Begin by turning your Instant Pot on to the sauté setting. Add the canola oil and let it heat up for a minute.
Once the oil is hot, add the cubed boneless skinless chicken breast to the pot. Season with salt, black pepper, minced garlic, and dried parsley. Sauté the chicken for about 5-7 minutes until it’s browned and cooked through.
Pour in the low sodium chicken broth and bring the mixture to a gentle boil. Add the bowtie pasta to the pot, making sure it’s submerged in the broth.
Seal the Instant Pot lid and set it to pressure cook on high for 4 minutes. Once the cooking time is complete, quickly release the pressure by turning the valve.
Open the lid and stir in the light cream cheese until it’s fully melted and incorporated into the pasta. This will create that luxurious Alfredo sauce.
Now, add the shredded mozzarella and parmesan cheese. Stir until the cheeses melt and the sauce becomes creamy and smooth.
In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the pasta to thicken the sauce further, cooking for an additional 2-3 minutes with the sauté function until it reaches your desired consistency.
