1. 1. Saute the Chicken: Start by setting your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the cubed chicken breasts and season them with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.

2. 2. Deglaze the Pot: Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” error and adds flavor.

3. 3. Add the Pasta: Carefully place the broken fettuccine or linguine into the pot, fanning it out to create a single layer as much as possible. Do not stir the pasta into the liquid; it should largely sit on top of the chicken and broth. This helps prevent clumping.

4. 4. Pressure Cook: Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes at high pressure.

5. 5. Quick Release and Stir: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Stand clear of the steam. Once the float valve drops, carefully open the lid.

6. 6. Finish the Sauce: Immediately add the heavy cream, grated Parmesan cheese, and softened cream cheese cubes to the pot. Stir vigorously until the cream cheese is fully melted and the sauce is smooth, creamy, and well combined. The residual heat from the pot and pasta will help melt everything together beautifully.

7. 7. Serve and Garnish: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley if desired. The sauce will thicken slightly as it cools.