Rotisserie Chicken Alfredo
Ingredients
- 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 rotisserie chicken
- 1 cup grated Parmesan cheese
- 1 cup water
- parsley parsley parsley
- 4 cups arugula
- 1 cup grape tomatoes
- 1/2 cup pistachios
- Extra virgin olive oil Extra virgin olive oil Extra virgin olive oil
- lemon juice lemon juice lemon juice
- Coarse salt Coarse salt Coarse salt
- Parmesan cheese Parmesan cheese Parmesan cheese
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Instructions
- Put a large pot of water on the stove and bring to a boil. Salt liberally.
- 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.
- 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.
- 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.
- 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.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original