- 1 lb chicken breast (or thighs), cut into bite-sized pieces
- 8-10 oz pasta (penne or rotini)
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes
- 1 carrot, thinly sliced
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- ½ cup reserved pasta water
- ¼ cup grated Parmesan
- Salt & black pepper (to taste)
- Optional: lemon juice
Step 1: Cook The PastaTo begin, bring a pot of salted water to a boil and cook the pasta until al dente.Before draining, remember to reserve about ½ cup of pasta water, as it will help bind the sauce later. Step 2: Cook The ChickenMeanwhile, heat olive oil in a large skillet over medium-high heat.Once hot, add the chicken, season it well, and cook for about 5–7 minutes until golden. After that, remove it from the pan and allow it to rest.This step helps retain moisture and improves texture. Step 3: Sauté The VegetablesUsing the same pan, add a little more oil if needed.Start by cooking the carrots and broccoli for a few minutes since they take longer. Then, add zucchini and bell peppers and continue cooking briefly.Toward the end, stir in the garlic and let it cook for about 30 seconds.At this stage, the aroma should be rich and inviting. Step 4: Build The SauceNow it’s time to bring everything together.Pour in the reserved pasta water, then mix in olive oil or butter along with the Parmesan. As you stir, the sauce will begin to form naturally.Ideally, it should remain light and slightly glossy rather than thick. Step 5: Combine EverythingNext, return both the pasta and chicken to the pan. Toss everything gently so the sauce coats evenly.Once combined, taste the dish and adjust seasoning as needed. A small splash of lemon juice can brighten the flavor significantly. Step 6: ServeFinally, serve the dish immediately while it’s warm.For extra flavor, top it with additional Parmesan or fresh herbs if available.
