Save to Pinterest I threw this together on a rainy Tuesday when my fridge was nearly empty and grocery day felt impossibly far away. I stared at half-used bags of pasta, a lone chicken breast, and a crisper drawer full of orphaned vegetables. Instead of ordering takeout, I decided to play a game with myself: could I make something satisfying from whatever was left? That night, I accidentally invented what became my favorite pantry-clearing ritual.
The first time I served this to friends, I apologized in advance, calling it my odds and ends dinner. They went back for seconds before I even sat down. One of them still texts me photos when she makes her own version, usually with whatever vegetables are about to turn. It stopped being a backup plan and became something I crave on purpose.
Ingredients
- Chicken breast: I dice it small so it cooks fast and evenly, though leftover rotisserie chicken works just as well and saves time.
- Pasta: Short shapes like penne or fusilli catch the sauce in their ridges, but honestly, use whatever box is open in your pantry.
- Cherry tomatoes: They burst into sweet little pockets of flavor when they hit the heat, adding brightness without extra effort.
- Frozen peas: Keep a bag in the freezer always, they need no prep and add a pop of color and subtle sweetness.
- Bell pepper: Any color works, I grab whatever looks good or needs using up, and it adds a gentle crunch.
- Zucchini: Slice it thin so it softens quickly without turning mushy or watery.
- Spinach: Wilts down to almost nothing but leaves behind a hint of earthiness and makes me feel like I ate my greens.
- Olive oil: The base for everything, it helps the garlic bloom and keeps the chicken from sticking.
- Garlic: Minced fresh is best, but jarred works in a pinch when youre racing against hunger.
- Italian herbs: Dried oregano, basil, and thyme in one shake, the shortcut that still tastes intentional.
- Canned tomatoes: They add body and a little tang, turning the cream into an actual sauce instead of just dairy.
- Parmesan: Grate it yourself if you can, it melts smoother and tastes sharper than the pre-shredded kind.
- Mozzarella: Adds that gooey, stretchy texture that makes every bite feel comforting.
- Heavy cream: It pulls everything together into a silky sauce that clings to the pasta like a hug.
- Basil: Torn fresh at the end, it smells like summer even in the middle of winter.
- Black pepper: Crack it fresh over the top for a little heat and visual contrast.
- Lemon zest: Just a few curls over the finished dish, it brightens everything and makes it taste more alive.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a little bite. Save half a cup of that starchy water before you drain it, you might need it later to loosen the sauce.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat and add the diced chicken with a pinch of salt and pepper. Let it sizzle undisturbed for a minute so it gets golden, then stir and cook until no pink remains, about five or six minutes total, then set it aside.
- Sauté the aromatics:
- In the same skillet, toss in the garlic and bell pepper and let them soften for a couple of minutes. The garlic should smell toasty and sweet, not burnt.
- Add the vegetables:
- Stir in the cherry tomatoes, zucchini, and Italian herbs and cook for three or four minutes, stirring now and then. The tomatoes will start to blister and release their juices.
- Build the sauce:
- Add the canned tomatoes, peas, and spinach and let everything simmer together for a few minutes until the spinach wilts and the veggies are just tender. Lower the heat and return the chicken to the pan, then pour in the cream and half the cheeses, stirring until it turns creamy and smooth.
- Toss and serve:
- Add the drained pasta to the skillet and toss everything together, adding a splash of pasta water if it looks too thick. Taste it, adjust the salt and pepper, then serve it hot with the rest of the cheese, fresh basil, cracked pepper, and lemon zest scattered on top.
Save to Pinterest One night my neighbor knocked on my door just as I was plating this, and I handed her a bowl without thinking. She sat on my kitchen counter and ate it right there, telling me about her day between bites. We didnt need a dining table or fancy napkins, just warm food and good company, and somehow that made it taste even better.
How to Make It Your Own
This recipe thrives on flexibility. Swap the chicken for Italian sausage if you want something richer, or use shrimp for a faster cook time. I have made it vegetarian by tossing in chickpeas or white beans, and it was just as hearty. The vegetables are completely negotiable, use broccoli, mushrooms, or whatever is hiding in your crisper drawer. Even the cheese can change, sharp cheddar or crumbled feta both work beautifully when Parmesan runs out.
What to Serve Alongside
I usually keep it simple and serve this with a green salad dressed in lemon and olive oil, something crisp to balance all the creamy richness. A slice of crusty bread for mopping up the sauce never hurts either. If I am feeling fancy, I open a bottle of Pinot Grigio, the acidity cuts through the cream and makes the whole meal feel a little more special, even on a weeknight.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When I reheat it, I add a splash of milk or broth to bring back that creamy texture, then warm it gently in a skillet over low heat. It also microwaves decently if youre in a rush, just stir halfway through so it heats evenly.
- Store in an airtight container to keep it from drying out.
- Reheat gently to avoid breaking the cream sauce.
- Add a little liquid when reheating to refresh the consistency.
Save to Pinterest This dish taught me that the best meals do not always come from a perfect plan or a full pantry. Sometimes they come from looking at what you have and trusting yourself to make it work.
Recipe FAQ
- → What pasta types work best for this dish?
Penne, fusilli, or any short pasta shapes hold the sauce well and offer a pleasing texture.
- → Can I substitute chicken with other proteins?
Yes, cooked sausage, shrimp, or plant-based proteins like chickpeas make great alternatives.
- → How do I keep the sauce creamy without heavy cream?
Using half-and-half or a blend of milk and cheese can create a lighter yet creamy consistency.
- → What vegetables can I use if I don’t have all listed?
Feel free to swap in any fresh or frozen veggies you have, such as broccoli, carrots, or green beans.
- → Is there a way to add extra flavor to the dish?
Fresh herbs like basil and a touch of lemon zest brighten the flavors, while Italian herbs add depth.
- → How should I adjust seasoning during cooking?
Taste as you cook and add salt, pepper, or herbs gradually to balance the flavors perfectly.