Chicken Alfredo Primavera

Name: Chicken Alfredo Primavera
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp butter; 3 tbsp olive oil; 5 chicken; 1 tsp salt; 1 squash; 1 broccoli; 8 oz mushrooms; 1 pepper; 1 onion; 3 cloves garlic; ½ tsp red pepper flakes; ½ cup white wine; ½ cup milk; ½ cup heavy cream; 1 cup parmesan cheese; 16 oz bowtie pasta; pinch salt; pinch pepper; chopped parsley

An Italian dinner. Ready in about 52 minutes. Difficulty: medium.

22 minPrep (about)
30 minCook (about)
52 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 9 people +

Changed from 4 to 9 people · Back to 4

Main ingredient

11 chicken Shopping tip: Boneless, skinless thighs or breasts.

Fresh & other

¼ cup + 1 ½ tsp butter
2 squashes
2 broccoli
18 oz mushrooms
2 onions
7 cloves garlic
1 ¼ cups white wine
1 ¼ cups milk
1 ¼ cups heavy cream
2 ¼ cups parmesan cheese
36 oz bowtie pasta
chopped parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Sauces & oils

⅓ cup + 1 tbsp olive oil

Spices & seasonings (5): salt, pepper, red pepper flakes, salt, pepper

2 ¼ tsp salt
2 pepper
1 ¼ tsp red pepper flakes
pinch salt
pinch pepper

How to make it

Steps in our own plain words.

Heat 2 ½ tablespoons of butter plus ¼ cup + 1 ½ tsp of olive oil in a big pan over medium-high heat.
Season both sides of every chicken breast using seasoned salt and a pinch of pepper.
Add the chicken to the pan.
Heat for 5-7 minutes on each side, until cooked through.
While the chicken is cooking, bring a big pot of water to a boil.
Season the boiling water with some generous pinches of kosher salt.
Add the pasta and give it a mix.
Cook, until al dente, about 12 minutes.
Stir every so often.
Reserve 1 ¼ cups pasta water before draining the pasta.
Remove the chicken from the pan.
Move it to a cutting board.
Let it rest.
Turn the heat down to medium plus dd the rest of the 2 ½ tablespoons of butter plus olive oil to same pan you used to heat the chicken.
Add the veggies and red pepper flakes to the pan.
Mix to coat with the oil and butter.
Cook, till the veggies are tender, about 5 minutes.
Stir often.
Add your garlic plus a generous pinch of salt plus pepper to the pan.
Cook for 1 minute.
Deglaze the pan with the white wine.
Continue to heat till the wine has reduced by half, around 3 minutes.
Stir in reserved pasta water, heavy cream and the milk.
Bring the mix to a gentle boil and let it simmer.
Reduce for 2-3 minutes.
Turn off the heat.
Add the Parmesan cheese and cooked pasta.
Season with salt and pepper to taste.
Top with Parmesan cheese and chopped parsley, if wanted.

On the side: Garlic bread

A side we added to round out the meal. It is not part of the original recipe.

How to make it (15 min)

Heat the oven to 400°F. Mash the soft butter with the minced garlic.
Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.