1. Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the cubed chicken breasts seasoned with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 4-5 minutes. It doesn’t need to be cooked through at this stage.

2. Stir in the minced garlic with the chicken and continue to saute for another minute until fragrant. Be careful not to burn the garlic, as this can make it bitter.

3. Pour in 1/2 cup of the chicken broth and use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pot. This is a crucial step to prevent a “Burn” notice on your Instant Pot and adds extra flavor to the sauce.

4. Add the cellentani pasta to the pot in an even layer. Do not stir. Pour the remaining 2 1/2 cups of chicken broth over the pasta, ensuring the pasta is mostly submerged. Again, do not stir, as stirring can cause the pasta to stick together and prevent even cooking under pressure.

5. Secure the lid on your Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take about 5-10 minutes to come to pressure before the cooking time begins.

6. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the venting knob to the “Venting” position. Once all the steam has escaped and the float valve has dropped, open the lid.

7. Stir the pasta and chicken well. Add the heavy cream and grated Parmesan cheese to the pot. Stir continuously until the cheese is fully melted and the sauce has thickened to your desired consistency. The residual heat will help everything come together beautifully.

8. Taste and adjust seasonings if needed. Ladle the creamy garlic parmesan chicken pasta into bowls, garnish with fresh chopped parsley, and serve immediately with extra Parmesan cheese on the side.