Chicken Broccoli Alfredo

Instant Pot Chicken Broccoli Alfredo is a quick and easy meal that is perfect for busy weeknights. With just a few simple ingredients and the help of your trusty Instant Pot, you can have a delicious dinner on the table in no time.

This Will Be Your New Favorite Comfort Food

• Fast. A delicious main course that is ready in under 30 minutes with the help of your Instant Pot.
• Easy. Quickly sear the garlic and chicken, then layer in the noodles and broth. Cook under pressure, add broccoli, and the ingredients to make your homemade alfredo sauce, and enjoy!
• Delicious. All of the delicious traditional flavors of your favorite Chicken Broccoli Alfredo recipe, but made much quicker.
• Versatile. Use some of my variations below to switch up your Instant Pot Chicken Alfredo to make it the perfect bite for you and your family.

Instant Pot Chicken Broccoli Alfredo in just a few simple steps! This recipe is a crowd-pleaser that is sure to become a go-to favorite in your weekly meal rotation.

What Is The Difference Between Chicken Alfredo And Fettuccini Alfredo?

Chicken alfredo and fettuccine alfredo are both pasta dishes that feature a creamy, cheesy sauce.

The main difference between the two dishes is the addition of chicken to the chicken alfredo. Fettuccini Alfredo, on the other hand, is simply alfredo sauce added to perfectly cooked fettuccini pasta noodles.

Ingredients You’ll Need

• Chicken breasts
• Broccoli florets
• Olive oil
• Butter
• Garlic
• Heavy cream
• Parmesan cheese
• Salt and pepper
• Fettuccine noodles

How To Make Chicken Broccoli Alfredo

1. Turn on the Instant Pot and select the sauté function. Add the olive oil and garlic, and sauté for 1-2 minutes, until fragrant.
2. Add the chicken pieces to the Instant Pot and sauté for 2-3 minutes, until lightly browned on all sides.
3. Add the chicken broth to the Instant Pot and stir to combine.
4. Break the fettuccine noodles in half and arrange them in a layer on top of the broccoli. Do not stir.
5. Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes.
6. When the cooking time is up, quick release the pressure and remove the lid. Place the broccoli florets on top of the cooked pasta and place the lid back on the Instant Pot. Allow the lid to sit on top without turning the Pot back on for 5 minutes. Remove the lid again and stir.
7. Add the heavy cream and Parmesan cheese to the Instant Pot, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a little bit of additional chicken broth to thin it out.
8. Season with salt and pepper, to taste.
9. Serve the Instant Pot chicken broccoli alfredo hot, garnished with extra Parmesan cheese and chopped parsley, if desired.

What Else Can I Add To My Chicken Alfredo?

While chicken and broccoli are the classic additions to chicken broccoli alfredo, there are many other ingredients you can add to give the dish some extra flavor and texture. Here are a few ideas:

1. Mushrooms - Sauté some sliced mushrooms along with the garlic to add an earthy flavor and meaty texture to the dish.
2. Cherry Tomatoes - Halved cherry tomatoes can add a pop of color and fresh flavor to the dish.
3. Red Pepper Flakes - If you like a little heat, add a pinch or two of red pepper flakes to the sauce for some extra spice.
4. Spinach - Stir in some fresh baby spinach leaves at the end of cooking to add some extra vitamins and a pop of color to the dish.
5. Sun-dried Tomatoes - Chop up some sun-dried tomatoes and add them to the sauce for a sweet and tangy flavor.
6. Bacon - Crumble some cooked bacon over the top of the dish for an added smoky flavor and crunch.
7. Artichoke Hearts - Add some chopped canned or marinated artichoke hearts for a tangy, briny flavor.

Tips And Tricks

1. Cut the chicken into small, bite-sized pieces. This will ensure that it cooks evenly and quickly in the Instant Pot.
2. Use fresh broccoli florets for the best flavor and texture. Frozen broccoli can be used, but it may become mushy during cooking.
3. Break the fettuccine noodles in half before adding them to the Instant Pot . This will make them easier to stir and will help prevent them from clumping together during cooking.
4. Do not stir the ingredients in the Instant Pot before cooking. This will help prevent the noodles from sticking to the bottom of the pot and will ensure that the chicken and broccoli cook evenly.
5. Make sure to deglaze the Instant Pot before adding the chicken broth. This means scraping any browned bits from the bottom of the pot with a wooden spoon. This will add extra flavor to the dish.

What To Serve With It

Chicken broccoli alfredo is a rich and creamy pasta dish that can be complemented by a variety of side dishes. Here are some ideas to make the most of this comfort meal:

1. Garlic bread - Serve some warm, crusty garlic bread on the side to sop up the extra sauce.
2. Caesar salad - A crisp Caesar salad with homemade dressing and croutons is a great contrast to the creamy pasta.
3. Roasted vegetables - Roasted asparagus, zucchini, or bell peppers are a healthy and delicious side dish that goes well with pasta.
4. Breadsticks - Soft, buttery breadsticks are another great option for soaking up the sauce.
5. Wine - A glass of white wine, such as Chardonnay or Pinot Grigio, can complement the creamy sauce and make for a more sophisticated meal.

