1 lb. fettuccine noodles, cooked according to package directions*
1 rotisserie chicken, meat removed and torn into bite-sized pieces
1 12-oz. bag frozen broccoli florets
2 T. water
1 c. butter
4 cloves fresh garlic, peeled and finely minced
8 oz. cream cheese, softened
11⁄4 c. half & half**
1⁄2 c. chicken broth
Sea salt and black pepper, to taste
1 c. Parmesan cheese, freshly grated
3 T. fresh parsley, chopped Additional freshly grated Parmesan cheese, to serve
*Tip 1: Prepare the fettuccine according to package directions while making the sauce so the noodles are still warm when ready to toss with the other ingredients.
**Tip 2: To prevent curdling, remove half & half from refrigerator when starting this recipe to give it a chance to reach room temperature before adding to the hot saucepan.
1. Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.
2. Add butter and peeled garlic cloves to a large saucepan. Sauté garlic over medium heat for 1-2 minutes. Add cream cheese, half & half, and chicken broth. Stir constantly until cream cheese is completely melted.
3. Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and black pepper, to taste.
4. Add rotisserie chicken, steamed broccoli, and cooked fettuccine noodles to a large serving bowl. Pour the sauce on top and gently toss until thoroughly combined. Top with chopped parsley and freshly grated Parmesan cheese and serve immediately. Enjoy!
