Chicken and Pasta Alfredo
This chicken alfredo gets its body from a quick blond roux rather than from cream alone, which keeps the sauce clingy and stable on the pasta. Two cheeses do different jobs: Parmiggiano-Reggiano brings sharp, nutty depth, while grated mozzarella adds a soft, stretchy richness. Farfalle's pinched centers catch the sauce and the shredded chicken. It is a good way to use up leftover roast or poached chicken.
Instructions
Bring a gallon (4 liters) of salted water to a boil and cook the farfalle until it is al dente, tender but still slightly firm when you bite it.
Drain the pasta and rinse it with cold water to stop the cooking. Toss it with the reheated shredded chicken and set the bowl aside.
Melt 2 tbsp of the butter in a medium saucepan over medium high heat. Wait until the bubbling settles, which shows most of the water has cooked off.
Add the flour and whisk constantly. Cook until the paste turns a light blonde color.
Add the rest of the sauce ingredients: the remaining butter, the cream, the garlic, the Parmiggiano-Reggiano and the mozzarella. Bring the pan to a simmer, then turn the heat down to low.
Drizzle the sauce over the pasta and chicken, toss to coat, and serve while still warm.
Make it personal.
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