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

Colorful chicken pasta with mixed vegetables and creamy Parmesan sauce, ready in under 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approx. 10.5 oz), 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 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add olive oil if needed. Cook minced garlic for 30 seconds until fragrant.
04 - Add bell pepper, zucchini, yellow squash, and broccoli. Sauté for 4 to 5 minutes until vegetables are tender but still crisp, stirring frequently.
05 - Stir in cherry tomatoes and return cooked chicken to the skillet. Cook for an additional 2 minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and Italian herbs. Toss to combine and heat through. Gradually incorporate reserved pasta water to achieve a light sauce consistency as needed.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately garnished with fresh basil and additional Parmesan cheese.

# Expert Hints:

01 -
  • Five vegetables mean you're actually eating your rainbow, not just talking about it.
  • Everything cooks in under 35 minutes, which is real life, not food blogger fantasy.
  • Chicken and cream make it feel indulgent while the vegetables keep it honest.
  • You can swap proteins without changing the whole rhythm of the dish.
02 -
  • Don't skip reserving the pasta water; it's starch that makes the sauce actually work, not just coat the pasta.
  • Cream breaks if the heat's too high, so reduce to medium-low before you add it—low and slow is the move.
  • Your vegetables will keep cooking in the hot pan even after you add them, so undercook slightly if you like them with a little resistance.
03 -
  • Grate your cheese fresh and do it right before cooking; it melts differently and tastes like you actually care.
  • The pan should still be slightly glossy when you serve—that's the sauce, not grease, and it's what makes people ask for seconds.
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