Cheesy Chicken Spaghetti
The Cheesy Chicken Spaghetti is an easy pressure cooker dinner using the leftover rotisserie chicken. Quick to make & so delicious too.
Servings 4 servings
Ingredients
- 3-4 cups leftover rotisserie chicken
- 2 tbsp dried onions
- 2 tbsp ranch seasoning
- 2 tsp granulated garlic
- 1 tsp paprika
- 8 ounces of spaghetti noodles - broken in half
- 3 cups of water
- 1 cup of chicken broth
- 32 ounces of alfredo sauce
- ½ cup milk
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese - cubed
Instructions
- Place the leftover rotisserie chicken in the bottom of the pressure cooker.
- Sprinkle the dried onions, ranch seasoning, granulated garlic, and paprika on top of the chicken.
- Top with broken spaghetti noodles and spread them out to keep them from sticking together when cooking.
- Pour in the water and broth & the alfredo sauce. Don’t stir.
- Add the milk to the empty alfredo sauce jar, place the lid back on & give it a good shake. Then pour it into the pot.
- Place the lid on & cook on manual pressure for 9 minutes and then quick release.
- Remove the lid and stir in the cheddar cheese & cream cheese until melted and mixed throughout.
Notes
*This recipe was created using the 8-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.