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Rotisserie Chicken Alfredo

Rotisserie Chicken Alfredo

Learning to be a competent home cook is mostly about learning which shortcuts are worth it and which aren’t. For me, cream-based pasta sauces are generally a “make it at home” situation because:

  1. They aren’t as hard as many people think.
  2. They don’t take that long.
  3. The difference in flavor is pretty noticeable.

A homemade alfredo sauce will be rich, but still somehow lighter than what you would find in a jarred version. It should just hang on to the pasta without being gloopy.

To make up for the homemade sauce and still make this a very doable, kid-friendly weeknight recipe, I use a rotisserie chicken rather than cook the chicken from scratch. It cuts way down on the prep with no noticeable taste difference, in my opinion!

WHAT IS ALFREDO SAUCE?

Alfredo is a creamy pasta sauce. It’s basically just cream and butter, slowly simmered together. (You do not need any thickeners to make it.) When you add pasta to it the starch from the pasta further thickens the sauce, making it just thick enough to coat the pasta.

People will be impressed if you serve them a homemade alfredo sauce, even though it only takes 15 minutes and three ingredients to make. Don’t worry – your secret is safe with me!

ROTISSERIE CHICKEN VS CHICKEN BREASTS

As I said, I like to use a rotisserie chicken for this just because it’s easier, but you can also poach medium-large chicken breasts and then shred that. There won’t be much difference in finished taste. Most of the flavor comes from the sauce, anyway! The chicken just adds a little protein to the dish and gives it some extra body.

THE BEST PASTA FOR CHICKEN ALFREDO

In theory you could use any pasta for alfredo but I think wider noodles work best for thicker sauces like this. I would go with fettuccine or linguine, but a spaghetti will work fine as well.

VEGETABLE ADD-INS AND SUGGESTIONS

The only vegetables I would consider adding to my alfredo are peas (which you can stir in near the end of cooking) or sautéed mushrooms, which fold in beautifully.

Personally, I like to keep my alfredo clean with just pasta, sauce, and chicken, and then serve it alongside a big hearty salad.

MAKE-AHEAD AND STORAGE TIPS FOR CHICKEN ALFREDO

This sauce and recipe comes together very quickly and is great fresh, but if you are in a serious pinch, alfredo sauce keeps surprisingly well. Check out this make-ahead version for tips on that!

Leftovers keep in the fridge for 3-4 days and reheat well. Whatever you do, just don’t microwave them! Reheat the cold alfredo pasta in a pot with a splash of water over low heat. Gentle heat is the key to bringing this pasta back to life!

THE DAD ADD: Lemon Arugula Salad

This is a rich dish, no doubt about it. To balance it out, I like to serve it alongside a bright, peppery arugula salad. It’s borderline if you can get kids to eat this. Mine tried it, and passed, but adults will absolutely appreciate the combination.

Rather than make a dressing, I just toss the ingredients together, divide them between a few bowls, and then sprinkle each bowl with a little good olive oil, a spritz of fresh lemon juice, and a pinch of coarse salt. YUM.

REPORT CARD

Pasta is generally a hit at house Macheesmo so I had high hopes for this alfredo sauce! The kids were very skeptical of it at first. I realized that I haven’t served them many white pasta sauces. They are used to either red sauces or butter sauces (naked pasta), so they were a bit leery of this situation.

Once I got my more adventurous eater to give it a shot, though, both decided that white pasta is, in fact, worth scarfing down without a tantrum.

Wins all around, although less leftovers for me the next day.

MORE GREAT WEEKNIGHT PASTA DISHES

  • Spaghetti Pasta Carbonara
  • Pasta with Spinach, Artichokes, and Ricotta
  • Chicken Piccata Pasta
  • Easy Buttered Noodles
  • Easy Italian Sausage Spaghetti

Recipe Summary

  • 3 skinless, boneless chicken breast halves
  • 1 (8 ounce) package penne pasta
  • ½ (16 ounce) jar Alfredo sauce
  • 1 ½ cups shredded mozzarella cheese, divided
  • ¼ cup milk
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C).

Place chicken into a pot and cover with water. Bring to a boil over high heat reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.

At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.

Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.


How To Make Cajun Chicken Alfredo

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. Drain and set aside.
  2. Cook the Meats: Add the olive oil to a large Dutch oven or large skillet and heat over medium heat. Add the sausage and chicken to the pot and cook until the chicken is no longer pink. Stir in the garlic and cook for another 30 seconds until aromatic.
  3. Add the Seasoning and Cream: Sprinkle the cajun seasoning over the chicken and sausage then add the heavy cream. Stir and bring to a boil.
  4. Combine the Ingredients: Add the pasta to the pot and stir until evenly mixed. Stir in the Parmesan cheese and parsley until the cheese melts and pasta is coated in the sauce.
  5. Plate and Serve: Serve immediately.

