Place Alfredo sauce, chicken broth and pasta in a 12-inch skillet.
Bring to a simmer over medium heat, stirring occasionally to prevent pasta from sticking to the bottom of the pan. Continue simmering until pasta is cooked through - about 15-20 minutes.
For an extra creamy pasta, stir in cream cheese until melted and combined.
If you would like to thin out the sauce a bit, add hot water to the pan and stir until sauce is smooth.
Top with chicken, grated parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Storage: Store in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or add ½ cup water and leftover pasta to a saucepan and reheat until sauce is smooth and heated through.Notes: This is as easy as it gets. The cream cheese really makes an extra rich, creamy sauce. It also thickens it up quite a bit so add water as needed to achieve desired sauce consistency.I used those pre-cooked “grilled” chicken strips. You could also use leftover chicken or rotisserie chicken.