Effort Level: Low
Servings: 4
Calories: 500-600 a serving
You can't beat a one-pot pasta dish. This was my mom's first witness of the IP in action and her reaction was on point, "Just one pot for the entire dish"? Yes mom, just one dish. That is why IP is so awesome.
I should mention this dish did receive mild criticism from Chef. The sauce is a smidge clumpy (due to being Parmesan base rather than heavy cream) and that there was a bit of stragglers of pasta that stuck together even after stirring. His critique wasn't anything enough to convince me not to make this again though. I don't care if it looks pretty or has the same exact texture as buttermilk, I just wanted to enjoy the flavor without a ton of heavy creams. I mention this though, in case you are dead set on the exact texture of smoothness (this is not recipe for you, if that is the case). You have to go into this recipe with realistic expectations, the flavor is not compromised but by cutting heavy creams and cooking pasta in the IP you will have to sacrifice a small amount of consistency. I'm also fairly confident if you changed the pasta shape, you would avoid the sticking issue (although then it's not Fettucine Alfredo).
If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!
Ingredients
- 1/2 1lb box of uncooked fettuccine
- 3 chicken breasts (I used frozen and pulled out in the morning to thaw)
- 3/4 cup grated Parmesan cheese
- 1 cup evaporated milk
- 2 cups water
- 2 bouillon cubes or 2 tsp better than bouillon
- 1 tbsp extra virgin olive oil
- 1 tsp garlic salt
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2-1 tsp salt
- In a small bowl mix 1 tsp garlic salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp garlic powder. Mix and sprinkle over both sides of breasts.
- Set your IP to high sauté for 5 minutes, add oil and chicken.
- Brown breasts on both sides for 4-5 minutes. Turn off sauté.
- Add water, bouillon, 1/2 - 1 tsp regular salt (depending on how much saltiness you like), and 1/2 tsp onion powder to your pot on top of chicken.
- Break noodles into 3rds and add in between chicken, don't stir but be sure noodles are covered with the broth (see picture).
- Seal and set to high pressure for 6 minutes and hit keep warm. Be sure the steam vent is on sealed position. It will take 7 minutes to pressurize. After it cooks, allow for a 6 min natural release and then quick release any remaining pressure.
- Remove chicken, it should be above 165 degrees with meat thermometer. Slice chicken into strips and set aside.
- Pasta will be stuck together, you will need to break them apart while you mix. I usually use a wooden spoon, to prevent scraping and to be more gentle.
- Pour evaporated milk and Parmesan cheese into a measuring cup, whisking until blended. Stir pasta as you add your Parm/milk mix.
- Set to sauté low (so rarely do I use low sauté but this one you need to do to avoid burning). Stir in Parmesan/milk mix and keep stirring until sauce has thickened.
- Shut off and serve.
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| In a small bowl mix 1 tsp garlic salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp garlic powder. |
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| Sprinkle seasoning on both sides of chicken. |
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| Brown on both sides on high saute for 5 minutes |
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| Add 2 cups water, 2 bouillons, 1/2 - 1 tsp regular salt, and 1/2 tsp onion powder. Break noodles into 3rds and add in between chicken. Don't stir but be sure noodles are covered with the broth. |
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| Whisk 1 cup evaporated milk and 3/4 cup Parmesan. |
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| Seal and set to high pressure for 6 minutes and hit keep warm. Be sure the steam vent is on sealed position. It will take 7 minutes to pressurize. After it cooks, allow for a 6 min natural release and then quick release any remaining pressure. |
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| Remove chicken, it should be above 165 degrees. |
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| Slice into strips and set aside. |
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| Pour evaporated milk and Parmesan cheese into a measuring cup, whisking until blended. Stir pasta as you add your parm/milk mix. |
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| Enjoy. |