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.