This is a simple and tasty pasta dish, and it’s slightly lower fat than a classic alfredo as it leaves out the butter and cream, but still has a wonderful rich texture and flavour. This recipe is great to use up leftover BBQ chicken for a quick and tasty meal.
- 250 grams penne pasta
- 2 cups chopped, cooked chicken
- 1½ cups mozzarella, grated
- 1 Tblsp olive oil
- 4 cloves garlic, minced
- 3 Tblsp flour
- 1 cup chicken stock or broth
- 1 cup milk
- ¾ cup parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
Cook the pasta according to package instructions.
While the pasta is cooking, heat olive oil in a large pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle in the flour and stir to combine.
Whisk in the chicken stock then the milk and make sure all lumps are dissolved. Reduce heat to a simmer, add salt and pepper and when sauce is thickened turn off heat and stir through parmesan cheese.
Preheat the oven to 200 degrees celcius.
Drain the pasta and add it to the alfredo sauce. Add the chicken and gently toss to combine until the pasta is evenly coated.
Pour the pasta into a baking dish, top with the mozzarella and bake for 20-25 minutes until the cheese is melted and bubbling.