Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and carrots and saute* for 4 minutes. Add in the garlic and saute for 30 seconds.
2.  Add in the broth and bay leaf and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the Italian seasoning, salt, pepper, garlic powder and poultry seasoning. 
4. Sprinkle in the pasta evenly (it won’t all be covered with broth). Add the chicken on top of the pasta (mine was frozen). 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes for shells or 1 minute for egg noodles. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
6. Stir in half of the cheese and the heavy cream. 
7. Sprinkle the remaining cheese on top and let melt. Serve and enjoy! (If bringing to a friend then scrape the noodles into a disposable foil pan* and then sprinkle the cheese on top and let it melt in the oven before delivering.) 

Stove Instructions:

1. Boil noodles according to package directions. Drain and set aside.
2. Heat a large pan or dutch oven over medium high heat. Add in the butter and let it melt. Add in the onion, celery and carrots and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
3.  Stir in the Italian seasoning, salt, pepper, garlic powder and poultry seasoning. 
4. Stir in the pasta and chicken. Cook through.
5. Stir in half of the cheese and the heavy cream. 
6. Sprinkle the remaining cheese on top and let melt. Serve and enjoy! (If bringing to a friend then scrape the noodles into a disposable foil pan* and then sprinkle the cheese on top and let it melt in the oven before delivering.)