Rotisserie Chicken Alfredo

Boil the water: Put a large pot of water on the stove and bring to a boil. Salt liberally.

Start the sauce: Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.

Cook the pasta: Add the pasta to the boiling water and cook until it’s al dente, according to package. I always like to test it a minute or two before the package says it will be done to avoid overcooking. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.

Finish the Alfredo: Return the cooked pasta to the pot and add the Alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir (I like to use tongs for this part). Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.

Make the arugula salad: This is the ideal salad to serve alongside Alfredo. It’s bright and peppery and cuts through the richness of the Alfredo. Toss together the arugula, tomatoes, and pistachios. Divide between bowls and top with a drizzle of good extra virgin olive oil, a spritz of fresh lemon, and a sprinkle of coarse salt. Top with shaved parmesan. LEFTOVERS! Leftover chicken Alfredo will keep in the fridge for 3 to 4 days. Reheat the Alfredo gently in a pot over low heat with a splash of water. Do not microwave. Did you love the recipe? Give us some stars and leave a comment below!