Chicken Pesto Fettuccine

This easy pesto pasta is ready in under 30 minutes! Celebrate the bright, fresh flavors of basil in this quick and easy satisfying meal. Feel free to use homemade pesto or store bought!

Cuisine

American

Cooking Technique

Pressure Cook

Keywords

4-5 servings, american, basil, basil leaves, black pepper, boneless, chicken breasts, chicken broth, cook 4 min, fettuccine, Instant Pot Culinary Team, parmesan, pesto, prep 5 min, pressure cook, salt, skinless chicken breast

Prep Time

5 min

Cook Time

4 min

Servings

4-5 Servings

Ingredients

1 lb. fettuccine
Chicken broth, as needed
2 tsp. salt
1½ lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 tsp. black pepper
1 cup pesto
Parmesan, as needed
Basil leaves, as needed

Instructions

Place the fettuccine noodles in the inner pot so they lay flat on the bottom. Break the noodles in half if needed.
Pour enough chicken broth, or water, into the pot so the noodles are just covered. Add in the salt. Stir to ensure all the noodles are coated.
Add the cubed chicken on top of the noodles. Sprinkle the black pepper. Do not mix.
Pressure Cook on High for 4 minutes. Quick-release any remaining pressure, careful to watch for any pasta foam coming from the release valve. If so, close the valve for 30 seconds and then continue releasing pressure.
Drain all reserved liquid from the pot, leaving the pasta and the chicken inside.
Add the pesto and stir to combine. Add salt to taste.
Sprinkle each serving with parmesan, a few basil leaves, and extra pesto if needed. Enjoy!