Last Bite Chicken Pasta (Printer view)

A hearty pasta dish with chicken, fresh vegetables, and a creamy blend of cheeses topped with lemon zest.

# What You'll Need:

→ Proteins

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

→ 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

# Directions:

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 of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. 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 - 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 tender.
06 - Reduce heat to low. Return cooked chicken to the skillet. Pour in heavy cream and add half of the Parmesan and mozzarella cheeses. Stir until cheeses melt and the sauce is creamy.
07 - Add drained pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
08 - Adjust seasoning to taste. Serve hot, garnished with remaining cheeses, fresh basil leaves, cracked black pepper, and lemon zest.

# Expert Suggestions:

01 -
  • It works with whatever vegetables are hiding in your crisper drawer, so nothing goes to waste.
  • The creamy, cheesy sauce feels indulgent but comes together in under ten minutes.
  • You can prep it entirely in one skillet after the pasta boils, meaning less cleanup and more time to relax.
  • It tastes like comfort food but sneaks in enough veggies to feel balanced and satisfying.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps.
  • Let the chicken rest after searing so it stays juicy instead of turning rubbery when you add it back.
  • Add the cream on low heat or it might split and turn grainy instead of silky.
  • Taste before you serve, the saltiness of Parmesan varies and you might need a pinch more seasoning.
03 -
  • Grate your own Parmesan fresh, it melts smoother and tastes sharper than the pre-shredded kind.
  • If your sauce feels too thick, don't add plain water, use the reserved pasta water for a silkier texture.
  • Let the lemon zest be the last thing you add, its brightness fades fast under heat.
  • Use a skillet big enough to toss the pasta comfortably, crowding makes it harder to coat everything evenly.
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