Ingredients: |
Ingredients: 2 tablespoons olive oil
2 large boneless, skinless chicken breasts (about 1 pound total), cut into 1-inch pieces
4 cloves garlic, minced
1/2 teaspoon kosher salt
2 cups water, divided
1 (15-ounce) jar Alfredo sauce
8 ounces dried fettuccine pasta
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley leaves
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Directions: |
Directions:Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the chicken. Cook, stirring occasionally, until the chicken begins to brown, 2 to 3 minutes. Add the garlic and salt and cook, stirring occasionally, until chicken is cooked through and no longer pink, about 5 minutes more.
Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the alfredo sauce and stir to combine well. Using your hands, break the fettuccine in half, then place it evenly over the chicken-alfredo mixture. Do not stir from this point on.
Rinse the alfredo sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember — no stirring here.
Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.
When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the Parmesan, and stir quickly to combine. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Sprinkle with the parsley and serve immediately. |
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