Pin it I threw this together on a Tuesday after staring at my fridge and realizing I had way too many vegetables and not enough time. The name came later—my daughter counted them out loud while I was chopping. Five veggies, four servings, three pantry staples, two chicken breasts, one pan. It stuck.
The first time I made this, my son asked if we were having company because it looked too fancy for a weeknight. We werent. It just turns out that when you use five different vegetables, dinner looks like you tried harder than you actually did.
Ingredients
- Boneless, skinless chicken breasts: I cut them small so they cook fast and every bite gets a little protein without feeling heavy.
- Red bell pepper: Adds sweetness and that pop of color that makes the whole dish feel alive.
- Zucchini and yellow squash: They cook down just enough to stay tender but not mushy, and they soak up all the garlic and cream.
- Cherry tomatoes: I always halve them so they burst a little in the pan and create their own sauce.
- Broccoli florets: These give the dish a bit of bite and make it feel more filling without adding heaviness.
- Penne or farfalle pasta: I like farfalle because the sauce clings to the folds, but penne works just as well.
- Heavy cream: Just a splash to bring everything together without drowning the vegetables.
- Parmesan cheese: Freshly grated makes all the difference, the pre-shredded stuff doesnt melt the same way.
- Garlic: Three cloves might sound like a lot, but it mellows out and becomes the backbone of the flavor.
- Olive oil: I use it twice, once for the chicken and again for the vegetables, so dont skimp.
- Italian herbs: Dried works perfectly here and saves you from buying four different fresh herbs you wont use up.
Instructions
- Boil the pasta:
- Get your water going first, and salt it like the ocean. When the pasta is just shy of done, save half a cup of that starchy water before you drain it.
- Cook the chicken:
- Heat your skillet until its properly hot, then add the chicken in a single layer. Let it sit for a minute before stirring so it gets a nice golden crust.
- Sauté the garlic:
- Once the chicken is out, toss in the garlic and let it sizzle for about thirty seconds. You want it fragrant, not brown.
- Add the vegetables:
- Toss in the bell pepper, zucchini, squash, and broccoli all at once and keep them moving. They should soften but still have a little snap when you bite into them.
- Bring it all together:
- Stir in the tomatoes and chicken, then add the pasta, cream, Parmesan, and herbs. Use the reserved pasta water to loosen everything into a silky coating.
- Taste and adjust:
- This is where you make it yours—more salt, more pepper, maybe another handful of Parmesan if youre feeling it.
Pin it My husband once said this dish tastes like spring even in the middle of winter. I think its because of the colors and the way the tomatoes and cream come together. It feels lighter than it is.
Swaps and Variations
If you want to skip the chicken, swap in chickpeas or cubed tofu and cook them the same way. Ive also done this with shrimp when I had some in the freezer, and it was gone in minutes. Whole wheat pasta works great if you want a little more fiber, just watch the cook time.
What to Serve With It
I usually just serve this on its own because it already has everything you need. If I have a crusty baguette lying around, Ill slice it up and let people mop up the sauce. A simple green salad on the side works too, but honestly, its not necessary.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stove with a splash of water or broth to bring the sauce back to life. The microwave works in a pinch, but the stovetop is better.
- Add a little extra Parmesan when you reheat it to freshen up the flavor.
- If the pasta soaks up too much sauce overnight, stir in a spoonful of cream or a drizzle of olive oil.
- This doesnt freeze well because the vegetables get too soft, so plan to eat it within a few days.
Pin it This is one of those recipes that looks impressive but doesnt ask much of you. Keep it in your back pocket for nights when you want something good without the fuss.
Recipe FAQs
- → Can I substitute chicken with a vegetarian protein?
Yes, you can replace chicken with tofu or chickpeas for a plant-based protein option while maintaining the dish's texture and flavor.
- → What type of pasta works best for this dish?
Penne or farfalle are ideal as they hold the sauce well and complement the mix of vegetables.
- → How do I keep the vegetables crisp yet cooked?
Sauté vegetables just until tender and still slightly firm, stirring frequently to prevent overcooking and preserve texture.
- → Is it necessary to reserve pasta water?
Reserving pasta water helps create a light, cohesive sauce, ensuring the cream and cheese coat the pasta smoothly.
- → Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare components ahead and combine them before serving to retain texture and flavor.