Start by bringing 4 cups of water to a boil in a large pot. Once boiling, add in the penne pasta and cook until al dente. This typically takes around 8 to 10 minutes, but be sure to check the package instructions. You want the pasta to be firm yet tender.
While the pasta is cooking, heat a large skillet or frying pan over medium heat. Add the olive oil and let it warm for a minute. This is an essential step to ensure that the chicken cooks evenly and gains a nice golden color.
Once the oil is hot, add in the cubed chicken breasts. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. This is where the magic happens—the aroma of cooking chicken with olive oil will fill your kitchen!
Next, it’s time to create the creamy sauce. Add the heavy cream, Parmesan cheese, butter, sliced carrots, diced onion, broccoli florets, kosher salt, and black pepper into the skillet. Stir everything together and let it cook for about 5 minutes. The sauce will start to thicken, and the vegetables will soften beautifully.
Once the sauce is simmering, reduce the heat to low and let it cook uncovered for 10 minutes. This allows the flavors to meld together, creating a rich and creamy coating for the pasta.
As the sauce simmers, it’s the perfect time to check on your pasta. Once done, drain the penne pasta and reserve a little pasta water in case you need to adjust the sauce consistency later.
After 10 minutes, stir in the diced beefsteak tomatoes into the sauce. Let them simmer for an additional 5 minutes. This last step brings a fresh brightness to the dish.
Once everything is ready, remove the skillet from the heat. Toss the cooked penne pasta with the sauce, ensuring every piece is generously coated. If the sauce is too thick, you can add a splash of the reserved pasta water.
Finally, serve your Chicken Primavera immediately. You can garnish it with some extra Parmesan cheese or fresh herbs if desired. Enjoy the explosion of flavors!
