Chicken · Italian-American · 20 min
Rotisserie Chicken & Broccoli Fettuccine Alfredo
- 20 min
- 2–6 servings
- 694 kcal / serving
Creamy fettuccine with broccoli and shredded rotisserie chicken comes together quickly for a weeknight meal, with a smooth sauce and tender pasta that holds up well when reheated.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16 oz) jarAlfredo sauce
- ½ (18 oz) bagbroccoli florets
- 5 ozfettuccine pasta
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
From the pantry: salt
Cookware
colander · cutting board · large pot · measuring cups · measuring spoons · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Pantry & dry goods
- 5 ozfettuccine pasta
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chicken |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a large pot of water to a boil, salt it, and drop in the pasta. Cook until almost tender, about 8 minutes, then start the next steps.
- On a cutting board, remove the meat from the rotisserie chicken and shred it into bite-sized pieces, discarding the skin and bones.
- When the pasta is close to doneness, add the broccoli florets to the pot and continue cooking until the pasta is al dente and the broccoli is tender, about 2–3 more minutes.
- Drain the pasta and broccoli in a colander, then return them to the pot. Add the shredded chicken and the Alfredo sauce, and toss to combine.
- Place the pot back on low to medium heat and cook, stirring occasionally, until everything is warmed through, about 2–3 minutes.
- Taste and adjust salt as needed, then remove from heat and divide among bowls for serving.
- Serve as is, offering extra salt at the table if desired. All components stay warm together in the pot until plated.
Two tips
- Prep ahead: shred the chicken and wash/trim the broccoli earlier in the day to shorten the final steps.
- Swap idea: if you don’t have fresh broccoli, use frozen broccoli florets and proceed as directed.
Nutrition per serving
- Calories
- 694 kcal
- Protein
- 51 g
- Carbs
- 63 g
- Fat
- 27 g
- Fiber
- 6 g
- Sodium
- 1139 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.