Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 lb fettuccine pasta, broken in half
  • 3 cups chicken broth, low sodium
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Set the Instant Pot to SAUTÉ mode. Add the olive oil and butter.
  2. Once bubbling, add the cubed chicken and brown for 3–5 minutes until the edges are golden brown.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant, then turn off the Sauté function.
  4. Pour in the chicken broth and use a spatula to scrape any browned bits from the bottom of the pot.
  5. Add the broken pasta, layering it in a crisscross pattern to prevent clumping, ensuring it is mostly submerged.
  6. Lock the lid and set to Manual/Pressure Cook on HIGH for 5 minutes.
  7. Perform a Quick Release of the pressure immediately after the timer beeps.
  8. Open the lid and stir in the heavy cream and grated Parmesan cheese.
  9. Stir continuously for 1–2 minutes until the cheese melts into a silky sauce.
  10. Season with salt, pepper, and nutmeg, allowing the sauce to thicken as the dish rests for a few minutes.