Rotisserie chicken Alfredo pasta turns a classic creamy pasta into a quick weeknight dinner. Shredded rotisserie chicken warms directly in a garlic cream sauce, then coats tender fettuccine for a rich, comforting meal.
Because the chicken is already cooked, the dish comes together quickly while still feeling hearty and satisfying.
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1. Bring a large pot of salted water to a boil. Cook 12 oz dried fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add 2 cloves minced garlic and sauté 1-2 minutes until fragrant.
4. Pour in 1.5 cups heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened and coating the back of a spoon.
5. Stir in 1 cup grated Parmesan cheese off heat until melted and smooth.
6. Add 2 cups shredded rotisserie chicken in a single layer to the skillet. Cook 2-3 minutes until warmed through.
7. Toss cooked pasta into the sauce and chicken. Stir to combine and heat through 1-2 minutes.
8. Season with salt and pepper to taste.
9. Finish with 2 tbsp chopped fresh parsley.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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