Description
A quick and easy creamy chicken fettuccine made in the Instant Pot.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 12 ounces fettuccine pasta, broken in half
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Turn the Instant Pot to sauté mode and heat the olive oil.
- Add the chicken, salt, black pepper, and Italian seasoning, then cook for 3 to 4 minutes until the chicken is lightly seared on the outside.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the pot well to loosen any browned bits.
- Add the broken fettuccine in a crisscross pattern and gently press it down into the liquid without over-stirring.
- Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
- Carefully do a controlled quick release.
- Open the lid and stir in the butter, cream cheese, heavy cream, and Parmesan cheese until the sauce is smooth and creamy.
- Let the pasta rest for 2 to 3 minutes so the sauce can thicken slightly.
- Sprinkle with chopped parsley and serve warm.
Notes
- For a richer flavor, use butter instead of olive oil and add a splash of white wine when deglazing the pot.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg