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As the weather starts to warm up and we find ourselves opening the windows a little more, dinner naturally begins to shift too. Lighter meals, fresh vegetables, and simple one-pan recipes just feel right this time of year.

This Patio Pasta is exactly the kind of meal that tastes like spring. It’s creamy, cozy, and full of bright flavor from cherry tomatoes, zucchini, basil pesto, and Parmesan. Everything cooks together in one skillet, making it an easy weeknight dinner you can pull together in about 30 minutes.

It’s also the kind of meal that works for real life—simple ingredients, minimal cleanup, and an easy way to customize for picky eaters. Serve it in big bowls, add an extra sprinkle of Parmesan, and if the weather cooperates… take dinner outside to the patio.

Nothing says comfort like a little (or a lot of) freshly grated Parm. This one-skillet summer pasta is creamy, bright, and packed with flavor—pesto, roasted veggies, tender chicken… and of course, cheese.

Spring Patio Pasta

Ingredients:

• 2 tbsp olive oil, divided
• 1.5 lbs boneless, skinless chicken breast, diced
• Salt and pepper, to taste
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes (halved for more flavor or left whole for juicy bursts—or use a mix!)
• 1 medium zucchini, sliced into half-moons
• 2 cups chicken broth (plus more as needed)
• 1 cup milk or half-and-half
• 8 oz uncooked short pasta (like penne or rotini)
• 1/2 cup basil pesto
• 1/2 cup grated Parmesan cheese

Directions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cherry tomatoes (cut side down if halved) and zucchini. Let them sear undisturbed for 3–4 minutes to get caramelized, then stir and cook another 1–2 minutes until softened. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp oil. Season chicken with salt and pepper, then cook until browned and fully cooked through. Remove and set aside.
3. Add diced shallot and cook for 1–2 minutes until softened. Stir in garlic and sauté for 30 seconds until fragrant.
4. Pour in chicken broth and milk, scraping up any bits from the skillet. Add uncooked pasta. Bring to a boil, then reduce heat and simmer and cover, stirring occasionally, until pasta is tender and most liquid is absorbed. (most of the liquid should be absorbed)
5. Stir in pesto and Parmesan. Return roasted tomatoes and zucchini to the skillet and stir gently to combine.
6. Spoon the creamy pasta mixture onto plates or bowls and top with the reserved cooked chicken. Sprinkle with extra Parmesan if desired.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!