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Playing Stuart O'Keeffe's Rotisserie Chicken Alfredo


  • 3/4 pound capellini pasta, broken into pieces
  • 1 stick butter, cubed
  • 8 ounces cream cheese
  • 1/2 tablespoon garlic powder
  • 2 cups milk
  • 8 ounces parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 2 cups rotisserie chicken meat, shredded
  • 1 can halved artichoke hearts
  • Chopped chives, for garnish


Serves: 4-6


To a pot of salted boiling water, add broken pasta.

Meanwhile, melt butter in a saucepan over a medium heat. Add cream cheese and garlic powder. Stir with a whisk while gradually adding the milk, 1/2 cup at a time, to get out all the lumps. Stir in parmesan and pepper and stir until l smooth. Add in chicken and drained artichokes, and stir to combine.

When pasta is al dente, drain and add it to the pot of sauce. Toss to coat. Serve on a large platter, sprinkle with chopped chives.

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