Add chicken broth, sun dried tomatoes, garlic, salt, pepper and Italian seasoning to Ninja Foodi and stir.
Add in chicken and farfalle pasta. Stir and make sure that everything is covered with liquid.
Close pressure cooker lid, set valve to "seal.
Turn on Ninja Foodi and choose the pressure cooker setting. Change the time to 4 minutes. Press start.
When the timer beeps, natural release pressure for 5 minutes and then quick release remaining pressure.
Turn off Ninja Foodi.
Open Ninja Foodi and add in spinach, cream cheese, parmesan cheese and red pepper flakes.
Stir until all ingredients are well combined and spinach is wilted.
Add in fresh basil and stir.
You're ready to eat! Serve with garlic bread! Yummmmm!
Tips for this recipe:1. You can use whatever kind of pasta that you want. But, the thicker pastas like Farfalle will work better. The smaller and or thinner the pasta, the more likely it is that it will get overcooked while the chicken is cooking. As a rule of thumb, you should cook the pasta based on this calculation: Look at the box, take the recommended time and cut it half and then subtract 2. For example, if the suggested cook time is 10 minutes, cut that in half to 5 and then subtract 2. This will leave you with 3. Cook for 3 minutes. 2. Be adventurous! This sauce is so good that you could mix it up and add in all sorts of things and it would be delicious! Mushrooms would be really good with this sauce.3. Don't let all of the pressure naturally release. If you do, your pasta will be way overcooked. I prefer to natural release anytime that I cook meat. I find that it makes the meat more tender and juicy. 5 minutes is just enough time for the natural release on this recipe. If you plan to let it natural release longer, cut down the cooking time to 3 minutes instead of 4.