Layer the Chicken (2 cup) in the bottom of the pot of a pressure cooker. Spread Cavatappi Pasta (1 cup) on top the chicken.
Pour the Campbell’s® Condensed Cream of Chicken Soup (1 can) and Chicken Broth (10 fluid ounce) over so that all pasta is submerged in liquid. Scatter the Garlic (1 clove) on top.
Close lid, bring to pressure, and cook 4 minutes. Immediately remove from heat or hit Cancel on electric models and release pressure. Carefully open lid and stir in the Mushroom (1/2 cup) and Asparagus (1/2 cup).
Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.
After about 10 minutes, open and sprinkle Mozzarella Cheese (1 cup) and Parmesan Cheese (1/2 cup) over the top.
Cover for another 3-5 minutes or until cheeses have melted.
Serve garnished with optional Fresh Basil (to taste). Enjoy!