Last Bite Chicken Pasta (Printable)

A comforting chicken pasta with fresh veggies and creamy sauce made in just 40 minutes.

# 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 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
14 - 1/3 cup heavy cream

→ Garnish

15 - Fresh basil leaves
16 - Cracked black pepper

→ Finish

17 - Zest of 1 lemon

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 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 cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
03 - In the same skillet, sauté garlic and diced bell pepper for 2 minutes until fragrant. Add cherry tomatoes, zucchini, and Italian herbs; cook 3-4 minutes, stirring occasionally.
04 - Stir in canned tomatoes, peas, and spinach. Simmer for 3-4 minutes until vegetables are tender.
05 - Reduce heat, return chicken to the skillet. Pour in heavy cream and add half the Parmesan and mozzarella. Stir until cheeses melt and sauce thickens.
06 - Add drained pasta to skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
07 - Adjust seasoning to taste. Serve garnished with remaining cheese, fresh basil, cracked black pepper, and lemon zest.

# Expert Tips:

01 -
  • It's a permission slip to raid your pantry without apology and actually end up with something restaurant-quality.
  • The flexibility means you'll never make it the same way twice, yet it always turns out golden and comforting.
  • One skillet does most of the work, which means less cleanup when you're already tired.
02 -
  • Don't skip reserving pasta water—it's the secret to a sauce that feels luxurious instead of heavy, because starch is silky and natural.
  • Add your cream on low heat and stir constantly, because if the temperature spikes suddenly, the cheese can break and you'll end up with grainy sauce instead of creamy.
  • Taste as you go and adjust seasoning at the very end, because once the cheese goes in, you can't easily fix something that's too salty.
03 -
  • If your sauce seems too thin before serving, let it simmer uncovered for an extra minute or two—the pasta will continue to absorb liquid and everything will tighten up naturally.
  • Fresh basil torn by hand at the very last second tastes brighter than basil that's been sitting in the bowl, so resist the urge to prepare it too early.
  • Grate your own Parmesan if you have time, because pre-grated cheese has anti-caking agents that sometimes make the sauce feel slightly grainy instead of silky.
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