Go Back

Rotisserie Chicken Alfredo

A quick and deliciously creamy pasta dish using rotisserie chicken and homemade Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz fettuccine pasta Can substitute with other pasta shapes.
  • 2 cups shredded rotisserie chicken Pulled off the skin and shredded.
Alfredo Sauce
  • 4 tbsp butter Melted in a skillet.
  • 1 cup heavy cream Milk can be used as a substitute, but cream is preferred.
  • 1 cup grated Parmesan cheese Generously add for a cheesier flavor.
  • 1 clove garlic Optional, minced and added to butter.
Seasoning
  • to taste salt For the pasta water and to taste in sauce.
  • to taste black pepper For seasoning the finished dish.
  • a pinch nutmeg Optional, for added flavor.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
Making Alfredo Sauce
  1. In a skillet over medium heat, melt the butter.
  2. Add the heavy cream and warm it gently, avoiding boiling.
  3. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Combining Ingredients
  1. Shred or chop the rotisserie chicken and add it to the skillet with the Alfredo sauce.
  2. Drain the pasta and toss it into the sauce, mixing well to coat every noodle.
  3. Season with salt, pepper, and a pinch of nutmeg if desired. Serve immediately.

Notes

For an even more flavorful dish, add steamed veggies like broccoli or spinach to the pasta before serving. This dish reheats well; add a splash of milk to avoid drying out.