one-pot meal!
- 3 tbsp garlic-infused olive oil
- 2 tbsp ghee
- 1.5 lbs chicken breasts (about 2 large)
- 2 cups chicken bone broth (low FODMAP)
- 1 cup coconut cream
- 2 tsp dried chives
- 2 tsp nutritional yeast
- 1 tsp kosher salt, plus more for sprinkling
- ½ tsp freshly ground black pepper, plus more for sprinkling
- ½ lb brown rice fettuccine noodles
- ½ cup parmesan cheese (if lactose intolerant – see notes for a tolerable quantity)
- ½ lb fresh or frozen broccoli (optional)
- Fresh Italian parsley or basil, finely chopped, for garnish (optional)
- Hit Sauté on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker, and add the garlic-infused olive oil and ghee to the pot. While the Instant Pot heats up, dry chicken breasts and generously sprinkle with kosher salt and ground black pepper. Once the display reads “Hot,” swirl the pot to coat in oil and melted ghee, add the chicken breasts and sear for one minute per side. Remove chicken breasts to a plate.
- Hit the “Cancel” button and add 2 cups of chicken broth. Using a plastic spoon, scrape the bottom of the pot clean with a plastic spoon.
- Add coconut cream, dried chives, nutritional yeast, 1 tsp kosher salt and ½ tsp of ground black pepper, and stir until well combined.
- Break brown rice fettuccine noodles in half. Add evenly to the pot in a crisscross fashion to keep noodles from clumping together (see post above for a photo and more detailed explanation). Place chicken breasts top side up on top of the noodles. Scrape the juices on the plate the chicken was resting on with a spatula into the pot (leave no flavour behind!).
- Close Instant Pot lid, set the pressure release valve to seasoning. Press the “Pressure Cook” button and set the timer for 7 minutes.
- Once the cooking cycle has completed, quick release the pressure (if you smell coconut, don’t panic – it won’t taste coconutty). Remove chicken breasts to a cutting board and check the temperature of the thickest part of the thickest breast with an instant read thermometer. Chicken must be at least 165° F to be safely consumed. Allow chicken to rest on the cutting board. Stir the noodles (the sauce will thicken as it stands) and taste test them for doneness. If they are not tender enough, put the lid back on the pot, let them sit for 5 minutes, and taste them again.
- Stir in cheese and broccoli (if using). Taste sauce and adjust seasonings as desired. Slice chicken breasts horizontally in 1/2” strips and either stir in or serve on top of noodles and sauce.
- Parmesan cheese: As of the date of this writing, parmesan cheese has not yet been tested by Monash University for FODMAPs; however, according to this article on FODMAP Everyday, cheese with 1 gram or less in total carbohydrates per serving falls within the low FODMAP designation set by Monash University for the FODMAP lactose. If the cheese you are thinking of using has an FDA Nutrition Facts label listing Total Carbohydrates as 1 gram or less per serving, whatever the serving size listed for the cheese is a tolerable amount for a low FODMAP serving. This recipe is written using parmesan cheese with a 2 tbsp serving size, listing total carbs at 1 gram. If you are lactose intolerant, you will need to look at your cheese’s label to determine the amount of parmesan cheese that can be added to this recipe. See post above for further explanation.
- Coconut cream – can be purchased or separated from a regular can of full-fat coconut milk. To separate, stick a can of coconut milk in the fridge the night before you make the recipe. When you are ready to add it, open the can and skim the thick cream off the top of the can into a measuring cup until you’ve measured out 1 cup.
- If your sauce tastes coconutty – add more salt and pepper in small quantities until the coconut flavor dissipates.
- Brown rice noodles: Using other types of noodles other than brown rice fettuccine noodles (such as other types of gluten-free noodles or spaghetti style, etc) may achieve different results. I have tested this with brown rice spaghetti noodles and brown rice spirals and both come out a bit under cooked at this cooking time, but if left in the closed pot for a few minutes, they should become more tender.
- Category: One-Pot Meals
- Method: Instant Pot
- Cuisine: Italian
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