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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Main

Chicken and Pasta Alfredo

Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. In a gallon (4 liters) of boiling salted water, cook pasta to al dente.
  2. Drain pasta and rinse with cold water. Toss with chicken and set aside.
  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.
  4. Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.