1. Set your Instant Pot to the “Saute” function. Once hot, add the olive oil. Add the cubed chicken breast, Italian seasoning, garlic powder, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.

2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds flavor.

4. Break the linguine or fettuccine in half and add it to the pot in a crisscross pattern, ensuring it’s mostly submerged in the liquid. Do NOT stir the pasta in; simply push it down gently with a spoon to ensure it’s covered by the broth.

5. Secure the lid on your Instant Pot and make sure the vent is sealed. Select “Manual” or “Pressure Cook” and set the timer for 5 minutes.

6. Once the cooking cycle is complete, perform a quick release by carefully turning the vent to the “Venting” position. Once all the steam has escaped and the pin has dropped, remove the lid.

7. Stir the pasta and chicken thoroughly. Add the heavy cream, grated Parmesan cheese, and fresh lemon juice. Stir until the sauce is smooth, creamy, and coats the pasta and chicken beautifully. The residual heat will warm the cream and melt the cheese.

8. Ladle the creamy lemon chicken pasta into bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy!