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Yields:
2
Prep Time:
5 mins
Total Time:
30 mins
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Ingredients
- 2
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 1 tsp.
garlic powder
- 1 Tbsp.
olive oil
- 2 Tbsp.
butter
- 3
cloves garlic, minced
- 1 1/2 cups
heavy cream
- 1/2 cup
whole milk
- 2 cups
low-sodium chicken broth
- 1/2 tsp.
dried basil
- 8 oz.
fettuccine noodles
- 1 cup
freshly grated Parmesan
- 1 Tbsp.
chopped parsley
Directions
- Step 1Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
- Step 2Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
- Step 3Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.
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