Tri-color Rotini Recipe

PASTA

1. 1

   Cook the pasta

   Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz tri-color rotini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside, lightly tossed with a little olive oil to prevent sticking.

2. 2

   Prepare and dice the chicken

   While pasta cooks, pat 1 lb chicken breast dry and cut into 1/2-inch dice. Season diced chicken with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

3. 3

   Cook the chicken

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned diced chicken in a single layer and cook, stirring occasionally, until cooked through and golden on edges, about 5–7 minutes (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and keep warm.

4. 4

   Make the Alfredo base (roux)

   In the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter. When butter melts, add 3 cloves minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1 minute to create a light roux.

5. 5

   Finish the sauce

   Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, smoothing any lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 3–5 minutes. Stir in 1 cup grated Parmesan cheese until melted and smooth. If using, add 2 tablespoons softened cream cheese and whisk until incorporated. Season the sauce with 1 teaspoon ground nutmeg and adjust salt and pepper to taste. If sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

6. 6

   Combine pasta, chicken, and sauce

   Add the drained tri-color rotini and cooked diced chicken into the skillet with the Alfredo sauce. Gently toss with tongs or a large spoon until pasta and chicken are evenly coated, heating together for 1–2 minutes so flavors meld. If necessary, add an extra splash of reserved pasta water to loosen the sauce.

7. 7

   Plate and garnish

   Divide the pasta among 4 plates or shallow bowls (serves 4). Sprinkle an additional 1–2 tablespoons grated Parmesan over each portion and garnish with 2 tablespoons chopped fresh parsley. Serve immediately with warmed pita bread (4 pieces) on the side.

8. 8

   Warm the pita (optional)

   To warm pita bread, wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes, or warm in a dry skillet over medium heat 30–60 seconds per side until pliable and slightly toasted.