First, turn on your Instant Pot and select the 'Saute' function on high. Add olive oil and chicken breasts. Sprinkle each side of the chicken breasts with a pinch of garlic pepper and salt, about 1/2 a teaspoon. Cook each chicken breast for about 4 minutes on each side. Adjust slightly based on the thickness of each of your breasts.
Remove the chicken from your Instant Pot and set it aside for now. Press the 'Cancel' function to reset the cooking function.
Next, add chicken broth. With a wooden spoon or spatula gently deglaze the bottom of the pot to ensure nothing is stuck or sticking. Doing so will ensure you do not get the 'burn notice' during the pressure cooking phase.
Add the pasta in the Instant Pot. Secure the lid and select the 'Pressure Cook' function on high for 4 minutes. NOTE: you may need to adjust the cooking time based on the pasta shells you choose. See tips below for more details.
Once the timer beeps, carefully quick release the pressure and remove the lid.
Remove the pot and drain the pasta. Set pasta aside for now. Select the 'Cancel' button to reset the cooking function.
nd onions. Saute until fragrant, about 4-5 minutes.
Add minced garlic, cream cheese, and 1/2 cup chicken broth. Stir to combine all ingredients. Continue to saute until sauce has thickened slightly. Now, add cheddar cheese and stir to combine ingredients. Continue stirring occasionally until cheese is melted.
Add cayenne pepper, paprika, salt and cumin to the cream sauce and stir until well combined. Continue to saute the chicken fajita pasta sauce until it has reached your desired thickness. Taste and add any additional fajita seasonings based on taste and heat preference.
Add pasta shells and chicken. Stir until combined well. Top with fresh parsley or fresh cilantro. Serve hot and enjoy!