The Last Bite Chicken Pasta (Printable Version)

Comforting chicken pasta with fresh vegetables, creamy cheese, and a zesty lemon finish for a flavor-packed meal.

# What You Need:

→ Proteins

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

→ Pasta

02 - 10 ounces 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 cheese
14 - 1/3 cup heavy cream

→ Garnish

15 - Fresh basil leaves
16 - Cracked black pepper

→ Finish

17 - Zest of 1 lemon

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, 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.
04 - Add cherry tomatoes, sliced zucchini, and dried Italian herbs to the skillet. Cook for 3 to 4 minutes, stirring occasionally.
05 - Stir in canned diced tomatoes, frozen peas, and chopped spinach. Simmer for 3 to 4 minutes until vegetables are just tender.
06 - Reduce heat to low. Return cooked chicken to the skillet. Pour in heavy cream and half of the Parmesan and mozzarella cheeses. Stir until the cheeses melt and sauce becomes creamy.
07 - Add drained pasta to the skillet. Toss everything together thoroughly, adding reserved pasta water as 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.

# Cooking Tips:

01 -
  • It turns pantry chaos into a creamy, restaurant-worthy dinner without a grocery run.
  • The 5-4-3-2-1 formula makes it nearly impossible to mess up, even when improvising.
  • You get that deeply satisfying feeling of wasting nothing and eating everything delicious.
02 -
  • Don't skip the pasta water, it contains starch that helps the sauce cling instead of sliding off.
  • Add the cream on low heat or it might break and look grainy instead of smooth.
  • Lemon zest at the end is not optional, it's the difference between good and unforgettable.
03 -
  • Always cook your pasta one minute less than the package says, it finishes cooking in the sauce and soaks up more flavor.
  • Use a large skillet so everything has room to sauté properly instead of steaming in a crowded pan.
  • Grate your own Parmesan fresh, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly.
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