Creamy Chicken Alfredo Farfalle
"Indulge in the ultimate comfort with this velvety, gold-standard Alfredo that transforms simple pantry staples into a restaurant-quality masterpiece in under 40 minutes."
Instructions
Bring a large pot of well-salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and set aside.
In a wide pan over medium heat, melt the butter. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the diced chicken and crumbled bouillon cube. Cook, stirring occasionally, until the chicken is fully cooked and lightly golden.
Pour in the milk and cream, stirring to combine. Let the sauce simmer gently for about 2 minutes until slightly thickened.
Add the grated Parmesan, black pepper, and nutmeg. Stir until the cheese melts and the sauce becomes smooth and glossy.
Add the cooked pasta to the pan and toss until every piece is evenly coated with the sauce. Serve immediately while hot.