How Long Does It Last?

Chicken broccoli alfredo can last in the refrigerator for 3-4 days if stored properly in an airtight container.

Can You Freeze It?

If you want to extend the shelf life of the dish, you can freeze it for up to 3 months. To freeze, portion the chicken broccoli alfredo into smaller containers or freezer bags and label them with the date. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.

Keep in mind that reheating the chicken broccoli alfredo multiple times can affect its texture and flavor, so it’s best to reheat only the amount you plan to eat each time.

More Instant Pot Chicken Recipes

• Instant Pot Butter Chicken
• Instant Pot Chicken Tacos
• Chicken Vindaloo
• Sesame Ginger Chicken
• Creamy Garlic Chicken

Chicken Broccoli Alfredo | Easy Weeknight Dinner

Ingredients

• ▢ 1 pound chicken breast
• ▢ 16 oz fetuccini noodles
• ▢ 2 tbsp minced garlic
• ▢ 1 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 tbsp butter
• ▢ 32 oz chicken broth
• ▢ 1 cup heavy cream
• ▢ 1 tbsp olive oil
• ▢ 1 cup parmesan cheese
• ▢ 2 cups broccoli florets

Instructions

• Turn on the Instant Pot and select the sauté function. Add the olive oil and garlic, and sauté for 1-2 minutes, until fragrant.
• Add the chicken pieces to the Instant Pot and sauté for 2-3 minutes, until lightly browned on all sides.
• Add the chicken broth to the Instant Pot and stir to combine.
• Break the fettuccine noodles in half and arrange them in a layer on top of the broccoli. Do not stir.
• Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes.
• When the cooking time is up, quick release the pressure and remove the lid. Place the broccoli florets on top of the cooked pasta and place the lid back on the Instant Pot. Allow the lid to sit on top without turning the Pot back on for 5 minutes. Remove the lid again and stir.
• Add the heavy cream and Parmesan cheese to the Instant Pot, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a little bit of additional chicken broth to thin it out.
• Season with salt and pepper, to taste.

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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .

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Chicken Broccoli Alfredo | Easy Weeknight Dinner

Ingredients

• 1 pound chicken breast
• 16 oz fetuccini noodles
• 2 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp butter
• 32 oz chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 cup parmesan cheese
• 2 cups broccoli florets

Instructions

• Turn on the Instant Pot and select the sauté function. Add the olive oil and garlic, and sauté for 1-2 minutes, until fragrant.
• Add the chicken pieces to the Instant Pot and sauté for 2-3 minutes, until lightly browned on all sides.
• Add the chicken broth to the Instant Pot and stir to combine.
• Break the fettuccine noodles in half and arrange them in a layer on top of the broccoli. Do not stir.
• Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes.
• When the cooking time is up, quick release the pressure and remove the lid. Place the broccoli florets on top of the cooked pasta and place the lid back on the Instant Pot. Allow the lid to sit on top without turning the Pot back on for 5 minutes. Remove the lid again and stir.
• Add the heavy cream and Parmesan cheese to the Instant Pot, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a little bit of additional chicken broth to thin it out.
• Season with salt and pepper, to taste.

Chicken Broccoli Alfredo | Easy Weeknight Dinner https://twosleevers.com/chicken-broccoli-alfredo/

If you’re looking for a delicious, moist, and absolutely crave worthy cake recipe, this Keto Lemon Pound Cake recipe is for you. This cake is one of the most delightful and delicious pound cake recipes I’ve ever made, and you’d never know that it was low carb by tasting it!

Why You’ll Love Keto Lemon Pound Cake

I’m being serious when I say that you really must try this easy lemon cake recipe !

• Easy . 5 steps to make.
• Low Carb . 4 net carbs per serving.
• Moist . Not dry or crumbly like some keto desserts can be.
• Gluten-Free . Allergy friendly for the whole family.
• Flavorful . Load of lemony flavor.

All the joy of a delicious moist lemon pound cake without any of the guilt?! You’d think that this is a fairy tale, but I assure you, it is definitely a reality.

What Does Keto Lemon Pound Cake Taste Like?

Keto lemon pound cake tastes rich, moist, and buttery with a bright, refreshing burst of lemon flavor in every bite. The almond flour gives it a tender, slightly dense crumb that feels very similar to traditional pound cake, while the cream cheese and butter create a velvety texture that melts in your mouth.

The lemon zest, juice, and extract add layers of citrusy brightness without overwhelming the sweetness, making the cake taste light and uplifting despite its decadent texture.

Overall, it’s a perfect balance of sweet, tangy, and buttery. It’s comforting like classic pound cake but with a vibrant lemon twist and none of the sugar.

How Do You Make Pound Cake Moist?

The trick to making this keto pound cake moist is in the sour cream and cream cheese. With these creamy ingredients, you’ll make on of the most moist lemon pound cake recipe you’ve ever tried.

