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Chicken and Pasta Alfredo

Chicken and Pasta Alfredo — a pasta recipe, 8 ingredients.

Pasta

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 ½ oz fresh shredded Parmiggiano-Reggiano cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • ¼ cup unsalted butter, divided → plant butter, ghee (mostly lactose-free), or olive oil
  • ¼ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
  • 4 oz (115 g) grated mozzarella cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0