Creamy Rotisserie Chicken Alfredo
A rich and classic Creamy Rotisserie Chicken Alfredo made with butter, cream, Parmesan, fettuccine, and tender rotisserie chicken for a quick 25-minute meal.
4 Servings
Ingredients
For the Chicken Alfredo
- 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
- 2 cups shredded rotisserie chicken or cooked chicken
- 1 cup grated Parmesan cheese
- 1 cup reserved pasta water
- Fresh chopped parsley for garnish
For the Arugula Salad (Optional):
- 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
Instructions
Boil the pasta water
- Fill a large pot with water and bring it to a boil. Salt generously to properly season the pasta.
Prepare the Alfredo sauce
- In a small or medium saucepan, combine the butter, heavy cream, salt, pepper, and nutmeg. Heat over medium-low until the butter has melted and the mixture reaches a gentle simmer. Reduce the heat to low and allow the sauce to simmer, stirring regularly to prevent scorching, until it thickens enough to coat the back of a spoon.
Cook the pasta
- Add the fettuccine to the boiling water and cook until al dente according to package instructions. Begin testing the pasta 1–2 minutes early to avoid overcooking. Once cooked, reserve 1 cup of pasta water and drain the pasta.
Combine the pasta, sauce, and chicken
- Return the cooked pasta to the pot and pour the Alfredo sauce over it. Add the shredded rotisserie chicken and stir gently over low heat to incorporate. Add the Parmesan cheese and continue stirring until the cheese is fully melted and the mixture is smooth and creamy.
- If the sauce becomes too thick, gradually add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Prepare the arugula salad (optional)
- In a bowl, toss together the arugula, grape tomatoes, and pistachios. Divide among plates and drizzle lightly with extra virgin olive oil and fresh lemon juice. Add coarse salt if desired and finish with thin strips of Parmesan.
Notes
To make this dish gluten-free, replace the fettuccine with certified gluten-free pasta. Ensure the Parmesan cheese and any seasonings are labeled gluten-free. Rotisserie chicken should also be checked for gluten-containing additives, though most are naturally gluten-free. No additional substitutions are required.