Cookbook:Chicken & Pasta Alfredo

Cookbook | Ingredients | Recipes


  • 1 ½ cups shredded cooked chicken, reheated
  • 2 cups uncooked farfalle pasta



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