Chicken Alfredo Primavera
A hearty and colourful pasta dish combining tender pan-seared chicken and fresh spring vegetables in a creamy white wine Alfredo sauce. Perfect for a satisfying weeknight dinner that feels special enough for company.
Ingredients
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bowtie pastaβ 473.2 g π§ 788.6 ml π₯ 3β cup
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Chickenβ 1 kg None
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Parmesan cheeseβ 212.9 g π§ 236.6 ml π₯ 1 cup
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Olive Oilβ 40.8 g π§ 44.4 ml π₯ 3 tbsp
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Butterβ 28.1 g 2 pcs
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Squashβ 300 g 1 pcs
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mushroomsβ 320 g 16 pcs
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onionβ 150 g 1 pcs
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heavy creamβ 15 g π§ 15.2 ml π₯ 1 tbsp
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Broccoliβ 150 g Β½ pcs
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garlicβ 15 g π§ 3 pcs
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white wineβ 15 g π§ 15.2 ml π₯ 1 tbsp
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milkβ 15 g π§ 14.6 ml π₯ 1 tbsp
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Parsleyβ 15 g β pcs
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red pepper flakesβ 1 g 1 pcs
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Pepperβ 1 g 1 pcs
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Pepperβ 0.5 g Β½ pcs
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Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Total nutrition
4928 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 g of butter and 30 ml of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5β7 minutes on each side, or until cooked through. Remove the chicken from the pan, transfer it to a cutting board, and allow it to rest.
- While the chicken is cooking, bring a large pot of water to a boil and season generously with kosher salt. Add 450 g of bowtie pasta, stir, and cook until al dente, about 12 minutes. Reserve 120 ml of pasta water before draining.
- Reduce the heat to medium and add the remaining 15 g of butter and 15 ml of olive oil to the same skillet used for the chicken. Add the squash, broccoli, 225 g of sliced mushrooms, red pepper, chopped onion, and 2.5 g of red pepper flakes. Stir to coat everything in the butter and oil and cook, stirring often, until the vegetables are tender and lightly browned, about 5 minutes. Do not season with salt until the vegetables have finished browning. Add 3 cloves of minced garlic along with a generous pinch of salt and pepper and cook for 1 minute more.
- Deglaze the pan with 120 ml of white wine and cook until the wine has reduced by half, about 3 minutes. Stir in 120 ml of milk, 120 ml of heavy cream, and the reserved pasta water. Bring the mixture to a gentle boil, then reduce to a simmer and let it reduce for 2β3 minutes.
- Turn off the heat. Slice the rested chicken and return it to the pan. Add the drained pasta and 100 g of grated Parmesan cheese, tossing everything together until well coated. Season with salt and pepper to taste. Serve garnished with additional Parmesan cheese and chopped fresh parsley.
Source:
TheMealDB
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