Chicken and Pasta Alfredo

Introduction

Chicken and Pasta Alfredo comes together in under 30 minutes with a silky sauce built from butter, cream, and two cheeses that cling to farfalle pasta. The dish relies on a proper roux—cooked just until light blonde—to create a sauce thick enough to coat without becoming heavy or breaking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 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

Instructions

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.

Variations

Roasted garlic version: Replace ½ tsp minced garlic with 1 tbsp roasted garlic puree for a deeper, sweeter garlic flavor that won’t bite.

Mushroom and chicken: Sauté 8 oz sliced mushrooms in 1 tbsp butter before making the roux, then proceed as written—the umami from the mushrooms reduces the need for extra seasoning.

Lemon brightness: Add 1 tbsp fresh lemon juice and ½ tsp lemon zest to the sauce just before serving to cut through the richness and add acidity.

Spinach version: Wilt 3 cups fresh spinach in the saucepan while the roux cooks, then add the remaining sauce ingredients—spinach adds color and a mild earthiness without changing texture.

Turkey swap: Use shredded roasted turkey breast instead of chicken for a slightly leaner but equally tender protein.

Tips for Success

Watch the roux color carefully—light blonde means the flour is cooked enough to remove any raw taste but hasn’t darkened to brown, which would mask the delicate cheese flavors.

Rinse the cooked pasta with cold water to stop carryover cooking and prevent the farfalle from clumping when you toss it with chicken.

Add the sauce to the pasta mixture while warm but not piping hot; if the sauce is too hot when it hits cold pasta, it may become grainy or separate rather than coat smoothly.

Bring the sauce only to a simmer, not a rolling boil—high heat can cause the cream and cheese to break and become oily.

Reheat cooked chicken gently in a microwave or warm it in a small saucepan with a splash of water to keep it moist before tossing with the pasta.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.

FAQ

Can I use pre-shredded cheese from a bag instead of fresh shredded?

Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Fresh shredded cheese melts smoothly and incorporates into the cream without lumps.

What if my sauce looks too thin after adding the cream and cheese?

Let it simmer for another 30 seconds—the flour thickens further as it heats. If still thin, make a small paste of 1 tsp flour and 1 tbsp cold water, whisk it in, and simmer for 10 seconds more.

Can I use boneless, skinless chicken breast instead of pre-cooked shredded chicken?

Yes. Pound a 12 oz breast to even thickness, pan-sear it over medium-high heat until golden (6–7 minutes per side), then shred or cut into bite-sized pieces before tossing with the pasta.

Is the pasta water necessary, or can I just drain it completely?

Draining is fine—the cold water rinse stops cooking and prevents clumping. Reserve some pasta water only if your sauce looks thicker than desired when you’re ready to combine everything.