Last week was one of those weeks. You know, the kind where you’re juggling work, kids, and everything in between? Dinner time rolled around, and I was staring blankly into the fridge, wondering what on earth I could whip up without resorting to takeout again. That’s when my eyes landed on the beautiful, golden brown rotisserie chicken alfredo that I had picked up earlier. An idea sparked! Why not transform this convenience into something truly special?
I remembered a rotisserie chicken alfredo recipe I’d seen ages ago, but it seemed a bit too involved for my current state of exhaustion. So, I did what any self-respecting home cook would do: I simplified it! I thought about how to make it quick, easy, and—most importantly—delicious for my family.
And let me tell you, the result was amazing. Picture tender pasta coated in a rich, creamy sauce, studded with juicy pieces of rotisserie chicken alfredo. My kids, who are notoriously picky, devoured it. My husband, a self-proclaimed “Alfredo connoisseur,” gave it two thumbs up. Even I was surprised at how quickly and easily this rotisserie chicken alfredo came together. It was truly a weeknight miracle!
This rotisserie chicken alfredo recipe has become a staple in our house for so many reasons. It’s incredibly fast to make, perfect for using up leftovers (if you even have any!), and satisfying for the whole family. Plus, it feels a little bit fancy without actually being fussy. I mean, who doesn’t love a creamy pasta dish?
One of my favorite things about this rotisserie chicken alfredo is how versatile it is. You can easily customize it with your favorite vegetables, cheeses, or spices. I’ve even added a sprinkle of red pepper flakes for a little kick sometimes! Feel free to experiment and make it your own. I’ve tried to change the recipe but keep coming back to this rotisserie chicken alfredo.
I know that sometimes the thought of cooking dinner after a long day can be overwhelming. But trust me, this rotisserie chicken alfredo is so simple and satisfying that it will become your go-to meal. Even if you are feeling under the weather, this can be made quickly!
So, grab that rotisserie chicken alfredo, gather your ingredients, and let’s get cooking! I can’t wait for you to try this – it’s become such a staple in our house, and I know your family will love it just as much as mine does.
Ingredients for Rotisserie Chicken Alfredo
Here’s the thing about Alfredo sauce: the quality of your ingredients really matters. I always splurge on good Parmesan cheese. It makes a world of difference in the final flavor. I’ve found that using freshly grated Parmesan for my rotisserie chicken alfredo instead of the pre-shredded kind makes the sauce so much smoother and creamier. It melts better and has a richer flavor.
For the pasta, I usually use fettuccine because it’s classic, but penne or even rotini work great too. The shape doesn’t matter too much, as long as it can grab onto the sauce of this rotisserie chicken alfredo. My kids actually prefer penne because they say it’s easier to eat! We try to change it up sometimes.
When it comes to garlic, fresh is always best. I mince it myself, but if you’re short on time, you can use pre-minced garlic from the jar. Just be careful not to burn it! I’ve learned the hard way that burnt garlic can ruin the whole dish. That’s why I like to add the garlic a little later in the process. Also, it helps to use a lower temp.
Now, about the rotisserie chicken alfredo: obviously, the star of the show! I buy mine from Costco because it’s a great value and the chicken is always moist and flavorful. You can also use a rotisserie chicken alfredo from your local grocery store. If you have leftover roasted chicken, that works too! Just shred it up and you’re good to go.
If you’re watching your cholesterol, you can substitute half-and-half for the heavy cream, but be warned – it won’t be quite as rich and decadent. My mother-in-law prefers this swap. For a lighter version of this rotisserie chicken alfredo, I’ve even used almond milk, but you’ll need to add a little cornstarch to thicken it up.
Also, if you don’t have Romano cheese on hand, you can just use all Parmesan. It will still taste amazing. The Romano adds a bit of a sharper, saltier flavor, but Parmesan is the classic choice for a great rotisserie chicken alfredo.
And speaking of saving money, buying a whole block of Parmesan cheese and grating it yourself is much cheaper than buying pre-grated cheese. Plus, it tastes better! You can even freeze the leftover cheese for later use. That way you will have everything you need to make this rotisserie chicken alfredo whenever you want!
- 1 pound pasta (fettuccine, penne, or your favorite shape)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup butter
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup grated Romano cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 3 cups shredded rotisserie chicken alfredo
Step-by-Step Instructions
The key to a great pasta dish is perfectly cooked pasta. Make sure you don’t overcook it! The pasta should be al dente, with a slight bite to it. Trust me, it makes all the difference!
