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pasta alfredo with buttermilk, chicken and spinach

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Rich and creamy without the addition of cream. You won't be disappointed.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For pasta alfredo with buttermilk, chicken and spinach

  • 8 oz
    rigatoni pasta
  • 2 Tbsp
    unsalted butter
  • 1/4 c
    flour
  • 1 1/2 c
    whole milk
  • 1/2 c
    buttermilk
  • 3/4 tsp
    salt
  • 1/2 tsp
    pepper
  • 4 oz
    finely shredded parmesan cheese (approx 1 1/2 cups), divided
  • 5 oz
    fresh baby spinach
  • 4 c
    shredded rotisserie chicken

How To Make pasta alfredo with buttermilk, chicken and spinach

  • 1
    Cook pasta in salted boiling water according to package instructions - drain well.
  • 2
    Melt 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.
  • 3
    Whisk 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.
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Categories & Tags for Pasta Alfredo with Buttermilk, Chicken and Spinach:

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