While you're preparing ingredients, bring a large pot of salted water to a boil and add the penne, cooking according to package directions. As the pasta cooks, prepare all your components: cut the chicken breast into 1-inch bite-sized pieces, slice the zucchini into 1/2-inch thick half moons, halve the grape tomatoes lengthwise (this exposes more surface area for better juice extraction), mince the garlic cloves fresh, and measure out your herbs, peas, wine, and cream. Having everything prepped and ready is crucial for this quick-cooking dish—it prevents the chicken from overcooking while you chop.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Season the chicken pieces generously with salt and black pepper, then add them to the hot skillet in a single layer. Sear for about 5 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Don't move the chicken too much in the first few minutes—let it develop color and flavor before stirring. The chicken will finish cooking when it comes into contact with the acidic wine and vegetables.

Add the sliced zucchini, halved tomatoes, peas, and all the dried herbs (basil, rosemary, and parsley) directly to the skillet with the seared chicken. Stir everything together and let it cook for about 2 minutes so the vegetables begin to soften and the herbs release their aromatics into the oil. The heat will warm the delicate peas and start to soften the zucchini and tomatoes, while the dried herbs infuse the entire dish with flavor.

Add the freshly minced garlic and red pepper flakes to the skillet and cook for about 1 minute, stirring constantly, until fragrant—this brief cooking time keeps the garlic from burning while allowing its aromatic oils to bloom into the dish. Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the pan (this is called deglazing, and those bits are pure flavor). Let the wine reduce for about 2 minutes until it reduces by half, concentrating the acidity and alcohol flavor.

Add the cream to the skillet and stir gently to combine, cooking for about 1 minute until the sauce is warmed through and takes on a silky texture. At the same time, drain the pasta (which should be al dente by now) and immediately add it to the skillet, tossing everything together until the pasta is evenly coated with the creamy vegetable sauce. I like to save a splash of pasta water before draining—if the sauce seems too thick, add a tablespoon or two of that starchy water to loosen it and help the sauce cling to the pasta.

Taste the pasta and adjust seasoning with additional salt and black pepper as needed. Remove the skillet from heat and divide the pasta primavera among serving plates or bowls. Top each portion with a generous sprinkle of shredded Parmesan cheese and a few leaves of fresh basil to add a bright, herbaceous finish that contrasts beautifully with the creamy sauce.