Chicken Alfredo Primavera Recipe

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 pepper.

Add the chicken to the skillet and cook for 5–7 minutes on each side, until cooked through and golden brown. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest while you finish the sauce.

While the chicken cooks, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt.

Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Before draining, reserve 1/2 cup of the starchy pasta water.

Add the garlic and a generous pinch of salt and pepper to the pan. Cook for 1 minute, until the garlic is fragrant.

Deglaze the pan with the 1/2 cup white wine, scraping up any browned bits from the bottom. Continue to cook until the wine has reduced by half, about 3 minutes.

Turn off the heat. Add the 1 cup Parmesan cheese and the cooked bowtie pasta to the pan. Toss everything together until the pasta is coated in the creamy sauce. Season with salt and pepper to taste.

Garnish with more Parmesan cheese and chopped fresh parsley, if you like.