22ounces creamy alfredo sauceabout a jar and a half
1cupparmesan cheeseshredded
2cupsrotisserie chickendiced
2ouncescream cheesesoftened and cubed
½cuppasta water or chicken stock
Instructions
Cook the pasta according to package instructions to al dente. Scoop and save ½ cup of the pasta water. Drain the pasta well..
While the pasta is cooking, make the sauce. In a large skillet over medium heat, add the alfredo sauce and cream cheese to a large skillet. Warm to melt the cream cheese and whisk until it's incorporated and creamy.
Add the pasta and chicken. Fold to mix and combine with the sauce.
Top with shredded parmesan cheese. Remove from heat and cover to melt, or place it under the broiler for a minute or two to melt and brown the cheese. Watch it carefully so it doesn't burn!
Garnish with fresh parsley if desired, serve immediately.
Notes
If you prefer a thinner sauce, add the reserved pasta water to the sauce.