Name: Rotisserie Chicken Alfredo
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: For the chicken Alfredo: -; 1/4 cup unsalted butter -; 2 cups heavy cream -; 1/2 teaspoon salt -; 1/2 teaspoon black pepper -; 1/4 teaspoon ground nutmeg -; 12 ounces fettuccine -; 2 cups shredded rotisserie chicken or cooked chicken -; 1 cup grated Parmesan cheese -; 1 cup reserved pasta water -; Fresh parsley, garnish -; For the arugula salad (Dad Add): -; 4 cups baby arugula -; 1 cup grape tomatoes, halved -; 1/2 cup shelled pistachios -; Extra virgin olive oil, for drizzling -; Fresh lemon juice, for drizzling -; Coarse salt, optional -; Thin strips of parmesan cheese -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Rotisserie Chicken Alfredo

1. For the chicken Alfredo: -

2. 1/4 cup unsalted butter -

3. 2 cups heavy cream -

4. 1/2 teaspoon salt -

5. 1/2 teaspoon black pepper -

6. 1/4 teaspoon ground nutmeg -

7. 12 ounces fettuccine -

8. 2 cups shredded rotisserie chicken or cooked chicken -

9. 1 cup grated Parmesan cheese -

10. 1 cup reserved pasta water -

11. Fresh parsley, garnish -

12. For the arugula salad (Dad Add): -

13. 4 cups baby arugula -

14. 1 cup grape tomatoes, halved -

15. 1/2 cup shelled pistachios -

16. Extra virgin olive oil, for drizzling -

17. Fresh lemon juice, for drizzling -

18. Coarse salt, optional -

19. Thin strips of parmesan cheese -

How to cook deliciously - Rotisserie Chicken Alfredo

1. Stage

Boil the water: Put a large pot of water on the stove and bring to a boil. Salt liberally.

2. Stage

Start the sauce: Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.

3. Stage

Cook the pasta: Add the pasta to the boiling water and cook until it’s al dente, according to package. I always like to test it a minute or two before the package says it will be done to avoid overcooking. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.

4. Stage

Finish the Alfredo: Return the cooked pasta to the pot and add the Alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir (I like to use tongs for this part). Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.

5. Stage

Make the arugula salad: This is the ideal salad to serve alongside Alfredo. It’s bright and peppery and cuts through the richness of the Alfredo. Toss together the arugula, tomatoes, and pistachios. Divide between bowls and top with a drizzle of good extra virgin olive oil, a spritz of fresh lemon, and a sprinkle of coarse salt. Top with shaved parmesan. LEFTOVERS! Leftover Chicken Alfredo will keep in the fridge for 3 to 4 days. Reheat the Alfredo gently in a pot over low heat with a splash of water. Do not microwave.