Creamy Pasta Fix (Printable Version)
A comforting fettuccine Alfredo made quick using pre-cooked rotisserie chicken. On the table fast in under 30 minutes—perfect for busy evenings.
# Ingredients:
→ Main Ingredients
01 -
2 cups of shredded cooked rotisserie chicken
02 -
12 oz of fettuccine noodles
03 -
1 cup of grated Parmesan cheese
04 -
1/4 cup of unsalted butter
05 -
2 cups of heavy cream
→ Seasonings and Aromatics
06 -
1 tablespoon olive oil (optional, for garlic)
07 -
1/4 teaspoon of nutmeg (optional)
08 -
2 minced garlic cloves (optional)
09 -
1/2 teaspoon of salt
10 -
1/2 teaspoon of ground black pepper
→ For Serving
11 -
Chopped fresh parsley (as a topping)
# Steps:
01 -
Boil a big pot of water with salt. Follow the fettuccine package to cook it until just firm. Save 1 cup of water from the pot, then drain the pasta.
02 -
Heat butter in a wide pan over medium. (Optional: Stir in olive oil and cook minced garlic for a minute until fragrant.) Add the heavy cream while stirring. Sprinkle in salt, pepper, and nutmeg, then let it simmer gently for a few minutes to thicken.
03 -
Toss in the rotisserie chicken and stir until it's warm. Slowly add the Parmesan, mixing well until it's melted and the sauce becomes creamy.
04 -
Stir the cooked pasta into the pan with the sauce until it’s coated evenly. Add some of the saved pasta water little by little if the sauce feels too thick.
05 -
Scoop portions into plates or bowls. Sprinkle parsley on top and dig in!
# Notes:
01 -
If you'd like more flavor, try sautéing garlic before adding cream.
02 -
If the sauce is too thick, loosen it with the reserved pasta water.
03 -
Store leftovers in the fridge for up to 3 days in a sealed container. Heat it up with a little water or milk.