Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.