Instructions

• Pat the 1½ pounds thinly sliced chicken breasts dry. In a bowl, toss the chicken with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon of the kosher salt (reserve the other ½ teaspoon), and ⅛ teaspoon ground black pepper.
• Set the Instant Pot to Sauté. Add 2 tablespoons olive oil. When the oil is hot and shimmering, add the chicken in a single layer (work in batches if needed) and sear 1–2 minutes per side until lightly browned. Remove the chicken to a plate.
• Pour 1 cup low-sodium chicken broth and 3½ cups water into the pot. Add the remaining ½ teaspoon kosher salt.
• Break the 1 pound fettuccine in half and add the noodles to the pot, pressing them down so they are submerged in the liquid.
• Return the seared chicken to the pot and place it on top of the pasta.
• Press Cancel. Close and lock the lid, set the steam release valve to Sealing, then press Manual (Pressure Cook) on high and set the timer for 6 minutes.
• When the cook time ends, perform an immediate quick release: carefully move the valve to Venting to release the steam. When the float valve drops, open the lid.
• Transfer the chicken to a plate. Add 1 cup heavy cream, ½ cup freshly grated Parmesan cheese, and 2 grated garlic cloves to the pot and stir until the cheese melts and the sauce is combined.
• Let the pasta sit in the pot 2–3 minutes to thicken and allow excess liquid to be absorbed, then stir again to combine.
• Serve the pasta with the sliced chicken on top. Sprinkle additional grated Parmesan and chopped fresh parsley, if using.