Set the Instant Pot to Sauté.
Salt and pepper chicken breasts, using half of the salt.
When the display reads "HOT", add olive oil.
When the oil is hot, put the chicken breasts and brown on each side, about 5 minutes per side. Transfer the chicken onto a plate.
Deglaze the pan with ½ cup of chicken stock.
Add pasta, minced garlic, garlic powder, remaining 1 teaspoon salt and rest of the chicken stock.
Place the browned chicken breasts on top.
Close the lid and make sure the valve is set to "sealing".
Set the Instant Pot to Pressure Cook/Manual for 10 minutes on high. (NOTE: It took 10 minutes for my IP to come to pressure.)
Do quick release by carefully turning the valve to venting. And carefully open the lid.
Using kitchen tongs, take the chicken breasts out onto a cutting board.
Add heavy cream, cream cheese and parmesan cheese. Cover and let sit for 2-3 minutes, or until cream cheese is softened.
Meanwhile, slice or shred the chicken breasts. And add it to the pot.
Stir well and serve.