Pasta with Chicken & Squash

Three pans, one satisfying plate. The pasta gets coated in a quick cheddar cream sauce while the summer squash and zucchini are sautéed separately with garlic and onion, keeping their texture intact instead of turning mushy.

The chicken breast picks up serious flavor from a mix of basil, marjoram, savory, rosemary, and sage. That herb combo is the quiet star here. Don’t skip any of them if you can help it, because each one pulls its weight and the blend reads as genuinely savory rather than one-note Italian.

Keeping the vegetables, chicken, and pasta in separate pans means nothing overcooks while you wait on something else. Plate it all together at the end.

Pro Tips

• Julienne the squash thin and even so both colors cook in the same few minutes.
• Season the chicken generously before it hits the oil. Herbs on raw chicken bloom as it sears.
• Reserve a splash of pasta water before draining. If the cheese sauce tightens up, it loosens things back out.
• Shred your own cheddar from a block. Pre-shredded cheese is coated with anti-caking starch that makes sauces grainy.

Variations

• Swap cheddar for Gruyère or fontina for a nuttier sauce.
• Use boneless thighs instead of breasts for juicier results.
• Add a pinch of red pepper flakes with the garlic for gentle heat.