In pressure cooker on sauté, medium high pour in the olive oil. Season both sides of the chicken breasts and brown in the pot.
Remove and add the minced garlic. Cook for about a minute.
Add the heavy cream, stock, mushrooms, cajun seasonong, salt and pepper to the pot. Stir, Add chicken back. Seal and cook for 6 minutes on manual high.
Do a quick release and remove chicken.
Add parmesan cheese, butter, and cream cheese.
Whisk until smooth.
Slice, cut, or shred chicken.
Return the chicken to the pot and stir. Serve on top of pasta of choice. Top with desired toppings.