Chicken and Pasta with Cream Sauce

Tonight was my first alumni event for work, which happened to be at a Capitals hockey game Smile So dinner tonight was actually chicken strips and freedom fries (and a Bud Light when I got home – watching people eat and drink for 5 hours while you’re sipping on water would make anyone crave a beer). But last night’s dinner was worth documenting. I’m proud to say that I came up with this recipe all by myself. You start with a simple roux and turn it into alfredo sauce.
Cook Note: Rotisserie chickens are such a perfect substitution for cooking chicken at home. I use it for chicken salad, chicken for pasta, chicken on pizza…really anywhere you use chicken. Plus, you don’t have to fret if it’s cooked through or seasoned all the way, because it always is!


2 tbsp butter
4 tbsp flour
2 cups whole milk
1/2 lb pasta
pinch dried oregano
1/4 tsp dried basil
1/2 tsp garlic salt
pepper to taste
1 cup leftover rotisserie chicken, diced
parmesan, finely grated
green onion

Boil a pot of water, add pasta and cook per directions. Make a roux by melting butter in a skillet over medium heat, adding the flour and whisking until combined. Once mixture turns a blonde color, add in milk while whisking constantly. Whisk until sauce thickens, 3 to 5 minutes. Add in spices and chicken. Top with parmesan and green onion.


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