Rotisserie Chicken Alfredo
Alright, friend—let me tell you about the time I tried to impress my in-laws with this Rotisserie Chicken Alfredo. Spoiler: I forgot to turn the heat down, and nearly welded the sauce to the pan. Still, everyone cleaned their plates (and nobody mentioned my heroic attempt at scraping) so I call that a win. This is the dish I turn to when the day gets away from me—like when I’ve gone down the rabbit hole of YouTube gardening videos and suddenly it’s six o’clock. Alfredo seems fancy, but honestly, with a store-bought rotisserie chicken and a little kitchen improvising, it’s really just fuss-free comfort food with some extra creamy swagger.
Why You’ll Love This (or, Why I Keep Making It)
I make this Rotisserie Chicken Alfredo when I’ve got leftover chicken (or, truthfully, when I can’t face chopping raw chicken again). My family? They go wild for it, especially my youngest, who claims picking out every single green thing is part of the fun (so I sometimes sneak in spinach…but usually regret it when I find a pile on the side of his plate). This recipe is pretty forgiving—like, I’ve used the wrong pasta shape, swapped out Parmesan for whatever’s lurking in the fridge, and it still turns out delicious. And if you’ve ever been personally victimized by a split Alfredo sauce (been there), this one’s more laid-back.
Here’s What You’ll Need (and Some Honest Substitutions)
- 1 rotisserie chicken (shredded, or chunked—whatever, just remove the skin and bones)
- 12 oz fettuccine (I usually use fettuccine, but penne or even something random like bowties will work; my grandma swore by egg noodles, but honestly, use what you’ve got)
- 2 tbsp butter (sometimes I use olive oil if I’m feeling Mediterranean—don’t tell Italy)
- 3 cloves garlic, minced (or, okay, the pre-minced jarred stuff if you’re wiped)
- 1.5 cups heavy cream (whole milk in a pinch, or half-and-half, but it’s not quite as dreamy)
- 1 cup grated Parmesan (the fancy kind is great, but I’ve used the green can in a pasta emergency)
- Salt and pepper (to taste, but I always go heavy on the black pepper)
- Handful of chopped parsley (optional, but it makes you look like you know what you’re doing)
How I Actually Make It—With a Few Detours
- First, bring a big pot of salted water to a boil. Dump in your pasta, cook until it’s just shy of al dente (taste it! That’s the best part), then drain—saving a mugful of the pasta water. Trust me, this’ll save your sauce if it’s too thick.
- While the pasta’s going, melt the butter in a big skillet over medium-low heat. Add the garlic. Now, don’t let it burn (I’ve done this so many times; burnt garlic = sadness) but let it get fragrant.
- Pour in the cream. I like to let it bubble just a little, then reduce the heat and stir in the Parmesan. Don’t panic if it looks a bit lumpy at first—it smooths out with stirring. This is when I usually sneak a spoonful, just to ‘check’ the flavor.
- Toss in the shredded chicken. Give it a good stir so it gets all cozy in the sauce. If it looks too thick, splash in a bit of that reserved pasta water.
- Add the drained pasta to the pan. Toss everything together until the noodles are coated in saucy goodness. Taste for salt and pepper. You might want more Parmesan (I always do).
- Scatter on the parsley if you’re feeling fancy, or skip it if you’ve already hit your green quota for the day.
Notes From the Trenches (a.k.a. Real-Life Discoveries)
- If you try to use pre-shredded cheese, it sometimes makes the sauce stringy. I mean, it’s edible, but it’s not the silky restaurant thing.
- Heavy cream is really the trick. Tried it once with skim milk and, well, it was just pasta in white water.
- The sauce thickens as it cools, so don’t freak if it looks thin when hot.
Some Variations I’ve Experimented With (and One Fail)
- Spinach: Tossed in a handful once, and it worked…except for the aforementioned family protest.
- Mushrooms: If you sauté them first, they totally belong here.
- Broccoli: I’ve added quick-steamed florets, which technically makes it healthy, right?
- Sundried tomatoes: A tiny bit adds a zing, but too many and it tastes like a deli sandwich. Learned that the hard way.
- Once tried to make it with zoodles (zucchini noodles). Regret. Did not pass the taste test at all in my house.
What If You Don’t Have the Right Tools?
All you really need is a big skillet and a pot. But if you don’t have a big skillet, I’ve made the sauce in a saucepan and just mixed it all together in the pasta pot. Not exactly glamorous, but hey, less to wash.
How I (Try to) Store It
This stuff actually reheats pretty well (just add a splash of milk or cream), but to be honest, it almost never survives till lunch the next day at my place. If you somehow have leftovers, pop them in an airtight container in the fridge—they’re fine for up to 3 days, but they get a bit gluey after that.
How We Serve This at Home
We go classic: big bowls, lots of black pepper, usually with a green salad if I’m pretending to be balanced. Garlic bread if I’m not. Sometimes my partner insists on extra lemon wedges on the side—no idea where that came from, but it’s now a thing.
Pro Tips (Learned the Hard Way)
- Don’t rush the sauce—if you crank the heat, it’ll split and go oily. I did this once when I was running late, and let’s just say, lesson learned.
- If the sauce gets too thick, a little pasta water is magic. But don’t pour the whole mug in at once (ask me why…)
- Actually, I find it works better if you toss the pasta right in with the sauce before serving, rather than pouring sauce over plain noodles. Just seems to taste richer.
FAQ—Answered by Yours Truly
Can I freeze Rotisserie Chicken Alfredo?
You could, but the sauce will probably get weird when you reheat it. Best to just make what you’ll eat. (Or invite me over!)
What if I’m out of heavy cream?
I’ve done half-and-half plus a spoonful of cream cheese in a pinch. It’s not exactly the same, but it’ll do in a crisis.
Is there a gluten-free option?
Yup, just use your fave gluten-free pasta. The sauce itself is gluten-free. Or check out Celiac.com—they’ve got lots of tips.
Best way to reheat leftovers?
Low and slow on the stove, with a splash of milk. Microwaving works, but it gets a bit gummy. (Still tastes awesome, though!)
Can I use rotisserie turkey?
Sure! Or honestly, any cooked chicken-ish bird. I’ve even used leftover roast duck once, but that’s a story for another day.
And if you want to make your own Alfredo sauce from scratch or nerd out on pasta shapes, I love the guides at Serious Eats and Pasta Fits. They’re not paying me (I wish), I just find them handy.
Okay, that’s it—I probably should go do the dishes now. Let me know how yours turns out, or if you find a way to sneak in more veggies without a mutiny. Cheers!
Ingredients
- 3 cups shredded rotisserie chicken
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Salt to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
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2In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
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3Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and black pepper. Cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
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4Add the shredded rotisserie chicken to the skillet and cook for 2-3 minutes until heated through.
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5Add the cooked fettuccine to the sauce and toss to coat evenly. Season with salt to taste.
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6Garnish with chopped fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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