Break the 1 pound of uncooked pasta in half and spread the noodles in a random pattern across the bottom of the Instant Pot so they are not clumped together. Top the pasta with the 1 pound of bite-sized chicken pieces.

Pour 2 cups chicken broth over the pasta and chicken. Scatter the 4 tablespoons diced butter on top and evenly sprinkle the seasoning: 1 teaspoon Stone House Seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon granulated garlic. Do not stir.

Secure the Instant Pot lid, set the valve to Sealing, select High Pressure, and cook for 5 minutes.

When the cook cycle ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully move the valve to Venting to perform a quick release. When the float valve drops, open and remove the lid away from your face.

Add the 4 ounces cream cheese (cut into cubes), 2 cups heavy cream, and 1 cup Parmesan cheese to the hot pot. Stir until the cream cheese melts and the sauce becomes smooth (about 2–3 minutes). Let the sauce rest for 1–2 minutes if it needs to thicken.

Stir the pasta and chicken thoroughly to coat with the sauce. Serve topped with additional Parmesan cheese and 2 tablespoons chopped fresh parsley, if desired.