In a mixing bowl, combine the chicken pieces with Italian seasoning, kosher salt, paprika, chili flakes, and black pepper. Toss them well to ensure every piece is coated with those flavors. Set this aside while you prepare the Instant Pot.

Set your Instant Pot to the sauté function on high. Melt the butter in the pot. Once it’s warm and bubbly, add the finely chopped shallot and let it sauté for about 2 minutes, stirring occasionally. You want it to be tender and fragrant. Then, add the minced garlic and cook for an additional 30 seconds, just until you can smell that delicious garlic aroma.

Pour in the reserved oil from the sun-dried tomatoes and add the seasoned chicken pieces to the pot. Cook the chicken for about 5 minutes, stirring occasionally. The chicken should be slightly browned but not fully cooked. At this point, cancel the sauté function.

Pour the chicken broth and water into the pot, scraping up any bits that might have stuck to the bottom. Gently stir in the sun-dried tomatoes. Carefully place the mezzi rigatoni on top of the mixture; don’t stir it yet. Press down gently to ensure the pasta is submerged in the liquid.

Close the lid of the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 5 minutes. Once the cooking time is done, perform a quick release to let out the steam. After the pin drops, carefully remove the lid.

Now it’s time for the fun part! Add the grated Parmesan cheese, softened cream cheese, chopped spinach, and freshly squeezed lemon juice into the pot. Stir everything well until fully combined. You’ll see the spinach wilt and the cheese melt, creating a luscious, creamy texture. Cover the pot for a few minutes to let it thicken up. It will seem a bit soup-like at first, but don’t worry—the pasta will absorb some of that sauce as it sits.

Taste your creation and adjust the seasonings if needed. Garnish with fresh basil, a sprinkle of chili flakes, and an extra dash of Parmesan. You’re now ready to serve up this comforting dish!