Coat chicken with garlic, Italian seasoning, and dill weed in a small bowl. Set aside.

Place butter, chicken broth, cream cheese cut into chunks, and heavy whipping cream into instant pot.

Sprinkle white pepper and coarse black pepper on top of liquid in IP.

Break noodles in half, fan noodles in instant pot to prevent sticking together and gently press down to submerge in liquid.

Add chicken on top

Set lid to seal. Set IP for 7 minutes. Allow to come to pressure and allow count down of the 7 minutes set. Listen for beep and press "OFF" on IP.

Set a different timer for 5 minutes then manually release pressure on IP. Wait foe pin to drop.

Open and stir.

Stir in parmesan cheese for flavor and to thicken sauce.

Place lid back on for 5 minutes to allow the sauce to thicken. You may unplug IP at this time. If too thick add about 1/4 cup heavy whipping cream at a time to thin.