Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (firm to the bite). Drain well.
Sauté the Aromatics: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1–2 minutes until it’s soft, golden, and fragrant—be careful not to let it burn!
Simmer the Sauce: Pour the Alfredo sauce into the skillet with the garlic butter. Stir in the salt, pepper, Parmesan cheese, parsley, and rotisserie chicken (plus a pinch of cayenne if you like a little kick).
Develop the Flavor: Reduce the heat slightly and simmer the sauce for 10 minutes, stirring frequently. This allows the spices to "bloom" and the sauce to thicken beautifully.
Slice chicken breast across (1/2 inch thick), sprinkle with salt and black pepper and cook it until done. Let it sit for few minutes before you slice it.
Combine and Serve: Add the cooked pasta to the skillet and toss to coat, or ladle the rich sauce directly over individual bowls of pasta. Service chicken on a side. Finish with an extra sprinkle of parsley or Parmesan if desired!
