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

Quick, veggie-rich pasta featuring chicken, Italian herbs, and Parmesan in a creamy 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

# Step-by-Step Guide:

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 cooking 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. Remove chicken from skillet and set aside.
03 - In the same skillet, add additional olive oil if necessary. Sauté minced garlic for 30 seconds until fragrant.
04 - Add sliced bell pepper, zucchini, yellow squash, and broccoli florets to the skillet. Cook, stirring often, for 4 to 5 minutes until vegetables are just tender.
05 - Stir in halved cherry tomatoes and cooked chicken pieces. Cook for an additional 2 minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, grated Parmesan, and dried Italian herbs. Toss gently until ingredients are well combined and heated through. Add reserved pasta water gradually to achieve a light sauce consistency.
07 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.

# Additional Tips::

01 -
  • Five vegetables mean you're sneaking color and nutrients into something that feels completely indulgent.
  • The whole thing comes together faster than takeout, and tastes infinitely better.
  • It's flexible enough to use whatever needs eating, but structured enough to never feel chaotic.
02 -
  • Reserve pasta water before draining—it's starch that binds everything into sauce, and you can't recreate it once it's gone.
  • Don't overcrowd the skillet when searing chicken, or it steams instead of browning, and that browning is where the flavor lives.
03 -
  • Cut all vegetables roughly the same size so they cook evenly; a jagged piece of zucchini softens while chunky broccoli stays firm.
  • Toast the Italian herbs in the hot oil for five seconds before adding vegetables—it wakes them up and makes them taste fresher.
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