5-4-3-2-1 Pasta Primavera (Print version)

Colorful chicken pasta with bell pepper, zucchini, broccoli, cherry tomatoes, and creamy Parmesan sauce.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced into half-moons
04 - 1 yellow squash, sliced into half-moons
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets

→ Pasta

07 - 10 ounces penne or farfalle pasta

→ Dairy

08 - 1/4 cup heavy cream
09 - 1/4 cup freshly grated Parmesan cheese

→ Pantry & Aromatics

10 - 3 cloves garlic, minced
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Garnish

15 - Fresh basil leaves, torn (optional)
16 - Extra Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden brown and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same skillet, add a little more olive oil if necessary. Sauté minced garlic for 30 seconds until fragrant.
04 - Add bell pepper, zucchini, yellow squash, and broccoli to the skillet. Cook for 4 to 5 minutes, stirring frequently, until vegetables are just tender.
05 - Stir in cherry tomatoes and the cooked chicken pieces. Cook for an additional 2 minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss everything together until evenly combined and heated through. Add reserved pasta water gradually as needed to create a light sauce.
07 - Adjust seasoning with additional salt and freshly ground black pepper if needed. Serve immediately, garnished with torn fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • You can have dinner on the table in 35 minutes without sacrificing color or nutrition.
  • It's the kind of dish that tastes like you've been cooking all day, even when you haven't.
  • Swap proteins or veggies based on what you have, so it never feels boring.
02 -
  • Reserve that pasta water before draining—it's starchy, salty gold that turns a dry dish into something silky and restaurant-quality.
  • Don't overcrowd the skillet when you sear the chicken or it'll steam instead of brown, and brown is where all the flavor lives.
  • Add the cream at the very end over low heat so it doesn't break or separate from the cheese.
03 -
  • Toast your pasta in the skillet for 30 seconds with the cream and cheese before tossing in the vegetables—it gets slightly crispy at the edges and tastes more intentional.
  • Use the pasta water generously; it's your safety net for a silky sauce that coats everything evenly instead of pooling at the bottom of the bowl.
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