Description
A creamy, one-pot pasta dish featuring tender chicken breast and earthy sautéed mushrooms in a rich parmesan cream sauce.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cubed
- 8 oz sliced baby bella mushrooms
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Set the Instant Pot to sauté mode and melt the butter.
- Add sliced mushrooms and cook until browned and moisture has evaporated.
- Season chicken with salt, pepper, and garlic powder, then add to the pot and sear until golden on all sides.
- Pour in 1/4 cup of chicken broth and scrape the bottom of the pot to remove all browned bits.
- Stir in the minced garlic and the remaining chicken broth.
- Layer the fettuccine pasta on top of the chicken, pressing down gently to ensure the noodles are submerged in liquid but not stirred in.
- Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Perform a quick pressure release immediately after the timer goes off.
- Stir in the heavy cream and grated parmesan cheese until the sauce is smooth and creamy.
- Serve immediately, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American-Italian