Cookbook:Chicken & Pasta Alfredo

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 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 (115 g) grated mozzarella cheese
  • 1/2 tsp minced garlic
  • 1 1/2 tbs all-purpose flour

Procedure[edit | edit source]

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