Article first published as Alfredo Chicken, Spinach & Artichoke Lasagna on Blogcritics.
It’s that time of year where I’m all about comfort food and one of my favorites is a serving of lasagna. There are so many variations on lasagna and the most recent one I made is this Alfredo Chicken, Spinach & Artichoke Lasagna. A spinach artichoke mixture is mixed with creamy alfredo sauce and layered with shredded chicken, mozzarella cheese and noodles. Seriously, what’s not to love about that combination?!
If you want comfort food, this one will deliver. It’s creamy, cheesy and easy to put together! I used gluten free lasagna noodles but of course, you can use your standard lasagna noodles for this recipe. I found the recipe works with either no boil noodles or ones you cook first before layering. Whatever you prefer will do just fine.
As for the chicken, you can save yourself some time by using a store bough cooked rotisserie chicken and using just the chicken breasts. Remove the skin and shred the breast meat for the recipe. Otherwise, if you prefer baking up a roast chicken to use for the dish, that will work just as well.
When it comes to alfredo sauce, I’d much prefer making it from scratch. However, if you want another time saver, use a store bought jarred alfredo sauce. Maybe add some freshly shredded parmesan to it for a little more cheesy flavor – a little cheese never hurt anyone, right?!
I made this in advance and prepped it as a freezer meal (directions included below) which is great for nights you don’t have the time to make things from scratch. In doing this in advance, you don’t have to bake the lasagna first before freezing – just assemble, cover and freeze. All the baking can be done when it’s popped in the oven before you serve. This is a great spin on lasagna using the ever popular spinach artichoke dip as inspiration!
1 1/2 cups water
cooking spray
cooking spray
9 no-boil lasagna noodles
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar alfredo sauce (or 3 cups homemade alfredo sauce)
2 cups cooked boneless skinless chicken breasts, shredded
3 cups shredded mozzarella cheese, divided + additional 1/2 cup for topping
In your Instant Pot:
Plug in the IP with insert set in place.
Add trivet to the pot with 1 1/2 cups of water.
Lightly grease a 7″ or 6″ springform pan with cooking spray, set aside.
Spread 1/2 cup of alfredo sauce on the bottom of the springform pan.
Next, layer the no-cook lasagna noodles over the alfredo sauce – enough to cover the bottom of the sprinform pan, breaking the noodles to fit as needed.
Next, layer the no-cook lasagna noodles over the alfredo sauce – enough to cover the bottom of the sprinform pan, breaking the noodles to fit as needed.
In a large bowl, combine the rosemary, artichokes, spinach and chicken.
Spread 1/4 of the spinach artichoke mixture in the bottom of the prepared baking dish; top with 3 no-boil noodles, broken to fit.
Place 1/4 cup of alfredo over noodles and sprinkle 3/4 cup mozzarella cheese over noodles.
Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese, reserving some cheese for later.
Cover with aluminum foil and place on trivet in Instant Pot with 1.5 cups water. Cook 20 mins on high pressure. Natural Pressure Release for 20 minutes.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove lasagna from oven and uncover; add reserved shredded cheese on top.
Broil in preheated oven until browned to your preference, Let stand 10 minutes before cutting.
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