Save I grabbed five different vegetables at the market one Thursday without a plan, just colors that looked alive. Back home, staring at the pile on the counter, I thought about that old counting rhyme and decided to build dinner around it. The chicken was already defrosted, the pasta always in the pantry, and suddenly this dish had a name before it even hit the pan. It turned into one of those accidental weeknight wins that you end up making on repeat.
The first time I made this for friends, someone asked why it tasted so much fresher than restaurant pasta. I realized it was because the vegetables barely cooked, just enough to lose their raw edge but keep their snap. We ended up sitting at the table long after the plates were empty, talking and picking at the Parmesan. That night taught me that simple food, done right, keeps people around longer.
Ingredients
- Boneless, skinless chicken breasts: Cut them small so they cook fast and evenly, no dry edges or raw centers.
- Red bell pepper: Adds sweetness and a pop of color that makes the whole dish look like summer.
- Zucchini: Slice thin so it gets tender without turning to mush in the pan.
- Yellow squash: Mirrors the zucchini but brings a slightly buttery flavor that rounds everything out.
- Cherry tomatoes: They burst just a little when heated, releasing juice that becomes part of the sauce.
- Broccoli florets: Keep them bite-sized so they cook through in the same time as the softer veggies.
- Penne or farfalle pasta: The ridges and shapes catch the cream and Parmesan, making every bite satisfying.
- Heavy cream: Just a splash turns the pasta water and cheese into a silky coating.
- Freshly grated Parmesan cheese: Pre-grated never melts the same way, trust me on this.
- Garlic: Mince it fine so it perfumes the oil without burning in the hot skillet.
- Olive oil: Use enough to coat the pan well, it carries flavor and keeps things moving.
- Dried Italian herbs: A quick shake adds depth without needing a whole spice cabinet.
- Salt and freshly ground black pepper: Taste as you go, the pasta water and Parmesan are salty too.
- Fresh basil leaves: Tear them over the top at the end for a hit of green and fragrance.
Instructions
- Boil the pasta:
- Get the water really salty, like the sea, and cook the pasta until it still has a little bite. Scoop out half a cup of that starchy water before you drain, it will save the sauce later.
- Sear the chicken:
- Heat the oil until it shimmers, then add the chicken in a single layer. Let it sit for a minute before stirring so it gets golden. Season well and set it aside on a plate.
- Bloom the garlic:
- Add a little more oil if the pan looks dry, then toss in the garlic. Stir for just 30 seconds until it smells amazing but has not turned brown.
- Cook the vegetables:
- Toss in the bell pepper, zucchini, squash, and broccoli all at once. Keep them moving so they cook evenly and stay crisp-tender, about 4 to 5 minutes.
- Add tomatoes and chicken:
- Stir the cherry tomatoes and cooked chicken back into the skillet. Let everything warm through together for a couple of minutes.
- Combine and coat:
- Lower the heat and add the drained pasta, cream, Parmesan, and Italian herbs. Toss everything together, adding splashes of pasta water until it looks glossy and clings to the noodles.
- Taste and adjust:
- This is where you fix the seasoning. Add more salt, pepper, or Parmesan if it needs it.
- Serve hot:
- Pile it into bowls, tear fresh basil over the top, and pass extra Parmesan at the table.
Save One evening my neighbor smelled this cooking through the open window and knocked on the door with an empty bowl. I filled it without thinking twice, and she brought it back the next day washed and tucked with a thank-you note. Food like this builds the kind of small, everyday kindness that holds a community together.
How to Customize It
Swap the chicken for cubed tofu or a can of rinsed chickpeas if you want to keep it vegetarian. Use whole wheat pasta for more fiber, or try gluten-free if that suits you better. Any five vegetables work as long as they are colorful and cook at roughly the same speed. I have done green beans, snap peas, asparagus, and mushrooms with equal success.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the cream. Garlic bread is always a good idea if you want something to soak up the sauce. For drinks, a crisp Sauvignon Blanc or even sparkling water with a lemon wedge keeps it light and refreshing.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or cream to bring the sauce back. I have also eaten it cold straight from the container, standing at the counter, and it was still delicious.
- Add a drizzle of olive oil when reheating to freshen it up.
- The vegetables soften a bit more overnight, but the flavor deepens.
- Do not freeze this, the cream and veggies do not hold up well in the freezer.
Save This recipe taught me that you do not need a long ingredient list or hours in the kitchen to make something people remember. Just good vegetables, a hot pan, and the confidence to trust your own taste.
Recipe Help
- → What pasta types work best with this dish?
Penne or farfalle are recommended for holding the creamy sauce and mixing well with the vegetables and chicken.
- → Can I substitute the chicken for a vegetarian option?
Yes, tofu or chickpeas can replace chicken to keep the dish rich in protein while maintaining texture.
- → How do I create the sauce consistency?
Use reserved pasta water gradually along with cream and Parmesan to achieve a smooth, light sauce that clings to the pasta.
- → What is the best way to cook the vegetables?
Sauté the bell pepper, zucchini, yellow squash, and broccoli just until tender to preserve their color and crunch.
- → Are there any recommended wine pairings?
This dish pairs nicely with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing balance.