Chicken and Pasta Alfredo

Ingredients

• 1 ½ cups chicken, reheated
• 2 cups uncooked farfalle pasta
• 1 ½ oz parmiggiano-reggiano cheese
• ¼ cup unsalted butter
• ¼ cup heavy cream
• 4 oz mozzarella cheese
• ½ tsp garlic
• 1 ½ tbsp all-purpose flour

Steps

1. In a gallon (4 liters) of boiling salted water, cook the pasta to al dente.
2. Drain the pasta and rinse with cold water.
3. Toss with the chicken and set aside.
4. Melt 2 tbsp butter in a medium saucepan over medium high heat.
5. Once bubbling ceases, add the flour and cook, whisking continuously until the mixture turns light blonde in color.
6. Add the remaining sauce ingredients.
7. Bring to a simmer and reduce heat to low.
8. Drizzle over the pasta mixture.
9. Serve warm.