When sautéing the garlic, keep a close eye on it. Burnt garlic can ruin the whole dish. I like to sauté it over medium-low heat until it’s fragrant but not browned.
Making the Alfredo sauce is where the magic happens. The key is to whisk constantly while the cheese is melting to ensure a smooth, creamy sauce. Be patient and don’t rush the process!
Seasoning is crucial! Don’t be afraid to taste the sauce and adjust the salt and pepper as needed. Remember, you can always add more, but you can’t take it away!
Combining the pasta and sauce is the final step. Make sure to toss everything together until the pasta is evenly coated. If the sauce is too thick, add a little pasta water to thin it out.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Nobody likes mushy pasta! The timing of the pasta is crucial. We want the pasta to be the perfect consistency, so the rotisserie chicken alfredo is great!
- Sauté the garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it! I learned the hard way that burnt garlic can ruin the whole dish. You should be able to smell the garlic when it is just right.
- Make the Alfredo sauce: Reduce the heat to low. Add the butter to the skillet and let it melt completely. Pour in the heavy cream and bring to a simmer, stirring constantly. Add the Parmesan cheese and Romano cheese and whisk until the cheese is melted and the sauce is smooth and creamy. This is when your kitchen will start smelling absolutely amazing! Alfredo sauce is the best! We don’t want to overcook the sauce though, or the cheese might burn to the bottom. The goal is a smooth rotisserie chicken alfredo sauce!
- Season the sauce: Season the Alfredo sauce with salt and pepper to taste. Remember, you can always add more, but you can’t take it away! I usually start with a 1/4 teaspoon of each and then adjust as needed. Taste the sauce and see if it needs more salt or pepper.
- Combine pasta and sauce: Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat, adding a little pasta water if needed to adjust the consistency of the sauce. I like my pasta nice and saucy, so I usually end up adding a little bit of the pasta water. The water helps the sauce cling to the pasta. Don’t worry if it looks a little messy at first – mine always does too! The rotisserie chicken alfredo will come together in the end!
- Add the chicken: Add the shredded rotisserie chicken alfredo to the skillet and toss to combine. Make sure the chicken is evenly distributed throughout the pasta. I like to add the chicken at the end so it doesn’t dry out. My husband always asks me to make extra because he loves the leftovers for lunch.
- Serve: Serve the rotisserie chicken alfredo immediately, garnished with extra Parmesan cheese. This is the best part! My kids love to sprinkle extra cheese on top. I usually serve it with a side salad and some garlic bread.
One tip I learned from my mom: If the sauce gets too thick, just add a little more pasta water to thin it out. It works every time! She always made the best pasta. I also learned the hard way to let it rest for a few minutes before serving – trust me on this one! It helps the sauce thicken up a bit and cling to the pasta even better. Nobody wants watery pasta! This rotisserie chicken alfredo is sure to be a hit!
Serving Ideas
This rotisserie chicken alfredo is a complete meal on its own, but sometimes I like to add a little something extra to make it feel more special. We love serving it with a simple green salad and some crusty bread for soaking up all that delicious sauce. My kids always fight over who gets the crispiest pieces of bread!
For a pop of color and some added nutrients, you can toss in some steamed broccoli or asparagus. My daughter loves broccoli, so I usually add that. You could also add some sun-dried tomatoes or sautéed mushrooms. This is a great dish!
Sometimes I like to sprinkle fresh herbs on top of the rotisserie chicken alfredo, like parsley or basil. It makes it look so much fancier! A little bit of fresh herbs can make a big difference in the overall presentation. This is my go-to meal for a fancy night.
This has become our go-to meal for busy weeknights and casual get-togethers with friends. It’s always a crowd-pleaser! Everyone always loves this rotisserie chicken alfredo.
Now, let’s talk about portions. This recipe says it serves 6, but in our house, it barely feeds 4 hungry people! My husband and kids are big eaters. So, if you have a large family or you’re serving guests, you might want to double the recipe. You can never have too much rotisserie chicken alfredo!
My daughter always asks for extra sauce on her portion. And my son likes to sprinkle red pepper flakes on his for a little kick. Everyone has their own way of enjoying this dish! This is the best dish ever!
If we somehow have leftovers of this rotisserie chicken alfredo, they make the best lunch the next day. I just pack it in a container and take it to work with me. It reheats really well in the microwave. Although, I have to admit, leftovers are a rare occurrence in our house!
Another serving idea is to serve the rotisserie chicken alfredo over rice instead of pasta. This is a great option if you’re trying to cut back on carbs. Or, you could serve it with a side of roasted vegetables. The possibilities are endless!
