Last Bite Chicken Pasta (Print)

A flavorful pasta with chicken, fresh veggies, and a creamy sauce made from pantry staples.

# Components:

→ 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 - ½ cup cherry tomatoes, halved
04 - ½ cup frozen peas
05 - ½ cup bell pepper, diced
06 - ½ cup zucchini, sliced
07 - ½ cup spinach, roughly chopped

→ Pantry Staples

08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced
10 - 1 tsp dried Italian herbs
11 - ½ cup canned diced tomatoes (or tomato sauce)

→ Dairy

12 - ½ cup grated Parmesan cheese
13 - ½ cup shredded mozzarella cheese
14 - ⅓ 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 according to package instructions until al dente. Drain, reserving ½ 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 cooked through, about 5-6 minutes. Remove and set aside.
03 - In the same skillet, add garlic and bell pepper. Cook for 2 minutes until fragrant.
04 - Add cherry tomatoes, zucchini, and dried Italian herbs. Cook for 3-4 minutes, stirring occasionally.
05 - Stir in canned diced tomatoes, peas, and spinach. Simmer for 3-4 minutes until vegetables are tender.
06 - Reduce heat and return chicken to skillet. Add heavy cream, half of Parmesan, and mozzarella. Stir until cheeses melt and sauce is creamy.
07 - Add drained pasta to skillet. Toss together, adding reserved pasta water as needed to loosen sauce.
08 - Adjust seasoning to taste. Serve topped with remaining cheese, fresh basil, cracked black pepper, and lemon zest.

# Chef Secrets:

01 -
  • It's basically permission to clean out your produce drawer without guilt or waste.
  • The 5-4-3-2-1 formula takes the guesswork out of flavor layering.
  • Creamy, comforting, and ready in under 45 minutes from start to finish.
02 -
  • Don't add the pasta to the skillet until the very last moment—pasta water starch is what makes the sauce stick, not the cream alone.
  • That reserved pasta water is essential; it transforms a thick, clumpy dish into something silky and cohesive, so use it generously.
  • Taste constantly as you cook and adjust seasoning as you go; by the time you plate it, you shouldn't need to add more salt.
03 -
  • Let the canned tomatoes drain slightly through a fine strainer before adding them; you want the tomato flavor without extra liquid that will make the sauce thin.
  • The secret that changed everything for me was using the starchy pasta water instead of adding more cream when the sauce looked thick—it creates silkiness without heaviness, which somehow makes the dish taste lighter while feeling more luxurious.
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