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Ingredients
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Pasta & Protein
Alfredo Sauce
Finishing & Garnish
Method
Pasta & Protein
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil (about 4 quarts water, 1 tbsp salt). Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Prepare the roasted chicken
If your roasted chicken is cold from the fridge, warm it gently: toss 7 oz shredded or sliced roasted chicken with 1 tsp olive oil in a skillet over medium heat for 1–2 minutes until warmed through. Alternatively, microwave briefly. Keep warm until ready to combine with pasta.
Alfredo Sauce
- 3
Make the base roux
In a large skillet or sauté pan over medium heat, melt 4 tbsp unsalted butter. Add 2 tsp minced garlic and sauté for 30–45 seconds until fragrant but not browned. Sprinkle 2 tsp all-purpose flour over the garlic and butter and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- 4
Add dairy and thicken
Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Bring the mixture to a gentle simmer, whisking occasionally, and allow it to thicken slightly for 3–4 minutes. If it becomes too thick, add up to 1/2 cup of the reserved pasta cooking water, a few tablespoons at a time, to reach desired consistency.
- 5
Finish the sauce
Reduce heat to low. Whisk in 1 cup freshly grated Parmesan cheese until melted and smooth. Add 2 tbsp cream cheese (if using) and stir until incorporated. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasoning as needed.
Combine & Serve
- 6
Combine pasta and sauce: Add the drained pasta to the skillet with the Alfredo sauce. Toss gently to coat, adding reserved pasta water a tablespoon at a time if the sauce needs loosening (use up to the reserved 1 cup).
- 7
Add chicken: Fold in the warmed roasted chicken, ensuring pieces are evenly distributed and heated through (about 1–2 minutes).
- 8
Finish and garnish: Remove from heat. Stir in 2 tbsp chopped fresh parsley. Taste and adjust salt and pepper. Serve immediately topped with extra Parmesan (2 tbsp) and a sprinkle of parsley.
