Use leftover or rotisserie chicken to make this dish even quicker.


Chicken Alfredo Pasta

serves 5-6


16 ounces uncooked pasta (rotini, fusilli, elbows)

1 tablespoon olive oil

2 chicken breasts, cut into bite sized pieces

2 tablespoons butter

2 tablespoons flour

16 ounces heavy cream

¾ cup parmesan cheese, grated

1 teaspoon red pepper flakes

1 cup mozzarella cheese, shredded

salt and pepper, to taste


Preheat broiler.


Cook pasta according to instructions on the box.  Meanwhile, cut chicken into bite sized pieces and cook in olive oil until browned on all sides.  Remove chicken from skillet.


Add the butter and flour to the same skillet.  Stir until butter is melted and flour begins to bubble.   Add the heavy cream, little by little, whisking constantly, until sauce is thickened.  If sauce is too thick, add a little pasta water to thin it out.   Add the parmesan cheese and red pepper flakes to the sauce. Taste for salt and pepper and add as needed.


Drain the pasta and add the pasta and the chicken to the sauce.  Stir well and top with mozzarella cheese.  Broil for about 5 minutes or until cheese is brown and bubbly.