Rotisserie Chicken Alfredo

On a weekday, homemade Alfredo? Yes! In 25 minutes, you can have this kid-friendly chicken Alfredo on the table. It's more easier using rotisserie chicken, but you could also use leftover chicken.

Ingredients :

For the chicken Alfredo

• 1/4 cup unsalted butter

• 2 cups heavy cream

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon ground nutmeg

• 12 ounces fettuccine

• 2 cups cooked or shredded rotisserie chicken

• 1 cup grated Parmesan cheese

• 1 cup reserved pasta water

• Fresh chopped parsley, for garnish

For the arugula salad

• 4 cups baby arugula

• 1 cup grape tomatoes, halved

• 1/2 cup pistachios

• Extra virgin olive oil, for drizzling

• Fresh lemon juice, for drizzling

• Coarse salt, optional

• Thin strips Parmesan cheese

STEPS :

     1. Boil the water :

Bring a big saucepan of water to a boil on the stove. Season generously.

     2. Start the sauce :

In a small or medium-sized sauce pan, combine the butter, cream, salt, black pepper, and nutmeg. Melt the butter and bring the mixture to a gentle simmer over medium-low heat. Then reduce the heat to low and continue to cook, stirring frequently to prevent scorching, until the sauce thickens slightly and coats the back of a spoon easily.

     3. Cook the pasta :

According to the instructions on the package, add the pasta to the boiling water and cook until al dente. To avoid overcooking, I always test it a minute or two before the packet indicates it will be done. When the pasta is done, reserve 1 cup of the cooking water before draining it.

     4. Finish the Alfredo :

Add the Alfredo sauce and shredded chicken to the cooked pasta in the pot. Cook over low heat, stirring regularly to incorporate the ingredients. Continue to whisk in the cheese (I prefer to use tongs for this).

As you toss the sauce into the pasta, it will thicken. If the sauce appears too thick or gloopy, add 1/4 cup leftover pasta water to smooth it out somewhat. You may not require any pasta water, or you may require a substantial amount.

     5. Make the arugula salad :

This salad is great for serving alongside Alfredo. It's peppery and crisp, and it cuts through the Alfredo's creaminess. Toss the arugula, tomatoes, and pistachios together. Drizzle with good extra virgin olive oil, spritz with fresh lemon, and sprinkle with coarse salt. Garnish with shaved parmesan.

LEFTOVERS! Leftover chicken Alfredo can be stored in the refrigerator for 3 to 4 days. Gently reheat the Alfredo in a saucepan over low heat with a splash of water. Microwave is not recommended.