Cook, stirring regularly, until cooked through to 165F, about 5 minutes.
Add garlic, Italian seasoning, and basil.
Cook, stirring regularly, for 30 seconds.
Press CANCEL.
Remove cooked chicken to a plate and tent with foil to keep warm.
Add the pasta to the now empty inner pot.
Fill with enough water to cover the pasta by 1-2 inches.
Cover and lock lid in place.
Turn pressure release valve to SEALING.
Cook on MANUAL HIGH pressure for 5 minutes.
Carefully quickly release the pressure by turning the pressure release valve to VENTING.
Drain the pasta.
Press SAUTE.
While the pasta is draining, return the chicken to the inner pot.
Add the spaghetti sauce, and heat through, stirring regularly, for 1-2 minutes.
Press CANCEL.
Stir in drained pasta.
Sprinkle with mozzarella and parmesan cheeses. If you want the cheese to melt quickly, set the lid on top of the pot but don't lock.
Top with basil just before serving.
Notes
Pasta: Depending on the type of pasta that you use, you may find that you need to adjust the cooking time. A good rule of thumb is to cook the pasta for half of the time given on the pasta box.
Chicken: I cut the chicken into ½-1" pieces.
Cheese: Feel free to omit the cheese if you're dairy free. Or feel free to add more cheese if you prefer cheesier pasta.