CHICKEN ALFREDO

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PREP TIME 12 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

100g butter

½ cup milk

2–3 tbsp plain flour

500ml cream

2 tbsp vegetable stock powder

150g grated mozzarella

100g grated parmesan (plus extra for garnish)

500g shredded roast chicken

500g Barilla rigatoni

METHOD

Step 1 

Bring a large pot of water to a boil and cook the rigatoni according to the packet instructions. Reserve some pasta water before draining the pasta.

Step 2

In a large sauté pan over medium heat, melt the butter. Once melted, stir in the plain flour and cook for 2–3 minutes to form a roux. Gradually add the milk, stirring constantly, followed by the cream. Once the sauce starts to thicken, stir in the mozzarella and parmesan until melted and smooth. Season with vegetable stock powder and mix well.

Step 3

Add the shredded chicken to the cheese sauce and stir to combine. Toss the cooked rigatoni into the sauce, incorporating a small amount of reserved pasta water to loosen the sauce if needed.

Step 4

Divide the creamy chicken alfredo between four bowls. Sprinkle extra grated parmesan on top to garnish.