Save I threw this together on a Wednesday night when my fridge was practically empty and takeout felt like defeat. I stared at my pantry, pulled out five random vegetables, a box of pasta, and some chicken I'd forgotten about. What came out of that skillet surprised me so much I actually sat down and wrote the formula on a sticky note. That sticky note is still on my fridge.
The first time I made this for friends, I apologized in advance and called it my clearance bin special. They went quiet after the first bite, then one of them asked if I had the recipe written down. I laughed and said it was just math and leftovers, but they made me text it to them anyway. Now it shows up in their rotation too.
Ingredients
- Chicken breast: I dice it small so it cooks fast and gets those crispy golden edges that soak up all the sauce later.
- Pasta: Short shapes with ridges grab onto the creamy bits better than smooth noodles, and they are easier to toss in the skillet without making a mess.
- Cherry tomatoes: They burst open and add little pockets of sweetness that balance the richness of the cream.
- Frozen peas: Straight from the freezer works perfectly, they thaw in the heat and stay bright green.
- Bell pepper: Any color works, but red or yellow add a slight sweetness that plays well with garlic.
- Zucchini: Slice it thin so it softens without turning mushy, and do not peel it unless you really want to.
- Spinach: It wilts down to almost nothing, so do not worry if it looks like too much at first.
- Olive oil: Use enough to coat the pan well, it helps build flavor and keeps the chicken from sticking.
- Garlic: Mince it fine and add it after the chicken comes out so it does not burn.
- Italian herbs: Dried oregano and basil mixed together work great, or use whatever herb blend you have open.
- Canned tomatoes: The liquid counts as part of your sauce base, so do not drain them completely.
- Parmesan: Freshly grated melts smoother than the pre-shredded kind and tastes sharper.
- Mozzarella: It adds stretch and creaminess without overpowering the other flavors.
- Heavy cream: A little goes a long way, and it ties everything together into one silky sauce.
- Basil: Tear it with your hands right before serving so it smells incredible.
- Black pepper: Crack it fresh over the top for a little heat and texture.
- Lemon zest: This is the secret finish that makes people ask what that bright flavor is.
Instructions
- Boil the pasta:
- Salt the water like the ocean, then cook the pasta until it still has a little bite. Save half a cup of that starchy water before you drain, it is liquid gold for loosening the sauce.
- Sear the chicken:
- Get the oil hot first, then add the chicken in a single layer. Let it sit without stirring for a minute so it gets those brown caramelized edges, then flip and cook through.
- Build the base:
- Toss in the garlic and bell pepper, let them sizzle until your kitchen smells amazing. This is where the flavor starts to layer.
- Add the vegetables:
- Tomatoes and zucchini go in next with the herbs. Stir them around so everything gets coated in that garlicky oil.
- Simmer the sauce:
- Pour in the canned tomatoes, peas, and spinach, then let it all cook down together. The spinach will shrink fast, do not panic.
- Make it creamy:
- Turn the heat down low, return the chicken, then stir in the cream and half the cheese. Keep stirring gently until it melts into a smooth sauce that coats the back of your spoon.
- Toss the pasta:
- Add the drained pasta right into the skillet and toss everything together. If it looks too thick, splash in some pasta water a little at a time.
- Finish and serve:
- Taste it and fix the salt if needed. Plate it hot, then shower it with the rest of the cheese, torn basil, pepper, and lemon zest.
Save One night my neighbor knocked on the door right as I was plating this. I offered her a bowl without thinking, and she stood in my kitchen eating it straight from the pan. She told me it tasted like the kind of meal you make when you actually care, not when you are just trying to survive. I think about that compliment more than I probably should.
Make It Your Own
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 if you are feeling fancy and want it done even faster. I have made it vegetarian with chickpeas and it was just as satisfying. The formula stays the same, but the personality changes every time.
What to Serve It With
I usually just tear off some crusty bread to soak up the extra sauce, but a simple arugula salad with lemon and olive oil keeps it balanced. If you want wine, go with something crisp and light like Pinot Grigio or Sauvignon Blanc. It cuts through the cream without fighting the flavors.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or milk to bring the sauce back to life. The microwave works too, but stir it halfway through so it heats evenly and does not dry out.
- If the sauce thickens too much overnight, just add a little pasta water or cream when you reheat.
- Do not freeze this one, the cream and cheese do not bounce back well after thawing.
- Add fresh lemon zest and basil after reheating to wake up the flavors again.
Save This is the kind of recipe that saves you on nights when cooking feels like too much but ordering in feels like giving up. It tastes like you tried, because you did, but it does not punish you for using what you already had.
Recipe Questions & Answers
- → Can I use different proteins?
Yes, cooked sausage, shrimp, or chickpeas can replace chicken to suit dietary preferences or what you have on hand.
- → What pasta types work best?
Short dried pastas like penne or fusilli hold the creamy sauce well and are ideal for this dish.
- → How do I keep the sauce creamy without heavy cream?
Use half-and-half or a combination of milk and cheese to maintain creaminess with lighter texture.
- → Can I prepare vegetables ahead of time?
Yes, chopping and measuring vegetables in advance speeds up cooking and ensures even sautéing.
- → What herbs enhance the flavor best?
Italian herbs such as oregano, basil, and thyme boost the dish's aroma, complemented by fresh basil garnish.