Fettuccine With Parmesan Cream Recipe
rotisserie chicken, oven roasted cherry tomatoes, basil chiffonade
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Roast the Cherry Tomatoes
Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, until they are soft and slightly caramelized.
- 3
Prepare the Cream Sauce
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.
- 4
Combine Ingredients
Stir in the grated Parmesan cheese into the cream sauce until melted and smooth. Add the shredded rotisserie chicken and cooked fettuccine, tossing to coat. If the sauce is too thick, add a little pasta water to reach desired consistency.
- 5
Finish with Basil
Gently fold in the roasted cherry tomatoes and fresh basil chiffonade. Season with additional salt and pepper to taste.
- 6
Serve
Serve the fettuccine warm, garnished with extra Parmesan cheese and basil if desired.
