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

Vibrant pasta with chicken, bell pepper, zucchini, broccoli, and creamy Parmesan sauce.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 medium 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 until al dente according to package directions. 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 with salt and pepper. Cook chicken pieces until golden and fully cooked, about 5 to 6 minutes. Remove from skillet and set aside.
03 - In the same skillet, add more 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. Stir frequently and cook for 4 to 5 minutes until just tender.
05 - Stir in cherry tomatoes and cooked chicken pieces. Continue cooking for 2 minutes to combine flavors.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and Italian herbs. Toss until well combined and heated through. Gradually add reserved pasta water to achieve a light sauce consistency as needed.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with fresh basil and additional Parmesan if desired.

# Expert Advice:

01 -
  • It turns a handful of leftover veggies into something that feels intentional and bright.
  • The cream and Parmesan create just enough richness without weighing you down.
  • You can prep everything while the pasta boils, so nothing sits around getting soggy.
  • It tastes like effort but comes together in the time it takes to listen to a podcast episode.
02 -
  • Do not skip reserving the pasta water—it contains starch that helps the sauce cling instead of sliding off into a puddle at the bottom of the bowl.
  • If you add the cream while the heat is too high, it can break and look curdled. Keep it at medium-low once the pasta goes in.
  • Cutting the vegetables into similar sizes means they finish cooking at the same time, so nothing is raw or mushy.
03 -
  • Salt your pasta water until it tastes like the sea—this is your only chance to season the pasta itself, and undersalted noodles make the whole dish taste flat.
  • Use a skillet large enough to toss everything without crowding, or the vegetables will steam instead of saute and lose their color.
  • Grate your Parmesan right before you use it, because the pre-grated kind has anti-caking agents that prevent it from melting smoothly into the sauce.
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