Go Back
Lasagna Alfredo taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chicken Alfredo Lasagna in Your Pressure Cooker

Enjoy a creamy and cheesy Chicken Alfredo Lasagna made effortlessly in your pressure cooker, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 400 kcal

Equipment

  • 1 Pressure cooker For preparing the lasagna

Ingredients
  

Ingredients

  • 16 oz dried lasagna noodles cook 'em al dente first
  • 6 tablespoon unsalted butter to start that creamy sauce off on the right foot
  • 6 cloves garlic minced
  • ½ teaspoon grated fresh nutmeg to add a warm hint you hardly notice but love
  • 2 teaspoon freshly ground black pepper to give it a bit of bite
  • ¼ cup all-purpose flour to thicken up your sauce perfectly
  • 4 cups heavy cream (or 2 cups heavy cream plus 2 cups whole milk if you want it lighter)
  • 8 oz cream cheese mixed in for smoothness
  • 4 oz Parmesan cheese finely grated, around 2 cups worth divided for layering and topping
  • 4 cups shredded rotisserie chicken cooked and ready to go
  • 16 oz whole milk mozzarella for that melty topping everyone loves
  • Kosher salt for seasoning everything just right

Instructions
 

Instructions

  • First, preheat your oven to 375 degrees F. You gotta get it ready before you even start layering.
  • Cook those dried noodles 'til they're al dente. Don't forget to drain 'em well and set aside so they won't stick.
  • Melt butter in a large pan over medium heat, then toss in garlic. Stir it for about a minute 'til it smells amazing but doesn't burn.
  • Sprinkle in your flour and stir for one to two minutes 'til it's kinda browned. This helps thicken up the sauce later.
  • Gradually whisk in heavy cream or your milk mix and keep stirring 'til the sauce is thick and smooth.
  • Add cream cheese, nutmeg, black pepper, and half the Parmesan cheese. Mix 'til creamy and combined.
  • In your baking dish spread sauce first, then noodle layer, keep layering sauce and noodles until you're finishing with sauce on top. Don't forget to add your shredded chicken and mozzarella between layers.
  • Sprinkle the rest of the Parmesan on top. Cover with foil and bake for 25 minutes, then take off foil and bake another 5 minutes so it gets golden and bubbly. Let it cool for 10 minutes before you slice into it.

Notes

Enjoy the creamy and cheesy Chicken Alfredo Lasagna made with ease in your pressure cooker.