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Rotisserie Chicken Alfredo

A creamy and cozy dish that features fettuccine pasta coated in a velvety sauce with tender rotisserie chicken, making it a quick and satisfying meal for any day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded Saves cooking time and adds great flavor.
  • 8 oz fettuccine pasta The perfect choice for holding onto the creamy sauce.
  • 2 cups heavy cream Provides that velvety texture, but can be lighter if you prefer!
  • 1 cup grated Parmesan cheese For that sharp, cheesy flavor.
  • 4 tablespoons butter Adds richness and enhances flavor.
  • 2 cloves garlic, minced Brings depth with a lovely aromatic touch.
  • to taste salt and pepper Essential for seasoning and elevating the dish.
  • as needed fresh parsley for garnish Adds a fresh pop of color and taste.

Method
 

Preparation
  1. Shred the rotisserie chicken, discarding the skin and bones.
  2. Boil a pot of salted water and cook the fettuccine according to package instructions, about 8-10 minutes, until al dente.
  3. Mince the garlic and set aside.
Cooking and Assembling
  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the heavy cream and let it simmer for 2-3 minutes.
  4. Gradually whisk in the grated Parmesan cheese until smooth and creamy.
  5. Add the shredded chicken, cooked fettuccine, and mix until evenly coated.
  6. Season with salt and pepper to taste.
Serving
  1. Remove from heat and transfer the creamy chicken Alfredo to plates or a warm serving bowl.
  2. Garnish with fresh parsley and additional Parmesan cheese if desired.
  3. Enjoy warm, and get ready for smiles all around!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze the sauce for up to 2 months, but the pasta may change texture. Reheat in the microwave for 1-2 minutes, stirring every 30 seconds, or in a saucepan over low heat until warmed through.