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Rotisserie Chicken Alfredo

Rotisserie Chicken Alfredo
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A quick and easy recipe for creamy Rotisserie Chicken Alfredo, perfect for a weeknight meal.

Ingredients

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  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup milk (whole or 2%)
  • 1 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 8 oz fettuccine or pasta of choice
  • 2 cups shredded cooked rotisserie chicken
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet or saucepan over medium heat.
  3. Add minced garlic and cook for 30 seconds until fragrant (do not brown).
  4. Pour in heavy cream and milk. Bring to a gentle simmer, stirring occasionally. Do not boil.
  5. Reduce heat to low. Stir in Parmesan cheese, garlic powder, and Italian seasoning until the cheese is melted and the sauce is smooth.
  6. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash more milk until desired consistency is reached.
  7. Add shredded rotisserie chicken to the Alfredo sauce and stir to coat, heating through for 2-3 minutes.
  8. Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss to combine everything evenly.
  9. Serve immediately, garnished with fresh chopped parsley if desired, and extra Parmesan cheese.

Notes

  • Using pre-cooked rotisserie chicken significantly cuts down on preparation time.
  • Adjust the amount of milk to achieve your desired sauce consistency.
  • Feel free to add other vegetables like broccoli or peas for added nutrition and flavor.

Nutrition

Find it online: https://www.masterthecook.com/rotisserie-chicken-alfredo/