Instructions

• Break the uncooked pasta in half if needed to fit, then spread 1 pound pasta in an even layer on the bottom of the Instant Pot so the noodles are not clumped together.
• Top the pasta with 1 pound bite-sized pieces of chicken breasts in a single layer.
• Pour in 2 cups chicken broth (or water/chicken stock) so the pasta is mostly submerged. Scatter 4 tablespoons diced butter over the top. Evenly sprinkle 1 teaspoon Stone House Seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon granulated garlic over the chicken and pasta.
• Secure the Instant Pot lid and set the valve to sealing. Cook on HIGH pressure for 5 minutes.
• When the cook cycle ends, allow a 10-minute natural pressure release. After 10 minutes, carefully perform a quick release according to your Instant Pot manufacturer’s instructions and open the lid.
• Immediately add 4 ounces cream cheese (cubed), 2 cups heavy cream, and 1 cup Parmesan cheese to the pot. Let sit 1–2 minutes to soften the cream cheese, then stir gently and thoroughly until the cream cheese melts and the sauce is smooth and coats the pasta and chicken.
• Serve hot, topping with additional Parmesan cheese and 2 tablespoons chopped fresh parsley, if desired.