Pin it I made this on a Wednesday night when my fridge looked like a puzzle with half the pieces missing. There was chicken I needed to use, a bag of pasta I'd forgotten about, and a drawer full of vegetables that were one day away from compost. Instead of ordering takeout, I decided to play a game: could I turn these random ingredients into something my family would actually want seconds of? Turns out, I could.
The first time I served this, my neighbor had stopped by unexpectedly. I was embarrassed to admit I was winging it with pantry scraps, but she took one bite and asked for the recipe. I had to laugh because there wasn't really a recipe yet, just a method and a hope. That night, I wrote it down on a sticky note that's still stuck to my spice cabinet.
Ingredients
- Chicken breast: I dice it small so it cooks fast and every bite gets a little protein, but shredded rotisserie chicken works beautifully if you're short on time.
- Pasta: Shapes with ridges or curves hold the sauce better than smooth noodles, and I always cook it one minute under so it finishes perfectly in the skillet.
- Cherry tomatoes: They burst into sweet little pockets of juice when you cook them down, adding brightness without needing a can of anything fancy.
- Frozen peas: I keep a bag in the freezer for nights like this because they need no prep and bring a pop of color and sweetness.
- Bell pepper: Any color works, but red or yellow add a slight sweetness that balances the garlic.
- Zucchini: It soaks up the sauce and practically melts into the dish, so even picky eaters don't notice it.
- Spinach: I tear it roughly and toss it in at the end so it wilts without turning to mush.
- Olive oil: This is where all the flavor starts, so use one you'd actually want to taste.
- Garlic: Freshly minced makes the kitchen smell like you've been cooking all day, even if you haven't.
- Italian herbs: Dried oregano, basil, and thyme in one jar saved me more times than I can count.
- Canned diced tomatoes: I always have a can tucked away, and it adds body to the sauce without needing fresh tomatoes in winter.
- Parmesan cheese: The real stuff, grated fresh, melts smoother and tastes sharper than the pre-shredded kind.
- Mozzarella: It makes everything creamy and stretchy, which is exactly what comfort food should be.
- Heavy cream: Just a third of a cup turns this into something luxurious without feeling heavy.
- Fresh basil: I tear it with my hands right before serving because the smell is half the experience.
- Black pepper: Cracked fresh over the top adds a little heat and makes it look like you know what you're doing.
- Lemon zest: This was an accident the first time, but now I can't imagine the dish without that bright, sunny finish.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's just shy of tender. Save half a cup of that starchy water before you drain it, it's liquid gold for loosening the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat and add the diced chicken seasoned with salt and pepper. Let it sit for a minute before stirring so it gets a golden crust, then cook until no pink remains and set it aside.
- Cook the aromatics:
- In the same skillet, toss in the garlic and bell pepper. Stir them around for about two minutes until the garlic smells toasty and the pepper softens just a little.
- Add the vegetables:
- Throw in the cherry tomatoes, zucchini, and Italian herbs. Let everything cook together for a few minutes, stirring now and then, until the tomatoes start to break down.
- Build the sauce:
- Stir in the canned tomatoes, peas, and spinach. Let it all simmer gently for three or four minutes until the spinach wilts and the vegetables are tender but not mushy.
- Make it creamy:
- Lower the heat and return the chicken to the skillet. Pour in the heavy cream and half of both cheeses, stirring until everything melts into a silky sauce.
- Toss the pasta:
- Add the drained pasta to the skillet and toss everything together with tongs. If the sauce feels tight, splash in a bit of that reserved pasta water until it coats every piece.
- Finish and serve:
- Taste it and adjust the salt and pepper if needed. Serve it hot with the rest of the cheese, torn basil, cracked pepper, and a sprinkle of lemon zest over the top.
Pin it One night my daughter set the table without being asked, and when I brought this dish over she said it smelled like a restaurant. I didn't tell her it started as a fridge cleanout mission. Sometimes the best meals are the ones that weren't planned at all.
How to Make It Your Own
This dish is really just a formula dressed up as a recipe. Swap the chicken for Italian sausage if you want something richer, or use shrimp if you're feeling fancy and fast. I've made it vegetarian by tossing in a can of drained chickpeas, and it held up beautifully. The vegetables are completely flexible, whatever's about to go bad in your crisper drawer will probably work.
What to Serve Alongside
I usually keep it simple with a loaf of crusty bread and a green salad dressed with lemon and olive oil. If I'm feeling generous, I'll roast some garlic bread in the oven while the pasta cooks. A crisp white wine like Pinot Grigio is lovely with this, but honestly a cold glass of sparkling water with lemon works just as well on a weeknight.
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well. I add a splash of water or broth to the pan when reheating so the pasta doesn't dry out. If the sauce breaks a little, a tiny bit of cream or even milk will bring it back together.
- Reheat gently on the stove instead of the microwave if you want the sauce to stay creamy
- You can freeze portions for up to a month, but the texture of the cream might change slightly when thawed
- Top with fresh herbs and cheese after reheating to make it feel like a new meal
Pin it This recipe taught me that cooking doesn't always need a plan, sometimes it just needs a willingness to see what's possible. I hope it helps you turn your last bits into something worth savoring.
Recipe FAQs
- → Can I substitute the chicken with other proteins?
Yes, you can swap chicken for cooked sausage, shrimp, or even chickpeas to suit your preferences or dietary needs.
- → What pasta types work best in this dish?
Penne, fusilli, or similar dried pasta shapes that hold sauce well are ideal for this preparation.
- → How do I make the sauce creamier without heavy cream?
You can substitute half-and-half or add extra grated cheese to achieve a creamy texture without using heavy cream.
- → Are there vegetarian options for this dish?
Omit the chicken and increase vegetables or add plant-based proteins like chickpeas for a vegetarian version.
- → What are good garnishes to enhance flavor?
Fresh basil, cracked black pepper, and lemon zest add brightness and depth to this dish.
- → Is this dish suitable for nut-free diets?
Yes, this dish contains no nuts and is safe for nut-free diets.