Stuffed Bell Peppers
Chicken Pesto Fettuccine
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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!
| Prep Time | 5 Minutes |
| Cook Time | 4 Minutes |
| Passive Time | 6-8 Minutes, Pot Coming to Temperature |
| Servings |
4-5 Servings
|
Ingredients
- 1 lb fettuccine
- chicken broth as needed (about 4.5 cups)
- 2 tsp salt
- 1.5 lb boneless, skinless chicken breast cut into 1-inch cubes
- 1 tsp black pepper
- 1 cup pesto plus more for serving
- parmesan for serving
- basil leaves for serving
Ingredients
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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.
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