Pressure Cooker Chicken Farfalle Alfredo
Recipe type: Pressure Cooker
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
This simple recipe is cooked entirely in the pressure cooker. There's no need to cook the noodles separately. The result is a delicious pasta dish loaded with flavor. All electric pressure cookers are different. Please refer to the manual for your pressure cooker before proceeding with this recipe. Cook's Note: If you don't have cooked chicken, you can begin by partially cooking diced, raw, boneless chicken pieces (2 cups), in the pressure cooker before proceeding with the rest of the recipe.
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves of garlic, crushed or finely chopped
  • 1 pound Farfalle (bow tie) pasta
  • 1 cup water
  • 1 teaspoon salt
  • 1 (14.5 - 15 ounce) jar of Alfredo sauce
  • 2 cups water
  • ½ cup Parmesan cheese
  • 2 cups cooked chicken cut into large chunks
  1. Melt butter with olive oil in the bottom of the pressure cooker.
  2. Add garlic and stir, allowing to cook for 1 minute.
  3. Add pasta to pressure cooker and stir until pasta is well coated with butter, oil, and garlic mixture.
  4. Add 1 cup water and 1 teaspoon salt to the pot with the pasta.
  5. Stir pasta until most of the water has been absorbed.
  6. Once the water has been mostly absorbed, add 2 cups water, the jar of Alfredo sauce, the chicken, and ½ cup Parmesan cheese.
  7. Mix well.
  8. Seal the pressure cooker and allow to cook for 10 minutes under pressure.
  9. Release the steam, and open pressure cooker.
  10. Sprinkle with ¼ teaspoon black pepper, stirring gently to incorporate it into the pasta.
  11. Serve with your favorite steamed vegetable or salad and garlic bread.
Recipe by Patty Cake's Pantry at