In a 6-quart Instant Pot, heat olive oil on “sauté” setting. While olive oil is heating, tenderize the chicken until even in size, using a meat mallet.
Dry the chicken off completely and season on both side with salt, pepper, and Italian seasoning.
Place chicken in the Instant Pot. Cook on each side for 2-3 minutes, making sure the chicken browns and is not burning.
Remove the chicken from the Instant Pot. Add the shallot, garlic, and mushrooms, and cook for 30 seconds.
Add the wine and deglaze for 30 seconds, constantly stirring the brown bits off the pot.
Add the dry pasta and chicken broth. Mix well and let cook for 2-3 minutes.
While the pasta is cooking slice the chicken breast. It won’t be fully cooked through and that’s okay — you are going to add it back into the Instant Pot.
Once the chicken is in the Instant Pot, make sure to place the place the lid on the Instant Pot. Set on “manual setting” for 5 minutes using the + or - button.
When the 5-minute timer goes off and begins to beep, press the “cancel/keep warm” button and turn the valve on the lid to “venting” for a quick high-pressure release.
Mix well, and then add in the heavy cream, diced plum tomatoes, and spinach. Mix well and then place the lid on the Instant Pot so the spinach can wilt (this will take 1-2 minutes). The Instant Pot will be in warming mode.
Once the spinach is wilted, mix in the parmesan cheese; divide evenly among plates and enjoy.