Rotisserie Chicken Fettuccine

Delicious Italian fettuccine noodles with rotisserie chicken, asparagus, mushrooms and a tasty garlic wine sauce. This recipe is great for entertaining.



Rotisserie chicken, from the deli, shredded

1 Tbsp.

Olive oil


Sweet onion, thinly sliced

1 bunch

Asparagus, cut into 1 1/2 inch pieces

8 oz.

Mushrooms, sliced

1/2 tsp.

Garlic, chopped

1 1/2 cups

White wine, divided

1 tsp.

Cider vinegar


Salt and pepper

1 cup

Heavy cream at room temperature

1 Tbsp.

Four mixed with 1/4 cup cold water

1 Tbsp.

Lemon juice


Parmesan cheese, shredded

12 oz.



  1. Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside.

  2. Cook your noodles following packaging directions.

  3. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic.

  4. Saute for a minute or two. Stir in mushrooms. Cook until liquid is reduced.

  5. Add salt and pepper. De-glaze the pan with 1 cup white wine and vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced.

  6. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan - do not reduce this liquid all the way).

  7. Reduce heat to medium-low. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes.

  8. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce). Add the lemon juice and simmer for 1 to 3 minutes until desired consistency. Note: you may thin the sauce with a little milk or water if it becomes too thick.

  9. Remove the sauce from heat and stir in the chicken. Combine the sauce/chicken with the noodles. Stir well to coat.

  10. Serve the pasta garnished generously with the Parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.