Description

This Rotisserie Chicken Alfredo is a quick and delicious meal perfect for busy nights. Using store-bought rotisserie chicken cuts down on prep time while still delivering a creamy, rich, and comforting pasta dish. With a homemade Alfredo sauce made from butter, garlic, heavy cream, and Parmesan, this dish is packed with flavor and comes together in under 30 minutes!

Ingredients

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For the Alfredo Sauce:

4 tbsp unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional)

For the Pasta & Chicken:

12 oz fettuccine pasta
2 cups rotisserie chicken, shredded
1/2 cup reserved pasta water (if needed)
2 tbsp fresh parsley, chopped (for garnish)
Extra grated Parmesan, for serving

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Instructions

Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook fettuccine according to package directions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Alfredo Sauce:
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream, stirring continuously, and let it simmer for 3–4 minutes.
- Add the grated Parmesan, salt, black pepper, and nutmeg (if using). Stir until smooth and creamy.
Combine Everything:
- Add the shredded rotisserie chicken to the sauce and stir to combine.
- Toss in the cooked fettuccine, coating it well in the sauce.
- If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Serve & Enjoy:
- Divide the pasta among plates.
- Garnish with fresh parsley and extra Parmesan.
- Serve immediately!

Notes

For extra flavor, add cooked mushrooms, spinach, or sun-dried tomatoes.
Use freshly grated Parmesan for the best texture and taste.
Substitute half-and-half for heavy cream for a lighter version.

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of milk to maintain creaminess.