Chicken and Farfalle with Cream Garlic Cheese Sauce

Introduction

You cook the farfalle to al dente, build a quick blonde roux with butter and flour, and finish the sauce with cream, garlic, and two cheeses. The result is a fast pasta dinner that uses cooked chicken well and lands in the weeknight range at about 25 minutes.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1 ½ cups shredded cooked chicken, reheated
• 2 cups uncooked farfalle pasta
• 1 ½ oz fresh shredded Parmiggiano-Reggiano cheese
• ¼ cup unsalted butter, divided
• ¼ cup heavy cream
• 4 oz (115 g) grated mozzarella cheese
• ½ tsp minced garlic
• 1 ½ tbsp all-purpose flour

Instructions

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.

Variations

• Replace the 1 ½ cups shredded cooked chicken with the same amount of cooked turkey if you want a similar texture with a slightly deeper flavor.
• Swap the 2 cups uncooked farfalle pasta for penne or rotini; the sauce still clings well, but the bite is a little firmer.
• Increase the ½ tsp minced garlic to 1 tsp if you want the sauce to lean more savory and less creamy.
• Stir in 1 cup baby spinach when you drizzle over the pasta mixture; it softens quickly and adds color without changing the sauce.
• Add ½ tsp black pepper to the sauce for more bite and a clearer contrast against the cream and butter.

Tips for Success

• Salt the pasta water well, since the pasta carries a lot of the seasoning in a short ingredient list like this.
• Stop cooking the butter and flour when it reaches a light blonde color; darker than that and the sauce shifts away from a clean cream flavor.
• Keep whisking when you add the remaining sauce ingredients so the flour-based base stays smooth instead of turning lumpy.
• Reduce the heat to low once the sauce simmers, because high heat can make the cheese turn grainy.
• Serve soon after saucing, since rinsed pasta cools quickly and the sauce thickens as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This does not freeze especially well, since the cream-and-cheese sauce can separate after thawing.

Reheat on the stovetop over low heat with a small splash of water or cream, stirring until the sauce loosens and the chicken is hot. You can also microwave it covered in 30-second bursts, stirring between each one so the sauce heats evenly.

FAQ

Can you use freshly cooked chicken instead of reheated chicken?

Yes. As long as the chicken is cooked and shredded, it will work the same way in the final toss.

Why does the recipe rinse the pasta with cold water?

It stops the cooking quickly and keeps the farfalle from softening too much before the hot sauce goes on.

Can you use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Simmer it a little longer to help it tighten up.

Can you make the sauce ahead of time?

Yes, but it is best made the same day. If you make it ahead, reheat it gently over low heat and whisk until smooth before pouring it over the pasta and chicken.