A Simple, Satisfying Chicken Alfredo Primavera

There are some recipes that feel less like a list of instructions and more like a warm hug from the kitchen. For me, this Chicken Alfredo Primavera is one of those dishes. It’s not fussy or pretentious; it’s just honest, hearty food that brings everyone to the table. It’s the kind of meal I learned to make not from a fancy cookbook, but from watching and helping, from little tips scribbled on notecards and passed down. I hope it finds a place in your kitchen, too.

What You'll Need

• 2 boneless, skinless chicken breasts
• Seasoned salt and black pepper
• 2 tablespoons of butter, divided
• 3 tablespoons of olive oil, divided
• 8 oz of your favorite pasta (fettuccine is classic!)
• Kosher salt, for the pasta water
• 2 cups of fresh spring veggies, chopped (like broccoli, bell peppers, and zucchini)
• 2 cloves garlic, minced
• A pinch of red pepper flakes (optional, but lovely)
• 1/4 cup dry white wine (or more chicken broth)
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped (for a little green on top)

Putting It All Together

First, let’s get the chicken going. Heat one tablespoon each of butter and olive oil in a large skillet over a medium-high heat. Season your chicken breasts well on both sides with that seasoned salt and a good crack of black pepper. Once the butter is foaming, lay them in the pan. Cook for about 5-7 minutes on each side, until they’re golden and cooked through. Pull them out and let them rest on a cutting board. They’ll thank you for it by staying juicy.

While the chicken cooks, bring a large pot of water to a rolling boil. Don’t be shy with the salt here—a few generous pinches make all the difference for the pasta. Cook your noodles until they’re just tender, al dente as they say. Remember to scoop out about a half cup of that starchy pasta water before you drain it! It’s magic for sauces later.

The Heart of the Dish: The Sauce

Turn the heat under your skillet down to medium. Add the remaining butter and olive oil. Toss in your colorful veggies and that pinch of red pepper flakes. Let them get friendly with the heat, stirring often until they’re just tender and have a little color. Hold off on salting them just yet—it helps them brown. Now, add the garlic, and the smell will be incredible. Cook for just a minute more.

Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the chicken. Let it bubble away