Boil salted water and cook pasta al dente. Reserve some pasta water.
In Instant Pot on sauté, melt butter and stir in flour for 1 minute.
Add garlic, tomato paste, and wine/broth. Cook 1 minute.
Whisk in cream. Stir in sun-dried tomatoes, oregano, pepper flakes, and chicken. Let thicken.
Mix in parmesan and basil. Season with salt and pepper.
Toss drained pasta into sauce, adding pasta water if needed. Serve hot with extra parmesan.
