Toss the chicken cubes with the seasonings in a mixing bowl and set aside.

Turn the Instant Pot to saute function (on high) and add the butter. Once melted, add the shallots and saute for ~2 minutes, stirring occasionally.

Add the garlic and stir until fragrant, 30 seconds-1 minute.

Add the reserved oil from the sun dried tomatoes and then add in the seasoned chicken pieces. Cook chicken for ~5 minutes, stirring occasionally. Chicken won’t cook fully, just so each side browns a bit. Cancel the saute function.

Pour in the broth and water and stir, scraping up anything that may have stuck to the bottom of the instant pot.

Add the sun dried tomatoes and gently stir.

Add the pasta on top, but do not stir. Press down the pasta so it’s mostly covered by the broth and water.

Place the lid on, making sure the valve is set to sealing, and cook on high pressure for 5 minutes. Once the Instant Pot beeps, perform the quick release function and allow all steam to release, when the pin drops, carefully remove the lid.

Add the Parmesan cheese, cream cheese, spinach and lemon juice, stir until everything is fully combined.

Replace the lid for a few minutes so everything can thicken. It will look a little watery/soupy at first but once it sits for a bit, it will absorb and thicken. Taste and adjust seasonings as desired. Garnish with fresh basil, chili flakes and more cheese. Store in the refrigerator for 3 to 4 days in an airtight container.