Chicken and Pasta Alfredo

• 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 for 4 servings (695 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a gallon (4 liters) of boiling salted water, cook pasta to al dente.

2. 2

   Drain pasta and rinse with cold water. Toss with chicken and set aside.

3. 3

   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.

   Stovetop
4. 4

   Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.

   Stovetop