Quick Rotisserie Chicken Alfredo Recipe – Creamy weeknight comfort in 25 minutes

A cozy, creamy pasta dinner that tastes restaurant-worthy, made fast with store-bought rotisserie chicken.

Some nights, cooking needs to feel like a soft landing. You want something warm and satisfying, but you also do not want to start from scratch with raw chicken, a sink full of prep bowls, and a sauce that demands constant attention.

That is exactly where this quick recipe with rotisserie chicken comes in. It is classic chicken Alfredo energy, but built for real life: boil pasta, whisk a simple cream sauce, toss in shredded rotisserie chicken, and dinner is basically done by the time you have picked a show.

Alfredo has that “everyone’s happy” comfort factor: creamy, savory, and just rich enough to feel like a treat. Using rotisserie chicken keeps the flavor big without adding cooking time, and it is a smart way to turn a grocery store staple into a full meal that feels homemade. If you grew up with Italian-American restaurant Alfredo (fettuccine, cream, parmesan, garlic), this will hit that familiar, buttery spot without being fussy or complicated.

I also love that this recipe is flexible. Make it as simple as pasta plus chicken, or add a handful of greens, peas, or mushrooms if you want it to feel more “complete” without extra effort. You can even lighten it slightly with half-and-half or add a little heat with chili flakes. The goal is the same: a creamy pasta that comes together quickly, tastes comforting, and does not require special ingredients.

Why you’ll love it

• Fast: on the table in about 25 minutes, thanks to rotisserie chicken.
• One main pot + one skillet: minimal cleanup, maximum reward.
• Creamy, garlicky, cheesy: classic Alfredo flavor profile.
• Flexible: easy to add veggies, swap pasta shapes, or adjust richness.
• Perfect for leftovers: reheats well with one simple trick.

If you are looking for a quick recipe with rotisserie chicken that feels like a real dinner (not a rushed compromise), this one is it.

Ingredients

Pasta

• 12 oz fettuccine (340 g)
• Salt, for pasta water

Chicken

• 2 to 3 cups shredded rotisserie chicken (about 280 to 420 g), skin removed

Alfredo sauce

• 2 tbsp butter (28 g)
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream (360 ml)
• 1 cup finely grated Parmesan cheese (about 90 to 100 g)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Pinch ground nutmeg (optional, but lovely)
• 1/2 cup reserved pasta water (120 ml), as needed for loosening

Finish

• 2 tbsp chopped parsley (optional)
• Lemon wedge, for serving (optional)
• Red pepper flakes (optional)

💡 Shopping tip: Grab a plain or lightly seasoned rotisserie chicken (not barbecue) so the flavor stays classic and creamy.

Step-by-Step Instructions

1. Boil the pasta (10 to 12 min). Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Before draining, reserve 1/2 cup (120 ml) pasta water. Drain and set aside.
2. Start the sauce (2 min). In a large skillet over medium heat, melt butter until it looks glossy and foamy.
3. Bloom the garlic (30 to 60 sec). Add minced garlic and stir until fragrant. You want it aromatic, not browned.
4. Simmer the cream (3 to 4 min). Pour in heavy cream, stirring gently. Let it come to a light simmer and thicken slightly.
5. Melt in Parmesan (2 to 3 min). Lower heat to medium-low. Add Parmesan a handful at a time, whisking until smooth. Season with salt, pepper, and nutmeg if using.
6. Warm the chicken (2 to 3 min). Add shredded rotisserie chicken and stir until heated through. You should see little bubbles around the edges, not a rolling boil.
7. Toss pasta + adjust (1 to 2 min). Add drained pasta and toss until coated. If it looks too thick, splash in reserved pasta water a little at a time until silky.
8. Finish and serve. Top with parsley, red pepper flakes, and a squeeze of lemon if you like. Serve hot and creamy.

💡 Tip: If your sauce ever looks grainy, your heat is likely too high. Pull the skillet off the burner for 1 minute, then whisk in a tablespoon or two of warm pasta water until smooth again.

Variations & Substitutions

• Lightened-up pantry swap: Use half-and-half instead of heavy cream, and add extra pasta water for silkiness (the sauce will be a bit less rich).
• Veggie boost: Stir in 2 cups (60 g) baby spinach in the last minute, or add 1 cup (150 g) peas when you add the chicken.

Make-Ahead, Storage & Reheating

• Make-ahead: Shred the rotisserie chicken up to 3 days ahead and refrigerate in an airtight container.
• Storage: Store leftovers in the fridge for up to 3 days in a sealed container.
• Freezing: Not ideal because cream sauces can separate, but you can freeze for up to 2 months if needed. Thaw overnight in the fridge and reheat gently.
• Reheat: Warm in a skillet over low heat with a splash of milk, cream, or water (1 to 3 tbsp), stirring until creamy again (5 to 8 min). Microwave works too: 50% power in 45-second bursts, stirring between.

Nutritional Info (Estimated, per serving)

• Calories: ~750
• Protein: ~40 g
• Carbs: ~55 g
• Fat: ~40 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Simple arugula salad with lemon vinaigrette
• Roasted broccoli or sautéed green beans
• Garlic bread or warm ciabatta
• Sautéed mushrooms on top
• Extra parmesan and cracked black pepper
• Marinara on the side for a “pink sauce” vibe

Recipe FAQs

Can I freeze chicken Alfredo?

You can, but the sauce may separate when thawed. If you do freeze it, reheat very gently and whisk in a splash of cream or milk to bring it back together.

What pasta works besides fettuccine?

Penne, linguine, or tagliatelle all work well. Choose something that holds sauce, and keep the pasta water handy to loosen as needed.

How do I keep Alfredo sauce from breaking?

Keep the heat at medium-low once the cheese goes in, and avoid boiling. If it tightens up, add warm pasta water a tablespoon at a time and whisk.

Can I use pre-shredded Parmesan?

Freshly grated melts smoother. Pre-shredded can work in a pinch, but it may make the sauce less silky.

Can I add spice?

Yes. Add red pepper flakes at the end, or whisk a pinch of cayenne into the cream for gentle heat.

Do I have to use heavy cream?

No, but it’s the creamiest. Half-and-half works (thinner sauce), and whole milk needs more cheese and pasta water technique to feel rich.

Final Notes

If you keep rotisserie chicken in your weekly rotation, this is one of the best ways to turn it into a dinner that feels special without extra work. The sauce is simple, but it delivers that classic creamy, garlicky comfort that makes Alfredo such a forever favorite.

Make it once as written, then start playing. Add spinach for a fresher feel, peas for sweetness, mushrooms for depth, or a squeeze of lemon to cut the richness. And if you are cooking for picky eaters, this one is friendly: it’s familiar, mild, and easy to customize at the table with pepper flakes or extra parmesan.

If you try this quick recipe with rotisserie chicken, I’d love to hear how you made it your own. Leave a comment with your favorite add-ins, and if you share it, tag me so I can see your creamy pasta masterpiece.