Put the 1 teaspoon of salt, 1/4 teaspoon of ground black pepper and 1 teaspoon of dried basil in a small bowl and stir until well combined. Season the chicken breasts with the mix, on both sides.
Turn the pressure cooker to Sauté and add the olive oil. Place the chicken breasts into the pressure cooker pot and cook for 2.5 minutes on one side before flipping and cooking for the remaining 2.5 minutes so outsides are no longer pink.
Remove the chicken from the pot and set aside on a plate. Pour in the marinara sauce into the pot, then add the garlic salt and Italian seasoning and give it a good stir.
Place the chicken breast back into the pot on top of the sauce, don’t push them down to the bottom of the pot. Put the lid on the pressure cooker and set valve to pressure cook high for 7 minutes.
In the meantime, boil the spaghetti according to package instructions, rinse with cool water and set aside once done cooking.
Allow to naturally release steam for 5 minutes, then let out rest of steam. Sprinkle cheese over the top of all 4 breasts. Place lid back on and allow cheese to melt with the steam inside the pot.
Remove breasts and plate. Then put cooked drained noodles into pot with sauce and mix so they are all well coated.
Put sauced noodles next to breast on plates and serve with extra cheese on top if you'd like.