Save I made this on a Tuesday night when I opened my fridge and found half-empty bags, three types of cheese, and a single chicken breast staring back at me. Instead of ordering takeout, I grabbed everything that looked lonely and tossed it into one pan. What came out was creamy, colorful, and somehow tasted like I'd planned it all along. My roommate walked in, took one bite, and asked if I'd been hiding a secret recipe from her.
The first time I served this to friends, I called it cleanup pasta as a joke. They loved it so much that it became a regular request, and now I make it whenever I need to feel resourceful and cozy at the same time. Theres something quietly satisfying about watching mismatched ingredients become a real meal.
Ingredients
- Chicken breast: Dice it small so it cooks fast and stays tender, or use leftover rotisserie chicken to save even more time.
- Dried pasta: Short shapes like penne or fusilli catch the sauce better than long noodles, and they hold up well when tossed with everything.
- Cherry tomatoes: They burst into sweet pockets of juice when cooked, adding brightness without extra effort.
- Frozen peas: No need to thaw them, they cook perfectly in the pan and add a pop of color.
- Bell pepper: Any color works, but red or yellow bring a subtle sweetness that balances the garlic.
- Zucchini: Slice it thin so it softens quickly without turning mushy.
- Spinach: Stir it in at the end and watch it wilt into the sauce in seconds.
- Olive oil: Use enough to coat the pan, it helps the garlic bloom and keeps the chicken from sticking.
- Garlic: Mince it fresh for the best aroma, it makes the whole kitchen smell like something special is happening.
- Dried Italian herbs: A blend of oregano, basil, and thyme works wonders when you dont have fresh herbs on hand.
- Canned diced tomatoes: They add body to the sauce and a slight tang that cuts through the cream.
- Parmesan cheese: Grate it yourself if possible, the pre-shredded kind doesnt melt as smoothly.
- Mozzarella: It melts into silky strings and makes the sauce feel rich without being heavy.
- Heavy cream: Just a third of a cup is enough to bring everything together into a velvety coating.
- Fresh basil: Tear it by hand right before serving, the bruised edges release more fragrance.
- Cracked black pepper: A generous twist at the end adds a little heat and sharpness.
- Lemon zest: This is the secret, it wakes up every other flavor and makes the dish taste brighter and more alive.
Instructions
- Boil the pasta:
- Salt the water generously, it should taste like the sea. Cook the pasta until its just shy of tender, then drain and save half a cup of that starchy water.
- Sear the chicken:
- Heat the oil until it shimmers, then add the chicken in a single layer. Let it sit undisturbed for a minute so it gets golden, then stir and cook until no pink remains.
- Bloom the aromatics:
- Toss in the garlic and bell pepper, stirring until the garlic smells toasty and the pepper starts to soften. Dont let the garlic burn or itll taste bitter.
- Cook the vegetables:
- Add the tomatoes, zucchini, and dried herbs, stirring every so often. The vegetables should soften but still have a little bite.
- Build the sauce:
- Stir in the canned tomatoes, peas, and spinach, letting everything simmer until the spinach wilts. The pan should look crowded and colorful.
- Make it creamy:
- Lower the heat and add the chicken back in, then pour in the cream and half the cheese. Stir gently until the cheese melts into a glossy sauce that coats the back of your spoon.
- Toss the pasta:
- Add the drained pasta and toss everything together, adding splashes of pasta water if the sauce feels too thick. The pasta should be slick and well-coated.
- Finish and serve:
- Taste and add more salt or pepper if needed. Plate it hot, then scatter the remaining cheese, basil, black pepper, and lemon zest over the top.
Save One night I made this for my sister after she had a rough day at work. She didnt say much while she ate, but she went back for seconds and then texted me the next morning asking for the recipe. Thats when I knew this dish had become more than just a way to clear out the fridge.
Swaps and Substitutions
You can swap the chicken for cooked sausage, shrimp, or even canned chickpeas if you want to keep it vegetarian. Any cheese you have works too, Ive used cheddar, feta, and even cream cheese when I was desperate. If heavy cream feels too rich, half and half or even a splash of milk with a little butter will still give you a creamy sauce.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or milk to bring the sauce back to life, otherwise it can dry out. I usually reheat it gently in a skillet over low heat, stirring often, but the microwave works in a pinch.
What to Serve It With
This pasta is hearty enough to stand on its own, but a simple green salad with lemon vinaigrette balances the richness. I also love it with garlic bread for soaking up any extra sauce left in the bowl.
- A crisp white wine like Pinot Grigio cuts through the creaminess beautifully.
- If youre feeding kids, serve it with a side of roasted broccoli or carrot sticks.
- For a fancier touch, top each serving with a drizzle of good olive oil and a handful of toasted pine nuts.
Save This recipe taught me that the best meals dont always come from a plan, sometimes they come from trusting what you have and letting it surprise you. I hope it does the same for you.
Recipe Q&A
- → Can I substitute the chicken with other proteins?
Yes, cooked sausage, shrimp, or plant-based options like chickpeas or extra vegetables work well as alternatives to chicken.
- → What pasta types suit this dish best?
Penne, fusilli, or similarly shaped dried pasta hold the creamy sauce well and complement the mixed vegetables.
- → How do I achieve a creamy sauce without curdling?
Add cheeses and heavy cream over low heat, stirring gently until melted and smooth to create a luscious sauce.
- → Can I use fresh vegetables instead of frozen?
Absolutely, fresh vegetables like peas and spinach can be substituted for frozen ones; adjust cooking time accordingly.
- → What are good garnishes for added flavor?
Fresh basil leaves, cracked black pepper, and a touch of lemon zest brighten and enhance the overall dish profile.
- → Is this dish suitable for quick meal prep?
Yes, with just 40 minutes total time, it’s an easy and speedy option for weeknight dinners using common pantry items.