Chicken Alfredo Pasta
Chicken Alfredo Pasta
Ingredients
- 3 cups rotisserie chicken chopped
- 2 cups kale or spinach - optional
- 16 oz pasta Pot O Gold
Alfredo Sauce
- 6 tbsp butter
- 1 tbsp garlic minced
- 2 tbsp all purpose flour
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups milk any kind
- 1/2 cup parmesan cheese shredded
- 1/2 cup romano shredded
- salt and pepper to taste
Instructions
- Place rotisserie chicken on a cutting board and debone and chop chicken into 3 cups and set aside
- Wash, prepare and chop Kale or spinach and set aside
- *If chicken is not warm you will want to warm it on the stove top with a tbsp of butter and add in Kale or spinach
- In a pot bring water to a boil and add 16 oz of pasta once it comes to a boil
- In a skillet over medium heat melt butter and add garlic and slowly add in flour and make a paste
- Once a paste has been made slowly add in heavy cream and milk whisking as you go
- Once combined well, add cheeses
- Then add salt and pepper to taste
- Set sauce aside
- Once pasta is done strain well and place back in pot
- Add warm chicken and kale as well as sauce to the pasta
- Combine well
- Serve with freshly Parmesan cheese if desired
Video
Notes
Alfredo sauce will thicken as it sets, if you need to thin it out you can add more milk. If you wish you can reserve a 1/4 of a cup of pasta water and add back in when mixing sauce, chicken, kale and pasta. The pasta water will help to enhance the flavors of this dish. We love to serve ours with freshly grated Parmesan cheese.
Nutrition
Serving: 0.5cupCalories: 921kcalCarbohydrates: 65gProtein: 53gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 233mgSodium: 790mgPotassium: 421mgFiber: 3gSugar: 7gVitamin A: 3654IUVitamin C: 22mgCalcium: 380mgIron: 2mg
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