Last Bite Chicken Pasta (Printable Format)

Flavorful chicken pasta combining fresh vegetables, creamy cheeses, and lemon zest for a quick satisfying meal.

# What's Needed:

→ 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
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 pasta according to package instructions until al dente. Drain well, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then sauté until golden and fully cooked, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add minced garlic and diced bell pepper; sauté for 2 minutes until fragrant. Add cherry tomatoes, zucchini slices, and dried Italian herbs; cook for an additional 3 to 4 minutes, stirring occasionally.
04 - Stir in canned diced tomatoes, frozen peas, and chopped spinach. Let simmer for 3 to 4 minutes until vegetables are tender but retain some texture.
05 - Reduce heat to low, return cooked chicken to skillet. Pour in heavy cream and half of the Parmesan and mozzarella cheeses. Stir continuously until cheeses melt and sauce thickens to a creamy consistency.
06 - Add the drained pasta to the skillet and gently toss to coat evenly. Add reserved pasta water incrementally to loosen the sauce if necessary.
07 - Adjust seasoning to taste. Serve immediately topped with remaining cheeses, fresh basil leaves, cracked black pepper, and lemon zest for brightness.

# Expert Advice:

01 -
  • It clears out your pantry without feeling like leftovers.
  • The 5-4-3-2-1 formula makes it impossible to forget what goes in.
  • You can swap almost anything and it still works beautifully.
  • It tastes like comfort but looks like you tried really hard.
02 -
  • If you skip reserving pasta water, you'll regret it when your sauce is too thick and there's no easy fix.
  • Don't add the cream on high heat or it will curdle and ruin the texture.
  • Lemon zest goes on at the very end, if you cook it the brightness disappears.
03 -
  • Grate your own Parmesan, the pre-grated stuff has anti-caking agents that keep it from melting smoothly.
  • Taste your pasta water before draining, if it's not salty enough your dish will taste flat no matter what you do.
  • Use kitchen shears to snip the basil instead of chopping it, it bruises less and stays vibrant.
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