Instructions

• Break the uncooked pasta in half and place it in a random pattern on the bottom of the Instant Pot so the noodles are not clumped together.
• Top the pasta with the bite-sized chicken pieces in an even layer.
• Pour in 2 cups chicken broth (or water or chicken stock) so the pasta is mostly submerged. Scatter the 4 tablespoons diced butter over the top, then 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, set the valve to SEALING, and cook on HIGH pressure for 5 minutes.
• When the cook cycle ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully perform a quick release to release any remaining pressure, then remove the lid according to the manufacturer's instructions.
• Add the 4 ounces cubed cream cheese, 2 cups heavy cream, and 1 cup Parmesan cheese to the hot pot. Stir until the cream cheese is melted and the sauce is smooth and well combined with the chicken and pasta. Let sit for a minute if needed to thicken, then stir again to fully incorporate.
• Serve the chicken Alfredo immediately, topping with additional Parmesan cheese and 2 tablespoons chopped fresh parsley, if desired.