Chicken Alfredo Primavera
Creamy Chicken Alfredo Primavera with tender chicken, colorful sautéed vegetables and bowtie pasta in a rich Parmesan cream sauce — comforting Italian-inspired dinner.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 0.028 kg butter
- 0.045 l olive oil
- 5 pcs boneless chicken breast
- 0.005 kg salt
- 1 squash, 1/2-inch cubes
- 1 head broccoli, chopped
- 227 g mushrooms, sliced
- 1 pcs red pepper
- 1 pcs onion, chopped
- 3 pcs garlic cloves
- 0.5 tsp red pepper flakes
- 0.12 l white wine
- 0.12 l milk
- 0.12 l heavy cream
- 1 cup Parmesan cheese, grated
- 454 g bowtie pasta
- salt (to taste)
- black pepper (to taste)
- parsley, chopped
Directions
- Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat.
- Season both sides of each chicken breast with salt and a pinch of pepper.
- Add the chicken to the skillet and cook 5–7 minutes per side until cooked through.
- While chicken cooks, bring a large pot of water to a boil, season with kosher salt and cook pasta until al dente about 12 minutes; reserve 1/2 cup pasta water then drain.
- Remove chicken and let rest, reduce heat to medium and add remaining 1 tbsp butter and 1 tbsp olive oil to the pan.
- Add squash, broccoli, mushrooms, red pepper and chopped onion and red pepper flakes; cook, stirring, until tender about 5 minutes (do not salt yet).
- Add garlic and a generous pinch of salt and pepper and cook 1 minute.
- Deglaze pan with white wine and cook until reduced by half about 3 minutes.
- Stir in milk, heavy cream and reserved pasta water; bring to gentle boil and simmer 2–3 minutes to reduce.
- Turn off heat and stir in Parmesan and cooked pasta; season with salt and pepper to taste.
- Slice or chop chicken and return to pan; garnish with extra Parmesan and chopped parsley if desired.