Slice chicken into strips and add to the Instant Pot.
Add the pepper, and Creole seasoning to the chicken then toss to coat.
Add the pasta on top of the chicken but DO NOT stir. Pour the Olive Garden Italian Dressing evenly over the pasta.
Lay the block of cream cheese on top of the pasta.
Pour the chicken broth over all the ingredients.
Cook on high pressure for 4-mintues followed by a controlled quick release. A controlled quick release means that you release the pressure in short bursts. This will prevent pasta water from spraying you or your cabinets.
Once the pressure is release, stir the cream cheese into the pasta.
Drain the oil from the sun-dried tomatoes, and stir into the pasta.
Add in the Parmesan cheese ½ cup at a time. Stir everything together until everything is melted and creamy.
Serve immediately, or stir in an airtight container for up to one week. This can be frozen for up to three months.
Be sure to add in the parmesan cheese ½ cup at a time to make sure it all blends well.Add a little basil and fresh oregano at the end to give more flavor to the dish.The chicken can be seasoned and marinated for a couple of hours prior to cooking if you want a more infused flavor.