Description
This Rotisserie Chicken Alfredo is a quick and creamy pasta dish that’s perfect for busy weeknights. The rich, velvety Alfredo sauce, tender rotisserie chicken, and fettuccine come together in just 25 minutes for a comforting and satisfying meal.
Ingredients
- 12 ounces fettuccine pasta
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 1/4 cup unsalted butter
- 1 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 cloves garlic, minced (optional)
- 1 tablespoon olive oil (for cooking garlic, optional)
- Fresh parsley, chopped (for garnish)
Instructions
-
Cook the pasta:
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta. -
Prepare the sauce:
In a large skillet, melt butter over medium heat. (Optional: Add olive oil and sauté minced garlic until fragrant, about 1 minute.) Pour in the heavy cream, stirring until combined. Add salt, pepper, and nutmeg, and bring to a gentle simmer. Cook for 3-5 minutes until slightly thickened. -
Add chicken and cheese:
Stir in the shredded rotisserie chicken until warmed through. Gradually add Parmesan cheese, stirring until melted and the sauce is smooth. -
Combine with pasta:
Add cooked pasta to the skillet and toss to coat in the sauce. If needed, add reserved pasta water gradually to achieve the desired sauce consistency. -
Serve:
Divide into bowls, garnish with fresh parsley, and enjoy!
Notes
- For added flavor, sauté garlic before adding cream.
- If the sauce becomes too thick, use reserved pasta water to thin it out.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or water.