Chicken Alfredo with Basil Pesto
- 2 chicken breasts, diced
- 2 T extra-virgin olive oil
⅓ c basil pesto
⅓ c alfredo sauce
- 2 c chicken stock
- 16 oz spaghetti noodles
- 2 cloves garlic, minced
- Set pressure cooker to "sear" and add garlic and chicken. Once browned, add in chicken stock and noodles.
Close and lock the lid and set to "multi grain" for 6 minutes. Press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid and strain the noodles.
- Once noodles are strained, add them back to the pot, top with sauce and pesto, and stir. Let warm for 5 minutes. Serve and enjoy.