Chicken Fettuccine Alfredo
Updated Oct 20, 2022, Published Sep 01, 2015
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There is so much more you can do with a rotisserie chicken – and this five ingredient recipe (not including water, oil, salt, and pepper) will give you an idea!
Chicken Fettuccine Alfredo
Ingredients
- Kosher or fine sea salt
- 1 pound gluten-free fettuccine
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 2 cups shredded cooked chicken
- 1¼ cups grated Parmesan cheese, plus more for serving
- Freshly ground black pepper
Instructions
- Bring a pot of salted water to a boil. Cook the fettuccine according to the package directions. Reserve 2 cups of the cooking water, then drain the pasta and rinse with hot water.
- Heat the butter in a large skillet over medium heat. Add the cream and ½ cup of the pasta water. Bring to a simmer. Add the fettuccine, chicken, and 1¼ cups Parmesan cheese. Toss to coat. Season to taste with salt and pepper. If the pasta is dry, add more of the pasta cooking water, a little at a time. Serve immediately with additional Parmesan sprinkled on top.
Nutrition
Calories: 896kcalCarbohydrates: 56gProtein: 39gFat: 56gSaturated Fat: 30gCholesterol: 270mgSodium: 423mgPotassium: 436mgFiber: 2gSugar: 1gVitamin A: 1690IUVitamin C: 0.5mgCalcium: 321mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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