Save Pin I threw this together on a Thursday when my fridge looked like a farmers market exploded inside it. Five different vegetables, leftover chicken, and a box of penne staring back at me. Instead of letting anything wilt, I tossed it all into one pan with garlic and cream, and somehow it turned into the most requested dinner in my house. Now I keep the formula in my head: 5 veggies, 4 servings, 3 cloves garlic, 2 chicken breasts, 1 pan of pure comfort.
The first time I made this for my neighbor, she asked if I went to culinary school. I laughed and told her it was just me cleaning out the fridge before grocery day. She didnt believe me until I walked her through it the next week, and now she makes it every Sunday with her kids. Watching them pick their own five veggies at the store became their favorite part.
Ingredients
- Boneless, skinless chicken breasts: I cut them small so they cook fast and soak up all the garlic oil, plus every forkful gets a little protein.
- Red bell pepper: It adds sweetness and that pop of color that makes the dish look like it took way more effort than it did.
- Zucchini: Slice it into half-moons so it cooks evenly and doesnt turn to mush, I learned that the soggy way.
- Yellow squash: Same shape as the zucchini keeps everything uniform, and it has a mild flavor that plays nice with everything else.
- Cherry tomatoes: They burst just a little when you toss them in, giving the sauce these sweet, jammy pockets.
- Broccoli florets: I use the small ones so they get tender without boiling separately, and they soak up the cream like tiny sponges.
- Penne or farfalle pasta: The ridges and shapes grab onto the sauce and veggies, making every bite satisfying.
- Heavy cream: Just a quarter cup turns the whole skillet silky without making it feel heavy.
- Freshly grated Parmesan cheese: The real stuff melts better and tastes sharper, pre-grated never gave me the same creaminess.
- Garlic: Three cloves minced fine, because garlic is what makes people lean in and ask whats cooking.
- Olive oil: It carries the garlic flavor into the chicken and veggies, and I always keep a little extra in the pan.
- Dried Italian herbs: A teaspoon brings in basil, oregano, and thyme without opening three different jars.
- Salt and freshly ground black pepper: I season in layers, chicken first, then veggies, then the final toss, it builds flavor instead of just salting at the end.
- Fresh basil leaves: I tear them by hand right before serving, the smell alone makes it feel like a special occasion.
Instructions
- Boil the pasta:
- Get a big pot of salted water rolling, then cook your pasta until its just al dente with a tiny bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, itll be your secret weapon for a silky sauce later.
- Sear the chicken:
- While the pasta bubbles away, heat olive oil in a large skillet over medium-high and add your chicken pieces with a good pinch of salt and pepper. Let them sizzle undisturbed for a minute so they get golden, then stir and cook until theyre just cooked through, about 5 to 6 minutes total, then set them aside on a plate.
- Bloom the garlic:
- In the same skillet, add a splash more oil if it looks dry, then toss in your minced garlic and stir for about 30 seconds until it smells like heaven. Dont let it brown or itll taste bitter.
- Cook the vegetables:
- Add the bell pepper, zucchini, yellow squash, and broccoli all at once, stirring often so everything gets a little char and stays crisp-tender, about 4 to 5 minutes. The colors should be bright and the veggies should still have some snap.
- Add tomatoes and chicken:
- Stir in the cherry tomatoes and the cooked chicken, letting everything warm together for about 2 minutes. The tomatoes will start to soften and release a little juice.
- Toss with pasta and cream:
- Turn the heat down to medium-low, then add your drained pasta, the heavy cream, Parmesan, and Italian herbs. Toss everything together, adding splashes of that reserved pasta water until the sauce coats every piece and looks glossy, not dry.
- Taste and adjust:
- Give it a taste and add more salt or pepper if it needs it. This is your moment to make it perfect.
- Serve hot:
- Pile it into bowls, tear fresh basil over the top, and grate extra Parmesan on each serving. Serve it right away while its steaming and the cheese is still melting.
Save Pin One night my kid announced he didnt like vegetables, then ate two bowls of this without realizing he just demolished five different kinds. I didnt say a word, just smiled and saved the recipe. Now its my go-to when I need proof that vegetables can taste like comfort food.
How to Make It Your Own
This recipe is a template, not a rulebook. Swap the chicken for cubed tofu, canned chickpeas, or even shrimp if thats what you have. If you want more heat, throw in red pepper flakes with the garlic. I once used asparagus and snap peas instead of squash because thats what the market had, and it was just as good. The formula stays the same, but the flavors can shift with the seasons.
What to Serve Alongside
I usually keep it simple with garlic bread or a handful of mixed greens dressed in lemon and olive oil. If Im feeling fancy, I pour a glass of crisp Sauvignon Blanc, but sparkling water with a slice of lemon works just as well. The pasta is rich enough to stand on its own, so sides should be light and bright.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When I reheat it, I add a splash of water or broth to the pan and warm it gently over medium-low heat, stirring until it loosens up. The microwave works too, but the stovetop brings back that just-made texture.
- If the sauce thickens too much in the fridge, a tablespoon of pasta water or milk will bring it back to life.
- You can freeze portions for up to two months, but the veggies might soften a bit after thawing.
- Always taste and adjust seasoning after reheating, sometimes it needs a pinch more salt or a crack of fresh pepper.
Save Pin This dish taught me that the best meals dont need a long ingredient list or fancy techniques, just good timing and a willingness to use what you have. I hope it becomes your weeknight win too.
Cooking Questions & Answers
- → How do I keep the vegetables crisp-tender?
Sauté the vegetables over medium-high heat for just 4-5 minutes until slightly softened but still vibrant and crisp.
- → Can I substitute the chicken for a plant-based protein?
Yes, tofu or chickpeas can be used as a substitute to maintain protein content with a vegetarian twist.
- → What pasta types work best for this dish?
Penne or farfalle are ideal as they hold the creamy sauce and mix well with the vegetables and chicken.
- → How can I make the sauce creamier without heavy cream?
Using reserved pasta cooking water and freshly grated Parmesan helps create a silky, creamy texture without heavy cream.
- → What herbs complement the flavor profile?
Italian herbs like oregano, basil, and thyme enhance the dish's freshness and depth without overpowering the ingredients.