Break fettucine pasta in half and place in the Instant Pot. Layer the pasta in a criss cross pattern.
Pour olive oil as evenly as possible over the pasta. Add in the water.
Seal the lid on the pressure cooker, and cook for 5-minutes on high pressure followed by a controlled quick release. A "controlled" quick release means you are releasing the pressure in short bursts to prevent hot pasta water from spraying out of the vent.
Once the pressure is released using a fork or tongs toss the pasta in the pasta water prior to draining to resolve any pasta that may have stuck or clumped together.
Drain the pasta being sure to reserve ½ cup of pasta water.
Add the butter, heavy cream, cream cheese, garlic powder, pepper, and pasta water. Whisk to combine as the cream cheese melts. Once smooth then add the Parmesan cheese to melt. Whisk everything together until the sauce is smooth.
Add the pasta back to the pot, and toss with the sauce. If it seems a little watery then allow to sit for a few minutes to thicken.
Serve immediately, or store in an airtight container for up to one week.
This alfredo pasta can be frozen in an airtight container for up to three months. Be sure to freeze within two hours of cooking. Thaw overnight in the refrigerator, and add a little milk or cream to reconstitute the creamy sauce. Reheat in the microwave.
To add chicken to this dish cut boneless skinless chicken breasts into bite size pieces. Season with your favorite seasoning like Creole Seasoning, seasoned salt, or just salt and pepper. Layer the chicken pieces on top of the pasta prior to cooking. Cooking time remains the same.To make a broccoli alfredo simply cook frozen broccoli separately in microwave then add at the end. You can also add rotisserie chicken to this dish from the grocery store to make this a quick and easy complete meal also at the end.I made this in a 6-quart Instant Pot, and there is plenty of room to double the pasta for this recipe. Cooking time remains the same.