Garlic Parmesan Chicken Pasta Pressure Cooker Recipe
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 Large skillet
- 1 Pot
Ingredients
Main ingredients
- 8 ounces fettuccini or other long pasta like linguine or spaghetti
- 2 tablespoons olive oil for cooking chicken and adding richness
- 12 ounces boneless skinless chicken breasts cut in bite-sized pieces
- 2 tablespoons butter for a silky sauce base
- 4 large garlic cloves minced
- 1 cup heavy cream for a velvet smooth sauce
- 3 ounces grated parmesan cheese plus more for sprinkling at serving time
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish, optional
Instructions
Instructions
- Cook the fettuccini in a big pot of boiling water until al dente. Don’t overcook cause it’ll finish in the sauce.
- Drain pasta and set it aside so it doesn’t stick together.
- Heat olive oil in a large skillet over medium heat to get ready for chicken.
- Add the chicken pieces seasoned with kosher salt and pepper. Cook them till they get golden brown and cooked through around 5-7 minutes.
- Drop the butter into the skillet and let it melt. Toss in minced garlic and cook for about a minute until you smell that amazing aroma.
- Pour in the heavy cream, bring it to a gentle simmer, then stir in the grated parmesan until it melts and makes the sauce silky smooth.
- Add your cooked pasta straight to the skillet. Toss everything to coat those noodles good in the creamy sauce. Taste and add more salt or pepper if you think it needs it.
- Serve it hot topped with a little extra parmesan cheese and some fresh parsley if you want that pop of color and flavor.
Notes
For longer storage, freeze the chicken and sauce separately from the pasta for the best texture when thawed.