pasta alfredo with buttermilk, chicken and spinach
Rich and creamy without the addition of cream. You won't be disappointed.
No Image
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 8 ounces rigatoni pasta
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1/2 cup buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces finely shredded parmesan cheese (approx 1 1/2 cups), divided
- 5 ounces fresh baby spinach
- 4 cups shredded rotisserie chicken
How To Make pasta alfredo with buttermilk, chicken and spinach
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Step 1Cook pasta in salted boiling water according to package instructions - drain well.
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Step 2Melt butter in a large skillet over medium heat. Using a whisk, add flour and whisk until smooth. Let cook 1 minute longer. Slowly whisk in milk and cook, whisking constantly, until mixture is thick - 3-4 minutes. Remove mixture from heat.
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Step 3Whisk in buttermilk, salt, pepper and 1 cup cheese, stirring until cheese is melted. Stir in spinach, 1 cup at a time, stirring until wilted before next addition. Add chicken and pasta, stir until coated and warmed through. Sprinkle with remaining 1/2 cup parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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