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

Colorful chicken pasta with bell pepper, zucchini, cherry tomatoes, and creamy Parmesan sauce.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 10.5 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 and cook pasta according to package directions 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, season with salt and pepper, and cook until golden and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add additional olive oil if needed and sauté minced garlic for 30 seconds until fragrant.
04 - Add bell pepper, zucchini, yellow squash, and broccoli to the skillet and cook, stirring frequently, for 4 to 5 minutes until just tender.
05 - Stir in cherry tomatoes and cooked chicken and cook for 2 more minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss to combine and heat through, adding reserved pasta water gradually to create a light sauce as needed.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with torn basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means you can go from idea to dinner without losing your mind on a weeknight.
  • The cream and cheese create a silky sauce that clings to every noodle without feeling heavy or pretentious.
  • Five different vegetables means you're actually excited to eat something nutritious, not grimacing through a salad.
02 -
  • Don't skip the pasta water—it contains starch that helps the cream emulsify and stick to every strand instead of pooling at the bottom.
  • Taste the dish before serving and adjust seasoning boldly; the difference between good and memorable is often just a pinch more salt and pepper.
03 -
  • Cook your vegetables in the order they're listed—harder ones first—so everything finishes tender at the same moment instead of some pieces mushy and others raw.
  • Reserve pasta water before you drain, and add it gradually; you can always add more but you can't take it out, and the starch is what makes the sauce cling beautifully instead of separating.
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