- 1 tablespoon olive oil
- 2 chicken breast (about 1.5 pounds)
- salt and pepper, to taste
- 1 quart chicken broth (4 cups)
- 1 pint heavy cream (2 cups)
- 2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1 pound fettuccine (16 oz box)
- 8 oz freshly grated parmesan cheese (1 cup)
- 4 oz cream cheese (optional)
- fresh chopped parsley for garnish, optional
- Turn the instant pot to the saute high setting and add olive oil to pot
- Season chicken with the salt and pepper to taste
- Sear both sides until they are golden brown
- Place the chicken onto a plate and set it aside
- Add chicken stock to the pot and use a wooden spoon scrape the bottom of the pot to remove any brown bits stuck to the bottom
- Stir in the heavy cream, garlic powder, salt, pepper
- Break the fettuccine in half and layer it crosswise in about 4 layers.
- Add the chicken over the pasta and place the lid on and set the valve to seal.
- Turn the instant pot to pressure cook at high pressure for 7 minutes
- When cooking is complete, quick release the pressure (note, if you let it natural release too long the sauce will start to burn on the bottom)
- Remove the chicken breast, slice it up and toss back into the pasta
- Slowly stir parmesan cheese into the pasta
- If desired, cut up 4 oz of cream cheese and stir into pasta. Give it a few minutes to melt into the mixture.
- Sauce will thicken as it stands.
- Serve with extra Parmesan and chopped parsley if desired
If sauce start spraying out of the pressure cooker during quick release, loosely cover the valve with a towel to prevent it from spraying everywhere.
Sauce will look more soupy initially, but the pasta will absorb the liquid and adding the cheese will also thicken it up.