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

Vibrant chicken pasta with bell pepper, zucchini, broccoli, and creamy Parmesan for a wholesome dinner.

# 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 and freshly ground black pepper, to taste

→ Garnish

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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 - Add more olive oil to the skillet if needed. Sauté minced garlic for 30 seconds until fragrant.
04 - Add red bell pepper, zucchini, yellow squash, and broccoli to the skillet. Cook 4 to 5 minutes, stirring frequently, until vegetables are just tender.
05 - Stir in cherry tomatoes and cooked chicken. Continue cooking for 2 minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss to combine thoroughly and heat through. Add reserved pasta water gradually to loosen the sauce as needed.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with torn basil leaves and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • Everything cooks in under 40 minutes, so you can have dinner on the table before anyone gets restless.
  • The vegetables stay bright and crisp, giving you actual texture instead of mush.
  • You get protein, carbs, and five kinds of vegetables in one bowl, which feels like winning at adulting.
  • It tastes indulgent with the cream and Parmesan, but youre still eating a pile of vegetables.
02 -
  • Dont skip reserving the pasta water because its starchy and salty, which helps the sauce cling to the noodles instead of sliding off.
  • If you overcrowd the skillet with chicken, it will steam instead of sear, so cook it in batches if your pan isnt big enough.
  • Add the cream and cheese off high heat or the sauce can break and turn greasy instead of smooth.
03 -
  • Use the biggest skillet you have so the vegetables cook in one layer and get a little char instead of steaming on top of each other.
  • Grate the Parmesan right before you add it because the fresh stuff melts into the sauce like magic, while the pre-grated kind just sits there in clumps.
  • Tear the basil leaves instead of cutting them with a knife, which bruises the edges and turns them dark.
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