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Rotisserie Chicken Alfredo Using Jarred Sauce on a plate
Stroller Envy

Rotisserie Chicken Alfredo Using Jarred Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dry fettuccine
  • 3 cups cooked shredded rotisserie chicken skin and bones removed
  • 15 oz jarred Alfredo sauce
  • 1 cup frozen peas
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped parsley

Method
 

  1. Boil fettuccine in a large pot according to package directions; add peas for final 3 minutes. Reserve 1 cup cooking water; drain.
  2. Meanwhile, gently heat Alfredo sauce, chicken, and 1/4 cup reserved water in a large skillet, stirring, for 5–7 minutes until chicken reaches 165°F. Do not boil hard.
  3. Add pasta, peas, Parmesan, and pepper. Add remaining cooking water a tablespoon at a time to coat pasta. Sprinkle with parsley; serve.

Notes

Equipment: large pot, large skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.