Pre-heat the pressure cooker using the BROWN or SAUTE setting.

Season the chicken with salt and freshly ground black pepper. Add the olive oil to the cooker and brown the chicken on all sides. Do this in batches so you don’t overcrowd the pot and then remove the browned chicken to a side plate. Add the onion, garlic and Italian seasoning to the pot and sauté until the onion starts to brown – about 3 minutes. Add the white wine and deglaze the pot by scraping up any brown bits on the bottom.

Add the heavy cream, chicken stock, tomatoes and dried pasta. Return browned chicken pieces to the pot, cover and lock the lid in place.

Pressure cook on HIGH for 6 minutes.

Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid. Let the pasta sit for 5 minutes to cool slightly. Stir in the mozzarella and Parmesan cheeses. As the cheeses melt, stir in the spinach. Season to taste with freshly ground black pepper.

Let the pasta sit for another 5 minutes. It will cool to an edible temperature and the sauce will thicken slightly. Serve with more Parmesan cheese to sprinkle on at the table.