Rotisserie Chicken Alfredo
This creamy Rotisserie Chicken Alfredo features juicy chicken in a velvety Parmesan cream sauce, served over fettuccine for a quick and satisfying meal.
Equipment
- Large Pot
- Saucepan
Ingredients
- 1/4 cup unsalted butter
- 2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 12 ounces fettuccine pasta
- 2 cups shredded rotisserie chicken (or any cooked chicken)
- 1 cup grated Parmesan cheese
- 1 cup reserved pasta water as needed
- fresh chopped parsley for garnish
- 4 cups baby arugula
- 1 cup grape tomatoes halved
- 1/2 cup pistachios
- extra virgin olive oil for drizzling
- fresh lemon juice for drizzling
- coarse salt optional
- thin strips of Parmesan cheese for garnish
Instructions
- Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.
- In a saucepan, combine butter, heavy cream, salt, pepper, and nutmeg over medium-low heat. Stir until the butter melts and let it come to a gentle simmer.
- As the sauce simmers, add fettuccine to the boiling water and cook according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Return the drained pasta to the pot. Pour in the Alfredo sauce, add shredded chicken and grated Parmesan. Toss gently to coat.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- For the salad, combine arugula, grape tomatoes, and pistachios in a bowl. Drizzle with olive oil, lemon juice, and sprinkle with coarse salt and Parmesan.
- Plate the Alfredo and garnish with chopped parsley. Serve with the salad on the side.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan over low heat.