Servings: 2-3
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces fettuccini noodles, broken in half
- 3 ounces freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Steps
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Set a 6-qt Instant Pot to the high saute setting.
- Melt butter in instant pot and add chicken
- cook, stirring often, until golden brown, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute; set aside chicken.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, heavy cream and pasta; top with chicken.
- Set instant pot to manual setting; adjust pressure to high, and set time for 6 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Set instant pot back to saute; Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
- Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.