Rotisserie Chicken Fettuccine Alfredo
Rotisserie Chicken Fettuccine Alfredo

Hi, I’m Jane. Today, we’re going to prepare rotisserie chicken fettuccine alfredo recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Rotisserie Chicken Fettuccine Alfredo Recipe

Rotisserie Chicken Fettuccine Alfredo is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Rotisserie Chicken Fettuccine Alfredo is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook rotisserie chicken fettuccine alfredo using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Rotisserie Chicken Fettuccine Alfredo:

  1. Make ready chicken breast(rotisserie) chopped up
  2. Get unsalted butter
  3. Prepare jalapeno(seeded & diced)
  4. Take red bell pepper(seeded and diced)
  5. Make ready bushell mushrooms(your choice)
  6. Take shallot(diced)
  7. Make ready heavy cream
  8. Prepare regular milk or half & half
  9. Prepare cream cheese(softened and room temp)
  10. Make ready chicken broth
  11. Take black pepper
  12. Take cajun seasoning
  13. Prepare paprika
  14. Take italian seasoning
  15. Make ready garlic powder
  16. Prepare pasta(cooked)
  17. Prepare parmesan cheese

Steps to make Rotisserie Chicken Fettuccine Alfredo:

  1. Melt butter in pot, and saute veggies.
  2. Add milk, broth, cream and cream cheese to pot with sauteed vegetables.
  3. Add all spices to mixture. Simmer on low 15-20 minutes, stirring so mixture will not burn and all ingredients are well combined.
  4. Add in chicken and cooked pasta. Stir till all noodles are evenly coated.
  5. Stir in parmesan cheese and serve with chopped green onions sprinkled on top.

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