Here is why this recipe works

  1. When you are using leftover rotisserie chicken breast, you already know its juicy and full of flavor. All you will need to do is to simmer it in cream for couple minutes to soak up even more flavor. No dry chicken here!
  2. You will cook everything almost in one pot! Once your favorite pasta is cooked, just add it to the skillet full of our ingredients and stir.
  3. You can absolutely any pasta in this recipe. I picked linguine noodles since it was all i had on hand, but you get creative and use whatever pasta you or kids prefer. Try colorful pasta for a fun dinner night!
  4. Have more fresh veggies in your fridge? Add them for additional flavor and color! Try zucchini, corn, another kind of mushrooms, thinly sliced carrots or fresh snap peas. Use your imagination.

What else to do with chicken breast? I have one more yummy leftover rotisserie chicken recipe for you guys, you will love it! Dont have cooked chicken? Dont, i have a rotisserie chicken recipe just for you.


Creamy Chicken Alfredo Casserole Recipe

Cold winter nights call for warm comfort food, those dishes that traditionally take hours and hours to prepare. However, even on busy weeknights you can create a hearty and satisfying meal for your family. Comfort food simply does not have to take hours to prepare. Homemade sauces and slow-roasted chickens are great to prepare when you have time on the weekends, but for a quick and easy meal after work and school, let quality convenience products assist you in putting a delicious casserole on the table. This Creamy Chicken Alfredo Casserole uses jarred Alfredo sauce and pesto sauce, as well as a rotisserie chicken. In less than an hour you can have a hot, cheesy, pasta and chicken dish ready. Add a tossed green salad and warm crusty bread, and your family will leave what they were doing and crowd around the table for a great family meal. This casserole is also ideal for a weekend gathering of family and friends simply make two dishes, or double the recipe. If you ever have leftover chicken, remember to shred it and freeze it for recipes just like this one. This recipe promises to become a family favorite, so keep it close by.Related: Poppy Seed Chicken


One Pot Chicken Fettuccine Alfredo

As much as I love cooking, sometimes I just need something quick to come home and make after work with as few dishes as possible. Cue this pasta. Chicken fettuccine alfredo is one of my comfort meals so being able to quickly throw it together from scratch rather than eating it from a frozen container is clutch.

The best part about it? It&rsquos super quick. I think the longest I had to wait was for the water to boil.

I added mozzarella to it as well which made the sauce more cheesy and who doesn&rsquot love cheese.

If you&rsquore looking for a more liquid sauce, retain some of the water that you cooked the pasta in. Add it into the pot a half cup at a time and mix through until you reach your desired consistency. I ended up adding 1 cup and found that it still stuck to the pasta and wasn&rsquot too watery.

You can totally make your own chicken for this dish, but I figured that picking up a rotisserie chicken would be easy enough. Just watch the flavor that the chicken is. Even when you take off the skin, it still retains some of that flavor. I ended up picking honey and thought it worked pretty well with it.


Homemade Chicken Alfredo

Chicken Alfredo is a quick 30-minute meal that tastes restaurant quality! A rich creamy parmesan sauce is tossed with fettuccine and lightly seasoned chicken. Fresh and easy, this will become a go-to!

A Creamy Pasta Dish
Homemade alfredo is a 30-minute meal and tastes better than take-away.
This homemade meal uses chicken breasts but shrimp or rotisserie chicken work too.
The recipe is simple with just a handful of fresh ingredients in the sauce.

Ingredients
Chicken Alfredo is famous for its cheesy, cream-based sauce and hearty pasta.
CHICKEN: We love cooking chicken breasts in a bit of cajun seasoning but you can use your fave seasonings.
If you don’t have chicken breasts on hand, rotisserie chicken or leftovers work too. Swap out the chicken for shrimp or even sliced Italian sausage.
PASTA: Fettucine noodles are sturdy enough to hold up to the thick, creamy sauce. For alternative pasta, choose heavier types like penne, pappardelle, or large shells.
SAUCE: This creamy, sauce is the star! Alfredo is one a favorite at Olive Garden and even better made at home.
For best results, use fresh, heavy cream and grate your own cheese. A very small ‘pinch’ of nutmeg gives cream-based sauces a depth of flavor, so it’s worth adding!

How Much is a Pinch?
It’s about 1/16th of a teaspoon, just a tiny little bit. If you use your index finger and thumb to squeeze a little bit out of the spice jar, this should be the right amount.

How to Make Chicken Alfredo
Cook pasta: Prepare pasta al dente. Drain & reserve a half cup of pasta water.
Cook chicken: Cut chicken & toss with seasonings. Cook until no pink remains and set aside.
Prep sauce: Sauté garlic in butter in the same pan. Slowly add cream & simmer until slightly thickened. Stir in Parmesan cheese & season with salt & pepper.
Combine: Add chicken & cooked fettuccine to the sauce. Add pasta water to reach desired consistency.

