Creamy Chicken Alfredo Pasta

This rotisserie chicken Alfredo transforms store-bought chicken into a restaurant-quality pasta dish in just 30 minutes. The creamy sauce coats each strand of pasta perfectly while the pre-cooked chicken makes this a practical weeknight solution when you need dinner on the table quickly.

I discovered this shortcut version of chicken Alfredo when I was looking for ways to stretch a rotisserie chicken into multiple meals. What started as a quick dinner experiment has become our family's most requested pasta dish whenever we have leftover rotisserie chicken.

Ingredients

• Rotisserie chicken: Provides rich flavor without the work of cooking chicken from scratch
• Fettuccine pasta: Offers the perfect texture and surface area for catching the creamy sauce
• Heavy cream: Creates that signature Alfredo richness that makes the dish so indulgent
• Freshly grated Parmesan cheese: Adds authentic flavor that pre-packaged versions cannot match
• Garlic cloves: Give aromatic depth when sautéed in butter
• Unsalted butter: Allows you to control the final saltiness while adding silky richness
• Salt and pepper: Balance and enhance all the flavors
• Fresh parsley: Adds brightness and color to the finished dish

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of water to a rolling boil. Add a generous amount of salt until the water tastes like the sea. Cook the fettuccine according to package directions until just al dente about 8 to 10 minutes. Before draining, reserve about 1/2 cup of the starchy pasta water. This water contains starches that will help thicken and emulsify your sauce later.

Create the Flavor Base:

In a large skillet over medium heat, melt the butter completely. Add the minced garlic and cook for exactly 1 minute, stirring constantly to prevent burning. The garlic should become fragrant and slightly golden but not brown, which would make it bitter. This step infuses the butter with garlic flavor that will carry throughout the sauce.

Build the Cream Sauce:

Reduce the heat to medium low and slowly pour in the heavy cream while whisking constantly. Allow it to warm through for about 2 minutes, then gradually sprinkle in the freshly grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce becomes smooth and velvety. This gradual approach prevents the cheese from clumping or the sauce from breaking.

Incorporate the Chicken:

Add the shredded rotisserie chicken to the sauce, making sure all pieces are evenly coated. Gently fold the chicken through the sauce, allowing it to warm for about 3 minutes. Season with salt and freshly ground black pepper to taste, remembering that the rotisserie chicken and Parmesan already contain salt.

Combine and Finish:

Add the drained fettuccine directly to the skillet with the sauce. Using tongs, gently toss the pasta until each strand is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the water will help the sauce cling to the pasta.

Save

The secret to this recipe is using freshly grated Parmesan cheese rather than pre-shredded. I once tried to save time with packaged cheese and ended up with a grainy sauce that never fully incorporated. Fresh Parmesan melts seamlessly into the cream, creating that signature silky texture that makes Alfredo sauce so irresistible.

Storage and Reheating

This chicken Alfredo stores beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce, which tends to thicken when chilled. Warm it gently on the stovetop over medium low heat, stirring occasionally to prevent sticking. Microwave reheating works in a pinch but risks overheating the sauce, which can cause it to separate.

Easy Variations

Transform this basic recipe by adding sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and nutrition. For a lighter version, substitute half and half for the heavy cream though the sauce will be slightly less rich. You can also experiment with different pasta shapes like penne or bowtie if fettuccine is not available. Each variation creates a slightly different eating experience while maintaining the core flavors of this comforting dish.

Serving Suggestions

Serve this chicken Alfredo with a simple side salad dressed with lemon vinaigrette to balance the richness of the pasta. Garlic bread makes an excellent accompaniment for soaking up any extra sauce. For a complete meal, add steamed broccoli or asparagus either on the side or folded directly into the pasta just before serving. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully with the creamy sauce.

Recipe FAQs

→ Can I use a different pasta instead of fettuccine?

Yes, while fettuccine is traditional for Alfredo dishes, you can substitute other pasta shapes like linguine, pappardelle, or even penne. Wider noodles generally work best for capturing the creamy sauce.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half for the heavy cream, use less Parmesan cheese, and increase the amount of pasta water to maintain creaminess. You could also add steamed broccoli or peas to incorporate vegetables.

→ Can I make this dish ahead of time?

Alfredo sauce is best made fresh as it tends to thicken when cooled and can separate when reheated. If you must prepare ahead, cook the pasta al dente, make the sauce slightly thinner than desired, and store separately. Gently reheat the sauce with a splash of cream before combining.

→ What can I substitute for rotisserie chicken?

Any cooked chicken will work well. You can use grilled chicken breasts, poached chicken thighs, or even leftover roasted chicken. For a quicker option, sauté chicken pieces seasoned with Italian herbs directly in the pan before making the sauce.

→ What side dishes pair well with Chicken Alfredo?

Lighter sides balance the richness of Alfredo nicely. Consider a simple green salad with vinaigrette, roasted asparagus, sautéed green beans, or garlic bread for soaking up extra sauce. A crisp white wine like Pinot Grigio or Chardonnay complements the creamy flavors.

→ How do I prevent my Alfredo sauce from breaking?

To prevent your sauce from separating, avoid high heat when adding the cream and cheese. Simmer gently rather than boil, and add the cheese gradually off direct heat. Using freshly grated Parmesan (not pre-shredded) also helps create a smoother sauce.