Last Bite Chicken Pasta (Print)

A flexible, flavorful chicken pasta dish combining fresh veggies and creamy cheese in a quick meal.

# What you'll need:

→ Proteins

01 - 1 large chicken breast, diced (or 1 cup cooked shredded chicken)

→ Pasta

02 - 10 oz dried pasta (penne, fusilli, or similar)

→ Vegetables

03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup frozen peas
05 - 1/2 cup bell pepper, diced
06 - 1/2 cup zucchini, sliced
07 - 1/2 cup spinach, roughly chopped

→ Pantry Staples

08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced
10 - 1 tsp dried Italian herbs
11 - 1/2 cup canned diced tomatoes or tomato sauce

→ Dairy

12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/3 cup heavy cream

→ Garnish

15 - Fresh basil leaves
16 - Cracked black pepper

→ Finish

17 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and done, about 5 to 6 minutes. Remove and set aside.
03 - In the same skillet, sauté garlic and bell pepper for 2 minutes until fragrant. Add cherry tomatoes, zucchini slices, and dried Italian herbs; cook for 3 to 4 minutes, stirring occasionally.
04 - Stir in canned diced tomatoes, peas, and spinach. Simmer for 3 to 4 minutes until vegetables are just tender.
05 - Return chicken to the skillet. Lower heat and add heavy cream, half of the Parmesan, and half of the mozzarella. Stir until cheese melts and sauce is creamy.
06 - Add drained pasta to the skillet and toss to combine. Add reserved pasta water a splash at a time as needed to loosen sauce.
07 - Adjust seasoning to taste. Serve garnished with remaining cheese, fresh basil leaves, cracked black pepper, and lemon zest.

# Expert Advice:

01 -
  • It turns random pantry leftovers into something that feels indulgent and intentional.
  • You can swap nearly every ingredient based on what you actually have, no grocery run required.
  • The creamy sauce clings to every piece of pasta and veggie, so each forkful is satisfying.
  • It comes together in under 40 minutes, even when youre too tired to think.
02 -
  • Dont skip the pasta water, its the best way to adjust the sauce without thinning out the flavor.
  • Add the lemon zest at the very end, heat kills its brightness and you want that fresh citrus punch.
  • If your skillet isnt big enough, toss the pasta and sauce together in the empty pasta pot instead.
03 -
  • Grate your own Parmesan and mozzarella instead of buying pre-shredded, it melts smoother and tastes sharper.
  • If the sauce looks too thin, let it simmer for an extra minute or two before adding the pasta.
  • Taste the pasta water before you drain it, if its well-salted, your final dish will need less seasoning.
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