Chicken and Pasta Alfredo

Name: Chicken and Pasta Alfredo
Ingredients: 1 ½ cups shredded cooked chicken, reheated; 2 cups uncooked farfalle pasta; 1 ½ oz fresh shredded Parmiggiano-Reggiano cheese; ¼ cup unsalted butter, divided; ¼ cup heavy cream; 4 oz (115 g) grated mozzarella cheese; ½ tsp minced garlic; 1 ½ tbsp all-purpose flour

Ingredients

1 ½ cups shredded cooked chicken, reheated
2 cups uncooked farfalle pasta
1 ½ oz fresh shredded Parmiggiano-Reggiano cheese
¼ cup unsalted butter, divided
¼ cup heavy cream
4 oz (115 g) grated mozzarella cheese
½ tsp minced garlic
1 ½ tbsp all-purpose flour

Steps

In a gallon (4 liters) of boiling salted water, cook pasta to al dente.
Drain pasta and rinse with cold water. Toss with chicken and set aside.
Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.
Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.

More recipes with chicken, pasta, parmesan, butter, cream, mozzarella, garlic or flour

Adapted from “Chicken and Pasta Alfredo” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.