Quick Creamy Pasta Dinner (Printable Format)
A rich, creamy fettuccine Alfredo made simple with pre-cooked rotisserie chicken - ready in less than 30 minutes for a satisfying weeknight meal.
# What You'll Gather:
→ Main Ingredients
01 -
12 ounces fettuccine pasta
02 -
2 cups shredded rotisserie chicken
03 -
2 cups heavy cream
04 -
1/4 cup unsalted butter
05 -
1 cup grated Parmesan cheese
→ Seasonings and Aromatics
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1/4 teaspoon ground nutmeg (optional)
09 -
2 cloves garlic, minced (optional)
10 -
1 tablespoon olive oil (for cooking garlic, optional)
→ For Serving
11 -
Fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
02 -
In a large skillet, melt butter over medium heat. (Optional: Add olive oil and sauté minced garlic until fragrant, about 1 minute.) Pour in the heavy cream, stirring until combined. Add salt, pepper, and nutmeg, and bring to a gentle simmer. Cook for 3-5 minutes until slightly thickened.
03 -
Stir in the shredded rotisserie chicken until warmed through. Gradually add Parmesan cheese, stirring until melted and the sauce is smooth.
04 -
Add cooked pasta to the skillet and toss to coat in the sauce. If needed, add reserved pasta water gradually to achieve the desired sauce consistency.
05 -
Divide into bowls, garnish with fresh parsley, and enjoy!
# Important Tips:
01 -
For added flavor, sauté garlic before adding cream.
02 -
If the sauce becomes too thick, use reserved pasta water to thin it out.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or water.