Start by turning your Instant Pot to the sauté mode. Add the canola oil and allow it to heat up. Once hot, add the cubed chicken breast, salt, pepper, minced garlic, and dried parsley. Sauté for about 5 minutes or until the chicken is lightly browned. Stir occasionally to ensure even cooking.
Pour in the low sodium chicken broth and stir to combine. Add the bowtie pasta, making sure it’s submerged in the broth. Do not stir it in too much; just ensure the pasta is covered.
Close the Instant Pot lid, making sure the valve is set to sealing. Select the manual setting and set the timer for 4 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure.
Open the lid and stir the pasta. Add the light cream cheese, mozzarella cheese, and parmesan cheese to the pot. In a small bowl, mix the water and corn starch to create a slurry, then add it to the pot. Stir everything together until the cheeses are melted and the sauce is creamy.
Once everything is combined and creamy, your Instant Pot Chicken Alfredo Pasta is ready to serve! Dish it out into bowls and enjoy the rich flavors. Feel free to garnish with additional parmesan cheese or fresh parsley for an extra touch.
