Chicken and Pasta Alfredo

1. Bring a large pot of salted water to a boil and cook the farfalle until al dente according to the package timing, then reserve a cup of pasta water and drain.
2. While the pasta cooks, melt the butter in a wide saucepan over medium heat and add the minced garlic, cooking for about 1 minute until fragrant but not browned.
3. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out the raw taste, forming a smooth pale roux.
4. Slowly pour in the heavy cream while whisking, and simmer gently for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
5. Lower the heat and stir in the mozzarella and parmesan until melted and smooth, then season with salt and black pepper.
6. Add the shredded cooked chicken and warm it through in the sauce for 2 to 3 minutes, stirring, until it is steaming hot all the way through and reheated to at least 74 C (165 F).
7. Tip the drained pasta into the sauce and toss to coat, loosening with a splash of reserved pasta water if it is too thick.
8. Scatter with chopped parsley and serve immediately while hot and creamy.

You'll use: Saucepan · Pan · Large pot · Whisk · Steamer