Break the uncooked fettuccine noodles in half and layer them crisscross in the bottom of your Instant Pot. Pour in just enough water or broth to fully submerge the noodles.

Gently lay the boneless skinless chicken breasts on top of the fettuccine noodles. Pour the heavy cream over the chicken and noodles, followed by adding the unsalted butter, minced garlic, sea salt, and freshly ground black pepper.

Secure the Instant Pot lid and set the pressure cook to HIGH for 5 minutes, ensuring the valve is set to 'Sealing'.

Allow the pressure to release naturally for 10 minutes. Once the time is up, carefully switch the valve to 'Venting' to release any remaining steam.

Check the chicken's internal temperature to ensure it has reached 165°F. Remove the chicken breasts and let them rest on a cutting board for about 5 minutes.

Use a wooden spoon to stir the cooked fettuccine noodles in the pot, ensuring moisture from the cream and broth is evenly distributed.

Sprinkle the freshly grated Parmesan cheese into the mixture while stirring continuously until melted and the sauce is creamy.

Shred the rested chicken breasts and mix them back into the creamy pasta. Garnish with chopped parsley before serving.