Save I invented this recipe on a Sunday evening when my fridge looked like a crime scene of half-used ingredients. There was a single chicken breast, a handful of cherry tomatoes threatening to wrinkle, and three different cheeses I'd forgotten about. I didn't want to order takeout again, so I decided to play a game: what if I used five vegetables, four pantry staples, three dairy items, two garnishes, and one final flourish? The result was so good I named it The Last Bite because it clears out your kitchen while tasting like you planned it all along.
The first time I made this for friends, they thought I'd been cooking all day. I laughed and showed them my empty vegetable drawer and the nearly-bare cheese shelf. One friend called it magic, but really it was just desperate creativity meeting a hot skillet. Now whenever someone texts me saying they have random ingredients and no plan, I send them this recipe.
Ingredients
- Chicken breast: Dice it small so it cooks fast and distributes evenly, or use rotisserie chicken to save even more time.
- Dried pasta: Short shapes like penne or fusilli grab the creamy sauce better than long noodles.
- Cherry tomatoes: They burst into sweet pockets of flavor when sautéed, adding brightness without extra liquid.
- Frozen peas: No need to thaw, they cook in seconds and add a pop of color and subtle sweetness.
- Bell pepper: Any color works, but red or yellow brings a gentle sweetness that balances the garlic.
- Zucchini: Slice it thin so it softens quickly without turning mushy.
- Spinach: It wilts down to almost nothing, sneaking in nutrition without anyone noticing.
- Olive oil: Use enough to coat the pan well, it carries the garlic flavor into everything.
- Garlic: Fresh is best, minced fine so it melts into the sauce.
- Dried Italian herbs: A blend of basil, oregano, and thyme does the heavy lifting for flavor.
- Canned diced tomatoes: The secret base that thickens the sauce and ties all the vegetables together.
- Parmesan cheese: Grate it yourself for the best melt and nutty depth.
- Mozzarella: Adds that gooey, stringy comfort we all crave.
- Heavy cream: Just a splash turns this into a velvety, luxurious sauce.
- Fresh basil: Tear it with your hands for a fragrant, peppery finish.
- Cracked black pepper: A few grinds right before serving wakes up every bite.
- Lemon zest: This is the magic final touch that brightens the whole dish unexpectedly.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook your pasta until it still has a slight bite. Save half a cup of that starchy pasta water before draining, it's your secret weapon for a silky sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet until it shimmers, then add diced chicken seasoned with salt and pepper. Let it sizzle undisturbed for a minute to get that golden crust, then stir and cook until no pink remains.
- Build the aromatics:
- In the same skillet with all that chicken flavor, toss in garlic and bell pepper. The smell that rises up is the moment you know dinner is going to be good.
- Add the vegetables:
- Tumble in cherry tomatoes, zucchini, and Italian herbs, stirring occasionally so everything gets glossy and fragrant. The tomatoes will start to soften and release their juices.
- Simmer the sauce base:
- Stir in canned tomatoes, peas, and spinach, letting it all bubble gently. The spinach will wilt almost instantly, disappearing into the mix like it was always meant to be there.
- Make it creamy:
- Lower the heat and return the chicken to the pan, then pour in heavy cream and half your cheeses. Stir slowly as the cheese melts into glossy, dreamy ribbons.
- Toss with pasta:
- Add the drained pasta and toss everything together with tongs or a big spoon. If it looks too thick, splash in some reserved pasta water until it coats every piece beautifully.
- Finish and serve:
- Taste for salt and pepper, then plate it up hot. Shower each bowl with the remaining cheese, torn basil, cracked pepper, and a sprinkle of lemon zest that makes everything sing.
Save One night I made this after a long week, and my partner walked into the kitchen just as I zested the lemon over the steaming bowls. He stopped mid-step and said it smelled like a hug. We ate on the couch with oversized bowls and didn't talk much, just twirled our forks and smiled. That's when I knew this wasn't just a pantry-clearing trick, it was a keeper.
Swaps and Substitutions
The beauty of this recipe is that it bends to whatever you have. Swap chicken for Italian sausage if you want something richer, or use shrimp for a lighter, faster option. No heavy cream? Half-and-half or even a splash of milk with a little butter works. If you're out of mozzarella, try cheddar for sharpness or crumbled feta for tang. Even the vegetables are negotiable, I've used mushrooms, asparagus, and kale with equally delicious results.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or water to the pan and warm it gently over medium-low heat, stirring often. The sauce will come back to life and taste just as creamy as the first time. I've even eaten it cold straight from the container at midnight, and it still delivered comfort.
Pairing and Serving Suggestions
This pasta is rich enough to stand alone, but a simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. If you want to make it feel fancy, serve it with garlic bread or a crusty baguette to soak up every last bit of sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc is the ideal partner, though I've also enjoyed it with sparkling water and a wedge of lime.
- Try adding a pinch of red pepper flakes if you like a subtle kick of heat.
- Double the garlic if you're feeling bold, it never hurts in a dish like this.
- Garnish with extra lemon zest and a drizzle of good olive oil for a restaurant finish.
Save This recipe taught me that the best meals don't always come from a planned menu, sometimes they come from trusting your instincts and using what you have with love. I hope it clears your fridge, fills your belly, and reminds you that cooking is allowed to be messy, flexible, and fun.
Recipe FAQs
- → Can I substitute the chicken with other proteins?
Yes, cooked sausage, shrimp, or plant-based proteins like chickpeas work well to fit your preferences.
- → What pasta types are best for this dish?
Short pastas like penne or fusilli hold the sauce nicely, but feel free to use your preferred shapes.
- → How can I make the sauce creamier without heavy cream?
Substituting half-and-half or a soft cheese can add creaminess with a lighter touch.
- → Is it possible to prepare this dish vegetarian?
Omit the chicken and add extra veggies or legumes like chickpeas to maintain protein and flavor.
- → What herbs complement the flavors in this dish?
Dried Italian herbs and fresh basil add aromatic depth and brighten the overall flavor.