Chicken and Farfalle Alfredo

Ingredients

• 210 gChicken
• 200 gPasta
• 42.5 gParmesan
• 57 gButter
• 60 mlCream
• 115 gMozzarella
• 2.5 gGarlic
• 12 gFlour
• 4000 mlWater
• 18 gSalt

Instructions

1. 1

   Cook the pasta

   • Bring 4 l of water to a boil in a large pot, add salt (about 18 g).
   • Add 200 g uncooked farfalle and cook according to package instructions until al dente.
   • Drain the pasta, rinse briefly with cold water, toss with 210 g shredded warm cooked chicken and set aside.
2. 2

   Make the roux

   • Melt 28 g (2 tbsp) butter in a medium saucepan over medium-high heat.
   • When bubbling subsides, add 12 g all-purpose flour and whisk continuously until the mixture is light blond (about 1 minute).
3. 3

   Finish the Alfredo sauce

   • Reduce heat and add 60 ml heavy cream, remaining 29 g butter, 42.5 g grated Parmigiano-Reggiano, 115 g grated mozzarella and 2.5 g (½ tsp) minced garlic.
   • Heat, stirring until cheese melts and sauce is smooth. Simmer briefly, then pour over the pasta and chicken, toss and serve warm.