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Slice the chicken into strips and add to the Instant Pot. Add the pepper, and Creole seasoning to the pot.
Toss the chicken with a spoon to coat the chicken with the seasoning.
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 minutes followed by a controlled quick release.
Once the pressure is released, 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.