Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Cook fettuccine in salted boiling water until al dente. Drain, reserving some pasta water.
- In a skillet over medium heat, melt butter and sauté garlic until fragrant (about 1 minute).
- Gradually stir in heavy cream and then add Parmesan cheese until melted and smooth.
- Mix in shredded chicken and season with salt and pepper.
- Combine cooked fettuccine with the sauce, adding reserved pasta water as needed for desired consistency.
- Serve hot, garnished with parsley and extra Parmesan if desired.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Reserve pasta water to adjust sauce consistency if needed.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg