Pin It I grabbed five different vegetables from the farmers market one Saturday without a real plan, just drawn to the colors. Back home, staring at the bell pepper, zucchini, squash, tomatoes, and broccoli lined up on the counter, I realized they looked like a rainbow waiting to happen. Tossing them with pasta and chicken felt obvious in the best way. The dish came together faster than I expected, and the kitchen smelled like garlic and summer. Ive been making it ever since, tweaking nothing because it worked the first time.
My neighbor came over once while I was making this, and she stood at the stove watching the colors come together in the pan. She said it looked too pretty to eat, then promptly ate two servings. Her kids, who allegedly hated zucchini, cleaned their plates without a single complaint. I didnt say a word, just smiled and wrote down the recipe for her. Sometimes the best compliment is silence and empty bowls.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even pieces so they cook at the same rate, and dont walk away once they hit the pan or theyll dry out.
- Red bell pepper: The sweetness balances the garlic and adds a pop of color that makes the dish look alive.
- Zucchini: Slice it into half-moons about a quarter-inch thick so it gets tender without turning to mush.
- Yellow squash: It cooks just like zucchini, but the golden color makes the whole dish feel sunnier.
- Cherry tomatoes: Halve them so they release their juice into the sauce and create little bursts of sweetness.
- Broccoli florets: Keep them bite-sized and theyll cook in the same time as the other vegetables, adding a slight crunch.
- Penne or farfalle pasta: Both shapes hold onto the sauce and vegetables, so every forkful has a little bit of everything.
- Heavy cream: Just a splash makes the sauce creamy without drowning the vegetables.
- Freshly grated Parmesan cheese: The pre-grated stuff doesnt melt the same way, so grate it yourself if you can.
- Garlic: Mince it fine and let it sizzle for just 30 seconds, any longer and it turns bitter.
- Olive oil: Use enough to coat the pan and keep everything from sticking, especially when the chicken goes in first.
- Dried Italian herbs: A quick sprinkle ties everything together without needing a bunch of separate jars.
- Salt and black pepper: Season the chicken before it hits the pan, and taste the final dish before serving to adjust.
- Fresh basil leaves: Tear them by hand right before serving so they stay fragrant and bright.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it until it tastes like the ocean, and bring it to a rolling boil. Cook the pasta until its al dente, which means it should have a slight bite when you test it, then save half a cup of the starchy cooking water before you drain.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken pieces in a single layer. Let them sear without moving them for a minute or two so they get golden, then stir and cook until theyre no longer pink inside, about 5 to 6 minutes total.
- Sauté the garlic:
- Move the cooked chicken to a plate and add a little more oil to the same skillet if it looks dry. Toss in the minced garlic and stir it around for 30 seconds, just until it smells amazing but before it starts to brown.
- Cook the vegetables:
- Add the bell pepper, zucchini, yellow squash, and broccoli to the skillet and stir them often so they cook evenly. Theyre ready when they start to soften but still have some snap, about 4 to 5 minutes.
- Add tomatoes and chicken:
- Stir in the halved cherry tomatoes and the cooked chicken, letting everything hang out together for about 2 minutes. The tomatoes will start to break down a little and release their juice.
- Combine with pasta:
- Turn the heat down to medium-low and add the drained pasta, heavy cream, Parmesan cheese, and Italian herbs. Toss everything together until the cheese melts and coats the pasta, adding splashes of the reserved pasta water if it looks too dry.
- Season and serve:
- Taste it and add more salt and pepper if it needs it, then pile it into bowls. Scatter torn basil on top and pass extra Parmesan at the table.
Pin It One night I made this after a long day, and my partner walked in just as I was tossing the pasta with the vegetables. He grabbed a fork and ate it straight from the skillet, standing at the stove, and said it tasted like something youd order at a restaurant. I laughed because it felt so simple, but I realized thats exactly why it works. Sometimes the best meals are the ones that dont try too hard.
How to Swap the Protein
If chicken isnt your thing, cubed tofu works beautifully as long as you press it first to get rid of extra water, then sear it until its crispy on the edges. Chickpeas are another solid option, just drain and rinse a can, then toss them in with the vegetables during the last minute of cooking so they warm through. Both versions keep the dish hearty without any meat, and you wont miss a thing.
Choosing Your Pasta Shape
Penne and farfalle are my go-to shapes because their ridges and folds catch the sauce and trap little bits of vegetable in every bite. If you want to use whole wheat pasta for extra fiber, it works great, just keep an eye on the cooking time since it can get mushy faster than regular pasta. Rigatoni or shells would also be fantastic here, as long as the shape has some texture or a hollow center to hold onto the creamy Parmesan sauce.
Making It Ahead and Storing Leftovers
You can prep the vegetables and chicken a few hours ahead, then store them separately in the fridge until youre ready to cook. The actual cooking happens so fast that theres not much benefit to making the whole dish in advance, but leftovers keep well in an airtight container for up to three days. Reheat gently on the stove with a splash of water or broth to bring the sauce back to life, and add a little extra Parmesan if it seems dry.
- Dont reheat in the microwave on high or the chicken will turn rubbery.
- If youre packing it for lunch, toss in some extra cherry tomatoes or a handful of arugula to freshen it up.
- This dish tastes great cold too, almost like a pasta salad, so dont be afraid to eat it straight from the fridge.
Pin It This dish has become my answer to the question whats for dinner when I want something that feels special but doesnt require a grocery list the length of my arm. It looks impressive, tastes bright and satisfying, and somehow makes everyone at the table happy.
Recipe FAQs
- → Can I substitute chicken with a plant-based option?
Yes, tofu or chickpeas make excellent plant-based alternatives while keeping the dish protein-rich.
- → What pasta types work best with this dish?
Penne or farfalle are recommended for their ability to hold the light creamy sauce well.
- → How do I keep the vegetables crisp but cooked?
Sauté the vegetables over medium heat for 4-5 minutes, stirring often until they are tender yet retain some crunch.
- → Is it possible to make this dish gluten-free?
Replacing regular pasta with gluten-free pasta allows this dish to suit gluten sensitivities.
- → How can I adjust the sauce consistency?
Adding reserved pasta cooking water gradually helps create a smooth, light sauce without heaviness.