An amazing mix of fresh summer veggies, hearty meat, and a princess sauce makes this chicken pasta primavera dish one to remember for generations! This pairs well with a fresh salad, warm bread and olive oil for dipping, and a fresh fruit mix of strawberries, blueberries, raspberries, and pineapple.


Recipe Summary

20 mins
25 mins
45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.

  • Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.

  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.

  • Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

Cook's Note:

You can add shrimp to this recipe as well, just make sure to use 1 to 1 1/2 pounds total of meat. You can also use any kind of chicken or sausage that you prefer.

Nutrition Facts

594 calories; protein 19.6g; carbohydrates 61.9g; fat 31g; cholesterol 58.9mg; sodium 1161.8mg. Full Nutrition