5-4-3-2-1 Pasta Primavera (Printer View)

A vibrant chicken pasta with bell peppers, zucchini, 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 and freshly ground black pepper, to taste

→ Garnish

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

# Method:

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 of pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add additional olive oil if needed. Sauté minced garlic for 30 seconds until fragrant.
04 - Add bell pepper, zucchini, yellow squash, and broccoli to skillet. Cook while stirring frequently for 4 to 5 minutes until just tender.
05 - Stir in halved cherry tomatoes and cooked chicken pieces. Continue cooking for 2 minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and Italian herbs to the skillet. Toss everything together until well combined and heated through. Gradually add reserved pasta water to create a light sauce as needed.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with torn fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so you can have dinner ready before anyone starts snacking on cereal.
  • The colors alone make you feel like youre eating something virtuous, even if you sneak extra Parmesan.
  • Leftovers taste just as good cold the next day, which Ive tested more times than I care to admit.
02 -
  • Dont skip reserving the pasta water, its the secret to a sauce that clings instead of pooling at the bottom.
  • Cook the veggies over medium-high heat so they get a little char, not a sad steam.
  • If the chicken releases a lot of liquid, let it evaporate before you move on or the whole dish will be watery.
03 -
  • Use a large skillet so the veggies have room to breathe and caramelize instead of steaming.
  • Grate your Parmesan fresh right before adding it, the flavor is incomparably sharper and it melts into the sauce like magic.
  • If the pasta looks dry when you toss it, add more pasta water a tablespoon at a time until it looks creamy and glossy.
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