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Pressure Cooker Chicken Alfredo with Jar Sauce
LOAVES AND DISHES20Ingredients
18Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless skinless chicken thighs (– best flavor, most juicy, most forgiving.)
- 22 oz. Alfredo sauce (– Prego has a good taste in this recipe.)
- 2 Tbsp. butter (– butter substitute works well, but you need the fat to help keep the pasta from foaming up.)
- 4 oz. cream cheese (– oodles of flavor and creaminess.)
- 1 cup milk (– creaminess plus liquid that helps the noodles to cook.)
- 1/2 cup Parmesan cheese
- 12 oz. pasta (bite size, your choice, Penne or Bowtie works best)
- 2 lb. skinless boneless chicken thighs (cut into bite sized, about 1" pieces. See Notes section)
- 2 Tbsp. vegetable oil
- 1 tsp. kosher salt
- 1 tsp. ground pepper
- 22 oz. Alfredo sauce (jarred, I used Prego in this recipe)
- 3/4 cup broth (can substitute water if you don't have broth)
- 1 cup whole milk (can substitute other milks and milk substitute, but flavor may be different in the end.)
- 2 Tbsp. butter (can substitute imitation butter)
- 4 oz. cream cheese (can substitute neufchatel or lower fat cream cheese but whole fat cream cheese works best.)
- 1/2 cup Parmesan cheese
- 1 cup frozen green peas (optional)
- veggies (optional)
- 1/2 cup Parmesan (optional – fresh grated, sprinkled over the top after cooking)
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