Chicken Pesto Fettuccine


  • 1 lb fettuccine
  • chicken broth
  • 2 tsp salt
  • 1.5 lb boneless, skinless chicken breast
  • 1 tsp black pepper
  • 1 cup pesto
  • parmesan
  • basil leaves
  • 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.
Previous Next