Chicken Alfredo Primavera
A hearty pasta dish with tender pieces of chicken breast, seasonal vegetables, and a silky creamy Parmesan sauce — a classic of Italian home cooking all in one pan.
Ingredients
- 2 tbsp Butter
- 3 tbsp Olive oil
- 5 pcs Chicken breast
- 1 tsp Salt
- 1 pcs Zucchini
- 1 pcs Broccoli
- 8 pcs Mushrooms
- 1 pcs Bell pepper
- 1 pcs Onion
- 3 clove Garlic
- 0.5 tsp Red pepper flakes
- 0.5 cup Dry white wine
- 0.5 cup Milk
- 0.5 cup Heavy cream
- 1 cup Parmesan
- 448 g Farfalle pasta
- pinch Salt
- pinch Black pepper
- to taste Parsley
Instructions
- Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breast with salt and a pinch of pepper on both sides. Place the chicken in the skillet and cook for 5–7 minutes on each side until fully cooked. Transfer the cooked chicken to a cutting board and let it rest for a few minutes.
- While the chicken is cooking, bring a large pot of water to a boil over high heat. Season the water generously with salt, add the pasta and stir. Cook, stirring occasionally, for about 12 minutes until al dente. Before draining, reserve about half a cup (approximately 120 ml) of the starchy cooking water — you will need it for the sauce.
- In the same skillet where the chicken was cooked, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil, reduce the heat to medium. Add all the vegetables except garlic, sprinkle with red pepper flakes and stir until everything is coated with oil. Do not salt until the vegetables begin to brown. Cook, stirring regularly, for about 5 minutes until tender. Then add the garlic, a generous pinch of salt and pepper, and cook for another minute.
- Pour the white wine into the skillet and deglaze, scraping up all the browned bits from the bottom. Let the wine reduce for about 3 minutes until it has evaporated by half. Add the milk, cream, and reserved pasta cooking water, bring to a gentle simmer and let the sauce cook for 2–3 minutes until slightly thickened. Remove from heat, sprinkle in the Parmesan and add the cooked pasta, toss together. Slice the chicken and add it to the skillet. Season with salt and pepper to taste. Serve topped with Parmesan and chopped fresh parsley.