Save I stumbled on this recipe after a frantic grocery run where I grabbed five vegetables without a plan, just whatever looked bright and fresh. Back home, staring at my haul, I remembered an old rule a friend once mentioned: 5-4-3-2-1. Five veggies, four servings, three aromatics, two proteins, one pot of pasta. It sounded like a game, and that night it turned into this colorful, easy dinner that my family now requests constantly.
The first time I made this for guests, I panicked because I thought it looked too simple. But when I carried that skillet to the table, steam rising and basil scattered on top, everyone went quiet for a second before diving in. One friend even asked if Id taken a cooking class, and I didnt have the heart to tell her it was just me winging it with whatever was in the crisper drawer.
Ingredients
- Boneless, skinless chicken breasts: I cut them small so they cook fast and soak up all the garlic and herb flavor without drying out.
- Red bell pepper: The sweetness balances the savory chicken, and it stays slightly crisp if you dont overcook it.
- Zucchini: Slice it thin or itll turn mushy, learned that the hard way when I got distracted by a phone call.
- Yellow squash: Adds a buttery note and looks gorgeous next to the green broccoli.
- Cherry tomatoes: They burst when you toss them in the hot pan, creating little pockets of tangy juice.
- Broccoli florets: I use the small ones so they cook evenly and dont hog all the pan space.
- Penne or farfalle pasta: The ridges and shapes trap the creamy sauce, making every bite satisfying.
- Heavy cream: Just a splash turns everything silky without making it heavy.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded stuff.
- Garlic: I mince it fine so it disperses through the oil and perfumes the whole dish.
- Olive oil: Use good quality, it coats the veggies and keeps the chicken from sticking.
- Italian herbs: Dried works perfectly here, no need to fuss with fresh unless you have it on hand.
- Salt and black pepper: Season as you go, especially the chicken and veggies, so the flavors build.
- Fresh basil: Torn at the end adds a bright, summery finish that makes it feel restaurant-worthy.
Instructions
- Boil the pasta:
- Get your water boiling and salt it generously, it should taste like the sea. Cook the pasta until it still has a little bite, then save half a cup of that starchy water before you drain.
- Sear the chicken:
- Heat olive oil until it shimmers, then add the chicken in a single layer. Let it sit undisturbed for a minute so it gets golden, then flip and cook through.
- Sauté the garlic:
- Toss the minced garlic into the same pan with a bit more oil if its dry. Stir constantly for 30 seconds, you want it fragrant but not brown.
- Cook the vegetables:
- Add the bell pepper, zucchini, squash, and broccoli all at once. Stir often so they soften but keep some snap, about 4 to 5 minutes.
- Add tomatoes and chicken:
- Tumble in the cherry tomatoes and return the chicken to the pan. Cook just until the tomatoes start to blister and release their juice.
- Combine everything:
- Lower the heat, add the drained pasta, cream, Parmesan, and herbs. Toss gently, adding splashes of pasta water until it all comes together in a light, glossy sauce.
- Season and serve:
- Taste and adjust with more salt and pepper. Serve hot, topped with torn basil and extra Parmesan.
Save One rainy Tuesday, I made this after a long day and ate it straight from the skillet while standing at the counter. My daughter wandered in, grabbed a fork, and we finished the whole thing together without saying much. It wasnt fancy, but it felt like exactly what we both needed.
How to Prep Ahead
You can chop all the vegetables and chicken in the morning, store them in separate containers in the fridge, and then everything comes together in minutes when youre ready to cook. I do this on Sundays sometimes and it makes weeknight cooking feel like cheating in the best way.
Swaps and Substitutions
If you dont eat chicken, cubed tofu or a can of drained chickpeas work beautifully and add a nice texture. I once used whole wheat pasta when I ran out of regular, and the nutty flavor actually made it taste even heartier. You can also swap the heavy cream for half and half if you want it lighter, though it wont be quite as luxurious.
Serving Suggestions
This pairs perfectly with a crisp white wine or just sparkling water with a wedge of lemon. I like to serve it with a simple side salad dressed in olive oil and vinegar, or garlic bread if Im feeling indulgent.
- Serve it in shallow bowls so the sauce pools at the bottom and you can soak it up with bread.
- Top with red pepper flakes if you like a little heat.
- Leftovers are great tossed cold into a lunchbox the next day.
Save This dish has become my answer to the question, Whats for dinner, when I have no plan and even less energy. It never disappoints, and somehow it always tastes like I tried harder than I did.
Kitchen Tips & Answers
- → What type of pasta works best for this dish?
Penne or farfalle pasta are ideal as they hold the sauce well and complement the vegetables and chicken.
- → Can the chicken be substituted for a vegetarian option?
Yes, tofu or chickpeas make great protein alternatives that pair nicely with the vegetable medley and creamy sauce.
- → How do I keep the vegetables crisp yet cooked?
Sauté the vegetables quickly over medium-high heat, stirring often, and avoid overcooking for a tender-crisp texture.
- → What is the purpose of reserved pasta water in this dish?
Adding reserved pasta water helps loosen the sauce, creating a smooth and light coating on the pasta and vegetables.
- → What herbs enhance the flavors best?
Dried Italian herbs such as oregano, basil, and thyme blend well with garlic and Parmesan to elevate the dish's savory notes.