1/4 cup unsalted butter
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
12 ounces fettuccine
2 cups shredded rotisserie chicken or cooked chicken
1 cup grated parmesan cheese
1 cup reserved pasta water
Fresh parsley, garnish
Boil a pot of water: Put a large pot of water on the stove and bring to a boil. Salt liberally.
Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.
Cook the pasta: Add the pasta to the boiling water and cook until it’s al dente, according to package. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.
Finish the alfredo: Return the cooked pasta to the pot and add the alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir.
Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.
LEFTOVERS! Leftover chicken alfredo will keep in the fridge for 3-4 days. Reheat the alfredo gently in a pot over low heat with a splash of water. Do not microwave.