Creamy Mushroom and Pea Rotisserie Chicken Alfredo

This comforting dish combines tender rotisserie chicken with a rich and creamy Alfredo sauce, complemented by earthy mushrooms and sweet peas. The balance of flavors and textures makes it a delightful meal that feels both traditional and slightly innovative.

Ingredients:

• 2 cups rotisserie chicken, shredded
• 8 ounces fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup mushrooms, sliced
• 1 cup peas, fresh or frozen
• 2 tablespoons butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender, about 5 minutes.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.
4. Add the shredded rotisserie chicken and peas to the sauce, stirring to combine. Season with salt and pepper to taste.
5. Toss the cooked fettuccine in the sauce until well-coated. Cook for an additional 2-3 minutes until heated through.
6. Serve hot, garnished with fresh parsley.