This creamy and comforting Rotisserie Chicken Alfredo combines tender shredded chicken with a rich homemade Alfredo sauce and perfectly cooked fettuccine. Ready in just 30 minutes, it's an ideal quick weeknight dinner that tastes like restaurant-quality pasta.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Pour in the chicken broth and heavy cream, stirring to combine. Add Italian seasoning, salt, and pepper to taste.
Bring the mixture to a gentle simmer and cook for 3-5 minutes until it starts to thicken slightly.
Gradually stir in the grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy.
Add the shredded rotisserie chicken to the sauce and heat through, stirring occasionally.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your preferred consistency.
Remove from heat, garnish with chopped fresh parsley if desired, and serve immediately while warm and creamy.