Roast the garlic if you haven't already. Let it cool and squeeze the garlic cloves out into a small bowl.
Trim and cube the chicken breasts into 1" pieces.
Mince raw garlic, shred the parmesan cheese, and gather the remaining ingredients.
Sauté
Turn the Ninja Foodi or Instant Pot on high sear/sauté. Melt 2-4 Tablespoons of butter and add the chicken pieces and seasonings (except parsley). Stir and brown the chicken on one side.
Flip the chicken and add in the minced garlic. Stir frequently and sauté for 2-3 minutes. If the garlic is browning too quickly, turn the heat down.
Add in the pasta, roasted garlic and the chicken broth or stock. Scrape the bottom of the pot to make sure nothing is stuck. Add in the remaining butter.
Pressure Cook
Put the pressure lid on turn the valve to seal. Set the pressure on high for 4 minutes. When the time is up, allow the pot to naturally release the pressure for 10 minutes, then manually release any remaining pressure. Remove the lid and stir.
Finishing Touches
Add in the grated cheese and stir. Add in ¼ cup of heavy cream and stir. Continue to add the cream until the sauce is the consistency you like. Add in the dried parsley and stir.
If you want to add in fresh spinach, add it in now and stir. Close the lid and let sit for a few minutes so it can wilt.
Heat the oil or butter in a large skillet and add the seasoned chicken cubes when the pan is hot. Brown the chicken on both sides and add in the minced garlic. Sauté for 3-5 minutes over medium high heat, reduce the heat if the garlic is getting too brown. Add in the roasted garlic, pasta, and 2 cups of chicken stock or broth. Cover and adjust the heat until the liquid is simmering. Cook until the pasta is just done, maybe 10-12 minutes. Uncover and add grated parmesan cheese and cream.You can also make the pasta separately on the stove and cook pasta according to the directions. Then toss the pasta in with the cooked chicken and garlic. Add the cream and cheese and keep on low heat until the cheese has melted and the sauce has warmed through.
Slow Cooker or Crock Pot Directions
Brown the seasoned chicken chunks in oil either on the stove or in your slow cooker if it has that option. Add in the minced garlic and sauté for a few minutes. Add in the cloves from the roasted garlic and then the pasta.Since you are slow cooking the pasta, you will have more evaporation than when pressure cooking and will need at least 1½ cups of chicken broth or stock. The amount needed really depends on the style of slow cooker you have. For example, there is less moisture loss when using the Ninja Foodi Pressure Cooker & Air Crisper with the pressure lid on slow cook than there is with my standalone slow cooker. I would start out with 1½ cups and check on it after about 1-2 hours and see how it's doing. Add more liquid if needed.Cook on high for 1-2 hours or until the pasta is cooked to your liking and most of the liquid has been absorbed OR, cook on low for 3-4 hours.When the pasta is cooked to your desired texture, add in the cheese and the cream. Stir and Serve!