Servings: 6 to 8

2½ C. warm water 2½ C. warm water
1Tbsp. Better Than Bouillion chicken base 1Tbsp. Better Than Bouillion chicken base
1½ lbs. raw diced chicken breast (bite size pieces) 1½ lbs. raw diced chicken breast (bite size pieces)
1 tsp. Kosher salt 1 tsp. Kosher salt
1½ tsp. garlic pepper 1½ tsp. garlic pepper
1 lb. penne pasta 1 lb. penne pasta
4 Tbsp. butter 4 Tbsp. butter
¼ C. flour ¼ C. flour
2 C. milk 2 C. milk
1 C. grated mozzarella cheese 1 C. grated mozzarella cheese
1 C. grated Italian blend cheese 1 C. grated Italian blend cheese
⅓ C. grated Parmesan cheese ⅓ C. grated Parmesan cheese
1 T. Italian seasoning 1 T. Italian seasoning

Dissolve chicken base in warm water.
Coat chicken with salt and pepper.
Place penne pasta in bottom of Instant Pot and pour chicken broth over trying to cover all the pasta.
Add chicken on top of pasta, close Instant Pot and seal.
Cook on high pressure for 4 to 5 minutes and quick release (see notes).
Stir pasta and chicken together and try to break up any clumping noodles.
Pour pasta/chicken mixture in strainer to drain excess liquid.
Return empty liner to Instant Pot and change to 'Sauté' function on medium heat
Melt butter, then gradually whisk in flour, milk, cheeses and Italian seasoning one at a time so no lumps form and cheeses melt into sauce.
Return pasta/chicken mixture to Instant Pot and stir until evenly coated with cheese sauce.
Switch Instant Pot to 'Keep Warm' and you are ready to serve.

I cooked the chicken and pasta on high pressure for 4 minutes, but did not start my quick release until after 2 minutes of natural release.  I cooked the chicken and pasta on high pressure for 4 minutes, but did not start my quick release until after 2 minutes of natural release.