Prep time 15 min.
Cook time 30 min
⦁ 8 oz. (1 3/4 cup.) macaroni, cooked according to package instructions (reserve 1/4 cup pasta water for later.)
⦁ 3 tablespoons butter
⦁ 2 garlic cloves minced. (optional.)
⦁ 2 chicken breasts sliced or chunked.
⦁ 2 tablespoons butter
⦁ 2 1/2 tablespoons flour
⦁ 1 1/2 cup whole milk
⦁ 1 cup chicken broth
⦁ 1 cup grated parmesan cheese
⦁ 1/4 – 1/2 teaspoon garlic salt ( to taste.)
⦁ 1/2 teaspoon Italian seasoning
⦁ 1/4 cup pasta water
⦁ 1 cup shredded Mozzarella (optional)
1 In a large skillet, cook minced garlic in butter until fragrant, then add chicken and season with salt and pepper. Turn heat to med-high. Cook chicken uncovered, for a few minutes on each side, turning every minute or so until all sides are nicely browned and chicken is cooked through. Remove chicken from pan and cover to keep warm. See Note*.
2 In the same large skillet with chicken juices and leftover garlic, melt two tablespoons of butter then whisk in the flour until smooth. Add milk, chicken broth and seasonings and bring to a slow boil over medium heat, stirring rapidly. Stir in parmesan and reserved pasta water until smooth and only small parmesan bits remain, then remove from heat.
3 Mix cooked chicken and pasta into the sauce then top with shredded Mozzarella (optional). If you prefer you can keep the components separate: dump sauce over pasta and top with chicken and Mozzarella (optional).
Note* If chicken chunks brown too quickly and the insides are not fully cooked, turn heat to low and cover with a lid, cooking for a few minutes more. My flat top stove stays hot for a while so I simply turn the heat off and it continues to finish cooking.
Alfredo sauce will be blonde from the chicken broth. if you prefer a more white sauce you can replace the chicken broth with milk. Sauce should be somewhat runny while hot, as it thickens over the pasta while it cools.