Ingredients You’ll Need

• 4 ounces Cream Cheese - Creates a rich, dense, velvety texture typical of pound cake while adding moisture and tang that pairs perfectly with lemon.
• 4 tablespoons softened butter - Provides classic pound cake richness, tenderness, and flavor; also helps create a smooth, creamy batter.
• 3/4 cup Swerve or Truvia - Acts as the keto-friendly sweetener, adding sweetness without sugar while helping the cake brown slightly.
• 1 teaspoon Lemon Extract - Intensifies the lemon flavor without adding extra liquid, ensuring the pound cake tastes bright and citrusy.
• 4 Eggs - Bind the batter together, add structure, and help the cake rise slightly while staying dense and moist.
• 1/4 cup sour cream - Adds moisture, tenderness, and a slight tang that enhances the lemon flavor and prevents dryness common in almond flour cakes.
• 2 cups Superfine Almond Flour - The main keto flour, providing structure and the classic dense pound cake texture while keeping carbs low.
• 2 teaspoons Baking Powder - Helps the cake rise and become lighter, preventing it from turning too dense or heavy.
• 1 tablespoon lemon zest - Adds fresh, aromatic lemon flavor and natural oils that elevate the citrus notes throughout the cake.
• Juice of one lemon - Provides bright acidity, enhances lemon flavor, and helps keep the cake moist and tender.

How To Make Lemon Pound Cake From Scratch

1. Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese and Swerve until light and fluffy and well incorporated.
2. Add the lemon extract and lemon juice and mix well.
3. Add the eggs and sour cream and mix well.
4. Pour in all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
5. Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of the keto pound cake of it comes clean.

Tips and Tricks

Making keto lemon pound cake is simple, but these tips will help you achieve the ideal dense, moist crumb and bright lemon flavor every time.

• Make sure you beat the heck out of the keto cake batter. It’s important to make sure that the cake has a pleasant consistency.
• Use a SIX cup bundt pan , not the huge 10-12 cup pans that are standard.

Variations

If you want to add new flavors, textures, or twists to your keto lemon pound cake, these variations offer fun and flavorful ways to personalize the recipe.

• Keto Lemon Blueberry Pound Cake - Fold in ½–1 cup fresh or frozen blueberries (tossed in almond flour to prevent sinking) for bursts of juicy sweetness.
• Lemon Poppy Seed Pound Cake - Add 1–2 tablespoons poppy seeds for a subtle crunch and classic bakery-style flavor.
• Keto Lemon Loaf Cake (Starbucks Style) - Bake in a loaf pan and add a thicker lemon glaze for a coffee-shop inspired version.

What To Enjoy With Lemon Pound Cake

Keto lemon pound cake is delightful on its own, but pairing it with the right toppings or sides can elevate it into an elegant dessert or satisfying snack.

• Whipped Cream - Light, fluffy, and perfect with the cake’s bright lemon flavor.
• Fresh Berries - Strawberries, raspberries, or blueberries add natural sweetness and color.
• Vanilla Keto Ice Cream - A cool and creamy pairing that balances the cake’s vibrant lemon.
• Greek Yogurt -Adds a tangy contrast and works well for a lighter option.

How Long Does It Last?

This lemon pound cake recipe does not have to be refrigerated. At room temperature it will stay tasty for up to 3 days in an airtight container.

That being said, if you refrigerate it, you can get a few more days of life out of this keto lemon cake.

Can You Freeze It?

• Cool . Wait for the cake to cool to room temperature.
• Slice . Cut into individual portions so it thaws faster.
• Wrap . Wrap in parchment paper and a freezer-safe bag.
• Freeze . Pop in the freezer to enjoy later.

Another great thing about this Keto Lemon Pound Cake is that freezes VERY well. So if you don’t see yourself eating this entire cake in one sitting (and believe me, I wouldn’t blame you for wanting to do so), you can freeze some of it up for later. Here’s how:

More Fantastic Keto Cakes

Pound cake

• Check out my Cream Cheese Pound Cake ! It’s a delightfully sweet low carb treat!
• Keto Chocolate cake is always a winner.
• My keto carrot cake is another popular one.

Keto Lemon Pound Cake | Easy Pound Cake Recipe

Equipment

• 6 cup bundt pan
• KITCHENAID STAND MIXER

Ingredients

• ▢ 4 ounces ( 113.4 g ) Cream Cheese , at room temperature
• ▢ 4 tablespoons ( 4 tablespoons ) softened butter
• ▢ 3/4 cup ( 45.5 g ) Swerve , or Truvia
• ▢ 1 teaspoon ( 1 Teaspoon ) Lemon Extract
• ▢ 4 ( 4 ) Eggs
• ▢ 1/4 cup ( 57.5 g ) sour cream
• ▢ 2 cups ( 224 g ) Superfine Almond Flour
• ▢ 2 teaspoons ( 2 teaspoons ) Baking Powder
• ▢ 1 tablespoon lemon zest
• ▢ juice of one lemon

Instructions

• Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese and Swerve until light and fluffy and well incorporated.
• Add the lemon extract and lemon juice and mix well.
• Add the eggs and sour cream and mix well.
• Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
• Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.

Watch The Video

• Please be sure to a) beat the heck out of the batter and b) Use a SIX cup bundt pan , not the huge, 10-12 cup pans that are standard.

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Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.