Chicken Alfredo Primavera
A delicious, tender chicken dish coated in a creamy Alfredo sauce with fresh seasonal vegetables. The bow-tie pasta absorbs the subtle flavors of white wine and Parmesan. A classic, comforting Italian dish perfect for the family.
🛒 Ingredients
4 servings
- 2 tbsp butter
- 3 tbsp olive oil
- 4-5 chicken breasts (about 21 oz)
- 2 cups cubed squash
- 1 head of broccoli, chopped
- 8 oz sliced button mushrooms
- 1 red bell pepper
- 1 onion, chopped
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup milk
- 1/2 cup heavy cream or crème fraîche
- 3.5 oz grated Parmesan cheese
- 1 lb bow-tie pasta
- Salt and pepper to taste
- Fresh chopped parsley
Watch the original video
Watch on TikTokDirections
- 1
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 2
Season the chicken breasts with salt and pepper. Cook for 5-7 minutes on each side until fully cooked through.
- 3
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for about 12 minutes until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- 4
Remove the chicken and let it rest on a cutting board.
- 5
Add the remaining butter and oil to the skillet. Add the vegetables (except the garlic) and red pepper flakes. Cook for 5 minutes, stirring regularly.
- 6
Add the garlic, salt, and pepper. Cook for 1 minute.
- 7
Deglaze the skillet with the white wine and let it reduce by half, about 3 minutes.
- 8
Pour in the milk, heavy cream, and the reserved pasta water. Let it simmer and reduce for 2-3 minutes.
- 9
Turn off the heat and add the grated Parmesan and cooked pasta. Toss gently and season to taste.
- 10
Serve garnished with fresh parsley and additional Parmesan.
💡 Chef's Tip
Always reserve some pasta cooking water to adjust the consistency of the sauce and help it adhere perfectly to the pasta.
