Season chicken with salt and pepper and cut into smaller pieces, about ½ inch thick and about 3 inches in length. Once the Olive Oil is hot, add in chicken and saute until all sides are lightly browned. You do not want to fully cook the chicken, you only want to lightly brown it.
Move chicken to one side of the pot. Add shallots and garlic to the other side of the pot. Saute until shallots are soft.
Add white wine to the pot. Be sure to stir well and gently scrape the bottom of the pot using a silicone spatula to remove the browned bits.
Squeeze the juice of one lemon and the zest of half of that lemon into the pot.
Add in red pepper flakes-can be ommitted if you would prefer.
Add in rosemary and thyme.
Break pasta in half and add to pot in a crisis cross pattern. Do not stack all of the pasta noodles right on top of each other or they will end up undercooked and stuck together. Do not stir! Do not stir after adding the pasta to the pot.
Pour in chicken broth.
Close the pressure cooking lid and move the valve to the seal position. Presure cook on high for 3 minutes.
Once the timer beeps, naturally release pressure for 3-4 minutes and then quick release remaining pressure. If liquid starts to come out of the valve, naturally release pressure for another 3-4 minutes and then quick release remaining pressure.
Open lid and stir.
Turn Ninja Foodi on saute-hi and add in butter, cream and parmesan cheese. Stirwell until sauce has thickened. This should take less than 5 minutes.