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

Colorful chicken pasta with five veggies, creamy Parmesan, and Italian herbs for an easy, wholesome dinner.

# Components:

→ 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 instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
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 - Add more olive oil to the skillet if needed. Sauté minced garlic for 30 seconds until fragrant.
04 - Add red bell pepper, zucchini, yellow squash, and broccoli florets to the skillet. Cook while stirring frequently for 4 to 5 minutes until just tender.
05 - Stir in cherry tomatoes and cooked chicken. Cook for an additional 2 minutes.
06 - Reduce heat to medium-low. Stir in cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss to combine and heat through. Add reserved pasta water gradually to create a light sauce as needed.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • Five vibrant vegetables mean you're getting real nutrition without feeling like you're eating a salad.
  • The whole thing comes together in 35 minutes, so weeknight dinners stop feeling like a negotiation.
  • Cream and Parmesan transform simple vegetables into something that tastes indulgent, not virtuous.
02 -
  • Reserve that pasta water before draining—it's the secret to a sauce that clings to everything instead of pooling at the bottom of the bowl.
  • Cook the chicken and vegetables in stages rather than all at once; rushing leads to either raw centers or overcooked edges, and this way everything finishes at the right moment.
  • Taste at the very end because the cream and cheese are salty, and you might not need as much seasoning as you think.
03 -
  • Mince your garlic and prep your vegetables while the pasta water boils; having everything ready means the actual cooking is just stirring and timing.
  • If you don't have heavy cream, use half-and-half or even whole milk mixed with a tablespoon of butter—it won't be quite as luxurious but it still works beautifully.
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