Description
Indulge in this creamy Rotisserie Chicken Alfredo, a delightful dish that combines tender chicken and rich sauce over fettuccine, perfect for busy weeknights!
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: In a large pot of salted boiling water, add fettuccine and cook until al dente (8-10 minutes). Drain and set aside.
- 2. Sauté garlic: In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute).
- 3. Prepare the sauce: Slowly add heavy cream while stirring continuously. Let simmer for 2-3 minutes until slightly thickened.
- 4. Incorporate cheese: Gradually stir in Parmesan cheese until fully melted.
- 5. Combine chicken: Add shredded rotisserie chicken to the sauce, heating through for about 2-3 minutes.
- 6. Toss with pasta: Mix cooked fettuccine into the sauce until well-coated, then serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 600
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: For a lighter version, substitute half-and-half for heavy cream. Add vegetables like broccoli or spinach for extra nutrition. Store leftovers in an airtight container for up to three days; reheat on low heat for best results.