Parmesan Lemon Pasta


  • 1 tbsp butter
  • 2 cloves garlic
  • 2 1/2 cups chicken broth
  • Zest of one lemon
  • 3 tbsp lemon juice
  • 8 ounce fettuccine noodles
  • 1 cup grated/shredded parmesan cheese
  • 3/4 cup half and half
  • salt
  • white pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 ounce grilled chicken
  • 1 tbsp finely chopped parsley
  • additional parmesan
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter is melted, add garlic and cook for 1 minute or until lightly browned.
  • Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Stir, breaking up any pasta clumps and allow to cool slightly.
  • Add parmesan cheese, half-and-half, and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
  • In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  • Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
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