Chicken and Pasta Alfredo

In a gallon (4 liters) of boiling salted water, cook pasta to al dente.

Drain pasta and rinse with cold water. Toss with chicken and set aside.

Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.

Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.