Turn the instant pot on to saute and put the butter in the pan to melt.
Combine the paprika, salt, mustard powder, garlic powder, onion powder and pepper together in a ziplock bag and shake.
Add the chicken to the bag and shake till all the chicken is coated.
Add the seasoned chicken to the melted butter and saute for 2 minutes.
Add the chicken stock and the pasta to the pan and stir.
Place the lid on the pan, making sure the vent is sealed.
Set the instant pot to high pressure for 4 minutes. It will take a little bit for the pressure to build up, and the food will be cooking while the pressure builds.
When the timer is finished, do a quick release and carefully open the pot. CAUTION: Hot steam will escape and can burn the skin, keep back and use a dish towel if necessary to block the steam.
Turn the pan back on to Saute and add the cream cheese to the noodles. Place the lid on the pan for 2 minutes. Turn OFF the instant pot.
Add the broccoli and place the lid back on the pan. Allow the broccoli to steam for 5 minutes.
Remove the lid and gently stir in the cream cheese and broccoli into the noodles.
Add the heavy cream, colby jack and half the parmesan cheese to the pot, toss to combine and allow the cheese to melt and the cream to get warm.
Serve each plate with a sprinkle of parmesan, crushed red pepper flakes and some fresh basil.