Garlic Parmesan Chicken Pasta in Your Pressure Cooker
A 30-minute Italian-inspired meal that brings together tender chicken, buttery garlic, and nutty Parmesan cheese in a rich and creamy sauce.
Equipment
- 1 Pressure cooker with good sealing ring and valve
Ingredients
Main Ingredients
- 8 ounces fettuccini alternatively linguine or spaghetti
- 2 tablespoons olive oil for chicken
- 12 ounces boneless skinless chicken breasts bite size pieces
- 2 tablespoons butter better with butter
- 4 large garlic cloves minced
- 1 cup heavy cream dreamy sauce
- 3 ounces grated parmesan cheese plus extra for serving
- kosher salt and freshly ground black pepper to taste
- chopped fresh parsley for garnish, optional
Instructions
Instructions
- Cook your fettuccini according to the package directions until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Toss in chicken pieces, season with salt and pepper, and cook until golden. Set aside.
- Melt butter in the skillet, add minced garlic, and sauté until fragrant for about a minute.
- Add heavy cream and simmer. Stir in parmesan until melted, forming a creamy sauce.
- Add cooked pasta and chicken back into the skillet, mix well.
- Garnish with parsley and serve hot with extra parmesan.
Notes
Serve hot and fresh, garnish with chopped parsley and a bit more parmesan cheese on top if you’re feeling fancy or just really hungry.