Step 1

Heat the Instant Pot using the Saute-High function.

Step 2

Pat the chicken breasts dry with a paper towel and sprinkle the Cajun seasoning evenly over both sides.

Step 3

Add the olive oil to the Instant Pot and allow it to heat for one minute.

Step 4

Next, add the chicken and sear for 3-4 minutes on each side, or until the chicken has developed a golden brown color on both sides and easily releases from the pan. Keep in mind that the chicken won’t be fully cooked yet- that’s okay!

Step 5

Remove the chicken breasts from the pot and set aside. Add the garlic to the hot oil and cook for one minute.

Step 6

Next, add the chicken stock and gently scrape any browned bits off the bottom of the Instant Pot. I like to use a wooden spoon so I doesn’t scratch the pot.

Step 7

Next, add the cream, pasta, and salt. Try to push the pasta as far into the liquid as you can but do NOT stir the cream. Finally, add the chicken back on top.

Step 8

Attach the lid and ensure the valve is in the “sealing” position. Turn the Instant Pot to Pressure Cook-Manual and set the timer for 4 minutes.

Step 9

Once the Instant Pot has finished cooking, release the pressure manually by carefully switching the valve to the “venting” position. Be careful-- it will steam!

Step 10

Remove the chicken and allow to rest for 5 minutes before slicing it.

Step 11

Add the parmesan cheese, butter and thyme to the pasta and stir until the cheese is completely melted.

Step 12

Serve the pasta topped with chicken, tomatoes, Parmesan and parsley (if using). Serve Immediately.

Step 13

Store any leftover pasta in an airtight container in the fridge for up to five days.