Pasta Alfredo with Chicken

20 min.

CAPPELLO BIANCO CAVATAPPI

350 g

Garlic

3 cloves

Boneless and skinless chicken breast

2 pcs.

Parmesan cheese

150 g

Chicken broth

150 ml

Milk

150 ml

Butter

1 tbsp.

Flour CAPPELLO BIANCO GRADO SUPERIORE FARINA

2 tbsp.

Salt and freshly ground black pepper

to taste

PREPARATION:

Boil pasta until al dente for 12 minutes in salted water in a large saucepan. Drain the water, put the pasta aside.
Melt the butter, chop the garlic finely and fry for 2 minutes. Add the flour and whisk until smooth.
Slowly add milk and chicken broth, continuing to actively whisk the mass until the sauce thickens.
Season with salt and freshly ground black pepper. Finely grate the parmesan and mix into the sauce. Continue stirring over low heat until the cheese melts.
Cut the chicken into small cubes, season with salt and pepper, and fry in olive oil until golden.
Combine all the ingredients and stir until the sauce evenly covers the chicken and paste.
Season with black pepper and serve hot immediately. Buon appetito!