Instant Pot White Chicken Lasagna

• servings: 6 servings
• active time: 15 minutes
• total time: 39 minutes

Ingredients

16 ounces uncooked chicken breast, cut into bite size pieces (or you can use 2 cups of shredded cooked chicken)

8 ounces uncooked lasagna noodles (about 9 noodles), broken up into 2 inch pieces

1 ⅔ cups chicken broth

¼ tsp salt

½ tsp dried basil

¼ tsp pepper

1 tsp garlic powder

1 tsp onion powder

1 (15 oz) jar Rao’s Garlic Alfredo (original author recommended Bertolli Creamy Basil Alfredo) (or another jarred Alfredo sauce of your choice)

1/2 cup shredded or grated Parmesan cheese

3 cups baby spinach

Directions

Add ingredients

Add chicken, noodles, broth, salt, basil, pepper, garlic powder and onion powder to the Instant Pot. Give a quick stir. Try to cover the pasta as much as possible with the broth. Pour the Alfredo sauce evenly over the noodles.

Pressure cook

Cover your Instant Pot and make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes (for al dente pasta) or 5 minutes (for softer pasta). When the time is up let the pot sit there for 10 minutes (L0:10) and then move the valve to venting. Remove the lid.

Add in cheese/spinach

Stir the pasta. Add in the Parmesan and the spinach. Stir until the spinach is wilted.

Serve

Scoop the pasta onto plates and serve.

Notes

Can be modified for the oven- add ~1-1.5 extra cups of chicken stock and bake at 350 for an hour instead of the instant pot (I did covered for 30 min and uncovered for 30)

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 401
• Total Fat: 17.3 g
• Saturated Fat: 8.3 g
• Trans Fat: 0 g
• Cholesterol: 107.5 mg
• Sodium: 863.7 mg
• Total Carbohydrate: 33.1 g
• Dietary Fiber: 3.8 g
• Total Sugars: 2.3 g
• Protein: 25.7 g