Creamy Chicken Fettuccine (Pressure Cooker Style)
This creamy chicken fettuccine brings rich flavors together with tender pressure-cooked chicken and a silky Parmesan garlic sauce — the perfect weeknight comfort meal.
Equipment
- 1 Mixing bowl for dredging ingredients
- 1 Skillet for sautéing
- 1 Pot to boil pasta
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 0.5 teaspoon Italian seasoning
- 8 oz fettuccine pasta
Instructions
Instructions
- Bring a big pot of salted water to boil and cook the fettuccine according to the package. Drain and set aside.
- Mix the flour, salt, and pepper in a shallow bowl. Dredge chicken until lightly coated.
- Melt butter in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and cooked. Set aside.
- In same skillet, sauté garlic for a minute. Add cream, Parmesan, and seasoning. Simmer 3–5 minutes to thicken.
- Slice chicken into strips and return to skillet. Add cooked pasta.
- Toss everything gently to coat in the creamy sauce.
- Serve warm with extra Parmesan sprinkled if desired.
Notes
Store leftovers in the fridge for up to 4 days or freeze for longer. Add milk or cream when reheating to revive creamy texture.