Chicken Alfredo Primavera

Story behind the dish

Imagine a lively dinner party where the air is fragrant with garlic, fresh vegetables, and rich cream—everyone’s favorite after a long day. Chicken Alfredo Primavera is the perfect blend of hearty chicken, vibrant vegetables, and creamy pasta that brings comfort and joy to the table. This dish captures the essence of spring and summer, but it's just as delightful year-round.

Cooking this dish feels like a warm hug—each step building layers of flavor and texture to create a truly memorable meal. Whether you're hosting friends or treating your family, Chicken Alfredo Primavera promises a colorful, satisfying experience that’s as beautiful as it is delicious.

Ingredients

• 2 tablespoons butter (1 oz / 28 g)
• 3 tablespoons olive oil (1.5 oz / 43 g)
• 5 boneless chicken breasts
• 1 teaspoon salt
• 1 zucchini, cut into 1/2-inch cubes (about 1 cup / 5 oz / 142 g)
• 1 head broccoli, chopped (about 2 cups / 5 oz / 142 g)
• 8 oz sliced mushrooms
• 1 red bell pepper, sliced
• 1 chopped onion (about 1 cup / 4 oz / 113 g)
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine (4 oz / 118 ml)
• 1/2 cup milk (4 oz / 118 ml)
• 1/2 cup heavy cream (4 oz / 118 ml)
• 1 cup grated Parmesan cheese (about 3 oz / 85 g)
• 16 oz bowtie pasta (about 1 lb / 454 g)
• Salt and pepper to taste
• Chopped parsley, for garnish

Step-by-step

1. Heat 1 tablespoon (1 oz / 28 g) of butter and 2 tablespoons (1 oz / 28 g) of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with 1 teaspoon salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until thoroughly cooked. Remove the chicken from the pan and let it rest on a cutting board.
2. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of kosher salt. Cook the bowtie pasta until al dente, about 12 minutes, stirring occasionally. Save 1/2 cup of the pasta water before draining.
3. Once the chicken has rested, dice it into bite-sized pieces. In the same skillet, lower the heat to medium and add the remaining 1 tablespoon (1 oz / 28 g) of butter and 2 tablespoons (1 oz / 28 g) of olive oil. Add the zucchini, broccoli, mushrooms, bell pepper, and onion. Stir to coat with oil and butter, and cook until tender, about 5 minutes.
4. Add the minced garlic, a pinch of salt, and pepper to the vegetables. Cook for 1 minute until fragrant.
5. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer until reduced by half, approximately 3 minutes.
6. Pour in the milk, heavy cream, and reserved pasta water. Bring to a gentle boil, then reduce heat and simmer for 2-3 minutes, allowing the sauce to thicken.
7. Turn off the heat and stir in the grated Parmesan cheese and cooked pasta. Adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.

Chef’s tips & serving ideas

• For an extra burst of freshness, add an extra handful of chopped parsley right before serving.
• Pair this dish with a crisp salad and crusty bread for a complete, family-friendly meal.

Closing thoughts

Fresh vegetables, tender chicken, and creamy, cheesy pasta come together to create a dish that’s both vibrant and comforting. Chicken Alfredo Primavera is a wonderful way to celebrate the bounty of the season—each bite reminds us that good food is about bringing people together. Dive in, enjoy, and make this dish your new favorite!