Recipe Background
When time is tight and your taste buds need something tasty, the Ultimate Alfredo is the best way to solve your dinner dilemma! You make your own creamy, cheesy sauce to smother on top of the tender rigatoni and nutritious spinach for a supper that'll surely satisfy. The time-saving hack that adds to the greatness of the Ultimate Alfredo is using flavorful rotisserie chicken to ensure you end up super full and extremely happy. You can ensure you'll get all your to-dos checked off while still enjoying a fulfilling meal with this one!
When time is tight and your taste buds need something tasty, the Ultimate Alfredo is the best way to solve your dinner dilemma! You make your own creamy, cheesy sauce to smother on top of the tender rigatoni and nutritious spinach for a supper that'll surely satisfy. The time-saving hack that adds to the greatness of the Ultimate Alfredo is using flavorful rotisserie chicken to ensure you end up super full and extremely happy. You can ensure you'll get all your to-dos checked off while still enjoying a fulfilling meal with this one!
Ingredients
- 8 ounces rigatoni
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup buttermilk
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups parmesan cheese finely shredded, divided
- 4 cups rotisserie chicken shredded and warmed
- 1 (5-ounce) package fresh baby spinach wilted and warmed
- dried herbs of your choice, to taste, for garnish
Directions
- In a large pot of salted, boiling water, cook the rigatoni to al dente, according to the package directions. Drain the water.
- While the rigatoni is cooking, in a large skillet over medium heat, melt the butter.
- Add the flour to the melted butter and cook, whisking constantly, until it is smooth, about 1 minute.
- Slowly whisk the milk into the butter mixture and cook, whisking constantly, until it has thickened and is bubbly, about 3-4 minutes. Transfer the skillet from the heat.
- Whisk the buttermilk, the salt, the pepper, and 1 cup of the parmesan cheese into the sauce mixture and continue whisking until the cheese is melted.
- Evenly divide the cooked rigatoni between four serving bowls and top each evenly with the Alfredo sauce, the shredded chicken, and the wilted spinach.
- Sprinkle the pasta mixtures with the remaining parmesan cheese.
- Garnish with the dried herbs and serve.
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