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

Colorful chicken pasta with zucchini, peppers, cherry 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, 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. Sauté minced garlic for 30 seconds until fragrant.
04 - Add bell pepper, zucchini, yellow squash, and broccoli to the skillet. Cook, stirring often, until vegetables are just tender, about 4 to 5 minutes.
05 - Stir in cherry tomatoes and cooked chicken. Continue cooking for 2 minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss to combine and heat through. Add reserved pasta water gradually, as needed, to achieve a light sauce consistency.
07 - Adjust seasoning with additional salt and pepper if desired. Serve immediately garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • It uses up whatever vegetables are sitting in your crisper drawer without feeling like leftovers.
  • The creamy Parmesan sauce clings to every piece of pasta and veggie, so each bite tastes complete.
  • You get a full meal with protein, carbs, and five servings of vegetables in under 40 minutes.
02 -
  • If you skip reserving pasta water, the sauce can turn gluey or dry, that starchy liquid is what makes everything come together.
  • Dont cook the veggies until theyre soft, they keep cooking in the final toss, so pull them when theyre still a little firm.
  • Add the cream off high heat or it can break and look grainy instead of silky.
03 -
  • Use a skillet large enough to toss everything without crowding, or the veggies will steam instead of sear.
  • Grate your own Parmesan instead of buying the pre-shredded stuff, it melts smoother and tastes ten times better.
  • If you want deeper flavor, add a splash of white wine after the garlic and let it cook down before adding the veggies.
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