No matter how you choose to serve it, this rotisserie chicken alfredo is sure to be a hit. It’s a comforting, satisfying, and easy-to-make meal that everyone will love. It is a dish that is easy to prepare and has been around for a long time. It is sure to be your favorite soon!
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is the classic choice for Alfredo sauce, you can use any pasta shape you like. Penne, rotini, spaghetti, or even bow ties would work well. Just make sure to cook the pasta al dente so it doesn’t get mushy. We usually use fettuccine when making rotisserie chicken alfredo
Can I make this ahead of time?
While Alfredo sauce is best served fresh, you can make it ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently on the stovetop before adding the pasta and chicken. Also, the rotisserie chicken alfredo is best fresh.
Can I freeze this?
I don’t recommend freezing Alfredo sauce, as it can become grainy and separate when thawed. However, you can freeze the cooked pasta and chicken separately. Then, when you’re ready to eat, just reheat the pasta and chicken and make a fresh batch of Alfredo sauce.
Can I add vegetables?
Yes! Feel free to add your favorite vegetables to this dish. Steamed broccoli, asparagus, peas, mushrooms, or sun-dried tomatoes would all be delicious additions. My mother-in-law is on a low-sodium diet, so here’s how I modify it for her – I add extra veggies! This makes the rotisserie chicken alfredo more colorful and gives it some extra nutrients.
What if I don’t have heavy cream?
If you don’t have heavy cream, you can use half-and-half or milk instead. However, the sauce won’t be as rich and creamy. You might also need to add a little cornstarch to thicken it up. When adding milk, you can reduce the amount of milk to make the rotisserie chicken alfredo more creamy.
Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, it doesn’t melt as well as freshly grated cheese. I highly recommend grating your own Parmesan cheese for the best results. I’ve definitely overcooked this before – here’s how to avoid that! The best way to make the rotisserie chicken alfredo is to use the proper cheese.
Conclusion
This rotisserie chicken alfredo is more than just a recipe to me; it’s a symbol of quick, easy, and satisfying weeknight dinners. It’s a dish that brings my family together around the table, and it’s one that I know I can always count on when I’m short on time or inspiration.
One of the reasons I love this recipe so much is its simplicity. With just a few basic ingredients and a rotisserie chicken alfredo, you can create a restaurant-quality meal in the comfort of your own home. Plus, it’s so versatile! You can customize it with your favorite vegetables, cheeses, or spices to make it your own.
Here are a few of my favorite tips for making the best rotisserie chicken alfredo:
- Always use freshly grated Parmesan cheese – it makes a world of difference in the flavor and texture of the sauce.
- Don’t overcook the garlic – burnt garlic can ruin the whole dish. Sauté it gently over low heat until it’s fragrant.
- Reserve some pasta water – this helps to create a creamy, emulsified sauce that clings to the pasta perfectly.
My son loves it with extra cheese, while my daughter prefers it plain. And my husband? He just wants a big plate of it! It is super easy to modify this rotisserie chicken alfredo recipe!
Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! This rotisserie chicken alfredo is sure to be a big hit!
I’d love to hear how this turns out for your family – drop me a comment and let me know what you think! You are guaranteed to have a great time with the rotisserie chicken alfredo!
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! Also, check out this Alfredo Chicken Bake recipe. You should also check out this Chicken Alfredo Stuffed Garlic Bread Subs!
For perfect pasta doneness every time, this cooking guide is invaluable: pasta guide. You will want to use this website to look into the best pasta.
For all things Alfredo Sauce, check out this article.
Also, check out the nutritional information for the rotisserie chicken alfredo: nutritional information
PrintRotisserie Chicken Alfredo Recipe
Explore a variety of delightful Alfredo recipes featuring the convenience of rotisserie chicken. From classic to creative, find your new favorite!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 Rotisserie Chicken, shredded
- 1 lb Fettuccine Pasta
- 4 tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- Salt and Pepper to taste
Instructions
- Cook fettuccine according to package directions.
- While pasta cooks, melt butter in a large skillet. Add garlic and cook until fragrant.
- Stir in heavy cream and bring to a simmer.
- Reduce heat to low, add Parmesan cheese, and stir until melted and smooth.
- Season with salt and pepper.
- Add shredded rotisserie chicken to the sauce and heat through.
- Drain pasta and add it to the skillet with the Alfredo sauce. Toss to coat.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
For a richer flavor, use freshly grated Parmesan cheese. Add a pinch of nutmeg for an extra layer of flavor in the Alfredo sauce.