Easy Chicken Fettuccine Alfredo
This easy shortcut Chicken Fettuccine Alfredo is perfect for family dinners on busy weeknights, as it's made with simple ingredients and can be on the table in less than 20 minutes.
Ingredients
- 16 ounces fettuccine pasta
- 2 cups rotisserie chicken shredded or chopped
- 1 jar (15 oz) Alfredo sauce
- ½ cup milk
- ½ cup Parmesan cheese grated
- 1 tsp garlic powder
- 1 tbsp butter
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and cook your fettuccine according to the package directions. Drain and set aside.
- Meanwhile, in a large skillet, melt the butter over medium heat, then add the Alfredo sauce, milk, garlic powder, and Parmesan cheese. Stir until smooth and warmed through.
- Add the rotisserie chicken, let it warm for a couple of minutes before adding your cooked fettuccini.
- Toss until the pasta is completely coated in the sauce. Sprinkle with salt, pepper, and more Parmesan cheese. Enjoy!
Notes
Variations:
- Add some veggies like broccoli, mushrooms, spinach, or peas. You can also add in some bacon or swap out the chicken for shrimp.
- Love spicy foods? Add a sprinkle of red pepper flakes for a little heat.
- If you want it extra cheesy, you can stir in some mozzarella cheese.
- You can lighten this recipe up by using light alfredo sauce, low-fat cheese, and adding lots of fresh veggies.
Storage:
- Store in the refrigerator in an airtight container for up to 3 days. You can reheat in the microwave or on the stove. If you find it's not as creamy, just add a splash of milk.