Step 1

Break the spaghetti in half and fan it out over the bottom of the pressure cooker insert. Sprinkle with salt and pour the water over the top. Use a fork to move the spaghetti around so that it isn't clumped together or stuck to the bottom.

Step 2

Cut the chicken breasts in half and lay the pieces over the spaghetti.

Step 3

Place the cover over the top and lock it into place. Cook with manual high pressure for 6 minutes.

Step 4

Once the cooking time is done, do a quick release and remove the top. Use a towel to lightly cover the valve so that it doesn't splatter liquid.

Step 5

Remove the chicken to a separate plate and add the cream cheese, pesto, Parmesan, and sundried tomatoes to the remaining pasta. Stir and replace the lid for 5 minutes.

Step 6

While the pasta is finishing, shred the chicken using two forks. Open the lid and stir in the shredded chicken.

Step 7

Serve with Parmesan sprinkled over the top and garnish with chopped basil.