Rotisserie Chicken Alfredo (Printable Version)
Tender rotisserie chicken and fettuccine blend with a rich garlic Parmesan sauce for a comforting meal.
# Ingredients Required:
→ Protein
01 -
300 g shredded rotisserie chicken
→ Pasta
02 -
340 g fettuccine pasta
→ Dairy
03 -
240 ml heavy cream
04 -
100 g freshly grated Parmesan cheese
05 -
28 g unsalted butter
→ Aromatics and Seasoning
06 -
4 cloves garlic, minced
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Fresh parsley, chopped (optional)
# Guide to Cooking:
01 -
Boil salted water and cook fettuccine until al dente. Drain, reserving some pasta water.
02 -
Melt butter in a skillet over medium heat. Sauté minced garlic for about one minute until fragrant.
03 -
Gradually add heavy cream to the skillet, stirring continuously. Incorporate Parmesan cheese until thoroughly melted and sauce is smooth.
04 -
Stir shredded rotisserie chicken into the sauce. Season with salt and black pepper to taste.
05 -
Toss cooked fettuccine into the sauce, adding reserved pasta water as needed to reach desired consistency. Serve immediately garnished with parsley and extra Parmesan if preferred.
# Extra Suggestions:
01 -
Reserve pasta water to adjust sauce thickness for optimal texture.