Ingredients
Everything you'll need to make this recipe
1
1 ½ cups shredded cooked chicken, reheated
2
2 cups uncooked farfalle pasta
3
1 ½ oz fresh shredded Parmiggiano-Reggiano cheese
4
¼ cup unsalted butter, divided
5
¼ cup heavy cream
6
4 oz (115 g) grated mozzarella cheese
7
½ tsp minced garlic
8
1 ½ tbsp all-purpose flour
Instructions
Step-by-step guide to making this recipe
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.