This creamy Chicken Fettuccine Alfredo with Roasted Garlic transforms simple ingredients into a comforting, protein-packed meal.
Using tender shredded rotisserie chicken and fiber-rich pasta, it delivers a satisfying balance of protein, healthy fats from butter and cream, and essential nutrients.
Quick, easy, and flavorful, it’s perfect for weeknight dinners, meal prep, or cozy family gatherings.
Creamy Garlic Chicken Fettuccine Alfredo
Equipment
- 1-Oven or toaster oven
- 1-Small sheet of aluminum foil
- 1-Large pot
- 1-Large skillet
- 1-Colander
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 1 pound fettuccine 450 g
- 3 tablespoons butter 45 g
- 1 ½ cups heavy cream 355 ml
- Salt to taste
- Pepper to taste
- 1 rotisserie chicken shredded
- 1 ½ cups grated Parmesan cheese 150 g
- 2 tablespoons parsley finely chopped
Instructions
- Prepare the Roasted Garlic: Roasting Garlic for Maximum Flavor – Preheat your oven or toaster oven to 400°F (200°C). Take a whole head of garlic and gently peel away the loose outer layers of papery skin, leaving the cloves mostly intact. Trim about 1/4 inch off the top of the head to expose the tops of the cloves. Place the garlic on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap it tightly in the foil. Roast in the oven for 40 minutes, or until the cloves are soft, golden, and fragrant. Remove from the oven and let the garlic cool slightly before squeezing the roasted cloves from their skins. This process transforms raw garlic into a sweet, caramelized flavor that will elevate the sauce.
- Boil the Fettuccine: Cooking Pasta to Perfection – Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add 1 pound (450 g) of fettuccine and cook according to the package instructions until al dente – firm to the bite but tender. Stir occasionally to prevent the pasta from sticking together. Once cooked, reserve about 1 cup of the pasta cooking water before draining the noodles in a colander. This reserved water will help adjust the sauce consistency later if needed.
- Prepare the Creamy Sauce Base: Warming Butter and Cream – In a large skillet over medium heat, add 3 tablespoons (45 g) of butter. Once melted, pour in 1 ½ cups (355 ml) of heavy cream, stirring gently to combine. Season the mixture lightly with salt and freshly ground black pepper, keeping in mind that the Parmesan cheese added later is naturally salty. Allow the cream and butter to heat together for a few minutes until the mixture begins to shimmer, creating a luscious base for your Alfredo sauce.
- Incorporate Shredded Chicken: Adding Protein to the Sauce – Shred 1 rotisserie chicken into bite-sized pieces, discarding bones and skin if desired. Gently fold the shredded chicken into the cream and butter mixture, ensuring the chicken is evenly coated. This step warms the chicken through while infusing the sauce with savory depth.
- Blend in Roasted Garlic: Infusing Sauce with Sweet Garlic Flavor – Take the cooled roasted garlic cloves and squeeze them directly into the skillet, mashing lightly with a spoon as you stir. The roasted garlic adds a mellow, sweet, and aromatic flavor that balances the richness of the cream and butter perfectly. Mix until the garlic is fully incorporated into the sauce.
- Combine Pasta and Sauce: Tossing Fettuccine with Creamy Goodness – Add the drained fettuccine to the skillet with the chicken and garlic cream sauce. Using tongs or a large spoon, gently toss the pasta, ensuring each strand is thoroughly coated in the creamy sauce. If the sauce seems too thick, gradually add a splash of the reserved pasta cooking water until you reach the desired consistency. This ensures a silky, clingy sauce that coats every noodle evenly.
- Add Parmesan Cheese: Enhancing Flavor and Texture – Sprinkle 1 ½ cups (150 g) of freshly grated Parmesan cheese over the pasta and gently fold it in. The cheese will melt into the warm sauce, thickening it slightly while adding a savory, nutty depth. Taste and adjust seasoning with additional salt or pepper as needed, keeping in mind the balance between creaminess and flavor.
- Garnish with Fresh Parsley: Finishing Touch for Color and Aroma – Finely chop 2 tablespoons of fresh parsley and sprinkle it evenly over the top of the pasta. This bright green garnish adds a fresh herbal note and a visually appealing contrast to the creamy sauce.
- Serve and Enjoy: Plating Your Comfort Meal – Transfer the Chicken Fettuccine Alfredo to a large serving dish or plate individual portions directly. Serve immediately while warm, ensuring each plate has a generous amount of pasta, chicken, and roasted garlic sauce. Pair with a crisp green salad or garlic bread if desired for a complete meal. This dish is best enjoyed fresh but can be stored for later in airtight containers.
Notes
- Use a good-quality rotisserie chicken to save time and enhance flavor.
- Make sure to roast the garlic until soft and golden; this adds a sweet, mellow flavor to balance the richness of the cream.
- Reserve some pasta water when boiling noodles—it helps achieve the perfect sauce consistency.
- Stir the sauce gently after adding cheese to avoid clumping and ensure a silky texture.
- Taste as you go; adjust salt and pepper gradually because Parmesan cheese already contributes saltiness.
Chef’s Secrets: How to Elevate Flavor
The key to a restaurant-quality Alfredo at home lies in the roasted garlic and the order of combining ingredients.
Roasting garlic mellows its sharpness and adds subtle caramelized sweetness that transforms the sauce.
Adding shredded chicken before the pasta allows it to absorb the creamy flavors fully.
For an extra touch, finish the dish with a squeeze of fresh lemon juice or a pinch of nutmeg to brighten the sauce and create layers of flavor.
Serving Suggestions: Best Pairings and Ideas
This creamy pasta pairs beautifully with a simple green salad, roasted vegetables, or garlic bread for a well-rounded meal.
For added texture, sprinkle toasted pine nuts or breadcrumbs on top just before serving.
If you want to make it lighter, serve the dish with spiralized zucchini noodles on the side.
A crisp white wine, such as Pinot Grigio or Chardonnay, complements the richness of the Alfredo sauce perfectly.
Storage Tips: Keep Pasta Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore the creamy consistency.
Avoid microwaving at high heat, as it can separate the sauce.
You can also freeze cooked pasta in an airtight container for up to 1 month, but it’s best eaten fresh for optimal flavor and texture.
Frequently Asked Questions
1. Can I use fresh chicken instead of rotisserie?
Yes, cook and shred chicken breasts or thighs before adding them to the sauce. Rotisserie chicken is convenient and already seasoned, which saves time and enhances flavor.
2. How can I make this dish lighter?
Substitute half-and-half or a combination of milk and Greek yogurt for heavy cream. You can also use whole wheat or vegetable-based pasta for extra fiber.
3. Can I prepare this recipe in advance?
You can roast the garlic and shred the chicken ahead of time, but it’s best to combine the pasta and sauce just before serving to maintain creaminess.
4. What can I do if the sauce is too thick?
Slowly stir in reserved pasta water, milk, or cream until the sauce reaches your desired consistency. This ensures the pasta is coated evenly without becoming dry.
5. How do I store leftovers without losing flavor?
Keep leftover pasta in an airtight container in the fridge, and gently reheat on the stovetop with a splash of liquid to prevent the sauce from separating.
For longer storage, freezing is an option, but freshness is best when served immediately.
