RCI-ND.001.0045.001

Chicken & Pasta Alfredo

Name: Chicken & Pasta Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups shredded cooked chicken (reheated); 2 cups uncooked farfalle pasta; 1 1/2 oz shredded Parmiggiano-Reggiano cheese (not the stuff in the green can); 1/4 cup unsalted butter (divided); 1/4 cup heavy cream; 4 oz grated mozzarella cheese; 1/2 tsp minced garlic; 1 1/2 unit tbs all-purpose flour

Chicken & Pasta Alfredo from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

shredded cooked chicken
reheated
1 1/2 cups
uncooked farfalle pasta
2 cups
shredded Parmiggiano-Reggiano cheese (not the stuff in the green can)
1 1/2 oz
unsalted butter
divided
1/4 cup
heavy cream
1/4 cup
grated mozzarella cheese
4 oz
minced garlic
1/2 tsp
tbs all-purpose flour
1 1/2 unit

Method

In a gallon of boiling salted water, cook pasta to al dente. Drain and rinse with cold water. Toss with chicken and set aside.

Melt 2 tbs 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.

Chicken & Pasta Alfredo

Ingredients

Method

What Makes This Variant Distinct