Cut the chicken breasts into bite-size pieces and turn the Instant Pot to the saute setting. When hot, add the oil and saute the chicken for 1 to 2 minutes, until it is no longer pink. Then, turn off the saute function.

Add the pasta in an even layer over the chicken. Pour the water over the top and add the salt and garlic powder. Stir to combine and top with fresh broccoli florets or add the broccoli foil packet. Follow the manufacturer's guide for locking the lid and set to "sealing". Pressure cook on high for 4 minutes. Allow the Instant Pot release pressure naturally for 3 to 4 minutes, then quickly release the remaining pressure.

Stir the broccoli into the pasta, add the butter, milk, and shredded cheese. Stir until it's creamy. If you would like the sauce thicker, prepare a cornstarch slurry. Simply mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water until smooth. Stir the slurry into the pasta, turn the on the saute function and stir until thick; about a minute.

Garnish with fresh chopped parsley, more cheese (maybe?), Parmesan cheese is good, and red pepper flakes if you like.

in the milk and butter (begin with 1/2 cup of milk then add up to one cup to achieve desired creaminess). Then add the shredded cheese, stirring constantly until completely melted. Season to taste and serve hot garnished with fresh herbs (like parsley) if desired.