Chicken Alfredo Primavera

Method

1. 1

   Heat 1 tablespoon of butter and 2 tablespoons 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 black pepper.

   butterolive oilboneless chicken breastsseasoned saltblack pepper
2. 2

   Add the chicken to the skillet and cook for 5 to 7 minutes on each side, until golden and cooked through. Transfer to a cutting board and let rest.

   boneless chicken breasts

   14 min timer
3. 3

   Meanwhile, bring a large pot of water to a boil and season generously with salt. Add the bowtie pasta and cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water, then drain.

   bowtie pastasalt

   12 min timer
4. 4

   Reduce the heat under the skillet to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the squash, broccoli, mushrooms, red bell pepper, and onion along with the red pepper flakes, and cook, stirring often, until the vegetables are tender, about 5 minutes.

   butterolive oilyellow squashbroccolimushroomsred bell pepperonionred pepper flakes

   5 min timer
5. 5

   Add the garlic with a generous pinch of salt and black pepper and cook for 1 minute, until fragrant.

   garlicsaltblack pepper

   1 min timer
6. 6

   Deglaze the pan with the white wine and cook until reduced by half, about 3 minutes.

   dry white wine

   3 min timer
7. 7

   Stir in the milk, heavy cream, and reserved pasta water. Bring to a gentle boil and simmer until slightly reduced, 2 to 3 minutes.

   milkheavy cream

   3 min timer
8. 8

   Turn off the heat and stir in the grated Parmesan cheese and cooked pasta until coated in the sauce. Slice the rested chicken and add it to the pan. Season with salt and pepper to taste.

   grated Parmesan cheesebowtie pastaboneless chicken breastssaltblack pepper
9. 9

   Garnish with extra Parmesan cheese and chopped fresh parsley, then serve.

   grated Parmesan cheesefresh parsley