- 2 boneless and skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, peeled and minced
- 1 ½ cups (370 ml) heavy cream
- 1/2 cup (125 ml) whole milk
- 2 cups (500 ml) low-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 pound (240 g) fettuchine noodles
Season chicken breasts with salt, black pepper, and garlic powder. Set aside.
Heat the olive oil in an instant pot turned to saute function. Add seasoned chicken meat and cook, turning once, until golden brown, for about 4 minutes per side.
Remove cooked chicken from the pot and transfer to a serving plate. Set aside and keep warm.
Melt the butter in the pot. Add minced garlic and cook, stirring occasionally, until fragrant, for about 1 minute. Pour in heavy cream and milk. Bring to a simmer, letting thicken slightly.
pour in the chicken broth, then add dried basil. Stir well to combine.
Break noodles and half and place in the cooked along with cooked chicken breasts.
Close the instant pot and lock the lid. Set the machine to cook at high pressure.et the timer to cook for 8 minutes.
Using the Natural release method, bring pressure to normal. Carefully unlock and open the lid.
Using tongs, remove cooked chicken breasts and transfer to a cutting board. Slice into cubes, then return to the pot. Stir in grated Parmesan cheese and fresh parsley. Serve hot.