What Goes with Chicken Alfredo?
A rich dish needs simple fresh sides!
A tangy salad like a tossed salad or orange & fennel salad would pair perfectly with chicken alfredo, and don’t forget the homemade garlic bread or some pull-apart cheesy breadsticks!
Tips for Alfredo
It’s easy to make the perfect Chicken Alfredo with just a few tips!
Use full fat cream, lighter versions don’t thicken well in this recipe. (If you’re looking for a lower-cal alfredo, try our skinny version).
Shred your own parmesan, pre-shredded cheese doesn’t melt as well.
Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.

More Creamy Pasta
Did you make this homemade Chicken Alfredo? Be sure to leave a rating and a comment below!

Chicken Alfredo is a rich & creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.Cut chicken into bite sized pieces. Toss with cajun seasoning.While pasta is boiling, heat 1 tablespoon olive oil and 1 tablespoon butter in a sauce pan over medium heat.Add chicken to the pan and cook until no pink remains, about 5-7 minutes. Remove from the pan and set aside.In the same pan melt 4 tablespoons butter. Add garlic and cook just until fragrant, about 1 minute.Stir in cream and bring to a simmer. Let simmer about 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).Remove from the heat and stir in the chicken with any juices. Toss with cooked fettuccine adding additional pasta water if needed.Garnish with additional parmesan cheese and parsley if desired.
Use full-fat cream, lighter versions don’t thicken well in this recipe.
Shred your own parmesan, pre-shredded cheese doesn’t melt as well.
Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar.

Calories: 1072, Carbohydrates: 65g, Protein: 52g, Fat: 67g, Saturated Fat: 38g, Trans Fat: 1g, Cholesterol: 329mg, Sodium: 910mg, Potassium: 760mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2621IU, Vitamin C: 2mg, Calcium: 547mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best chicken alfredo, chicken alfredo, chicken alfredo recipe, how to make chicken alfredo
Course Chicken, Dinner, Entree, Main Course, Pasta
Cuisine American


Roasting Garlic

The first thing you will want to do for this recipe is to roast the garlic. It is so easy and it smells (and tastes) amazing! All you need is a head of garlic and a square of tin foil. Preheat the oven to 400°F as you prepare the garlic.

To roast the garlic, use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic, exposing the cloves inside. Drizzle with 1 teaspoon olive oil, letting the oil saturate the cloves. Wrap it up in the square of aluminum foil and bake for 40 minutes.

Note: Cooking time will depend on the age of the garlic. Garlic is done cooking when the center clove is soft. Once slightly cooled, the cloves should be tender and should easily pop out of the paper. Place roasted cloves on a plate and set aside.


How to make

This creamy and delicious chicken tetrazzini recipe is ready in 30 minutes!

  1. In a large bowl, mix butter, cream cheese, soup, sour cream, and seasonings.
  2. Use tongs to stir in chicken and cooked noodles.
  3. Pour the mixture into a greased baking dish and sprinkle with cheeses.
  4. Bake then serve and enjoy!

Instructions

If you have 5 minutes, you have time for a delicious and satisfying meal, like this easy 5- Minute Alfredo Chicken and Rice made with peas, Parmesan cheese and Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice.

Heat rice according to package directions. Set aside.

Stir together chicken, Alfredo sauce and peas in a medium, microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes, stirring halfway through, until heated through.

Top rice with chicken and Alfredo mixture. Garnish with cheese.

For a spicy addition, garnish this dish with freshly-cracked black pepper or a pinch of hot pepper flakes.

Italian Flavor in No Time

When the craving for Italian cuisine hits, it’s hard to ignore. But after a long day, it can be difficult to find the time and motivation to cook a meal from scratch. With this 5-Minute Alfredo Chicken and Rice recipe, you can enjoy the creamy Italian flavor you love with none of the hassle. Just heat, mix and serve. It’s that easy!

With Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice, you can bypass the hassle and stress of cooking and skip right to enjoying your meal because it’s ready in minutes. Mix the rice with shredded, rotisserie chicken, peas, Alfredo sauce and Parmesan cheese and you have a complete and delicious Italian meal in just minutes.

Mix it Up

This recipe is so simple yet so versatile, you can make a different version each night of the week! Try it with different sauces, such as pesto or carbonara, or try different types of protein, such as cooked ham or eggs. You can even serve this with a side of your favorite fresh or frozen vegetables for a new flavor every night. The possibilities are endless!

Ready to Serve

Want more quick and delicious dinner ideas using our microwavable Ready to Serve Rice cups? Check out our recipe selection to find everything from Microwave Fried Rice to Easy Rice Pudding. Or, check out our guide to making No Recipe Recipes with your favorite ingredients. Choose your favorite sauce, seasonings, protein and veggies, mix with a cup of Minute® Ready to Serve Rice and you’ve got a complete and satisfying meal in no time, every time.


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Watch the video: Stuart OKeeffes Rotisserie Chicken Alfredo (December 2021).