Entrée: United States – Chicken Alfredo Pasta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 cups (about 200 g) shredded rotisserie chicken
8 oz (225 g) fettuccine pasta
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
4 tbsp (60 g) butter
2 cloves garlic, minced
Salt and pepper to taste
2 tbsp (8 g) chopped parsley (for garnish)

Instructions

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large pan, melt butter over medium heat, add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream and bring it to a simmer. Gradually whisk in the grated Parmesan cheese until smooth and melted.
4. Add the shredded rotisserie chicken to the sauce, stirring until heated through. Season with salt and pepper to taste.
5. Toss the cooked fettuccine in the Alfredo sauce until well coated. Serve with a garnish of chopped parsley.