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Ingredients
ScaleNo serving count in the source — scale by factor
- shredded cooked chicken, shredded, cooked, reheated1 1/2 cup
- farfalle pasta, uncooked2 cup
- Parmiggiano-Reggiano cheese, fresh shredded1 1/2 oz
- unsalted butter, divided1/4 cup
- heavy cream1/4 cup
- mozzarella cheese, grated (115 g)4 oz
- garlic, minced1/2 tsp
- all-purpose flour1 1/2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a gallon (4 liters) of boiling salted water, cook pasta to al dente.
Drain pasta and rinse with cold water. Toss with chicken and set aside.
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.
Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.
