Last Bite Chicken Pasta (Printable)

Hearty chicken pasta with fresh vegetables and creamy sauce, designed for quick preparation.

# What You'll Need:

→ Proteins

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

→ 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 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon 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
14 - 1/3 cup heavy cream

→ Garnish

15 - Fresh basil leaves
16 - Cracked black pepper

→ Finish

17 - Zest of 1 lemon

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same skillet, add minced garlic and diced bell pepper. Sauté for 2 minutes until fragrant.
04 - Stir in cherry tomatoes, sliced zucchini, and dried Italian herbs. Cook for 3 to 4 minutes, stirring occasionally.
05 - Add canned diced tomatoes, frozen peas, and chopped spinach. Simmer for 3 to 4 minutes until vegetables are tender.
06 - Lower heat and return cooked chicken to skillet. Pour in heavy cream, half of the Parmesan, and half of the mozzarella. Stir until cheeses melt and sauce becomes creamy.
07 - Add drained pasta to the skillet. Toss to combine, adding reserved pasta water if needed to loosen the sauce.
08 - Adjust seasoning to taste. Serve hot, garnished with remaining cheese, fresh basil leaves, cracked black pepper, and lemon zest.

# Expert Advice:

01 -
  • It genuinely tastes like you spent hours cooking, even though you'll have dinner on the table in under 40 minutes.
  • The formula teaches you to be creative with whatever you have hiding in your kitchen, which somehow always feels more satisfying than following orders.
  • Creamy, comforting, and adaptable enough that you'll make it the same way twice and have it taste slightly different each time.
  • It's the kind of dish that makes people ask for the recipe, and you get to smile mysteriously and say you just threw it together.
02 -
  • Don't add the pasta directly to the sauce and let it sit—the pasta keeps absorbing liquid and turns into a dense blob within minutes. Toss and serve immediately, or keep them separate until your guests are ready to eat.
  • The pasta water is not optional; it's the difference between a sauce that clings to your pasta and one that puddles at the bottom of the bowl.
  • Taste before you serve, not after. This sauce is forgiving enough to adjust for salt, acidity, and richness, but you have to actually check it first.
03 -
  • Don't let your cream boil directly—lower the heat once it goes in so it stays silky and doesn't break into separated graininess.
  • Finish every single element at the table: the basil, the cheese, the lemon zest, the pepper. These aren't decorations, they're what makes the dish sing.
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