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

A vibrant chicken and vegetable pasta with creamy Parmesan and Italian herbs, ready in under 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 10.6 oz)

→ 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 oz 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 of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Cook until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add additional olive oil if necessary. Sauté minced garlic for 30 seconds until fragrant.
04 - Add sliced bell pepper, zucchini, yellow squash, and broccoli florets to the skillet. Cook while stirring frequently for 4 to 5 minutes until vegetables are just tender.
05 - Add cherry tomatoes and cooked chicken back into the skillet. Cook for an additional 2 minutes.
06 - Reduce heat to medium-low. Stir in cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss until fully combined and warmed through. If needed, add reserved pasta cooking water gradually to loosen the sauce.
07 - Adjust seasoning by adding more salt and freshly ground black pepper as desired.
08 - Plate immediately and garnish with torn fresh basil leaves and additional Parmesan cheese if preferred.

# Expert Tips:

01 -
  • It's proof that weeknight dinners don't have to be boring—five different vegetables mean every forkful tastes different.
  • The cream sauce is light enough to feel fresh, but rich enough to make you feel like you've made something restaurant-worthy.
  • Protein-packed and naturally colorful, it sneaks nutrition onto the plate without any fuss.
02 -
  • Never skip reserving pasta water—it's the magic ingredient that brings everything together into a cohesive sauce instead of a pile of pasta with stuff on top.
  • The vegetables need to go in at slightly different times or they'll all be the same texture; bell peppers and squash first, cherry tomatoes and broccoli last.
03 -
  • Taste as you season—salt at different stages brings out flavors better than adding it all at once at the end.
  • Keep the heat moderate when the cream goes in; rushing it can cause the dairy to break or separate instead of creating a glossy sauce.
Return