Ingredients:

• 8 ounces fettuccine noodles, broken in half
• 1 teaspoon oil
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 2 ½ cups low-sodium chicken or vegetable broth
• 1 cup skim or 1% milk
• 3 teaspoons cornstarch
• ½ teaspoon onion powder
• ½ teaspoon dried basil
• ½ teaspoon dried parsley flakes
• 1 cup freshly grated Parmesan cheese

Instructions:

1. Sauté garlic: Set your Instant Pot to the "sauté" setting and heat the oil. Once hot, add the minced garlic and cook for about 10 seconds. Turn off the Instant Pot.
2. Cook the pasta: Add the fettuccine noodles and chicken broth to the Instant Pot. Ensure the noodles are fully submerged in the liquid. Close the lid and set the valve to "sealing." Cook on manual (high pressure) for 3 minutes.
3. Release pressure: When the timer goes off, allow the pressure to naturally release for 6 minutes. Afterward, carefully turn the valve to release any remaining pressure and open the lid.
4. Break up pasta: Stir the pasta, breaking apart any pieces that may have stuck together.
5. Make the sauce: In a separate bowl, whisk together the cornstarch and milk until smooth. Add the mixture to the Instant Pot, along with the onion powder, basil, parsley, and Parmesan cheese. Season with salt and pepper to taste.
6. Thicken the sauce: Set the Instant Pot to "sauté" and gently stir until the sauce begins to thicken. Turn off the Instant Pot. The sauce will continue to thicken as it cools, so allow it to rest for a few minutes before serving. You can add extra cheese if you prefer a thicker sauce.  

Notes:

• No Instant Pot? You can easily make this on the stovetop with a single pan by following a stovetop version of the recipe.