Let me tell y’all, for the longest time, my cheese sauces came from jars and bags. Now before you wig out over that comment, let me just say, there’s absolutely nothing wrong with using jarred/bagged sauces if you’re about that life and you’re like my friend (I’m going to introduce you to) who “ain’t got time!” Do you what you like, my friend! I used jarred/bagged sauces all the time until I met one of my besties, Mel! She showed me how to make this chicken alfredo and by doing so, opening my eyes to a homemade alfredo sauce. Y’all… as soon as I tried it, the heavens opened and little baby alfredo angels came down to tickle my taste buds with their creamy heavenly hands.
I know what you’re thinking, “35 minute chicken alfredo, on purpose?! And there’s no jars or bags involved?”
Yes and no!! The only jar or bag you may need for this 35 minute chicken alfredo is for storage of this meal if that’s what you want to do. Live your life!
How is this a 35 minute chicken alfredo recipe?
It takes about 35 minutes to make this chicken alfredo because it’s semi-homemade. So you can relax a little because we’re not going to make our own noodles. Surprised? You shouldn’t be because I got you! I know you have 5th grade math to teach your child for homework! You don’t have time to make damn noodles!
We’re also going to use a store bought rotisserie chicken as opposed to you having to thaw and cook the chicken you already have in the freezer. Unfortunately, you will have to debone the chicken, but it should be fairly easy to pull the chicken off the bone if you get a rotisserie from your local grocer’s that fresh and/or still hot.
How is chicken alfredo stored?
Again, you can store your 35 minute chicken alfredo in a jar or bag if that’s how you live your life, make sure it’s airtight and it’s refrigerated. I like keeping my noodles and chicken alfredo in 2 separate airtight containers in the fridge for up to 3 days.
So what’s next?
I’m not going to hold you up any longer and keep you away from making this savory meal with creamy alfredo sauce! Don’t forget to share your ReCreation with me below or on IG: macnificentrecreations.
Here’s what you’ll need:
- Box noodles of your choice – not pictured (I used spaghetti because I have a lot of friggin’ spaghetti!)
- Shredded parmesan cheese
- Rotisserie chicken meat from 1 rotisserie chicken
- Heavy whipping cream
- Half and half
- Unsalted butter
- Cream cheese
- Garlic to taste (optional & not pictured)
- Salt and pepper to taste
Cooking utensils you’ll need:
- Large Dutch oven or a large heavy bottomed pot – Don’t have one? Check out this one (paid link)!
- Whisk – here’s a good one! (paid link)
35 Minute Chicken Alfredo
- Dutch oven
- 1 Pint Heavy whipping cream
- 1 Pint Half & half
- ½ C Unsalted Butter
- 1 Rotisserie chicken Store bought
- 1 pkg Cream cheese
- 2 C Parmesan cheese Shredded
- Debone the rotisserie chicken into a large bowl and set aside.
- On medium to medium high heat (depending on your stove), add the stick of butter and cream cheese to the Deutch oven.
- When the butter and cream cheese begin to melt, start to whisk the mixture. (If you're using fresh garlic, you'll want to add it here.) You will have to break the cream cheese and butter down, but it will eventually melt together and become smooth. Your mixture will also come to a robust boil.
- While continuing to whisk, add all of the heavy whipping cream and half and half.
- Keep whisking, turn down the heat to medium and gradually add parmesan cheese. The sauce will begin to thicken. You want to whisk until the cheese is completely melted in the mixture and the thickness is to your liking. Salt and pepper to taste.
- Cook the noodles to you liking and set aside.
- Turn the heat down to medium/low and add the deboned chicken to the alfredo sauce. Cook for about 5 minutes. (Or serve the rotisserie chicken on the side.)
- If your alfredo sauce is too thick, add more half and half or milk a half cup at a time to thin the sauce out.
- Store in an airtight container in the fridge for up to 3 days.
- The leftover alfredo sauce will be super thick straight from the fridge, but not to worry… reheat your meal in the oven at 350 degrees for about 15 minutes and the alfredo sauce will return to its original consistency. (You can also reheat in your microwave.)