Turn on the Instant Pot to sauté mode. Add olive oil and chicken pieces. Season with garlic powder, onion powder, paprika, salt, and pepper. Cook until lightly browned.
Stir in the garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the pasta. Press down gently to submerge pasta in the liquid but don’t stir.
Cancel sauté mode. Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
Quick release the pressure. Stir in the cream, Parmesan, and Italian seasoning until the sauce is creamy and smooth.
Let the pasta rest for 2–3 minutes to thicken. Garnish with fresh basil and serve warm.