Rotisserie Chicken & Broccoli Fettuccine Alfredo

Directions

1. 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.
2. On a cutting board, remove the meat from the rotisserie chicken and shred it into bite-sized pieces, discarding the skin and bones.
3. 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.
4. 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.
5. Place the pot back on low to medium heat and cook, stirring occasionally, until everything is warmed through, about 2–3 minutes.
6. Taste and adjust salt as needed, then remove from heat and divide among bowls for serving.
7. Serve as is, offering extra salt at the table if desired. All components stay warm together in the pot until plated.