Dinner

Chicken Alfredo Primavera

Name: Chicken Alfredo Primavera
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons butter; 3 tablespoons olive oil; 5 boneless boneless chicken breasts; 1 teaspoon salt, seasoned; 1 squash, cut into 1/2-inch cubes; 1 head broccoli, chopped; 8 ounces mushrooms, sliced; 1 red red bell pepper; 1 onion, chopped; 3 cloves garlic; 1/2 teaspoon red pepper flakes; 1/2 cup white wine; 1/2 cup milk; 1/2 cup heavy cream; 1 cup Parmesan cheese, grated; 16 ounces bowtie pasta; salt, pinch; black pepper, pinch; parsley, chopped, chopped; water, a large pot

Tender chicken, pasta, and colorful vegetables in a creamy Parmesan Alfredo sauce.

45 min
900 kcal
Italian
Pasta

Mellowpan tip: Makes 5 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 5 servings

Steps

Step 1:
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 2:
Season both sides of each chicken breast with seasoned salt and a pinch of pepper.
Step 3:
Add the chicken to the skillet and cook for 5–7 minutes on each side, or until cooked through.
5–7 min
Step 4:
While the chicken cooks, bring a large pot of water to a boil.
Step 5:
Season the boiling water with a few generous pinches of kosher salt. Add the pasta and stir.
Step 6:
Cook the pasta, stirring occasionally, until al dente, about 12 minutes.
12 min
Step 7:
Reserve 1/2 cup of pasta water, then drain the pasta.
Step 8:
Remove the chicken from the pan and transfer it to a cutting board; allow it to rest.
Step 9:
Turn the heat down to medium and add the remaining 1 tablespoon of butter and olive oil to the same pan.
Step 10:
Add the vegetables, excluding the garlic, and the red pepper flakes. Stir to coat with the oil and butter, without salting until the vegetables have browned.
Step 11:
Cook, stirring often, until the vegetables are tender, about 5 minutes.
5 min
Step 12:
Add the garlic and a generous pinch of salt and pepper, then cook for 1 minute.
1 min
Step 13:
Deglaze the pan with the white wine and cook until the wine has reduced by half, about 3 minutes.
3 min
Step 14:
Stir in the milk, heavy cream, and reserved pasta water. Bring to a gentle boil, then simmer and reduce for 2–3 minutes.
2–3 min
Step 15:
Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste.
Step 16:
Garnish with Parmesan cheese and chopped parsley, if desired.