- Two tablespoons butter
- 1 kg boneless chicken breasts
- Salt to taste
- Fresh black pepper
- Five cloves garlic
- 1 cup chicken stock
- One packet noodles
- 1 cup heavy cream
- 1 cup parmesan cheese
- Parsley (minced)
- Heat an Instant Pot pressure cooker on low flame mode.
- Add one tablespoon of butter to melt.
- Pat the chicken to dry it. You can pat it with a paper towel.
- Season the chicken with salt and pepper.
- Add the seasoned chicken breast to the pot in 2 rounds. (use one tablespoon butter for each game)
- Cook patiently for 1 to 2 minutes on each side. After then, transfer it to a plate, and set it aside.
- Add the garlic cloves to the pot and cook until it gets brown.
- Keep stirring to prevent it from burning.
- Add chicken stock to the pot and mix the chicken with garlic and spices with the help of a spoon.
- Break the noodles in half, place half of them flat in the pot, and add the other half in the opposite direction.
- You can add water if it is needed to cover the noodles.
- Place the chicken strips on top of the noodles.
- Cover it with a lid and let it cook on high flame for 3 minutes, then allow it to release the steam pressure for about 5 minutes naturally.
- Remove the lid carefully and place it aside.
- Use the giant roasting tong to remove the chicken from the pot, place it in a bowl, and set aside.
- Use the fork to separate any noodles that may look sticky together.
- Add the butter, heavy cream, and parmesan cheese into the noodles in the pot and cook until the sauce thickens.
- Add some more salt, oregano, chilli flakes and pepper to taste.
- Add the chicken to the pot and toss it in the alfredo sauce.
- Serve with extra cheese dip or parmesan cheese and sprinkle it with parsley and oregano.
