This chicken fettuccine alfredo is super simple to put together––with the help of a store-bought rotisserie chicken and a bulb of sticky roasted garlic!
Prep Time : 10 mins
Cook Time : 1 hr
Total Time : 1 hr 10 mins


1 head garlic
1 tablespoon olive oil
1 pound fettuccine (450g)
3 tablespoons butter (45g)
1 1/2 cups heavy cream (355 ml)
salt and pepper
1 rotisserie chicken (shredded)
1 1/2 cups grated parmesan cheese (150g)
2 tablespoons parsley (finely chopped)


First, roast your garlic by preheating your oven or toaster oven to 400 degrees F. Take your head of garlic and peel off as much of the papery outer layers as you can. Trim 1/4 inch off the top of the garlic to expose the tops of the garlic cloves, and place on a small sheet of foil. Drizzle the garlic with olive oil, and seal it in the foil. Pop into the oven to roast for 40 minutes. Remove from the oven and set aside to cool.
When your garlic has been roasted, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions and drain, reserving about a cup of the pasta cooking water.
Warm the butter and cream in a large skillet over medium heat and season with salt and pepper to taste (careful with the salt––you’ll also be adding cheese, which is quite salty). Stir in cooked pasta, shredded chicken, roasted garlic, and parmesan cheese. If you need to thin out the sauce, add a splash of the pasta cooking water.
Sprinkle with parsley and serve.

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